A Gluten-free New Year ~

I'm not a huge fan of making resolutions in the New Year, though I have been known in the past to put together "a list" of all my good intentions and hopes for the coming 365 days, however, this year I did make one resolution I'm determined to stick with - NO MORE GLUTEN POISONING!!

Need I say more...

Well yes. You see, I'm in the midst of starting off this New Year severely under the weather due to eating a substantial, and accidental amount of flour last Saturday night at a favorite Mexican restaurant that I've frequented over the last few years. Even after asking the appropriate questions and requesting the "plain mild green salsa"...there was a communication breakdown...and they used the salsa sauce WITH flour added to cut the spiciness.

Needless to say, I've never been so ill from consuming gluten. Sigh.

On a more uplifting note, "gluten-free" is becoming more and more prevalent in the mainstream news and I'm sure that 2009 will not be an exception to this new rule.

Here's some very interesting stories that I wanted to share with you all; one on NPR News that I found to cast a different light on "gluten" and the other was posted on my hometown news radio station, KCBS and reported on by food editor, Narsai David.

And finally, a story in the Chicago Tribune this week regarding Whole Foods pulling some of its GF products off the shelf.

So here's to a happy, healthy, gluten-free 2009!!

Happy New Year!

Eat, Drink and be a Merry Celiac...in San Francisco~

It's hard to believe but Christmas is just around the corner...five days from today, to be exact. The season of eating, drinking and consuming loads of gluten is upon us...well, not all of us, right?!

With that said, I can verify that it's quite possible to get through the multitude of holidays and parties without eating an ounce of gluten, while still feeling satisfied and included in all the Christmas cheer!

This past weekend I enjoyed the delights of San Francisco and all that my beautiful hometown has to offer during the Christmas season. I have such wonderful memories of being a child in San Francisco: standing in Union Square in awe of the abundant amount of beautiful, lighted wreaths decorating each window of Macy's and "how on earth," I would wonder, "did they manage to bring that giant Christmas tree through the small front doors of Neiman Marcus each year?" And one of my most favorite sights and as child and still today is driving westbound into the City at Christmas time to see how the Embarcadero buildings are outlined with thousands of white lights, further emphasizing the "fairyland" that seems to hover over the water, yet can be seen through the shroud of fog.

Wonderful memories - past and present.


This last trip "home" however, was also one of indulging in some delicious gluten-free meals at some terrific and affordable SF haunts - all of which I will share with you! I have found that there's a true sense of peace that comes to me when I know that I'm able to eat safely and well in restaurants that completely understand and "get" the concept of gluten-free eating, yet leaves you completely sated and happy.

I have several readers andone in particular, who are always looking for more safe places to eat in San Francisco. So here's the rundown of some pretty terrific restaurants and eateries that are wonderful enough to make you feel special for eating there, yet affordable enough that you can visit regularly without breaking the bank, because we all know how $$$ it is to be a Celiac, especially in this economy.

Soup for you~
Our first stop was to grab some lunch and take a gander at the lovely Westfield Center on Market Street. They have a gigantic upscale food court on the concourse floor of the building, along with a full-size Bristol Farms market. Amazingly enough, I found gluten-free soups at the San Francisco Soup Company. I indulged in some delicious Tomato Bisque - but they also have four or five other GF soups to choose from...I had a tough time deciding which one to choose, as it's rarely an option for me. They also create delicious salads made-to-order, so I was able to dictate to the preparer exactly what I could or could not have on the salad. They put together a Greek Salad that was fresh, nutritious and safe. I recommend stopping there for a quick lunch when you take a break from shopping.

Tapas galore~
If you have read my blog, I'm sure that you have figured out by now I am Basque and have a strong propensity to navigate towards anything Spanish, French or Basque when it comes to cuisine and drink. Bocadillos, was just what we were looking for the first night out to dinner in SF. This hip, San Sebastian-style communal bar and restaurant that's nestled in the Financial District was created by the renowned Gerald Hirigoyen, owner of Piperade and uber-entrepreneur...and I'm proud to say that he's also a fellow Basco friend of mine.

I had been so anxious to eat at Bocadillos, (which also serves breakfast and lunch) but was always swooned by the amazing dining experience at Piperade, so on this trip my mom and I made the exception to sway our loyalty and wow, was it worth it. Now I will be torn between where to dine the next time I'm in SF! But here's the scoop for a Celiac who wants to eat there - you will leave VERY, VERY full. Our server was great and guided me through a few tricky questions regarding the oil they fry in and rice starch vs. flour, etc. We were given the green light and ordered four tapas plates. One of those plates was their patatas bravas with romesco sauce...translated to, divine potato wedges with a tomato/aioli sauce you can't get enough of! Then we went for a sautéed spinach bowl, a plate of chorizo and grilled peppers and did I mention the potatoes?! Our last plate was the best tasting cod with garbanzos in a Meyer lemon and kale sauce I have ever eaten. And last but surely not least, my mother and I can both vouch for the fact that Bocadillo's caramel flan with maldon salt was the best we have ever tasted...and we are fairly experienced flan eaters!

So weather you are dining at Bocadillos or Piperade, you'll be in gluten-free Heaven!


Who needs to fly across the Pond when you have Bocadillos in SF! Speaking of travel, I just wrote an article on eating in the Basque Country for a UK Celiac website/Blog, CeliacTravel.com. Enjoy!

Ferry Plaza Farmer's Market~
I have a confession to make...I am officially addicted to Miette's Parisian Macaroons, found in the Ferry Building. I also got my friends hooked and let me tell you, there's not turning back - ever. Vive la France! They are completely gluten-free and 100% delicious - they come in several flavors; the lemon was suburb! If you are anywhere near the Ferry Building, it's an absolute must that you stop by and try one of these little delights - it's well worth the walk, trust me!


Cappuccino~
Since my authentic exposure to real Italian espresso and cappuccinos from Italy, there's no turning back. There really is just something methodical and soothing about holding onto that warm mug and sipping through the beautiful froth of steamed milk with streaks of caramel-colored espresso tempting your taste buds. No matter where I choose to enjoy this beverage, it always conjures up a bit of Italy for me and the Piazza Navona...so here's a terrific and authentic place to indulge in YOUR Italian coffee fantasy ~ Emporio Rulli il Cafe in Union Square. They have indoor and outdoor seating and it's a great place to sip your beverage and to people watch. Not to be missed!


Celiac Basque~
Another Basque restaurant in the City that is really unique and fairly authentic in its menu choices is Iluna Basque, located in North Beach with panoramic windows facing Coit Tower and a very large moon on the night we dined there.

This was my first time dining at Iluna, though one of my Basque friends who joined us had eaten there several times. The atmosphere is "contemporary" Basque with the dark red walls and mementos typical of our culture; however, it also possessed a bit of "funk" and some fun twists, like the red velvet curtains ordaining the front entrance and the large video art screen flashing black and white photos of the French Basque Country, which was a bit mesmerizing. The tapas were good, especially the Tortilla de Patata - and they were all easily adaptable to a gluten-free diet. I also found out that the chef uses corn starch in many of the dishes vs. wheat flour, so even if you are not versed at "tapas ordering"...just be very specific with the server and you too, will enjoy a tasty meal at Iluna Basque.


As you can see, we didn't enjoy our dinner of tapas at all!



Brunch Delight~
I've walked past Boulette's Larder several times in the past while cruising around the Ferry Building Farmer's Market, but never really noticed it until my neighbor suggested we eat there for brunch on this trip, so we did.

It was a rainy, cold morning as we trudged down Market St. with our umbrellas flapping in the strong wind, but didn't sway us from the pursuit of our brunch that was awaiting us. I always love experimenting with new restaurants and after reviewing their menu first on-line and calling, I was certain I would be pleasantly surprised with what I could order there. As we sat in the courtyard/hallway just outside the tiny eatery across from Frog Hollow, we would get cold gusts of rain-whipped wind blowing through every time an employee opened the door to haul in a load of food or supplies...after all - it is still an "industrial-type" building with lots of fancy food inside. I love the contrast.

I also loved the food and the totally unique menu that's seasonal and offers such a variety, with an Italian twist. My friend and I both ordered the divine scrambled eggs with porcini mushrooms, loads of aged pecorino cheese and a dash of olive oil and sea salt...oh, and some fun organic greens, along with some fresh-squeezed orange juice.


Delicious.

And one last bit of fun I would be remiss not mentioning...not related to food but equally "tasty"...is the Yves Saint Laurent exhibit at the deYoung museum in Golden Gate Park. It's the exclusive U.S. presentation of the exhibit celebrating his life and showcasing 40 years of creativity.

It runs now through April, 2009 and it truly was a magical exhibit to see and well worth the extra $10 per ticket. It's a once-in-a-lifetime opportunity and pairs very well with tapas!

So, "Tis' the season to be jolly and gluten-free." Enjoy the holidays and the next time you are in San Francisco, enjoy these fine eateries, and please, let me know of any new finds that you have to share!

Merry Christmas ~ Zorioniak

Pie in the Sky ~ Lemons in Hand

'Tis the ole season for pies, cakes, cookies, candy - you name it! This lovely pumpkin pie is mine all mine and I would love to claim that I baked it, however I did not. Last week, in my haste to get out of town for our family vacation over the Thanksgiving week, I managed to find a perfect gluten-free pie crust at Whole Foods and then convinced a local (Reno, NV) Austrian baker (Franz's Backstube Austrian Cafe) to whip up a safe pie for me to take with us to Palm Desert.

Very exciting. Very delicious!

There's still half a pie in my fridge. I've noticed as the years pass I truly crave less and less sweets and really a piece or two is all I need to feel sated. A far cry from my years before being diagnosed when my body had an insatiable craving for sugar. I've heard from other Celiacs that they too have experienced similar shifts, major shifts in their eating habits. It's a good thing, I believe! If you really listen, our bodies always tell us what they really need to be healthy and happy...well, almost always.

Digressing a bit to Thanksgiving, I hope it was a great one for you all. I have come to enjoy this holiday a little more each year since my diagnosis. I remember the first couple of years were much more daunting for my poor mother who was in charge of the Thanksgiving kitchen - and we both made plenty of mistakes along the way but have learned that it's quite simple to create a wholesome, delicious Thanksgiving meal that's gluten-free and the best part...it's a FAR less filling menu than the traditional gluten-laden meal that leaves you in a coma for a few hours...and you thought it was the turkey!

One tip that I readily give out to newbie Celiacs is this - do yourself a BIG favor and don't eat from a turkey that was baked with stuffing - no matter if the meat did not touch the gluten stuffing. Don't eat it. People don't realize that there's a huge cross-contamination risk with eating a bird that's been cooking for hours stuffed with gluten.

A much simpler and safer idea is to simply purchase a small turkey breast, baste it with yummy butter and herbs and voila....your own Thanksgiving turkey that's perfectly gluten-free. You might even catch envious glances from across the table as you carve into your lean bird that's sans giblets!

Oh, and I would be remiss if I didn't once again, mention the wonderful Cliffhouse Restaurant in La Quinta, CA where we dined for Thanksgiving this year. I have eaten there several times since I became a Celiac and the chefs and staff completely understand gluten-free food preparation. My Thanksgiving dinner was absolutely perfect all the way down to the special sauce they used on my salmon dish - yes...I ate a divine plate of salmon vs. turkey this year. The sweet potatoes were heavenly and they even brought me a special desert that was double-checked by the chef...but honestly, I only ate a few bites because I had my pumpkin pie at home waiting for me. If you are ever in the Palm Springs area, I highly recommend this restaurant, and their manager Chris is terrific and so interested in making your meal perfect.

Since returning the other day from the Desert, I've been obsessed with lemons. I mean I'm squeezing lemon juice onto and into everything I'm eating and drinking and guess why...because I picked a bag full of little yellow beauties from one of the lemon trees outside of our townhouse - they are abundant in the Coachella Valley, as our the grapefruit trees.

You know that old saying, "when life gives you lemons...make lemonade." I was thinking about just how apropos that bit of advice is for Celiacs and how fitting it is for us all. I mean, we could come up with our own bit of advice..."when life gives you Celiac, enjoy the gluten-free flours"...or how about the lifestyle, the healthy eating, the kinship and support and life-changing lessons we learn. The abundance.

See what little lemons can help conjure up!

Continuing on the topic of lemons...did you know that as a world-class seasoning ingredient, the lemon is second only to salt and pepper?! I find that to be fascinating. The lemon also originated in India and may actually be a citron and lime hybrid - who knew? But this is my favorite part...as a medicinal agent, the lemon is remarkable. Here are just a few highlights about the lovely little lemon:

- It has a cooking effect and is good for fevers

- It aids digestion and eases the work of the good old liver

- It can act as a laxative and a diuretic and has antiseptic and antimicrobial properties

- and it treats high blood pressure, cleanses the blood...oh, and can relieve sore throats AND hiccups...and many more things.

It's like a little powerball and the best part - it's naturally gluten-free!

And after allll of that Thanksgiving eating, here's a simple and easy way to cleanse your body and drink this every morning as your elixir - energy booster:

Morning Elixir

- 1 cup of boiling water

- 2 Tbsp. freshly squeezed lemon juice

- Honey to taste

Simply stir the ingredients together, and sip away.

All this talk of lemons and pie has now inspired me to go make my own cup of tea with lemon juice and honey and a nice big slice of my remaining pumpkin pie.

Before I go, I would love to hear how some of you use lemons and what your favorite gluten-free recipe(s) might that calls for them.

Enjoy the goodness that the good 'ole earth provides us, and while you are at it, go pick a lemon or two ~

Easy to Make Gluten-free Pizza~

The week of Thanksgiving can always be a bit hectic and harried for most of us, especially if YOU are the designated chef for your family and friend's holiday dinner. I can speak from experience, when I say that this week is already filled with multiple trips to the grocery store(s) to hunt down all things gluten-free for the Thanksgiving table, so creating additional meals leading up to Thursday night can easily take a back seat.

I came up with this delicious and very easy GF Pizza that the whole family will love, or if there's leftovers, you can simply freeze or reheat what's left.

- 1 gluten-free frozen pizza crust (I used a rice crust)

- 4 Tbsp. of Amy's Roasted garlic pasta sauce

- 6 Slices of Applegate Farm's roasted turkey

- 8 Fresh Ciliegine mozzarella balls

- 1 Sliced zucchini

- 1 Sliced organic bell pepper - yellow

- 10 Halved baby Roma tomatoes

- 1/2 Sliced yellow onion

- 1 Tbsp. Balsamic Fig vinegar

The trick to a crispy crust is to thaw the pizza for about 20 minutes, then glaze with olive oil and bake for 5 minutes at 450 degrees. Take out the crust from the oven and let it cool for a a few minutes, then spread on the pasta sauce. Layer the turkey, then the sliced onions and zucchini, then peppers and lastly, half the tomatoes and mozzarella and arrange on the top of the pizza.
Lastly, drizzle the vinegar over the top of the pizza and Voila...ready to pop in the oven.

I bake my pizza at 400 degrees or whatever the directions on the box require, checking every five to ten minutes. I have found that my pizzas usually require a bit longer oven-time than the directions call for. Use your best judgement, but testing the softness of the zucchini is your best bet for gauging its readiness.

Buon Appetito!



Give it a try and it's sure to be a pleaser and definitely won't require you putting hours in the kitchen - you can save that for Wednesday and Thursday!



Have a wonderful and blessed holiday with family and friends and remember, don't even think about cheating on anything that's not gluten-free! It's so not worth it!



Abundance to you all ~

An Evening of Yum ~ Gluten Free Baking

Baking and cooking can be magical sometimes and have the ability to take all of our cares away and transport us completely into "the moment"...where one is solely focused on the creation at hand and the world just seems to melt away, similar in a way to the dark Dagoba chocolate dripping down the side of the photo above.

Okay, I'm pretty excited to take credit, along with my lovely mother, for the scrumptious Black Bottom cupcake we just had to photograph ~ seeing is believing! Now, this isn't just any old cupcake, it's one of the goodies we learned how to bake last Friday night at the Whole Foods Gluten-free baking class we participated in, along with close to ten other Celiacs and supporters of loved ones with Celiac, in the Reno area. The class took place inside their beautiful Culinary Center and was three hours of sharing, learning, baking and the best part of all - EATING.

I've learned throughout the eight or so years since I have been diagnosed, about the importance of "community" when you are a Celiac. I must say that there is real power in gathering together and sharing each of our individual stories...stories that led us to gather 'round a table, just as it did the night of our baking class. Our exuberant hostess and chef, Stacy of Whole Foods, asked us all to gather table side for and introduction of sorts and a chance to share each of our stories about being diagnosed as a Celiac and what we have learned. I always find each person's tale of great interest and usually learn that I'm somewhat of a "veteran" when it comes to the amount of years we've all be diagnosed. So that evening we went around the table sharing our journeys and struggles and all that we have learned and are so eager to share with one another. There's such a feeling of commrodory that comes from simply acknowledging what each of us has lived through and some of the residual health issues we might still be facing, but it's always, always a positive and beneficial discussion, no matter the group gathered.

One of the younger woman attending our baking class had just been diagnosed two months ago, after what sounded like years of struggling through some rather unpleasant health issues. Her husband came to join her for support and as he explained, to learn how to be more understanding of what it takes to live with a Celiac and to have compassion. As I listened to her story I was struck with a great sense of empathy for this woman, remembering as we all can I'm sure, the first month after being diagnosed and the dreaded task of walking into a grocery store armed with lists of "do's and dont's," somehow muddling from aisle to aisle reading every label five or six or seven times to make sure you got it right! I must say that being diagnosed in 2008 sure offers another universe of products and information, beating the heck out of our choices five or ten years ago, but with that said...it's all relative. A new diagnosis is daunting to say the least, regardless of how many flours and products are safely labeled and on the shelf.

But I digress...

Back to our delicious baking class.

The first part of the baking class was how to blend flours - four different blends to be exact. This can be tricky I've learned the hard way, so learning a bit about combining other proteins and starches to perform the same job as the missing wheat was very helpful...and walking away with some great flour blend recipes was even more helpful. I'll post all of these later for you to try. It's quite a science I am discovering, to get just the right combination of flour, xantham gum or guar gum, vinegar, etc. in order to get your GF goodies to rise to the occasion.

We broke up into teams, each two or three-some assigned to either a scone(s), spritz cookie or my favorite, the black bottom cupcakes. As we set to the task of creaming, folding and the scraping of bowls, I had this sudden sense of joy come over me and fill me all the way up to the top with happiness. There I was, baking with my mom and laughing about how the cream cheese measurement couldn't possibly be correct, meanwhile the mother-son team next to us went about creating some delicious scones and might I add how talented an eleven year old boy can be in the kitchen! As we sipped some Whole Foods brand wine and chatted loudly with one another the whole scene just felt so natural and effortless and yes, FUN.

Throughout the class we would all mingle to check out one anther's progress and spy on what the other was creating - all the while "oohs and ahhs" could be heard and compliments were flying. I noticed how we all would spontaneously share our own anecdotes for living a healthy and abundant gluten-free life and how supportive each and every one was to the other person- too bad the world couldn't operate on the same level as our baking class - with kindness and support.

As goodies are rotated through the oven and out onto the counter top, we would all gather around the hot baking pans like children on Christmas morning, so eager to see what Santa had left. The one thing I always get a kick out of when attending any Celiac function, is standing back and watching how excited everyone becomes over a fresh ANYTHING out of the oven...it's like controlled chaos and let me say, we don't hold back...I mean, we're polite and everything...but a bit aggressive when it comes to ensuring that our plates are overflowing with fluffy, tasty treats!

For example...my take home container of joy.

Our class was so enjoyable and informative that we all voted to have another - so stay tuned and I'll keep you posted on the upcoming details. We were all inspired by delicious goodness. And not only will a hot, gooey cupcake keep us coming back for more, but so will the connections and friendships that are made in a simple class like this one, or connecting on-line with another Celiac and sharing tips with one another or a favorite restaurant. It's never been so clear to me as in this year since I began this blog, the need for community and how you can befriend a perfect stranger on the Internet just because you both have this funny auto-immune disease that won't allow you to absorb and digest wheat. I've become fast-friends with a gal who lives back east and had found my blog site. Through a connection to my hometown of San Francisco and our enjoyment for sharing GF tips with one another, we now have a genuine interest in each other's well-being and it all began through an email asking for some advice on living and managing life as a Celiac - these are the connections that brighten my day and remind me that the world is truly is small, and we are not isolated at all - quite the contrary. All this is a round-about way of suggesting that the world of Celiac is vast and growing each and every day, so jump in and use your baking knowledge and general understanding of this disease to help someone who was just diagnosed or simply needing a new recipe...like this one.

Spritz Cookies/yields 36 cookies ~

- 1/2 cup (4 oz.) butter at room temp

- 1/2 cup (4 oz.) sugar (unprocessed)

- 1 ea. egg, room temp

- 1 cup (6 oz.) white rice flour

- 1/2 cup (3 oz.) Flour Blend(3/4 white rice, 4 cups Potato starch, 5 Tb Guar gum, 1/2 cup Albumen)

- 1/3 cup organic raspberry jam

Preheat over to 375, then cream butter and sugar together until light and fluffy. Blend in egg and egg white, scraping down the sides of the bowl as necessary. Mix flours into the mixture just until incorporated. Line cookie sheet with parchment paper. Fit a piping bag with a #6 inch star tip, folding over the top of the bag to form a cuff. Fill the pastry back with the cookie dough. Pipe the batter into the shapes the size of a quarter onto the prepared cookie sheet then garnish the center of each cookie with a small dollop of jam. Bake for approximately 10 minutes or until cookies are lightly golden brown.

It's all about community.

It's all about baking really great goodies to share with those you love.

What are some of your favorite Gluten-free goodies?

Enjoy and be well ~

Gluten Free Goodies - A Baking Class

Well, it's almost holiday time and that means the ever-impending onslaught and mass abundance of goodies and sweets that begin to appear in all corners of the office, at social gatherings and everywhere in between. For Celiacs, the holidays do seem to pose their share of hidden dangers and holiday blues, especially because eating anything "mainstream" is on the no-no list...but have no fear, the answer is here...well, that is if you live in the Reno, Nevada area.

Whole Foods Market in Reno (and I'm sure all over the nation - check with YOUR local market) is offering a "Gluten Free: Savory and Sweet"(Hands-on)baking class this Friday, November 14th from 6 p.m.-8:30 p.m., in their Culinary Center located at 6139 So. Virginia St. They are charging $25 per person which includes all instruction and baking materials/ingredients.

The evening class promises to make "sweet" dreams come true, as the culinary staff will be guiding us through the steps of how to bake a Black Bottom Cake with Cherry Compote, Cheddar Cheese Scones and delicious Chocolate Chip Cookies - now what Celiac could pass that up - not I!

For more information or to sign up call (775) 852-8023 or email: stacey.wittek@wholefoods.com

See you there - and 'tis the Season!

Gluten-free "Normalcy"...Happiness in a Bowl or Two~

It's not often that a Celiac is able to walk into a lovely Italian restaurant, or restaurant of any kind, and sit down to order gluten-free pasta that's made to order right off of the regular menu! Well, recently it was my lucky night as this delicious "Genoa" shrimp, pesto-cream, and pine nuts with gluten-free fettuccine pasta dish you see above was just what the doctor ordered...and it was fantastico! The pasta was light and held its shape perfectly, and the entire time I was eating this savory dish I kept pinching myself that this was a gluten-free dish being served in a terrific and authentic feeling Italian wine bar, in the U.S...for a minute I thought I was back in Italy - it was that good.

I was able to order this wonderful dish at a Boise restaurant, Asiago's Italian Restaurant and Wine Bar on W. Main Street. It's quite a savvy and hip eating establishment with a cool bar and wine cellar used for dining and wine tastings. Asiago's also has enjoyable window seating and a lovely patio that opens up onto the street...did I mention the enoteca-styled interior with a mural of "the boot"...AKA..Italy carved out nicely on the main-facing brick wall. Delizioso!

If you are a Celiac or not - definitely visit the lovely Asiago's Wine Bar and enjoy feeling like a "normal eater," as you order off the large two-paged menu and for an hour or two, feeling like you're dining abroad.


Last week I created a new gluten-free Taco recipe and thought I would share this tasty and spicy Mexican dish with you...and it is also happiness in a bowl or on a plate.

We decided on chicken tacos with 100% corn tortillas, along with tasty black beans, some fresh-seasoned rice and yes-oh-yes...Sangria - Ole!

I prepared this chicken taco dish with a bit of a kick, though I didn't actually realize how much of a kick...pheeeew! It was a simple meal that can be added to or minimized according to your individual taste buds~ Serves 3-4 people.

Vamanos:

- 2-3 (organic) chicken breasts, chopped

- 1 sliced onion (any kind)

- 1 orange and yellow chopped peppers

- 1 small can of chile verde (all I found were gluten-free)

- 2 Tbsp. of good olive oil

- 1 Tbsp. of garlic salt

- 1 can of organic black beans

- 1 small can of organic corn

- 1 package of quality maize/corn (only!) tortillas of your choice

- 1 package of manchego cheese

- 2-4 servings of steamed basmati rice

- 2 sliced avocados

- 2 diced tomatoes

- 1/2 chopped head of butter lettuce

- 1 jar of your favorite salsa (we chose a local favorite)

First, I would prepare the rice in your steamer and get that started - takes about 20minutes...then I simply browned the onion and then chopped up up the chicken breasts and placed them in the skillet with the olive oil and a bit of salt and pepper. Let the chicken start to whiten on the outsides, then add in the chopped peppers and sautee for 10 minutes, stirring every few minutes to keep from browning too much. After 10 minutes (or when the chicken is well on it's way to being cooked) add in the chile verde sauce - now, I unknowingly used the entire can and though tasty, whoooo, light'em up baby. I would advise using 1/2 the can...or to your preferred taste.

As the chicken is cooking to perfection, combine in a saucepan the black beans and corn after draining both and let simmer on low-med heat. Then chop the tomatoes, avocado and lettuce and place on separate serving plates and shred or crumble the manchego cheese and voila...your toppings are ready to go. I also highly recommend making some guacamole to top off your taco/tostada dish.

Lastly, steam your tortillas or make your own like I did - muy bueno! Then it's the fun part - the creation of your own tacos!

Do you layer with beans first...or cheese and then the rice, or perhaps you start with the delicious chicken verde and then pile on the goods - it's all up to you and rest assured, it most likely tastes equally delicious in the tummy, no matter how you stack it! Just don't forget to add salsa and plenty of guacamole. Your taste buds will thank you.

If you have a favorite GF taco recipe - please share them.

Enjoy and Ole~