- Tuesday eats: some gluten-free basics Here’s two things about going gluten-free. You have to, at some point, abandon the idea of eating exactly like you used to. It does mean eating less carbs, partly out of necessity (cos you can’t eat the muesli or the toast options on a breakfast menu, for instance). But in the meantime (point two), there more
- Tuesday Eats: if you’re keen on quinoa… If you’re keen on quinoa (pronounced keen-wah), I’ve written a bit of a cheat sheet on how to cook and eat it before, and I’ve also posted additional quinoa recipes here. I’ll be honest, a quinoa post always gets folk going, so I’ve posted some extra recipes…each has a fun twist and all are great more
- Tuesday eats: more gluten-free recipes! My mate Dee Coleman has launched a great recipe share site which has some good gluten-free ideas. You should check it out. (Also check out the link below to gluten-free breakfast joints…and add some of your own in the comments. We’ll get a guide going….) Two things I like about Cook My Way 1.the recipes more
- Tuesday Eats: hashed lunches Everyone keeps asking me for lunch ideas…here you go. I love making a hash of my lunch. Hashes are all about efficiency and sustainability and heightened flavour. For me they entail mixing up leftovers – grains, meat, beans, vegetables – from the night before and frying them with some cheese and/or an egg and tossing more
- Tuesday eats: what I eat for lunch (quick, fast, office-preparable, gluten-free) * plus four more I’m shifting my eating a little at the moment. I’ll post more on this shortly. But in a nutshell: I’m on a protein mission. When I eat a solid portion of protein at lunch, I’m not hungry until dinner. Again, I’ll explain soon. In the meantime. I just ate this for lunch, prepared in my more
- Tuesday Eats: gluten-free christmas recipes Over the weekend I was handed some Christmas cake at a friend’s barbecue. I don’t like Christmas cake. But such was my overness with having to say no to festive food, I asked if I could eat some of the left-over ingredients – the walnuts and apricots – to feel part of the action. So more
- Friday: it’s a wrap! Hey, it’s Friday. I had a great week. (For more baby animal cuteness check out this indulgent mid-Term angst antidote Salon link). * So, this week the astute, “give it to me, I’ll do it” Jo Foster started with me in my office on Monday as a writing assistant and general life helperer. I’m beyond more
- Tuesday eats: a guide to grains (and my good news!) A few weeks back I got some tests back saying my immune antibodies have chilled out and are back to normal after three years of being off-the-scale-crazy. My body is no longer eating itself…and is slowly repairing! The doctor was impressed. How did I do it? It was a bunch of things, most of which more
- Tuesday eats: millet Millet is great. Have you eaten millet? It’s a super grain. It’s kind of like quinoa (high in protein, gluten-free, substitute for rice/couscous/flour), but is crunchier and is also: * high in silica, which is great for bones * soothing, especially for indigestion or morning sickness * anti-fungal; helps ease Candida symptoms * improves breath more
- stuff I’m not paid to endorse: a Bondi guide A few days ago marked seven years in Sydney for me. July 3 2003 I arrived in Bondi with a carload of belongings and moved in with Bill from the coolhunter (at the time he worked from his bedroom with a following of a few thousand…now it’s in the millions). I’ve moved back and forth more
