VLOG City Life: What I Eat When My Husband is Away On Business Gluten Free/Flexitarian Part 4

Sautéed asparagus, turkey bacon, and scrambled cheddar eggs made with creme fraiche 

Meal prep- This is something I just threw together.

 Lunch- Tuna fish with baked home fries with curly parsley

Temp 395 for 30 to 35 min on foil with evoo on all fries

black pepper

salt

garlic and wine

peel 1 Yukon gold and let sit in room temp water

cut into fries

dice curly parsley and soak in the same water

when your ready to cook place on foil on cast iron.

Broccolini with a hard boiled egg and rice noodle soup

This recipe was the most requested noodle soup that I have had and honestly I loved it a lot. The hard boiled egg goes really well with the broccolini. I usually make my noodle soups by what veggies I have in the fridge so they are always different. I never thought broccolini would be a good additive for a noodle soup, but it was amazing. Its been a while since I had thin rice noodles and an egg also in my soup so I was over the moon. I grew up eating ramen noodles (instant) and gradually got more into going to ramen restaurants before it became popular like it is now.

Having Celiacs meant giving up real ramen, but it opened my world to all the posibilities I had with making broth and rice noodle bowls. They are a lot healthier and easier to make and I can honestly say after about six years I feel like "what ramen?" Since this shot was requested so much by everyone here is the recipe. Bon Appetite

chicken broth

beef broth

water

Broccolini florets 5

1 egg

thin rice noodles

sliced white onion

sliced garlic 2 cloves

green onions 1 including white part

seseme oil

chilli oil

chilli powder

celery salt

salt

pepper

red pepper flakes

garlic powder

Bok Choy rice noodle soup

So this was my take on recreating one of the Harvest Bowls. I made everything from scratch and combined my grains. I have to admit it is just as good.

shrimp 5

cilantro

garlic 2 cloves

salt

pepper

butter 1 half tablespoon

oil

cook and squeeze half a lime over them 6 minutes

grains mix

basmati/quinoa mix 1/4th cup

cook try blend of quinoa separately in cast iron...add salt, pepper, butter. at the end leave covered and add fresh cilantro 1/4th cup

lentils 1/4th cup

cook separately add butter, salt at the end, cilantro (just a dash) garlic powder.

fresh garlic and onion. once slice of half an onion diced and 1 garlic clove

all very small amounts

when its all done combine in a bowl and serve

Mushroom and Broccolini rice noodle soup

Crispy veggie buttery omelette