Category Archives: Gluten-Free Is Me

Spaghetti Squash Chow Mein with Shitakes and Bok Choy (Gluten-Free)

This vegetable chow mein recipe is made gluten-free by using spaghetti squash instead of noodles. It's also packed with bok choy and shitake mushrooms! A great easy weeknight meal | Feed Me Phoebe

It’s fairly well documented that I have a serious Thai takeout addiction. Back in the day though, it was far more common for the contents of my red and white to-go boxes to include mooshoo pork and vegetable chow mein. My love of noodles runs deep, and as a semi-hyperactive 11-year-old, that meant that I basically inhaled my chow mein in one continuous mouthful. You would think that the lack of chopstick finesse would slow me down. But it just meant I used them more as a shovel, making sure that the noodles remained in one tangled mop, and my mouth kept moving. That’s not an exaggeration. One time I actually ate my vegetable chow mein so fast that I got up from the table and proceeded to regurgitate the entire meal into the kitchen sink. If that sounds disgusting, don’t worry. … Continue reading

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Baked Mexican Eggplant Parmesan with Gluten-Free Tortilla Crust

MEXI EGGPLANT PARM | This baked gluten-free eggplant parmesan recipe uses Mexican flavors and a crunchy tortilla chip breading. It comes together on a sheet pan - so easy!  | FEED ME PHOEBE

When you begin cohabitating, it doesn’t take long for your little quirks to come to light. Which, is a polite way of saying: the things that annoy the shit out of your roommate. Mine involve never refilling our Soma water pitcher and saving lightly used tissues on various surfaces for “later.” Charlie’s include leaving his sock drawer perpetually ajar, and buying a new sack of granola, jar of special sauce, or bag of tortilla chips every time he goes shopping, even though there are several half-eaten versions of each already at home. Unlike my “half-used” tissues, however, which seem to only benefit my allergies and, potentially, the environment, Charlie’s quirky hoarding tendencies do occasionally benefit the greater apartment good. And this week they did so in the form of a sheet pan of Mexican gluten-free eggplant parmesan. If the tissues are … Continue reading

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Gluten-Free Strawberry Shortcakes with Basil, Tequila and Hazelnuts

Gluten-Free Strawberry Shortcakes | Berried Macerated with Basil, Tequila and Honey | Shortcakes Made From Hazelnut Flour! An Easy Paleo Dessert | Feed Me Phoebe

This recipe is sponsored by Altos Tequila, which is the secret ingredient in these gluten-free strawberry shortcakes. As always, all opinions are my own. Thank you for supporting the companies that make this site possible! I’m currently in a phase of life that could only be described as endless wedding season. Between the two of us, Charlie and I have been invited to over 15 nuptials this year alone. As I posted yet another photo of us looking devastatingly svelte in our formal wear, one food friend commented: “I feel like all you do is go to weddings.” To which I replied, “You are correct.” The silver lining, of course, is that the love of my friends has allowed us to indulge in our love of travel, and both forces have brought us to some pretty amazing places. Places that might … Continue reading

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Sweet and Spicy Corn Pasta with Ricotta and Chives (Gluten-Free)

Sweet and Spicy Corn Pasta with Ricotta and Chives (Gluten-Free)  | A Quick Weeknight Dinner Recipe, Kicked Up With Fresh Sweet Corn and Cayenne | Feed Me Phoebe

Last Wednesday, I gathered with 2,000 meditators in Central Park for ir collective evening of silence. After weeks of feeling like the world was on fire—a feeling that seemed unlikely to dissipate then, and has indeed in the last 24 hours, only gotten worse—it was a welcome reminder that the best way to fight fear is through unity and love, a sentiment that The Big Quiet calls “radical inclusiveness.” I’ve been thinking a lot recently about what this means around my table. In times of radical pain and ugliness it’s easy to retreat. To feel helpless, and then eventually, desensitized. It’s easy to feel that what you do in the world is trite. And as someone who feels barely qualified to solve the complex issues of gluten-free donuts, let alone world peace, I’ll admit to grappling with all of the above.

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7 Common Mistakes People Make When Cooking Gluten-Free Pasta

7 Mistakes People Make When Cooking Gluten-Free Pasta and How to Fix Them | Feed Me Phoebe

Allow me to briefly throw my significant other under the bus. Charlie and I eat a lot of gluten-free pasta as a quick (semi-lazy) weeknight meal. But when he cooks it, the end result never tastes as good as when I do. This is not simply a matter of my day job versus his. Steak and pork chops? No problem. But something as simple as pasta foils him Monday after Monday. I can see this frustrates him. And secretly, it frustrates me. Because even from the other room—where I try to sequester myself during my other half’s cooking ventures, so as to not become a backseat chef—I can see where Charlie goes wrong.

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Red, White and Blueberry Galettes (Gluten-Free)

Red, White and Blueberry Galettes | Gluten-Free, Low Sugar, and Perfect for the Fourth of July | Feed Me Phoebe

Friends, do you ever have those moments when you’re convinced you’ve F-ed up big time? As someone who’s building a freelance life that involves a lot of “firsts,” and someone who is particularly prone to imposter’s syndrome, this is a sensation I experience on a daily basis. But I’ll leave my self-analysis of self-deprecation for another time (I know you can’t wait!). No, today I’m talking about the feeling of failure that involves burnt vegetables, curdled egg nog, or, in the case of this blueberry galette recipe, a gluten-free crust that crumbles into nothingness.

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Easy Baked Tortilla Espanola with Zucchini and Smoked Paprika Aioli

This easy tortilla espanola recipe is baked in the oven - no pan necessary. Potato is combined with zucchini for a healthy version of the Spanish omelet, and served with lemon-paprika aioli |

When I first quit my corporate job to become a full-time food babe, I took on pretty much any gig that involved buttercream and not my naked body. I worked long hours in front of my computer bouncing between tabs of various recipe projects. I spent my days teaching 9-year olds how to bake homemade granola bars, and my nights lugging hundreds of mini meatballs to upscale Fashion Week parties, where no one wanted to eat them. And being a desperate freelancer trying to build word of mouth and make a name for myself, at the beginning, I often cooked a lot of these meals for free. That all changed with the great Tortilla Espanola fiasco of 2011.

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Golden Milk Oatmeal with Pepita Brittle

This easy vegan oatmeal recipe uses turmeric-rich Golden Milk as the base, and is topped with pepita brittle. It's both vibrant, healthy and delicious!

Ever since ExpoWest, when you couldn’t turn a corner without running into a new turmeric product, I’ve been dying to try my hand at a golden milk recipe. This vibrant, frothy concoction is deeply rooted in Ayurvedic medicine for its anti-inflammatory healing power. My general rule of thumb for any type of anti-inflammatory eating is to eat the rainbow—a little trick that my acupuncturist, Heidi, taught me. And turmeric is pretty much as colorful, and as versatile to cook with, as it gets. 

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Healthy Peanut Butter Banana Oatmeal Bars + Bites (Gluten-Free)

Healthy Peanut Butter Banana Oatmeal Bars with Dark Chocolate Chunks | Gluten-free, Dairy-Free, Low FODMAP breakfasts

I’ve been recently shedding my self-perpetuated reputation as a non-baker. In fact, there were a few gluten-free experiments in the last few weeks that deserved some serious air fist-pumps of accomplishment—one of the best being these healthy oatmeal bars. Since my mixing bowls need a little direction when it comes to the sweet stuff, I always have my eyes peeled for great recipes that can serve as my gluten-free GPS. And these pumpkin peanut butter oatmeal bars from my friend Erin have been on my mind since the holidays. So when a bunch of sad, browned bananas made the move to Brooklyn, I decided to give her recipe a try, swapping in some mashed ‘nanas for the pumpkin puree.

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