I was on an nice vacation last week an left my garden tasks to my teenager. I came back to monsterous zucchini.
I don’t have many recipes that I use zucchini in, but this is one of my kids favorites. Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made. I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.
I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.
One of my food preparation tips is to make extra chicken whenever you are baking chicken. And then make chicken salad. Every week I try to make a sandwich salad (ham, chicken, tuna). Often I eat these on a bed of garden greens instead of bread. I have so much lettuce growing right now and am on the second sewing of mustard greens in my garden so I have been eating a ton of greens. I have chard that I need to harvest and am looking for ideas of what to do with it since this is the first year I have had a good harvest of chard.
When I saw cherries on sale at my favorite fruit stand I knew this would be this weeks sandwich salad. If you really like citrus add some orange zest to this recipe, but I feel it is overpowering and you loose the cherries. I used two types of chives (regular and garlic) instead of onions, but you could use whatever allium you have on hand.
I often make sandwich salads. The kind of salad you put on a sandwich, tuna salad, ham salad, and chicken salad. It helps to have something prepped to have for lunch or a snack for when days get busy. I like this salad by itself, with some salad greens from the garden, or on a slice of gluten-free bread.
If you are nightshade-free make sure to check your mayonnaise. I make my own mayonnaise using sunflower oil, eggs, and lemon juice. If you are using store bought lok for one without paprika.
When traveling our safe food is Sushi. It can easily accommodate for our Celiac needs and food allergy avoidances. Following are the two restaurants we visited while in the Denver area.
After hiking Dinosaur Trail we headed to the city of Golden. The town is cute and has lots of shops and restaurants. We ate at the new Okinawa. It had some great options and I was excited there was a roll with fruit and greens I could have.
Golden roll from Okinawa Sushi (minus the sauce)
Lots of Avocado Rolls
Our waitress was knowledgable and helpful and we had a wonderful lunch.
The next day after hiking around Red Rock we ate at Motomaki in Lakewood. Motomaki is Sushi Burrito’s and Bowls. It is much like a Chipotle where you choose what goes in your Burrito or Bowl. There menu is clearly marked with the gluten-free ingredients and the employees were happy to answer questions we had about any ingredients. The sushi burrito was good and the bowl looked tasty.
Sushi Burrito from Motomaki
Sushi Bowl from Motomaki
I would return to either of these places to eat. Thank you to both these Sushi restaurants for making our allergy travels safe.
Traveling with Celiac and food allergies always take more planning a preparation.
For the I bought chips, chocolate, and other sweets for the flights. I bought enough safe snacks for the flight to Denver and the return flight. I put half in my checked bag for the return flight.
For this trip I bought my favorite BoBo’s Bars. I like the original and the Apple Pie flavors. I like to carry three in my carry-on for flights. I bought my nightshade eating child Kettle Chips, and for me Heart Keenwah “Herbs de Provence” . For treats I had Sunflower Butter Cups Free 2 B, and one mint cup, some Junior Mints, CoComels, and Pumpkin Seed barkTHINS.
I was pleasantly surprised to find two of our staples at the Denver airport on the way back.
One thing I learned is that some granola type bars (like my beloved BoBo’s) can cause your bag to be searched. During one of my last trips the TSA agent (who knew what BoBo bars were!) had told me to put all my food in a separate bag inside my carry-on and have it go through the x-ray machine separately. When they asked if I had any snack bars I was able to remove the separate bag and send it through on it’s own.
What do you take with you on your flights for snacks? Do you buy anything in the airport? Happy allergy travels!