It’s been nearly a year since I left off, and sadly there were only a few entries to begin with. But do not despair; I am back.
The biggest challenge now is deciding where to begin. Should I start with the cross-country road trip with its amazing and the horrible GF dining experiences? Or should I start with trying to navigate GF wedding planning, Thanksgiving, Hannukah, and Passover?
I’ll suppose I’ll start at the beginning:
The Texodus began in Seattle, WA and eventually reached Austin, TX. Before embarking on this adventure, I had expected that the hardest part about eating gluten free on a road trip would be the small towns that one inevitably encounters on a cross-country trip. I was surprised to find that the cities –of all sizes- were just as challenging! My fiancé, Whole Foods, and Yelp were my best friends and guardians. While I didn’t do a phenomenal job at blogging here, my reliance on yelp inspired me to make an ongoing effort to review as many restaurants as I can in the context of gluten for the sake of the wonderful “search reviews” function on their site. (Btw: if you are reading this Yelp, please add this function to your mobile app)! I look up a restaurant, enter “gluten” in “search reviews” and voila! You find out everything anyone has said using this term. It can be incredibly helpful, unless nothing has been said, or it has only said by a gluten-fadist. This was part of my inspirations. I assume I’m not alone in using Yelp this way and any experiential information is so helpful. We also used Yelp the other way around, of course. Enter “gluten” in “search nearby” and go from there! I still use this almost every time I eat out –anywhere!
I won’t rewrite all of those here. If you’re interested in specific reviews see here: My yelp list.
1st stop: Portland, OR: my old home did not disappoint. We stopped downtown for the Sonny Bowl Food Cartwhere we had delicious veggie bowls with brown rice, garbanzos, sliced almonds, raisins, pineapple, zucchini, carrots, red peppers, tempeh, and kale. I highly recommend this to vegetarians, vegans, gluten-freeans, and meat-eaters. Next stop Lincoln City.
Lincoln City, OR: This destination was based on luck. Our friends were renting a house on the beach for a few days, so we stayed the night and grilled some great things. The stars of the show were mozzarella and rice stuffed peppadew peppers, stuffed portabella mushrooms, grilled pineapple, and a spicy cabbage and carrot slaw. I wish I could share these recipes with you … but I was not involved in the cooking. There were a few gluten mix-ups, but luckily everyone was cognizant and honest enough to steer me away from unintentionally glutened items. Even so, I did not go to bed hungry. The next morning brought another great discovery.
The delicious, probably-not-so-healthy smoothie:
Rice or almond milk (vanilla)
Hershey’s unsweetened cocoa powder
Next stop Blanco State Park:
Beautiful. This was our first night camping. We cooked a meal that we would eat many more times at many more campsites on the trip.
Camping veggie “stir fry” with rice, one pot, one pan, and one wooden spoon
5 – 10 mushrooms
Red bell pepper
(Any combo of veggies would have worked. These were the basics that were always easy to find.)
Cook rice in camping pot (1:2 rice: water)
Cut veggies and sauté in pan with San-J
That’s all for now friends. Next stop California!