Well, I survived. Not only did I make it through my friend’s bachlorette party weekend, I even managed to make it through relatively gluten-free! We stayed in this amazingly beautiful condo on Lake Delton in Wisconsin Dells. It was super nice and just look at this kitchen (but not all the junk we had thrown all over!):
And yes, I’ll keep dreaming
So anyway, onto the week. On Monday after my first acupuncture session (super bizarre, but pretty cool at the same time!), I picked up some fresh-pressed juice (more to come on that in a future post!) and the bf and I went and grabbed some Mexican at one of our favorite places, Midtown Global Market. I did a posting on it ages ago (click here to check it out!), and to this day it’s still one of our favorite places to find good quality ethnic food. I had a delicious soft-shell crab taco from Sonora Grill and we split a tamale from La Loma Tamales. Mmm mmm. My mouth is watering just thinking about it!
Wednesday we made Chicken Caesar Salad with Parmesan Crisps. If you’re a fan of Caesar salad but can’t eat the croutons due to being gluten-free, these are the ticket. Crisp, like bread croutons, and ridiculously easy to make.
Here’s what you do:
Preheat oven to 400 degrees. Shred some Parmesan (or whatever your favorite Italian cheese is to use with Caesar salad…Romano, Pecorino, etc.). Place some non-stick parchment or tinfoil on a pan. Place heaping tablespoons of cheese onto pan, spacing out at least 1 inch apart. Bake for 4-6 minutes or until golden brown (time will vary so keep a close eye!). Take out, let cool, and remove from pan carefully to prevent them from breaking.
Taa-daa! And now you have Parmesan crisps. I think I’ve said enough…
And until next time, happy clean eating