ArcaMax

Enjoy this previously published Zola classic.

Gluten Free

Going gluten free is all the rage right now with urban and rural hipsters. So many are jumping on the bandwagon; especially the young. Don’t they realize how they are being manipulated?

Step back to the 80s and I was in the same boat. I fell into a similar food marketing trap. I fell into the fat free craze. Those, supposedly in the know, told me that fat would clog my arteries and I better eat fat free if I expected to live past 50. We all know now that was a bunch of bunk.

It is expected that the gluten free industry will balloon to over $15 billion (yes, with a ‘b’) by 2016. But is it really necessary? And is it really healthier than wheat-based products that are full of wheat gluten?...

Read the full column at PlanZDiet.com

Grilled Italian Veggies with Steak

Related Recipes at PlanZDiet.com:

Roasted or Grilled Asparagus
Grilled Peaches with Cinnamon Butter Sauce

This is a ZReduction recipe. This is super easy. A great summer entrée (in the winter you can use your grill pan indoors). Comes together in a flash.

Servings: Serves 2 to 3 (depends on the size of your veggies). Can also be doubled or done in bigger batches for a party!

Ingredients:

1 Chinese eggplant or 2 baby eggplants cut into wedges or wide slices
½ large red onion, sliced
1 large red pepper cut into 1-inch wide strips or chunks
1 – 2 Tbl of balsamic dressing
Olive oil spray
Sea salt and pepper to taste
Fresh basil for garnish (you can cut it into shreds, also known as chiffonade)

Instructions:

Spray the cleaned veggies to prepare them for the grill. Grill to your liking. I like my veggies with grill marks and just about to wilt, but with some bite left to them. If they won’t all fit on the grill at once you can cook them in batches. I cook my onions first and then grill the rest. The eggplant is the most delicate. Set the cooked veggies aside to keep warm as you grill each item.

Season with grated sea salt and pepper. Put in a bowl and drizzle on your dressing. Toss carefully to coat all of the vegetables. Serve warm, room temp or even cold.

Enjoy!
Cheers,
Zola