I left my heart….and my waistline, in New Orleans

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In all seriousness. This city isn’t amazing just for it’s culinary accomplishments and trust me, it has many.  But its also incredible for its deep rooted culture, pride,  breathtaking architecture, music scene and southern hospitality. Just to name a few.   Dustin and I squeezed a whole lot in in the 6 days we had there and we did most of it on foot.  I won’t blabber on about all of the details I will just give you the list of the things we loved with a quick description of why.  In no particular order:

Lola’s in Mid-City-Why? Best Paella I’ve ever tasted in my life, delicious sangria and very accommodating to my gluten-free ways (she brought me strips of raw zucchini and yellow squash so I could enjoy their homemade garlic paste that the other folks I was dining with had with bread)

Walking around the historical homes in the Garden District Why? Because they are beautiful and old and creepy

Walking around on Magazine street and eating at the Rum House Why? Magazine street is one of the more bustling areas with plenty of shops, bars and restaurants without the barforama shit-show that is Bourbon street.  The Rum house is just delicious and has a menu with labels on their gf items and a killer selection of rum based drinks.

Blue Oak BBQ inside Chickie Wah Wah Why? Now some people will probably kill me for saying this, but Blue Oak is better than The Joint, guys.  That’s all I’m going to say on that.  And I got to listen to live Blues on a rainy night while I ate it in a relatively empty dive bar.  I was a happy girl.  This was probably one of  my favorite nights on our trip and I was incredibly hung over and there was a flash flood warning.  That’s how cool this spot is.

Mopho in Mid-City Why?  Such a creative yet true take on classic Vietnamese dishes and flavors.  I loved this place and they were so awesome about the gf thing.  The chicken wings.  I DIE!

The Joint in the Bywater Why? First off, you just need to walk from the Marigny to the Bywater along Chartres.  It borders the Mississippi and even though there is a 10 foot wall that blocks your view, there’s a lot of cool shit to see a long the way.  It’s a lot of cool smaller homes, industrial area, a new park with a crazy bridge that leads you to an area where you can actually see the broken down docks along the river and all of the neat things on the river itself.  Lots of amazing street art and murals on old warehouses and abandoned train cars…..just a rad walk.  Anyway, we were walking to The Joint which is supposed to be THE BEST BBQ in NOLA .  It was really good.  I liked blue oak better.  But the Joint was a close second.  Definitely worth the walk.

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Last and certainly not least City Park.  Just walk around the whole damn thing and do everything in it.

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What I suggest you do the most, is to walk around, get suggestions from friends and locals, and be friendly and respectful of a city that has seen and been through SO MUCH.

 

Going Gluten-Free in the Big Easy

Tomorrow I embark on my second trip to New Orleans but it will be my first as a gluten-free woman.  I’m both excited and nervous.  But with the help of my trusty iphone and a never ending stream of apps to help me out, I’m confident the experience will yield some revolutionary recipe inspiration as well as one happy tummy!  I will also be watching my boyfriend eat beignets so I can at least live vicariously through him in that regard.  DROOOOOOOOOOOL!  Stay tuned for photos of the over consumption and fun!

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Quinoa flake chicken strips

Swiped this recipe from fellow gluten-free foodie and blogger Annie 

Being the veggie freak that I am, I would throw these on top of a kale salad with ranch dressing or a side of sautéed mustard greens.

QuinoaFlakeChickenStrips

1 Pound Chicken Breast Tenders
1/4 Cup Ancient Harvest Quinoa Flakes
1/8 Cup Rice Flour
1/2 TBSP Nutritional Yeast
1/2 TSP Garlic Powder
1/4 TSP Paprika
2 TBSP Coconut Oil
2 Eggs
In a large skillet, heat coconut oil over medium heat.
*Coconut is a great oil to use for pan frying. It is a stable oil that doesn’t break down at high temperatures.
Mix together quinoa flakes, rice flour, nutritional yeast, garlic powder and paprika in a bowl. Spread out on a plate or flat surface.
Beat together the 2 eggs in a separate bowl.
Prepare your chicken and trim any fat from strips. Cut the strips if needed into smaller chicken strips.
Bread your chicken strips by dipping in egg then into the dry ingredients.
Pan fry your chicken strips until golden brown and crispy. Make sure the internal temperature of your chicken reaches 165* F.
Serve hot with your choice of dipping sauce. Enjoy! xx