Recently, my family and I took a day trip to a neighboring city and we spent time walking downtown. As we walked down the sidewalk, we curiously looked at the shops and restaurants, eventually coming to a corner brewery advertising Happy Hour and their new hoppy specialty.
Consequently, my dad was all too eager to go inside and was trying to get the rest of us on board. My mom shook her head and rattled on about why she dislikes beer. So, my dad turned to me to see if I wanted to go in. Let it be known that I’m always excited to try new food but I’ve discovered food allergies of mine in the past months and that makes eating out real hard.
Then, my eternal look of hesitancy on my face must have probed him to say, “You can still drink beer, can’t you?” Before I could answer he was like, “You can drink beer—it’s made from plants!”
I like my father’s style; if only it was so easy. Anyone with dietary restrictions knows they need to ask all the questions. Sometimes twice—you can’t be too careful.
As a plant-based eater (two years now!), I’ve become somewhat skilled at navigating a lackluster menu. Though, adding a dietary restriction on top of that makes life challenging to say the least. I’m not sure if I’ve formally announced it here on the blog but I am sensitive to gluten.
Many of you folks reading have probably heard of the gluten-free movement, if you aren’t already following it yourselves. I haven’t been formally tested by a doctor but I conducted my own elimination diet during the summer and noticed a huge difference in my body, mental clarity, and overall energy. My go-to avocado toast or spaghetti at restaurants is now out of the question because they contain wheat.
I can’t tell you how many times I’ve gotten eye-rolls and, “Ugh, but what’s Melanie going to eat?” remarks from others. So much so that I’ve contemplated adding in certain foods just to appease others and make dining with me easier.
If you’ve been or are currently in a similar boat then let me just be the one to tell you: YOU DON’T NEED TO CHANGE FOR ANYONE BUT YOU.
If I started eating these foods that I already know don’t feel good in my body, I’d be the only one suffering, not others. It is not worth it. I’m living this life for me so I want to feel my best! Dining out is still a deal but, if anything, I appreciate home cooking a lot more now. Simply said, eating at home allows me to completely avoid wheat allergens and continue my plant-based way of eating. WIN-WIN.
So that this post isn’t a total pointless ramble-fest, I’m going to share a loose recipe for my favorite Tumeric-Spiced Chickpea and Golden Potato Salad. Gosh, I crave it just thinking about it.
After making it several times for myself, I finally tried it out on my family and they loved it. I’m certain it was the potatoes that won them over 😉 It could’ve also been Primal Kitchen’s bomb-ass Lemon Tumeric Vinaigrette. (not sponsored!) Though, I’ve got an alternative if you don’t have the dressing. Overall, I hope you guys don’t mind the rough recipe but if you try it out, be sure to tell me what you think!
Xoxo
Melanie
- 1 1/2 lb golden potatoes, rinsed and chopped into large cubes
- Avocado oil
- Garlic powder and salt
- 2 cups of cooked chickpeas
- Turmeric, onion powder, garlic powder, smoked paprika, and salt (about ¼ tsp each)
- Spinach or mixed salad greens
- Cilantro or parsley, if preferred
- Extra Virgin Olive Oil and lemon or Primal Kitchen’s Lemon Tumeric Dressing
- Optional: red onion, red bell pepper
- Preheat the oven to 400 degrees Fahrenheit. Add the chopped potatoes to a lined baking sheet and coat them in a tablespoon or two of avocado oil and a generous sprinkle of garlic powder and salt. Bake for 30 minutes or until the potatoes are as tender and crispy as you like.
- Meanwhile, put a cast-iron skillet on the stovetop to heat up. In a medium bowl, add the chickpeas (no liquid) and spices. Stir them around to thoroughly coat. Add a bit of avocado oil to the pan and then add the chickpeas. Cook until the chickpeas brighten and begin to crisp.
- Set out four bowls with two big handfuls of greens. Coat them in a drizzle of olive oil and lemon or the Primal Kitchen Lemon Tumeric dressing. Scoop the roasted potatoes and chickpeas on top. Plus, some chopped herbs and red onions or red bell pepper, if you’ve got them on hand.
- Enjoy this super comfy and grounding salad!