recipes | Model Behaviors

So it appears as though I’m addicted to individual quiche containers—not to mention gluten-free cuisine. I mean, how can you not love those precious little meals with easy cleanup. And well…gluten-free should just be called bloat-free. As I mentioned before, I don’t have a gluten allergy. I began making gluten-free meals for my mother-in-law, and the first few times, I made both a regular version for us and a gluten-free version for her, but I quickly realized that I preferred the gluten-free option, and no one appreciated this switch more than my stomach. Now, I don’t have to wait twenty-four hours for my wheat pooch to disappear. And today, I decided to combine an old love of mine—New Mexican cuisine—with my two new loves. I hope you enjoy my Gluten-Free Chile Relleno Casserole.

I cannot even begin to tell you all how excited I am to share this recipe because growing up nothing ever went to waste. As you can imagine, wasting good juice-pulp can be torturous on me. Yes—it makes great compost, and one day in the near future, it’ll be awesome chicken feed, but there aren’t a lot of options out there for this organic goodness. I started racking my brain and combing through recipes that use a food processor, since a juicer’s pulp produces the same result. Plus, it’s economic and efficient: You save time in the kitchen, and get two meals for the price of one. Today on The Monday Menu, check out the juice that keeps on giving, and tune in next week for the Gluten-Free Turkey Loaf recipe that calls for the leftover pulp. Both recipes are sure to tantalize your taste buds!