a hearty lunch for one (with leftovers!)

Cheesy polenta:

boil water with butternut squash soup

add a tiny bit of polenta, just enough to see a hump on the surface of the water

stir, pour into a cast iron pan (little) and mix in chopped cheese of any kind (i

used some of the massive amount of pepper jack my roommate swiped from

his catering job). Important: if your cheese is salty, DO NOT salt your polenta.

If you do oversalt, add yogurt or avocado when it is ready to eat.

put it all in the oven and bake, hot, until you are ready to eat it. the longer the

better, but it'll be cooked as soon as it boils (longer cooking turns it from "grits"

to "polenta," or so I am told). top with cooked kale and a fried egg, with fresh

avocado.

happy lunch!

and for dessert (i mean, of course, dessert for tonight's brainstorm...)

Gluten free Turkish coffee cupcakes

(all quantities approximate)

dry:

-less than 1/4 c brown rice flour

-1/3 c sorghum flour

-1/3 c garfava flour

-less than 1/4 c potato starch

-1/4 c sweet rice flour

-1/2 t baking powder

-tiniest pinch of xanthan gum

-pinch of salt

wet:

-1/3 c brewed and strained turkish coffee, reduced (leave on low flame until you

are ready for it)

to make your own turkish coffee, grind beans very finely with cardamom pods.

i used decaf. it's about 2 t coffee per t sugar per 1/4 water. adjust to taste.

-3-4 T olive oil

-1 egg

-1 banana, mashed with a fork

-1/4 agave (more to taste)

-1 T vanilla extract

mix the wet and dry, adjust sweetness to taste, bake in muffin tin at 325 for 14-18

minutes, or until top is puffy and knife comes out clean.

frosting:

blend well:

-greek strained yogurt

-agave

-more brewed strained coffee

-dates

-pistachio nuts

note: the texture of these GF muffins is a pretty good approximation of glutenous,

i must say.