30 Days to a Food Revolution-ATX Gluten Free

30 Days to a Food Revolution- Gluten Girl in Austin

Our guest blogger today is Jessica Meyer.

Jessica currently lives in Austin, TX where she is a full-time graduate student (MS Nutrition), gluten-free personal chef and nutritionist. Since she was diagnosed with Celiac Disease, she has made it her mission to help others in their journey of living the abundant gluten-free lifestyle. Follow her on Twitter , Facebook or her blog (http://atxglutenfree.wordpress.com) to keep up to date with original recipes, gluten-free news and general life musings.

Jessica’s Recipe: Green tomato towers with spicy yogurt sauce and fresh feta

Jessica’s Tip: Simplify your ingredients

With the hustle and bustle of everyday life, it makes it difficult for us to simplify things sometimes. Since we cannot always control what is going on, at least you and your family know that you can control the food that goes into your body. That gives me a peace of mind; knowing that I am benefitting my health by eating good quality ingredients that are full of vitamins and minerals. Not only is simplifying your meals easier on you, it is easier on your wallet and makes it easier for the family to appreciate good quality ingredients. Less is more.

Here are some tips to simplifying your ingredients:

1) Savor the flavor.

Using simple and quality ingredients, you really learn to savor the flavor of the true dish you have created. The recipe below for instance has bright, green tomatoes. The simple, yogurt sauce really brings out the sweetness of the green tomato.

2) Buy local ingredients when possible.

Buying local supports your local economy and the environment. The ingredients will taste better also and you will feel good about purchasing local.

3) Enjoy good quality oils, salts and vinegars.

Quality not quantity. Good quality oils, salts and vinegars go a long way. You use less, but at the same time, it feels like more because the flavor profiles reach further.

4) Plan ahead.

This is easier said than done sometimes, but is possible. Planning ahead can save you time, money and sanity. I try to plan ahead by creating weekly menu plans with what I purchase at my local farmers market.

5) Know what is in season.

This goes hand in hand with buying local. Local farmers markets sell what is in season. It tastes better and is cheaper. Check out this handy guide to see what is in season in your area.

6) Cook with cast iron.

Cast iron is wonderful to cook with. It can be passed down for generations if taken care of properly, and it enriches your food with iron.

Green tomatoes with spicy yogurt sauce and fresh feta

Serves 1-2

Time: 5 minutes


2 green tomatoes, sliced

1 tablespoon extra virgin olive oil

1/8 teaspoon black pepper

¼ teaspoon salt

1/8 teaspoon cayenne pepper

¼ teaspoon cumin

1 teaspoon fresh lemon juice

1 teaspoon champagne vinegar

½ tablespoon plain Greek yogurt

1 tablespoon feta

6 mint leaves, cut at chiffonade


Slice tomatoes into thick slices. Place tomatoes on top of each other on plate, like a tower.

In a separate bowl, combine oil, yogurt, vinegar, lemon juice, salt, pepper and spices. Whisk together.

Pour spicy yogurt sauce over green tomatoes. Top with fresh feta and mint.

For more recipes visit Jessica’s blog at:  http://atxglutenfree.wordpress.com

Or subscribe to her RSS feed here: http://feeds.feedburner.com/ATXGluten-Free

For more visit now.

7 Responses to 30 Days to a Food Revolution-ATX Gluten Free

  1. City|Life|Eats August 31, 2010 at 11:34 am #

    Love these tips!

  2. Jessica Meyer August 31, 2010 at 12:21 pm #

    Thanks for having me! 🙂

  3. Alta September 2, 2010 at 1:59 pm #

    This looks so fresh and tasty!

  4. Christopher R Cooper September 30, 2010 at 2:22 pm #

    Thanks for the tips! I'm coincidentally doing a similar 30-days to Gluten Free and tracking it as well! http://blog.christopherrcooper.com/2010/09/27/30-

  5. Anonymous October 1, 2010 at 8:33 am #

    Good luck with your experiment. I will be interested to see how you feel after it's all said and done. Are you going to eat gluten after the 30 days to see how your body reacts to it?


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