It's official

Biopsy results are in... Celiac it is. It's good to have a final answer and know that this diet isn't for nothing. Kind of a bummer to know that eating out will never be easy though.

So in celebration of good recipes to make from home... here is my Dad's famous teriyaki sauce. Use GF soy sauce, of course, my gluten-free friends.

We got this good looking hunk o beef this month from our CSA. Yummmm. There was so much food we had to call in backup. Thanks for sharing with us, Dave!! And I still had enough for 2 days worth of leftovers!! YUM!! It made a great lunch. Especially with the leftover sweet potatoes.
















Uh huh, that looks good. Best to chop the meat up into hunks and marinade for a few hours at least. I let it go 24 hours, but a few hours will do.
















Teriyaki sauce ready to go. Didn't notice a difference in flavor at all with the GF soy sauce.





























































1.5 cups low sodium (GLUTEN FREE, if your diet calls for it) soy sauce
3/4 cups Olive oil
2 or 3 Green Onions
Couple of cloves of garlic, minced
Juice of one lemon or 2 limes * (Dad's trick: heat the lemon in the microwave for 20 seconds
before juicing and they will release more juice. Works like a charm)
Heaping tablespoon honey or brown sugar
1/2 cup Ketchup, if you are making this for beef. Skip if you are using this for overnight.

Pour the soy sauce into a bowl and add the minced garlic, chopped scallions, lemon juice, brown sugar or honey and, if making beef, the ketchup. Mix the ingredients.

Add the olive oil in a slow trickle while whisking the mixture (or stir vigorously while adding the oil if you don't have a wire whisk). This will help the oil to incorporate with the other ingredients.

This was enough for the ~3lbs of meat we had. You can easily cut the recipe in half for more normal portions :)