episode 5: the gluten-free frommers

brussels sprout hash

frommers screengrab

me, cooking hashIt’s time for episode 5 of TV Dinner and this one was a lot of fun because my friends The Frommers (Lauren and Dan [Fromey]) came over to talk about their gluten-free diets. For the uninitiated, gluten (from the latin word for glue) is a protein composite found in foods processed from wheat and related grains. It’s what makes bread doughy, (delicious) and elastic, but many people are either allergic or intolerant of it and can’t digest it properly.

The Frommers and I have similar outlooks on food in that they simply avoid whatever they know hurts them as opposed to eating the “fake stuff.” I’d rather not have cheese on my tacos then have vegan cheese on my tacos. Ya feel me? So for this episode I made Fromey’s brussels sprout hash, because Dan said that breakfast was the hardest meal to figure out when they first gave up gluten. Think about it: bagels, muffins, toast, french toast, pancakes — all signature breakfast items they could no longer eat.

And let me tell you, this hash is phenomenal. Make it for breakfast, lunch or dinner and see how good the gluten-free life is.

If that’s not enough reason, listen to Dan tell you that he’s lost 30 pounds (!!!) and Lauren tell you that she thinks more clearly and has better energy and overall just feels better since giving up gluten. It’s amazing. Eat better; feel better.

I hope you enjoy this episode and if you have any questions about gluten, shoot me a note or leave me a comment. I’ll wrangle The Frommers to help answer some of ’em for you, if I can break ’em away from their beloved Ralphred, aka the cutest dog on instagram.

brian, me, frommers




  • big handful of brussels sprouts per person, sliced/shredded
  • 2 shallots, diced
  • 3 TBSP extra virgin olive oil
  • salt + pepper
  • one block of tofu, diced
  • 1 egg per person
  • sriracha


  1. Saute shallots in olive oil until they start to brown.
  2. Toss in the shaved brussels sprouts and season with salt + pepper.
  3. When sprouts are almost cooked through, add tofu and saute another few minutes.
  4. Plate, then fry an egg for each person and serve it atop the hash.
  5. Add sriracha to taste and enjoy.

A Recipe From Jamie Shupak | www.thetvdinner.com

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