This is full-flavored, eye-appealing, nutrition in a bowl at its best! You can style it as either a 7-Bean Soup or a multi-bean culinary extravaganza… YOUR choice! And, it suits an autumn day perfectly!
The red, tan and brown colors of this soup match the fall leaves that will soon be dressing themselves out in their Autumnal-Best and falling into my yard… Much to the chagrin of my husband who well get to rake what we don’t mulch!
It’s an extra-special treat for yourself and your family, gluten-free or not, on a chilly fall day!
This quick and easy tomato avocado salad came together quickly for lunch recently. I had been out all morning and when I came home, I was hungry for something to eat…fast! I had an idea for something with a pile of salad greens with a fresh dressing, but happily an even better idea appeared.
I found both tomatoes and an avocado that were finally ripe…it’s so hard to wait for them sometimes.
From that point on, the rest of this lunch was easy.
A fresh summer salad recipe came together almost on its own.
The vegetables themselves provided most of the flavor, so that a little olive oil and vinegar made an ideal dressing. Lemon juice would also taste good instead of vinegar, and it would be completely grain-free and paleo.
Believe it or not…
… This remarkably filling breakfast quiche is actually Gluten-Free!>
The recipe makes a generous pan full of broccoli, peppers and cheese that the whole family – and guests – will come back for more of, and won’t even notice it’s gluten-free.
I make this a crustless quiche because that way it’s easily gluten-free and low carb. If you don’t mind the carbs, you could use a crust, like one of those linked below, but no one seems to miss the crust. They also don’t seem to mind the generous serving of veggies they’re getting along with the spicy, cheesy baked eggs.
This whole foods, vegetarian quiche recipe makes a deliciously satisfying breakfast, lunch or main dish for dinner. It’s easy to bake and take, too, so I take it to pot-lucks and carry-in dinners…or to a neighbor who may need an easy meal to heat up.
There is no doubt that a favorite at my house is gluten-free gravy with mushrooms and onion. A steaming mushroom gravy to spread over dinner can definitely step up the flavor to another level.
Gluten-free or not, meat, chicken or vegetables often taste so much better with the complement of a simple gravy. This is not an unhealthy, fat-laden indulgence, either.
It can be made with a surprisingly small amount of fat, whether from drippings, oil or butter. In fact, it tastes better if there isn’t much grease in it.
The gravy I made for these pictures had plenty of onion and mushrooms in it, as you can see. The meat I served it with was boneless pork loin chops, which cook quickly and, while they’re so lean that they do require a little added oil for pan-grilling, that makes it easy to prepare a meat-flavored gravy in the same pan.
I am always looking for an easy new gluten-free salad recipe. This asparagus salad appeals to me since it is easy and full of flavor, plus it is nutritious and filling!
Fresh ingredients are ideal to use when they’re available, like during the spring when asparagus is inexpensive and easy to find in produce markets. Fresh beans are good, too, when available.
At other times, a salad like this can be made with frozen asparagus and some canned or cooked dried beans, and it will still be healthy and delicious. I just made one that way yesterday, and my husband loved it!
Gluten-free crepes are a favorite here in my house, but I feel the “carb rush” after eating grains, so almond flour has become one of my favorite ingredients for making them.
My husband does not care for the flavor of rice flour in baked goods, so in the past I have often cooked 2 batches of crepes – gluten-y and gluten-free – which is more complicated, of course. I was happy to find that the flavor of almond flour satisfies is good for both of us.
The liquid in this recipe can be varied to suit not just gluten-free eating but also dairy-free or paleo diets.
As you can see from the pictures, for our brunch today we topped our crepes with butter, fruit and/or syrup. I used butter and strawberry fruit topping. Al enjoyed seedless raspberry topping with butter and syrup.
A great thing about making crepes is how they can be a “pantry recipe” – when it’s past time to go shopping but we’re hungry, I can still often make a quick meal of crepes that we will enjoy. If we’d had fresh fruit today, I would have used some – strawberries or blueberries would have been a nice touch. However, the bottled versions of fruit toppings and spreads work well for crepes, and they keep in the pantry indefinitely. I choose the ones that are fruit juice-sweetened only, and Al usually wants a more traditional (over-sweetened) type. I tease him about his sweet tooth, but he does eat less sugar than he used to.