I love Brownies!
Especially, Fudge Brownies with Almonds… They are good for serving at a party, packing in a lunchbox or eating for a gluten-free after-school snack…or just any time a rich chocolate treat is in order.
They are dense and moist with chunks of almonds that add just the right amount of crunch.
It’s really hard to keep making lunches and snacks that are interesting even under the best of circumstances.
Plus, the vending machines at work or school have a siren song that almost always sounds better than a lunchbox’s boring old tune.
When the need to be gluten-free is added, lunches can seem even more challenging.
I like an easy chicken dinner that cooks the vegetables right in the skillet with the chicken.
Since the chicken in this recipe is boneless it cooks very quickly, and the flavors of chicken, aromatic garlic and onion, carrots and spinach mingle in the pan to make a flavorful sauce that even my husband likes.
This eye-appealing omelet is topped with bacon and filled with an avocado and black bean combination that’s full of different textures and flavors. It’s easy enough to cook for breakfast, but it would be ideal also for a lunch or even dinner. Most of the time when I cook an omelet for my family, they ask for cheese in it, but no one missed it in this one.
Not only is this nutrient- and protein-packed dish gluten-free, it’s also dairy-free.
The avocado and black bean filling is more like a salad around which the omelet is wrapped. It isn’t the kind of filling that cooks in the omelet. Neither is the bacon cooked in the omelet. I added it as a topper. However, if you want, you can add optional ingredients such as cheese or diced ham while cooking the eggs, although I didn’t add either of these this time.
I enjoy the flavors of chicken mixed with the peppers, onions and avocado. I like them even better in a gluten-free meal like this that is simple and easy to prepare.
The avocado and lime combine to provide a superb touch.
The plump creamy avocado adds its uniquely rich texture and full-bodied taste to the boisterous lime juice, fresh-squeezed over the chicken and pepper entree…
A bowl of this spicy, healthy gluten-free soup made a delicious lunch! As soon as I tasted it, I wanted to post it for you. Let me tell you how I discovered this wonderful treat…
… A few weeks ago my daughter-in-law sent some to me for lunch. But my son, who delivered it, couldn’t remember all of the ingredients, only that it was gluten-free. I enjoyed it and I wanted to learn how to make it.
Of course, I could tell that it had curry seasoning in it and I could taste the smoothness of the coconut milk. The cabbage, cauliflower, carrots and onion were obvious (yum!). But, there was a unique texture and flavor in it that I just couldn’t quite place.
When I found out later that the base was sprouted red lentils, I realized that they added a creamy texture and flavor to the soup that went far beyond what the coconut milk provided.
The soup is healthy in so many ways. It’s naturally gluten-free and can be made mostly from whole foods, except for the curry powder, turmeric and coconut milk – and they’re not far from whole foods.
Salsa has been a staple in my kitchen for a long time.
After all, I grew up in South Texas where salsa appears almost everywhere.
My favorite, though, has always been pico de gallo, also called salsa fresca or “fresh salsa.”
Page 4 of 24