A salad with napa cabbage has a more tender texture and a milder, sweeter flavor than most types of American cabbage. And, to make it even better, its vitamins and minerals make it a healthy addition to a gluten-free diet.
Recently I was looking for another way to include kale in some of our gluten-free meals. Kale is a powerhouse of nutrition to use in a healthy gluten-free diet. We’ve eaten kale in salads, had it steamed and braised, and even baked it into chips. I decided this time to include kale in another of our favorite dishes, a “skillet dinner.” You probably know what a “skillet dinner” is, but my personal definition is that it’s a quick skillet-full of several nutritious gluten-free things that I have on hand, including meat, if you want it. In my home, an ideal “skillet dinner” satisfies everyone at my table. Plus, it is fairly easy to clean up. (I especially like the “easy-to-clean-up” [...]
I love the flavor of napa cabbage. It’s such a pleasant, healthy addition to my gluten-free diet.
It has a problem, though…
…It’s so delicate that it can easily be overwhelmed if it’s combined with the wrong flavors and textures.
Fuel. Energy. Nourishment. Keeping it all in balance so that we have what we need to satisfy our appetites, maintain our energy, fuel our activity… that’s what would be healthy for us. And that balance is different for each person.
Just the right mix of herbs combined with celery, mushrooms and onion, then tossed with the cornbread and cooked a bit more. On your plate it mingles with the gravy for an ideal side dish for chicken or turkey. We sometimes try other herbs and seasonings, but this is our traditional favorite. You can also stuff your favorite…