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.
A pork roast hot from the oven seems like a dinner for company, but if the roast is a boneless pork loin recipe with Italian seasoning, it’s easy enough to make any day of the week special.
By adding some vegetables to the roasting pan, almost the whole meal can be ready at once. And it’s such an easy gluten-free dinner!
This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.
After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.
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.
Breakfast is an important meal for me, but I don’t like to spend much time preparing it. That’s why when I find an easy healthy breakfast, I really like it.
This gluten-free recipe is one of the recent healthy breakfast ideas I have found that is also dairy-free, nut-free and paleo.
”Power greens” might be what you’d call a combination of several of those leafy antioxidant-, fiber- and vitamin-rich “powerhouse veggies” like kale, spinach, chard, beet greens and the like.
A combination of them makes a wonderful salad, and they add a variety of textures and flavor to a stir-fry. They also “wilt” deliciously to be folded into an omelet…so in this recipe they become part of a “power greens omelet.”
Gluten-free pumpkin muffins are a good way to start off the day. Pumpkin muffins are a type of gluten-free bread and go great with many, many foods… especially breakfast “fixin’s.”
And, even better, this recipe is easy to make. They can be ready in about 30 minutes and will reward you and your family with their delicate aroma and delicious pumpkin-y flavor.
Unfortunately, they won’t last very long. So, be sure to make plenty… I turned my husband loose on the muffins you see in the picture above and they all vanished in about 15 minutes… And, he’s not a magician!
He says that they are fabulous with a pat of rich, creamery butter melted into each bite.
Gluten-free roasted chicken with spice rub is a great way to perk up your dinner.
The aroma…the texture…and the taste are different, even if the same seasonings are used, as your favorite chicken breast recipes. Of course, chicken pieces are often easy to make and usually quick to cook, which makes them popular for a weeknight meal in a busy schedule.
I know because I often have gluten-free chicken on my menu. Everyone in the family enjoys eating it.
However, a whole chicken roasting in the oven is an entirely different dish than just chicken breasts or thighs. As I said, the aroma is different. The texture is different. And the taste is different, so…
…try a whole roasted chicken, unstuffed, with a spice rub for dinner. It takes a little longer to cook than chicken pieces, but once it is in the oven, it is easy from there on. A whole chicken can also be stuffed, but that adds to the cooking time, so I’m going with the simpler, shorter option with this recipe.
Page 1 of 9