Fresh, vine-ripened tomatoes add so much nutrition to a gluten-free diet — however, their flavor is the main reason I eat them, and I enjoy fresh tomato recipes like this salad. One way to serve them, alone or with other vegetables, is with one of my favorites, this gluten-free salad dressing.
Somewhere during the day I need to have a crisp salad. Whether it’s at lunch or a between meal snack or at dinner, a salad is a major part of my gluten-free diet. The bold flavor of raw kale goes well with the sweet and tangy flavors of carrot, tomato, onion and more, for a pick-me-up to even the most ordinary day.
Holidays can be especially stressful for those of us with conditions causing gluten intolerance or gluten sensitivity because of the difficulties associated with the needs of maintaining a gluten-free diet and environment amid the avalanche of gluten-filled barbecues, parties and cookouts.
And, I’m going to talk about one thing that you and I can do about that but first, I’d like to share what I believe is the true meaning of Memorial Day and what it means….
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.
For a fast and filling salad, quinoa provides lots of gluten-free nutrition. Although it is quick and easy to cook, like rice or pasta, quinoa is actually the seeds of a plant which is not really in the cereal family.
When I make quinoa, I often make a double recipe so I’ll have the leftover to make this salad the next day. It’s so easy!
On a hot summer day, a scoop of tangy, creamy, crunchy potato salad makes a great gluten-free side dish.
This versatile standby, dressed up with agave nectar and bacon, complements a barbecue sandwich or a hot fillet of fish or a grilled hot dog equally well. Better yet, it can be prepared earlier in the day, so the kitchen isn’t hot from cooking potatoes.
With a little care, potato salad can be gluten-free without any special substitutes.If you’re new to gluten-free cooking, remember to use mayonnaise that has not been contaminated by a gluten-y knife or spoon.
Here we are again being inundated with ads for rich desserts and treats. This time it’s for Valentines, which I’m all for, naturally, but aren’t there some other desirable gifts besides candy and jewelry? Chocolate may be rich in antioxidants, but it’s also usually rich in sugar and calories that I don’t really need to focus on right now.
Instead I’m concentrating on one of my favorite lunches, a salad with beans, crisp veggies and a little Dijon dressing. Maybe we’ll talk about chocolate later….
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