Vibrant, zesty salsa adds excitement to a gluten-free main dish, side or snack. Having an easy basic recipe for it is a must in my family. Here is one of…
Roasted vegetables have a more intense flavor and a denser texture than many methods of gluten-free cooking. They are as easy to prepare as the steamed or braised method. I especially like the bit of crusty surface they develop, sort of like on a fried potato, but without the fat.
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.
A satisfying aroma is coming from the oven. Soon we’ll be enjoying the tender texture and delicate flavor of a butternut squash.
Today I’m baking this colorful squash with a little gluten-free stuffing made from apples, walnuts, cinnamon and nutmeg. Maybe a little butter, too….
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!