This green bean recipe is so easy is to make, and it’s naturally gluten-free. It’s also a dish that looks good, tastes good, and travels well. Actually, it doesn’t even need to “travel,” since you can easily cook it quickly at the destination, without a lot of fuss.
We had just been invited to Thanksgiving dinner, so I was willing to make whatever the hostess asked me to bring. I would even have been happy to make a gluten-free version of that traditional green bean casserole that “everyone” likes. Green beans are my favorite vegetable choice in many dishes, including that one. But, when I asked the hostess who had just invited us what I could bring, her answer of “Green Beans with Bacon and Onion” was ideal! I like that even better!
Full-flavored, eye-appealing, nutrition in a bowl – Multibean Soup suits an autumn day perfectly! The red, tan and brown colors of this soup match the fall leaves in my yard right now.
I love to start a pot of soup and have it simmer away while I go about other things. Then I know we’ll have a healthy, fiber-rich, gluten-free lunch or supper later on in the day.
With its high nutrition and ease of cooking, salmon is a natural for a quick but elegant dinner, like this combination of salmon, acorn squash and sautéed vegetables.
This rice dish is a beautiful change of pace from the usual side dishes we have! Gluten-free Sweet Black Thai Rice has rich, eye-appealing color, includes satisfying whole-grain fiber that doesn’t taste woody, and has a delicious, mild nutty flavor that is good prepared simply with water and salt, or with your favorite additions.
During the growing season we enjoy the variety of fresh vegetables, especially the versatile, naturally low-carb, high-nutrient, gluten-free summer squashes and zucchini.
Of course, the garbanzos add some carbs to the dish, but they have good protein, fiber and other nutrients so are well worth it.