Navy beans are one of our favorites here…well, especially Al’s favorites. He likes them with just about anything…in a salad, as part of a main dish or as a side in a main meal. He likes them in many combinations, but most of all, he likes them in soup.
For a mostly made-from-scratch supper that I can safely describe as “unprocessed” for my October: Unprocessed pledge, we had this gluten-free taco salad with cucumber, onion and tomato on a spring salad mix, with tortilla chips surrounding it.
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.
The other night I needed a fast meal — more than that, I needed to put more fiber in front of my hubby that day…It was good enough together that he didn’t even go get a bun to have with his hamburger steak!
A summer staple around many campfires and grills, a gooey, rich chocolate somemore for dessert is also easy in the kitchen. Find some gluten-free graham crackers, some marshmallows and your favorite chocolate — I like semisweet, but milk chocolate or whatever else you might prefer will work, too.
Burgers belong with summer, and one of my favorite ways to have them is with sauteed vegetables on top.
Sandwich Petals, the gluten-free 10-grain oval flatbread that comes in three flavors — Agave Grain, Spinach Garlic Pesto and Chimayo Red Chile — look like they’d make beautiful wraps for lunch. When I found some last week, I knew what we’d be having for lunch the next day.
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