Saturday, 21 July 2012
GF Cornbread Mix, Field Day Organic Chili and Organic Valley Cheddar Cheese are all safe. This is a great lunch or dinner option that you can cook up for any summer BBQ!
Pacific cream of mushroom soup is gluten free, and wild rice is one of the best possible ways to get whole grain fiber on a celiac’s diet.
This week I cooked up a batch of Lundberg Jubilee rice blend and condensed mushroom soup, but left out the chicken to create a re-heatable snack option.The trick is to add just a splash of water so the the condensed soup acts as more of a sauce than a soup.
Note: I am definitely not a mushroom fan. I hate the smell of sautéd mushrooms and won’t eat anything they’ve touched. Except I love this soup!
This one was a learning experience for me. The first time I ate quinoa I hated it with a passion. It was unseasoned, dry and I detested the way the little balls evaded my teeth when I tried to chew them. Quinoa is a sprout and if cooked incorrectly, it doesn't stick together like a good quality rice would.
Quinoa and Sausage
Still, I was getting sick of eating rice one week and decided to try out this Pereg brand of Quinoa. It was stocked next to other gluten free foods like polenta and wheat-free pasta. The label was extremely vague about ingredients, which should have been a warning sign but I bought it anyway. It cooked up quickly, and I was shocked to find that I LOVED it! To add moisture and richness, I used Aidells turkey sausage as my protein.
I was eating this once a week for a month until they added a new ingredient to the box: wheat! I should have been more vigilant and called the company to asked if they manufactured their produced in a facility with wheat. I learned a valuable lesson, and am happy that I at least learned how to love quinoa!
What are your favorite go-to lunch items? Can they be altered to fit special dietary needs, like gluten free?
Image Source 1, 2