Actually, gluten free opens up a whole new world of better nutrition. I won't join you because I have been low gluten for the past couple of weeks with my granddaughter visiting.
Gluten free Rice Stuffing
1/2 cup brown rice
1 cup water
1/4 cup each, chopped onion, grated carrot, chopped celery
1 tsp poultry seasoning (check ingredients or mix your own)
Turkey or chicken broth (check ingredients or use fresh broth)
Partially cook rice in water. Mix in vegetables, seasoning and about a cup of broth. Put in small casserole dish and cover lightly with foil. Bake for about an hour in 350 oven.
Hot Vermicelli Lunch
1 serving of bean vermicelli noodles
1/4 cup frozen beans or peas
1/4 cup canned chickpeas or other legume
1 tsp flax oil
1/2 tsp dried basil
Cover noodles in water and bring to a boil. Let sit in water till noodles are tender.
Cook beans or peas. Drain excess fluid from noodles and vegetables.
Mix all ingredients and serve. This can be put in a thermos and brought in a bag lunch, just let the noodles sit in hot water for less time.
I should have some Quinoa recipes around as well.
Age 55, 5'6"
Recovering heart patient
Start date - July 3, 2014 - 330
Vancouver to Halifax or 3,413 miles March -47.5 miles April -3.0 miles
Canada Day Challenge: