One of the surest signs that things are returning to normal? New adventures in the kitchen. We have about ten or twelve meals that stay in heavy rotation, especially when things are really crazy. I haven’t tried anything new for a long time. This week I added in some new possibilities to add as favorites.The more I’ve been studying Celiacs and the accompanying nutrition, I am realizing that “gluten-free” isn’t enough. Most of what makes up “gluten free” options would normally be okay in small doses (rice and potatoes come to mind), but not to be eaten at the level we’ve been eating them. Especially what I’ve been reading about arsenic in the rice, and that the glycemic index for ground potato flour and corn is off the charts compared to their ‘whole’ counterparts…it’s pretty mind boggling. I don’t know. There is so much to learn. So take what I’ve listed here with reservations- I really don’t like how much rice is in the menu this week, but I’m taking it week by week and trying to improve each week.
One Pot Pasta (sub GF noodles)
Pioneer Woman’s Chicken Taco Salad (sub GF ranch dressing)
BBQ (instead of buns, we eat it by itself or over a bed of fresh spinach)
Cheesy Chicken and Rice (sub GF cream of chicken, rice)
Bean Casserole (Family recipe)