It was a banner week! I found three new premade food items that I can eat—and that taste great and are at least reasonably healthy. First, Blue Diamond Oven Roasted Almonds (Dark Chocolate) practically jumped off the shelf and into my cart. They have with no milk, and of course, no gluten. I made myself wait until I got home to try them (though the peel-open bag was tempting). And they make any time a time for just a little dessert.
Then I took a chance on a sale item at Lucky’s Market, new to my town of Columbia, Missouri: Snap Pea Crisps (by Calbee®), which come in a number of varieties, all gluten-free. With my other allergies, I can only eat the Original Lightly Salted version. And I’m fine with that. They look like a green French fry, and they are hollow inside; they taste somewhat like a potato chip, but with 40 percent less fat and with three times the fiber. My four-year-old grandson loved them so much that he requested them when he came for a visit. I had to promise him that I’d buy them for our next meal together.
Then, also at Lucky’s Market, I encountered the truly unexpected: a prepared salad in the deli department that was literally made for me: I could eat every ingredient listed! If you have allergies in addition to being gluten-free, you’ll understand why I wanted to jump for joy, scream, or do something more than merely say, “Please give me a little more than one-half pound of that quinoa salad.” I took my salad home and ate the entire serving for a hearty mid-afternoon snack.
Quinoa Salad (ingredients from the list provided at the deli counter)
Cooked quinoa—chilled
Pecans—chopped small and toasted (put on a tray in toaster oven or regular oven for about 3 minutes at 325 degrees)
Cucumbers—do not peel; cut into 1/4” slices; they quarter each slice
Mandarin oranges (canned or fresh)
Dried cranberries
Mint
Cilantro
Salt
Combine all ingredients; chill. Eat within three days.
***
I’ll experiment with the quantities and post a more exact recipe soon. But I couldn’t wait to share with you.
I’m glad to have the option of buying something on those days when I don’t have the time or inclination to cook. And I’m just as happy to have a new recipe that I can make for myself and my vegan friends.
(Note: These are unsolicited endorsements; no pay was received by glutenfreeand grateful.com.)
Then I took a chance on a sale item at Lucky’s Market, new to my town of Columbia, Missouri: Snap Pea Crisps (by Calbee®), which come in a number of varieties, all gluten-free. With my other allergies, I can only eat the Original Lightly Salted version. And I’m fine with that. They look like a green French fry, and they are hollow inside; they taste somewhat like a potato chip, but with 40 percent less fat and with three times the fiber. My four-year-old grandson loved them so much that he requested them when he came for a visit. I had to promise him that I’d buy them for our next meal together.
Then, also at Lucky’s Market, I encountered the truly unexpected: a prepared salad in the deli department that was literally made for me: I could eat every ingredient listed! If you have allergies in addition to being gluten-free, you’ll understand why I wanted to jump for joy, scream, or do something more than merely say, “Please give me a little more than one-half pound of that quinoa salad.” I took my salad home and ate the entire serving for a hearty mid-afternoon snack.
Quinoa Salad (ingredients from the list provided at the deli counter)
Cooked quinoa—chilled
Pecans—chopped small and toasted (put on a tray in toaster oven or regular oven for about 3 minutes at 325 degrees)
Cucumbers—do not peel; cut into 1/4” slices; they quarter each slice
Mandarin oranges (canned or fresh)
Dried cranberries
Mint
Cilantro
Salt
Combine all ingredients; chill. Eat within three days.
***
I’ll experiment with the quantities and post a more exact recipe soon. But I couldn’t wait to share with you.
I’m glad to have the option of buying something on those days when I don’t have the time or inclination to cook. And I’m just as happy to have a new recipe that I can make for myself and my vegan friends.
(Note: These are unsolicited endorsements; no pay was received by glutenfreeand grateful.com.)
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