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)
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)
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.)