GlutenFreeBlondie's Profile

absolutely loved reading this. Can't wait for the next post!

I've been practically living off of this turkey chili for the past few weeks. A big pot lasts about a week, and it's great over quinoa, a baked potato, or brown rice. Or just with tortilla chips for dipping!

My other go-to weeknight meal: saute peppers and onions till soft, add a little garlic, then add sliced chicken sausage. Aidells brand is gluten free, pre-cooked, and comes in a ton of different flavors. This is ALSO perfect over quinoa, a baked potato, or brown rice.

I'm with you Emma, I could eat roasted Brussels every night! Last week (before roasting) I tossed in a diced apple, sliced shallot and splash of apple cider vinegar on a whim. SO good!

I know it won't last nearly as long, but if I'm using parsley or cilantro for a recipe, I chop up the rest and store it in a zip-lock bag with a damp paper towel. I find that I use it WAY more often if it's ready to be sprinkled on top of whatever I'm making!

Ah, just saw that blog posted it from FN Mag. Still an easier way to see them all :)

I crave Thai Basil in berry smoothies. Taim in NYC has a Thai Basil/Strawberry smoothie that's quite possibly the most refreshing thing I've ever drank.

These two dips are GF/DF, and packed with veggies: Roasted Eggplant Dip with Tahini and Creamy Roasted Garlic White Bean Dip w/ Lemon + Thyme

Serve with gluten free crackers (I also love Mary's Gone Crackers brand) and/or colorful crudité.

For the fresh herbs I use most often - Basil, Parsley, and Cilantro - it's really hard to over-do it (at least in my opinion), so I usually just go with a handful, then mince it.

This makes the nerd in me so so happy.

This quinoa salad or a variation of it is my favorite go-to. Tastes good warm, cold or room temp.

Another fave: thai chicken salad w/ peanut dressing