The shifting schedule of baseball season make it easy to get lazy in the kitchen. If I’m not careful, I can easily snack my way through the days and rarely sit down to a real meal. That’s why I love making cold salads like this one. I can throw it together one afternoon, then eat it for the next few days. This salad is the perfect mix of summer flavors…
As a dietitian with celiac disease, May is one of my favorite months. Not only do we get to shine a light with Celiac Awareness Month, but we also get to share just how good gluten-free food can taste! One of the funniest things I hear from people is, “Oh I could never give up gluten, what would I eat?” Well, if your health depends on it, you will give…
I love giving away homemade treats from my kitchen for Christmas, don’t you? I like to make something unique, something that friends may have never tried before. That is what inspired this recipe for Crunchy Quinoa Granola. While regular granola is made with oats, I try to limit my oat intake because of my celiac disease. I seem to be able to tolerate certified gluten-free oats in small amounts, but…
I love quinoa. Long before I went gluten-free, back in the days when I had no idea how to pronounce “keen-wa”, I was learning how to cook the tiny seed and teaching you how to love it too. In fact, when I put the word “quinoa” in the Inspired RD search box, 28 posts came up! Over the past few months however, more and more has come out about the…
I remember the first time I saw a bunch of rainbow carrots. I was in awe of their beauty and couldn’t wait to see what they tasted like. But I was afraid to mess them up. How would I cook them? Should I cook them? Then I exhaled and realized I could buy more than one bunch. The first time I cut into a purple carrot, I was shocked to…
Have you noticed that I’m on a bit of a coconut kick lately? I’m cooking just about everything in either coconut oil or coconut milk. I can’t help myself. This recipe is no different. I made a hot gluten-free breakfast cereal out of tri-colored quinoa and coconut milk, added maple syrup and topped it with pecans. A delicious and healthy way to start the day. You get protein and fiber…
Last week, Jenna from Eat, Live, Run posted a recipe for Brussels sprouts with bacon, dried cherries and Israeli couscous. Not only did the photos make me drool, but the thought of the sweet and savory combo had me determined to make my own gluten-free version. I had about 25 brussels sprouts from my Bountiful Baskets sitting in my fridge. I had also picked up a couple packages of Applegate…