Gluten-Free Food #2: Quinoa
This protein-packed, gluten-free grain (16 grams per quarter-cup serving!) needs thorough rinsing before cooking, but it's worth the extra few minutes. One-quarter of a cup dry yields almost one delicious cup cooked, and has barely 160 calories. Quinoa shows up as my breakfast cereal, with hot milk or soymilk, cinnamon and fruit. It works well plain as my fluffy, lightly salted side dish at dinnertime or in a plastic container for work to punch up salad bar take-out. It can have a starring role in a main-course salad—just mix with finely chopped vegetables, nuts and good olive oil.
GLUTEN-FREE RECIPE: Herbed Quinoa
Gluten-Free Food #3: Potatoes, sweet potatoes and squashes
Sweet potatoes, white potatoes and squashes can save all three meals, whether at home or dining out. When I'm at a restaurant, I know there is a good chance at least one of these lurks in the kitchen, so I won't be caught without a carb. At home, they can be microwaved or roasted. Cooled after cooking, all of these root veggies are great for beefing up a salad. Squashes and sweet potatoes—high in healthy beta-carotene, so don't limit them to the Thanksgiving side dish—are also delicious topped with yogurt (dairy or soy) and dried fruit, and they lend a natural, wholesome sweetness to baked goods when mashed to replace part of the fat in a recipe.
GLUTEN-FREE RECIPE: Curried Butternut Squash Soup