This week was a delectable assortment of gluten-free meals. Yet another week of taking a proactive approach to my health!
- Cracker Barrel leftovers {green beans and mashed potatoes}
- Homemade Spiced Tomato & Chickpea Soup
- Homemade Vegetable Soup
- Lemongrass Pork Loin Noodle Salad from Spize {first time trying this place- yum! Affordable and big servings}
- A Yellowfin tuna burger {bun-free!}
- Snow crab legs {often on sale at Harris Teeter for $2.99 a pound}
- Simple cabbage salad {rice vinegar, salt, pepper. Next time I’m trying it with cilantro and lime, the Costa Rican way}
- Salad with new Parmesan & Roasted Garlic dressing from Newman’s Own
- A slice of gluten-free pumpkin bread {I used this recipe with King Arthur Gluten-Free Multi-Purpose Flour}
- Gluten-free butternut squash mac & cheese {made with brown rice pasta, sans breadcrumbs, add caramelized onions}
Proving that gluten-free eating can be full of flavor 
I think one of my biggest challenges eating limited gluten will be modifying ethnic foods, because gluten is often such an intrinsic part of the recipes. For example, we are taking a coworking field trip to Mantra, Raleigh’s new Indian restaurant, on Tuesday. How am I supposed to have Indian food without naan?! Something to ponder…
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