Gluten-free, dairy-free, egg-free, soy-free, corn-free, no added sugar, and instant - for when your on-the-go! You can choose between Natural, Apple Cinnamon with Flax, Maple Raisin with Flax and Banana Maple with Flax, or you can purchase a variety pack with two packets each of the flavored varieties. I really like this g-free oatmeal my favorite is the Apple Cinnamon but all three favors are good.
G-free Beef & Cheese Taquitos - Ingredients: Shredded cheddar cheese, small g-free corn tortillas - (I use Mission brand extra thin yellow corn tortillas which are g-free), and leftover Italian beef shredded. Optional: dip in salsa, sour cream or guacamole. Heat oven to 425. Directions: Line baking sheet with foil and lightly coat with cooking spray. Warm up leftover beef in microwave or stovetop. Place 3-4 corn tortillas on a plate and place a damp paper towel between each tortilla (The damp paper towels help to keep the tortillas from cracking when you roll them). Heat tortillas in small batches in microwave for 20-30 seconds. Place some meat on the flat tortilla and sprinkle on some cheese then roll them up one by one. It helps to place the tortillas close together on the baking sheet. Bake 15-20 minutes or until crisp and golden.
Tinkyada Rice Noodles are the best g-free noodles! I use them for almost everything I make with noodles. They have all different types Penne, Shells, Spirals, Lasagne, Fettucini, Spaghetti, Elbow, and Fusilli. Tinkyada Rice Noodles are Wheat-Free, Gluten- Free, Cholesterol-Free, Kosher Certified and Certified Organic. Tip if you have leftover noodles, store them in an air-tight container. The noodles tend to get a little hard after a day, so to revive it, simply put it into boiling water for one minute, strain and serve.
G-free Oil and Vinegar Salad – Ingredients - ¾ cup safflower oil, ¼ cup white wine vinegar (I use Star brand which is g-free), a little pinch of salt and fresh ground black pepper, spinach rinsed and patted dry, carrots chopped, tomatoes chopped, cucumber chopped. Makes 1 cup of dressing. Directions - Dressing: Place all the ingredients in a blender and mix for about 10 seconds or until fully combined. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Whisk the dressing immediately before serving over salad. Salad: After dressing has sat for 30 minutes, combine spinach, carrots, tomatoes, and cucumbers in a large bowl. Add dressing to salad in bowl mix ingredients around, then serve.
