Jump to content

   arrowShare this page:

   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ads by Google:
Celiac.com Sponsor:                                    


Member Since 13 Nov 2010
Offline Last Active Jul 13 2014 02:08 AM

Posts I've Made

In Topic: Fast And Easy Way To Incorporate Dark Green Leafy Vegetables

08 March 2014 - 07:53 AM

I'm not a huge fan of the dark green leafy vegetables but I try to eat some every day.  I usually buy the pre-washed baby spinach and baby kale.  In the summer and fall, I have Kale in my garden and grow so much I end up spending an hour cleaning and chopping it, then I quickly blanch it in boiling water and freeze it in 1 cup portions.  I can easily add it to soups, scrambled eggs, etc.  


My favorite way of using the barely-cooked Kale is in a quinoa salad.  I add red onion, chopped cucumber, feta cheese, etc. and the chopped Kale and dress it with a vinaigrette.  


If I am making a cup of soup for lunch (I like Trader Joe's Tomato and Roasted Red Pepper) I add a cup of frozen chopped spinach and some parmesan cheese.


Fresh fruit smoothies are also an easy way of sneaking them in.  I use frozen fruit (bananas and berries usually.  Sometimes melon and mango.  I blend it with coconut milk and add a few handfuls of fresh baby spinach or kale.  The spinach is easier to hide . . . the Kale needs to be combined with sweeter fruit (ripe strawberries, peaches, etc.)  Even my kids can't taste it.

Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?


In Topic: Fast And Easy Way To Incorporate Dark Green Leafy Vegetables

08 March 2014 - 07:52 AM

I buy salad spinach - the stuff that is already washed and ready to eat. It can be eaten as a salad or cooked in something with little to no chopping. I also buy the pre- shredded carrots - good for a fast salad but also nice small pieces if you want to throw them in with rice while it's cooking. Frozen veggies are good, too. I think the spinach has a milder taste than some greens. Arugula is good, too. A bit peppery tasting. Good in soup or red pasta sauce.

Great suggestions. Though I don't mind chopping veggies at first, the pre shredded carrots is tempting. Thanks.

In Topic: Ask: What Does Everyone Use To Keep Track Of Good gluten-free Options At Res...

20 August 2013 - 02:59 AM

I keep a running Word document going, with notes, about gluten-free restaurants I've been to and/or know about. Oh, and of course, the restaurant itself is not gluten-free, there are supposedly just gluten-free options at them. 


If you are talking about discovering what else is out there that I don't know about, then I usually do a google search or find out from the local Yahoo list for Celiacs.