Wheat Free Mom
Carrie grew up with food allergies on a farm in rural Alberta with a family that baked fast and loose with butter and cream. Her family served dessert at every meal â€“ literally. She first began mucking around with recipes in the kitchen to accommodate her childrenâ€™s various allergies, as well as manage her husbandâ€™s diabetes. Her own diagnosis of Celiacs disease launched her into the world of blogging with a passion to help others navigate living gluten-free without having to give up the foods they loved. She looks forward to continuing to share her love of good food and family.
Salmon With Green Rice Salad and Watermelon Strawberry Salsa This recipe makes 2 servings. Green Rice Salad 1 1/2 cups cooked and cooled Lotus Foods Organic Jade Pearl Rice (can substitute another rice if preferred but the Jade rice is a source of chlorophyll) 1/4 cup chopped toasted pecans 1/4 cup dried cranberries 1/2 cup baby kale or spinach, finely chopped 3 dried apricots, finely chopped 1/4 cup celery, finely chopped 1 Tbsp raspberry wine vinegar 1/2 tsp dijon mustard In a medium bowl combine the rice, pecans, cranberries, apricots, 2 Tbsp olive oil
celery and kale. In a small bowl whisk the olive oil, vinegar and mustard together. Pour dressing over rice mixture and stir. This salad can be made the day ahead and kept in the refrigerator until ready to use.
amber approve magazine -
Published on Jul 7, 2015
Happy Summer to you all! This edition is extremely special as we have a special bachelor edition to help support raising money for Meals on...