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- Romaine Lettuce
- Small sweet tomatoes
- in Broccoli and carrot slaw I buy thisa container at Whole Foods
- ½ Avocado
- in Sauté four small chicken breast fingers with salt and pepperolive oil for about 10 minutes
- Honey Dijon Mustard Dressing
- Dash of Red Wine Vinegar
- 1 /4 teaspoon of Dijon mustard
- 1 / 2 teaspoon of honey
- in Drizzlesome Olive Oil
- 1 /4 teaspoon of Dijon mustard
- 1 / 2 teaspoon of honey
- in Drizzlesome Olive Oil
Ingredients
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- *If you're not giving up grains make some crunchy croutons to go with your salad. In microwave melt 1/2 stick of butter with some garlic pepper. Brush on Udi's or your favorite gluten-free bread and toast in a 325-degree oven for about 25 to 30 minutes. Break the bread up into bite-size pieces and store leftovers in a plastic bag.
*Facts About Eating Raw Broccoli -
Broccoli has been of particular interest to scientists because it contains the highest levels of certain glucosinolates, a class of phytochemicals that many believe may reduce the risk of prostate, breast, lung and colorectal cancer. When eaten as a raw or lightly-cooked food, enzymes in the broccoli help to break down the glucosinolates into two valuable compounds of intensive research interest -- sulforaphane and erucin. Although broccoli has the highest levels of glucosinolates, they are also found in cauliflower, cabbage, kale and other cruciferous vegetables. The same cooking recommendations would apply to those foods to best retain their health benefits, Ho said. Read More Here From Science Daily
Living Life With Purpose!
Gluten Free Lady
