I’m a teenager, so I don’t want to be cooking all the time. For me it is kind of a game of what’s in my refrigerator. Like the other day I found some tuna fish and butter lettuce, so I made a tuna fish wrap. Yummy!! That is what we Celiac’s do, we have to work with what we have and make something not only worth eating but hopefully delicious out of it. Just this morning I made some WF (wheat free), GF (gluten-free) toast with peanut butter, jelly, and raisins.
As a Celiac, taking care of your body is so important because we are more fragile. It’s true what they say about breakfast being the most important meal of the day. Breakfast is the fuel that starts your morning and keeps your running throughout the day. Even simple things like a hard-boiled egg or gluten-free granola with fruit can make a great breakfast. It’s doesn’t have to be fancy, just well rounded and filling.
Fun fact: make sure your plate has at least 3 different colors on it. Each color is a vitamin that our body needs.
Cooking in advance makes things much easier too. Not only do I use these leftovers in my lunch, but they are a simple thing to reheat as an after school snack. My favorite left over’s to eat during the week are the Spring Rolls! They last long and taste delicious too, plus they are named “Sarah’s Spring Rolls” in the “Cooking For Your Gluten-Free Teen” so I’m a bit biased.
Some other great recipes include: Asparagus – Shrimp Frittata (these are a great breakfast meal too) and Gluten-Free Pasta Salad with Parmesan Vinaigrette. What you decide to make of course has to do with what is in your fridge and what you’re in the mood for. Have fun and happy cooking!
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