![]() Late Night Snacks: This is one of the harder parts of being gluten free at college. My roommate and I also have two “food baskets” in our room- one gluten free and one for her gluten-filled snacks. I keep milk in my mini-fridge for when I want a full bowl of cereal, but also take dry cereal with me sometimes as a snack. I also enjoy the GF Cinnamon Chex when I have a sweet tooth. My favorite cereal combination is Nature’s Path Whole O’s mixed with Nature’s Path Mesa Sunrise. Cereal is also a necessity to have on hand in the dorm room. I also like to mix it up and top this snack with raisins, chocolate chips, banana slices, etc. They are easy and tasty! I bring rice cakes with peanut butter to class with me when I do not have time to sit down for lunch on campus. From leading the UVM celiac group to running marathons, Zara doesn’t let anything stop her.īe Prepared: I always keep a simple and easy snack like rice cakes and peanut butter in my room. I am amazed by her positive attitude and the proactive way she embraces her gluten-free life. Zara continues to make the most of her college experience, and does not let celiac get in the way of enjoying University of Vermont. Enjoy!ĭevour these green beans almondine with pasta, risotto, your favorite protein, or a holiday feast.Guest blogger, Zara Young, used her first hand experience to respond to the points I made in my earlier post, Dorms, Tailgating & Cafeterias: Gluten-Free College Advice. Then, transfer to a serving dish, and top with the toasted almonds. Add the blanched green beans and cook for a few minutes more, until the beans are warm and tender.įinally, season and serve. Stir in the garlic and lemon juice, and season to taste with salt and pepper. Remove the almonds from the pan, pour in the oil, and cook the shallot until it softens, about 2 minutes. In a traditional recipe, they’d be sautéed in butter, but I love their crisp texture and nutty flavor when they’re toasted on their own. I cook them in a dry skillet until they’re fragrant and beginning to brown. Tip: If you’re making this recipe for a holiday meal and you want to get ahead, you can blanch the beans up to a day in advance! Then, drain them, and spread them on a kitchen towel to dry. Transfer them to an ice bath to stop the cooking process. Cook the green beans in a large pot of salted boiling water for 2 minutes, until they’re crisp-tender and bright green. Here’s what you need to do:įirst, blanch the green beans. Like I said, green beans almondine couldn’t be simpler to make. ![]() And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Fresh lemon juice – Its bright flavor balances this simple recipe. ![]() It adds a nice richness that ties the whole dish together.
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