I found this article in a recent Oxygen Magazine and I wanted to repost because I think the author touches on several good points to ponder about going “Gluten Free.” “Gluten Free” products are growing in number in our grocery stores so variety is becoming more plentiful. Keep in mind, gluten free food is often still heavily processed and often more caloric than other carbohydrates. As Ciara Foy said in her recent facebook post, “even a gluten free donut is still a donut!”
Check out these tips when considering the gluten free route of eating. Keep it clean!
Do you ever need something quick and delicious to drizzle over vegetables or a marinade for your meat? Check out my recipe below, simple and fresh. I keep it mixed in my refrigerator for just these times because it is full of clean ingredients, is quick to put together and tastes great.
My Go To Dressing/Marinade
¼ cup Apple Cider Vinegar
drizzle Maple Syrup (to taste)
¼ cup Olive Oil
squirt Dijon mustard (to taste)
Mix together and store in refrigerator. Fabulous on chicken, salads, pasta, and veggies.