As the saying goes, breakfast is the most important meal of the day…and I don’t disagree. One of the most common excuses people have not to eat breakfast is that they simply don’t have time, and as a celiac, or someone eating gluten-free, grabbing a quick bowl of cereal or having a piece of toast, makes it even harder. This healthy, baked casserole, can be prepared the night before, and can be stored in the fridge or freezer in handy individual portions for a quick reheat. This casserole is packed full of veggies, and guarantees to start your day off right. No excuses.
January can be a tough time to figure out what to eat. Many people have made New Year’s resolutions so are trying to eat healthy, but it is also a time when the weather can be the coldest which still makes us want to eat something hearty and warm. These baked beans are a perfect combination of healthy and hearty, and take the place of those summer salads, but still allow you to follow that diet, and fuel you up for the gym, or for shoveling.
In recent years, the food processor has made it big, and there are common brand names that we are all finding ourselves discussing now more than ever (or is it just that I’m getting older and with age, food preparation becomes more of a hot topic than in younger years?).
Regardless, many of us who live gluten-free know that buying things pre-made is somewhat limiting. The food processor presents a great opportunity for us to create and make our own inventions in the comfort of our own kitchens. It’s also pretty darn easy to use–which is beneficial for those of us that don’t consider ourselves anything more than average chefs (aka our major kitchen-related activity is opening a bottle of wine).