One of my biggest complaints about a lot of gluten-free cookbooks is that they focus almost exclusively on how to bake breads. Now, there’s nothing wrong with a piece of toast now and then. But prior to going gluten-free I never ate bread exclusively, so why would I do that now?
I’ve heard that a lot of people on gluten-free diets end up getting sick despite getting rid of gluten because they’re not getting enough variety in their diets. A lot of gluten-free folks end up on extremely high carb diets; eating mostly gluten-free bread and pasta while they’re still figuring out what they can eat.
But there are a lot of healthy, naturally gluten-free foods that are too often overlooked (fruits, veggies, unbreaded meats and fish, beans, nuts). And it’s not only much cheaper and easier but even healthier to just leave out the bread completely sometimes.
Allergen/Sensitivity Info: Gluten/wheat-free, egg-free, soy-free.
- 1 can of tuna
- 2 to 3 medium tomatoes (regular tomatoes look prettier but I tend to use Roma tomatoes because they’re cheaper)
- Spoon full of Mayonnaise (it really depends on how mayo-y you want your food to taste)
- Relish (or whatever condiments or seasonings you like, just make sure they’re gluten-free)
- Mix tuna, mayo, and relish in a bowl.
- Cut a hole in the top of the tomatoes and hollow out some of the center goop with a small spoon (just like a pumpkin).
- Use a small spoon to stuff the tomatoes with the tuna.
- And you’re done!