These are simply ranked in the order which I like them most. I consider them fairly interchangeable as far as quality goes, although there of course are differences when it comes to specific nutritional content. But we’re talking big picture at the moment….
-Love these. Awesome all carmelized and naturally sweet when baked, can be sliced and baked as fries, mashed-just all-around high nutrition value goodness. Sweetness and fiber all wrapped up in a yummy peel. There’s nothing wrong with other potatoes, I just like the sweets. And remember, this list is in MY order of preference only.
Gluten free oatmeal
This is a staple for breakfast almost every morning. Oatmeal, blueberries, and egg whites with spinach. (not mixed together, although that would probably be good too. You can find certified gluten free oatmeal in many grocery or health food stores, as well as order online. I also use it to make breads and muffins.
Rice. I like brown, but they’re all good, depends on what you’re looking for, brown tends to be a bit higher in fiber. It’s chewy, kind of nutty, great texture, very versatile. You can make it savory by cooking it with some gluten free chicken broth and herbs, add some crumbled feta cheese, chopped chicken breast and some sundried tomatoes-voila-dinner! Or make it sweet, cook with water, add some stevia or Splenda and cinnamon, and rice pudding-esque treat is ready!
Quinoa. Weird spelling and weirder pronunciation “keen-wa” but tastes pretty good. We’re not going into nutritional specifics here, but this one is unique in that it contains a decent amount of protein. Also packs some good fiber. Has a cute little tail which gives it extra bonus points in my opinion.
Beans. Can’t leave out the musical fruit. I especially am a fan of garbanzos in my salads, and black beans with chicken, or a white bean dip that is great for veggies, or red beans in a chili, or….OK-you get the idea. Versatile, cheap, and packed with carbs, fiber and protein.
NOTABLY MISSING FROM THIS LIST
-Gluten free pasta
-Gluten free breads
-gluten free mac and cheese, or really anything that has more than 1 ingredient.
-Here’s the idea-try to keep all food choices to a minimum of ingredients. Chicken-1 ingredient. Broccoli-yup, 1 ingredient. Umm..gluten free pasta? Too many ingredients to list. For the most part, keeping food choices to the minimally processed is never a bad thing. Take a look the next time you go to the grocery, and try to keep to 1 or a few ingredient foods.