Gluten Free Cooking Featuring Summer Yale

For this weeks Gluten Free Cooking Summer Yule, MS, RDN, a registered dietitian from Connecticut and recipe developer was kind enough to share gluten-free recipes with me and has given me permission to share the recipes with you.

I love Chili and wouldn’t mind eating it year round because there is so many ways you can fix Chili or dishes like Baked Potatoes or Hot Dogs you can add Chili to and have a new meal.

I can’t wait to try out Cincinnati Chili a recipe – that offers us 5-way, to offer us lower carbs. By using spaghetti squash instead of wheat flour spaghetti making this dish gluten-free.

This recipe is a really great way to get your children to eat more veggies! Instead of purchasing special (expensive!) gluten-free pasta, bread, etc. I typically recommend choosing gluten-free whole grains and veggie substitutions instead. If you don’t like spaghetti squash, spiralized zucchini or other spiralized veggies can be used here.

Summer Yule, is not afraid to experiment in the kitchen and enjoys developing delicious and nutritious recipes that support healthy families. All of her recipes contain no added sugar, no refined grains, and pack in lots of whole foods.

Thank you,

Glenda, Charlie and David Cates