Going Gluten-FreeJuly 24, 2013

The Joy of NOT Cooking

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Posted by Living Without contributor Matthew Kadey, RD

When summer temperatures soar, the last thing you want to do is slave over a hot stove. The solution to beat the heat and still eat? No-cook meals!

No-cook cooking is the perfect answer to sizzling days or when a crazed work and family schedule means you want to eat without pulling out pots and pans. With a bit of creativity, you can turn out delicious gluten-free breakfast, lunch, dinner and desserts without turning on your oven or your stove. Follow these tips to glean the best flavor from your no-cook dishes.  

Shop at the market. With summer in full swing, farmers’ markets are plush with a dizzying array of fruits and vegetables at their flavor peak. This is the best place to load up on these no-cook staples. When you’re not cooking the heck out of foods, it’s harder to mask poor quality ingredients. So it’s worth seeking out top-notch items like local peaches and tender greens.

Covet convenience. Most grocery stores have plenty of nutritious convenience food options that make no-cook cooking a breeze. These include canned lentils and beans, cooked whole chicken, jarred salsa, lean deli meats and gluten-free rice noodles.

Spice is nice. Spices like cinnamon and cayenne, as well as fresh summer herbs like mint and basil, can instantly add punch to no-cook dishes.

Soups on. Cold soups, such as gazpacho, are a nutritious and refreshing addition to stove-free meals. Herbs, vegetables, yogurt and fruit can all be worked into chilly soups with great success.

Tools of the trade. An electric kettle is a quick and efficient way to boil water for dishes like rice noodles that won’t steam up the kitchen. You’ll also want to invest in a serious chef’s knife to breeze through all the chopping required. A high-powered blender or food processor will make quick work of cold soups, smoothies, dressings and sauces.

What do you do to beat the heat--and still eat--during the summer months?

Living Without contributor Matthew Kadey, RD, (muffintinmania.com) is a dietitian and food writer. He is author of The Muffin Tin Chef and The No-Cook, No Bake Cookbook.


Comments (1)

To beat the heat for dinner w/o cooking I create a bed of spinach leaves, topping it with a frozen crabcake in the center (crabcake is heated in microwave for 2 minutes), half an orange cut in 3/4 inch cubes and broken walnuts surrounding the crabcake on the bed of lettuce and then sprinkling favorite salad dressing (i.e. raspberry vingarette) on top of lettuce and walnuts. Really tasty.


Posted by: Unknown | July 24, 2013 5:33 PM    Report this comment

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