Foods of Costa Rica are corn-based and inherently gluten-free. However, many restaurants use soy sauce as a flavoring. Be sure to specify, “no salsa de soya,” when ordering.
Green Giant Fresh just launched Vegetable Meal Bowls made with spiralized or riced vegetables. Get your veggies in and save time with these microwaveable meal bowls. Try new Teriyaki Cauliflower Crumbles “Fried Rice” Bowl, Sweet Potato & Cauliflower Crumbles Buddha Bowl, Cauliflower Crumbles Burrito Bowl, Butternut Squash Noodle Ramen Bowl and Sweet Potato & Cauliflower Crumbles Rancheros Bowl. (All vegetable bowls are free from gluten except Pad Thai Bowl.) Available in the refrigerated produce section.
Splurge on Hydro Flask’s Unbound Series 22L Soft Cooler Pack, a roomy 22-liter cooler that’s easy to carry on your back with backpack straps.
With flip-flop season in full swing, it’s officially eat-outside season. So head to the park, the hiking trail or the beach with a picnic basket and blanket and enjoy a tasty meal with friends and family. This delicious menu is easy to prepare ahead and it travels well. It’s guaranteed to make picnicking a highlight of your summer. P.S. Don’t forget the sunscreen.
During a visit last summer to the ancient walled city of Dubrovnik, Croatia, my 13-year-old daughter Catherine, who is allergic to dairy and tree nuts, had an anaphylactic reaction. It was her most terrifying allergic reaction to date. How did this happen? And how can I prevent a “next time”? Looking back at my mistakes, here’s what I learned.
Restaurant staff have been hearing a lot more about gluten lately, so most are familiar with gluten-free customers. Some (or many) of these diners are gluten-free by choice, not medical necessity. Diners in the latter group—like you and me—need to ask questions. We need to be taken seriously. We actually get sick and have long-term repercussions if we eat gluten or our food gets contaminated. So it’s on us to express that clearly and accurately to the people who handle our food. Maybe if you look at these conversations as a public service rather than something just for you, you’ll feel better about asking questions.
I discovered that a very small selection of patisseries offers artful gluten-free (and sometimes dairy-free and egg-free) baked goods. These French bakers bring something decidedly different to the gluten-free table. They use naturally gluten-free whole-grain flours, like buckwheat, brown rice, quinoa, chickpea, chestnut, almond and nut flours, but little or no starch or gum!
After taking a multi-generational family vacation where I kept getting sick at restaurants that supposedly served gluten-free dishes, I’d like to go into my next travels better prepared. Aside from bringing my own food and grilling every waiter and chef at my vacation destination, what can I do? Oh, and getting there is also not so fun. Can you tell me which airlines have the tastiest GF options?
One of the joys of camping is cooking and eating in the open air. Somehow, food just tastes better when you’re soaking up Mother Nature. Whether you're tramping into backcountry or full-on glamping, your food can be delicious. Ideal camping meals balance convenience, great flavor and energizing nutrition. The key to success is to plan out your meals and snacks well before lighting the first fire. Assemble the necessary ingredients at home so the cooking is simple when you arrive at your favorite camping spot. These recipes are delicious, satisfying and so much better than hot dogs on a stick.
We compiled top advice from our editors and readers to help get you safely and successfully through the holiday season.