Sometimes we get so caught up in finding exotic, exciting foods that fit a gluten-free diet that we overlook simple things we already have in our kitchen. Leftovers, put together creatively, can turn last night's dinner into today's lunch.

Simple Bowl

Ingredients:
3/4 cup cooked short grain brown rice, per person
3/4 cup of leftover assorted roasted or stir-fried fresh veggies, per person
extra virgin olive oil
sea salt

Directions:
Heat a splash of extra virgin olive in a skillet and add the cooked brown rice and veggies. Season with sea salt. Stir with a wooden spoon until heated through and sizzling.

Spoon into your favorite bowl and sit outside, if you can, breathing in the fresh air. Or find a spot by a window, and sit in the sun. Hold your bowl. Smile. Eat! Now wasn't that simple?

Published 02/27/09