Vegetables
Nature’s colorful palette extends to an assortment of gluten-free vegetables. From cruciferous varieties like cauliflower and broccoli to leafy greens such as spinach, kale, and Swiss chard, many options await gluten-conscious individuals. Starchy vegetables like potatoes, corn, and squash, along with mushrooms, onions, carrots, radishes, and green beans, provide a canvas for creative gluten-free cooking. Embracing this vegetable diversity ensures a nutrient-packed, gluten-free culinary journey filled with flavors and health benefits.
Bell Peppers
Red bell peppers, vibrant in color and rich in taste, offer more than just visual appeal. With nearly three times the vitamin C content of a Florida orange, these peppers stand as a nutritional powerhouse, supporting immune health. Not only do they contribute to healthy skin and vision due to their beta-carotene content, but their high antioxidant levels combat oxidative stress, potentially reducing the risk of chronic diseases like heart ailments and certain cancers. Integrating red bell peppers into meals enhances taste and promotes overall well-being in a gluten-free diet.
