{Gluten Free One Pot Meals} Quick Broccoli & Beef

Some weeks are better than others for following meal plans. This week? Not so much.

We had chicken pot pie (which was awesome, but I really didn't need the carbs! I'm very excited to know I can make it in the crock pot though! Very cool!), but I just wasn't feeling it for the apples & pork chops on Tuesday. I think I need to give up on pork chops... I've never been a huge fan even though I continue to try them different ways.

So twice this week we've had what you see in the picture above... basically steamed broccoli with either ground beef or ground turkey with different seasonings. That's it. Last night we added an Uncle Ben's Ready Rice. This is my gluten free, veggie version of "hamburger helper" -- minus the noodles. It's healthy, cheap, (nice to my blood sugar), and seriously easy.

Quick Broccoli & Beef
completely NOT a recipe! :-P
made about once a week in the gingerlemongirl kitchen... jealous aren't you? ;-P

• 1 lb. ground beef, ground turkey, or ground chicken (or leftover hamburgers, turkey burgers, etc...) 
• 1-2 tablespoons of butter or olive oil
• 24 oz. fresh broccoli -or- frozen broccoli steamers (my favorite!)
• Seasonings of your choice... this week we've been loving this cajun seasoning (thanks Heather!), onion flakes, garlic powder, freshly ground pepper, etc... 
• Optional:  2 cups cooked brown rice -OR- Uncle Ben's Ready Rice (PLAIN brown rice) 

How to throw this together: 
Brown ground beef in a heavy bottomed skillet -- our cast iron skillet is what we always use for this... gives the meat a great "crust."  Add seasonings. Steam broccoli in the microwave according to the package directions or by these directions for fresh cut broccoli. Add broccoli and butter or olive oil to the ground beef.  If you're using the brown rice, heat it up according to package directions and add to the ground beef as well. Mix it all up. Serve in cereal bowls... it's yummy... and easy... and husband friendly (although he prefers the ground beef version...)... There ya go... your own homemade gluten free veggie hamburger helper! We get about 5 servings from this large batch of beef & broccoli goodness!

Stop laughing... it's really good! :-)

For more ideas on how to use frozen broccoli check out The Kitchn's frozen broccoli roundup!

To put this meal over the top.. make this dairy free cheezy sauce and pour it all over each serving!

Then go listen to this song.. and pretend you are at the beach.. it's that time of year! :-) Or better yet listen to this song while you're making quick beef & broccoli in the rice cooker while you're AT the beach...

Ocracoke is calling my name again... must go soon!

Tips for Gluten Free Traveling 1.0

There's no doubt about it... traveling when you're gluten free is HARD. Figuring out which restaurants you can visit.... wondering if you're going to get sick anyway (and how many times can you pull over afterwards?)... having to plan ahead.... never being able to relax about food... family dinners that you really want to participate in... SO MANY aspects of traveling revolve around food.

I've been gluten free since 2007... and I've taken a lot of trips during the past 5 years. Often to visit friends and/or family, sometimes a weekend at the beach or the mountains, sometimes a trip to the zoo... no matter what the occasion you have to figure out what to do about food.

Most of our trips are within driving distance. We don't travel often by air, so please be aware these tips are for destinations that you can get too within 4-6 hours by car. I'd love for you to share your own tips on how you make international and/or air travel easier!

I STILL make mistakes and I continue to learn new ways to make life gluten free easier when traveling. Here are a few tips for you that have helped me:

A new love for traveling gluten free: EasyLunchBoxes.com

• Rice Cooker Meals aka Cooking in Hotel Rooms 101: One of my FAVORITE ways to make safe meals gluten free is to bring a rice cooker and make easy meals yourself in your hotel room! Check out this post which shares TONS of rice cooker recipe ideas!

• Homemade Prepared Meals: I recently discovered these super cute & frugal lunch boxes to take on trips! They are BPA-free, a cheap option, and they travel well! I used all four of my boxes over the weekend to prepare 4 ready made meals to take along with my husband and I. This was SUCH a lifesaver. Safe meals for breakfast/lunch and/or dinner that were already prepared and all I had to do was put them on a plate and heat them up. I didn't have to bring a ton of ingredients to make things once I was there. It was already done! We kept the meals in a cooler on the road. The only downfall to these lunch boxes is that they are not air-tight or leak-proof, so you will need to place them in a plastic bag or a lunch box that does not leak if you are worried about spills. I still love these lunch boxes anyway and I use them almost daily to take my lunch & breakfast to work. I love that it's just ONE container to wash, but it holds many different items like a bento box! 

• Easy Road SNACKS: Ziplock bags of: gluten free chex cereal, mixed nuts, fresh fruit, gluten free rice cakes & peanut butter, carrot sticks, homemade GORP (trail mix), gluten free beef jerky, homemade gluten free energy bars, gluten free chocolate chip cookies, oatmeal cookies, banana nut muffins, etc... 

• Planning for Restaurant Meals: Before your trip decide how many times you want to eat out, along with eating the prepared meals you bring along (I really cannot tell you how helpful it is to bring safe meals along!) My husband and I often travel similar routes to different destinations simply because we know which restaurants are safe to eat at along the way. If you don't have time to look up restaurants along the way, purchase a copy of Triumph Dining's latest edition of their Essential Gluten Free Restaurant Guide or their restaurant gluten free ordering cards. These quick gluten free guides that you can keep in your car are incredibly useful for last minute and/or unplanned trips. 

• For EMERGENCIES ONLY: I am hesitant to share this tip. This may not work for everyone, and I advise everyone to thoroughly research any dietary supplements that you want to add to your traveling routine. Please speak with your physician and/or nutritionist before using defensive enzymes. 

Imagine this situation: You were as careful as you could be, but you still ended up in a restaurant that you were unsure about. You feel like even though your meal should essentially be gluten free, it could have been cross-contaminated. In cases like that I like to keep digestive enzymes in my purse to help lessen any chance of getting sick on the road. I have only tried one brand: Gluten Defense. There are several different types you can purchase. I DO NOT advise using these pills as an excuse to CONSUME gluten on purpose. I only use enzyme pills like this as a precaution if I'm afraid my meal may not have been prepared safely. The few times I have used digestive enzymes, I have often still had symptoms, but they have been greatly lessened. So you may still get sick, but I think the enzymes help lessen the effects that gluten can have. Again, take these pills at your own risk, and do not use them so that you can consume gluten.

What are your tips for making gluten free road trips easier? 

This Week's Menu - A day late

I've learned over the past few weeks that my body seems to handle small amounts of white cheeses & greek yogurt very well. I'm thankful for this as it's an additional source of gluten free lean proteins in my diet. 

Breakfasts this week:

My nutritionist of awesomeness Cheryl Harris' Millet Cereal, soft-boiled eggs, rice and/or hemp protein shakes. The chocolate shakes, I simply mix the protein with almond milk & a few ice cubes. For the berry shake, I like to make Ashley's Morning Smoothie and just add a few tablespoons of this protein powder. It's delicious!

Snacks: 

Walnuts, Pecans, Almonds, Babybell Cheese and/or cheesesticks, greek yogurt, apples, bananas, carrots & hummus, rice and/or hemp protein shakes

Lunches: Dinner leftovers or gluten free sandwiches + apple slices

Dinners: I've got the ingredients for all these dinners this week, so we can pick and choose which dinner we want! Somehow we're eating a lot of turkey this week! lol

• Turkey Burgers on homemade GF buns with green beans, and carrot sticks
• Grilled Halibut? (I think that's the fish I bought?? lol) with broccoli & steamed brown rice or millet
• Mock Chicken Parmesan with Angel Food chicken and spaghetti sauce. Served with green beans or salad and brown rice pasta
• Turkey hotdogs (since I made gf hotdog buns this week!) served with baked beans & homemade coleslaw
• Breakfast for Dinner: scrambled eggs, fruit salad, gluten free toast, turkey bacon 
• Friday Homemade Gluten Free Pizza night! 
• Easy Tuna Melts using my husband's tuna salad of awesomeness. Served with an easy spinach & mandarin orange salad. 

Sunday night preparations for the week:

1. Made 2 batches of dough of my honey oat bread. With the first batch I made an actual loaf of bread. After it cooled, I sliced it, wrapped it in plastic wrap, placed it in a ziplock bag and then froze the entire loaf. With the second batch, I made 4 hamburger buns using english muffin rings (or you could use emptied & washed tuna cans) and I made 4 hotdog buns using heavy duty foil shaped into oblong rings (like this great example). 
2. Placed my frozen fish & frozen turkey burgers in the refrigerator to defrost so they would be ready for cooking any night this week. 
3. Sliced 4-5 apples and placed them in bags so we could just grab them in the mornings as we headed out the door. 
4. Prepared the millet cereal & the boiled eggs in my rice cooker and then placed everything in sealed serving containers so I could just grab these items for breakfast as I headed out the door this week. 

What's on your menu this week? What have you done to make meals easier to prepare for your family this week? 

This Week's Menu - More One Pot Meals & Cooking Ahead

I've been trying to plan more meals lately so that I can be a more prepared "Gym Hamster!" Here's what I''m cooking in our kitchen this week! I'd love to know what you're making too! 

You can also find more wonderful gluten free menus with The Gluten Free Menu Swap... hosted this week by Celiac Family. 

Breakfasts this week: Made ahead in the rice cooker -- cooked rolled oats with stevia, raisins, slivered almonds, ground flaxseeds, applesauce, and cinnamon. Made a big batch in the rice cooker last night and divided into 4 containers for breakfasts. Boiled eggs for my healthy protein. 

Lunches: Either leftovers or sandwiches with sliced apples.

Monday: Made Ahead One Pot Meal -- Chicken baked with "Spanish" Rice -- made this with 5 ingredients: defrosted one bag of precooked brown rice I made last week... mixed it with frozen peas and leftover salsa. Poured half of it into a greased casserole dish. Placed 3 frozen chicken breasts on the rice mixture, and then placed the remaining rice & peas over the top. baked at 350 for about an hour. I prepared this last night to serve today. 

Tuesday: Errands & GF Coffee break night, so we'll have sandwiches on the sourdough bread I made yesterday, along with apple slices and carrot sticks. We're adults.. really, we are... lol

Wednesday: Made Ahead One Pot Meal -- Ground Turkey & Quinoa with veggies casserole. Made this last night: Basically cooked 1 cup of dry red quinoa in the rice cooker. Once cooked, I placed it in the bottom of a greased casserole dish. Browned ground turkey and cooked it with onions, garlic, green pepper, and a frozen bag mix of different types of green beans & wax beans and carrots. Then added some drained & rinsed large lima beans. Poured this mixture on top of the cooked quinoa in the casserole dish. Made a quick "sauce" to pour over everything with unsalted chicken broth, thickened with arrowroot starch. Poured it over everything and covered the casserole dish. For dinner on Wednesday night all I have to do is pop the casserole in the oven at 350 degrees for about 30 minutes. Dinner Ready!

Thursday: Leftovers or Breakfast for Dinner -- Hubs' favorite GF Pancakes, Turkey Bacon, and Scrambled Eggs

Friday: Pizza night! We love to make simple pizzas on Food For Life Brown Rice Tortillas. I like to top mine with homemade pizza sauce, onions, green peppers, turkey pepporoni, mushrooms, pineapple, and daiya cheese!

What's on your menu this week?

Gluten Free Disaster/Hurricane Preparedness

Today's guest post is shared with us from David Abed of Kinnkinnick Foods. It was originally posted at their blog entitled, "The Gluten Free Insider."  I think  for people who live in the southeastern part of the US, this post is especially timely. Even where I live in Eastern NC, we always have to think about preparing for hurricanes each fall and I know this information on preparing when you have food allergies is especially helpful! 

You're Celiac or have Food Allergies. Are you prepared for a natural disaster? 

With hurricane season upon us, floods and tornadoes in the news, and a 5.0 earthquake rattling southeastern Canada earlier this summer, it seems the perfect time to offer a few pointers to the gluten-free and food allergy community on how best to prepare for a natural disaster.

People seeking shelter in the Superdome before the
arrival of Hurricane Katrina. credit: wikimedia.org

A few basic facts: research shows that 72 hours is the average time it takes for grocery store shelves to be cleared in the wake of a disaster, and 14 days is typically how long it takes to restore regular food shipments. It is also important to remember that emergency aid groups like the Red Cross or government run shelters or evacuation centers will be unlikely able to accommodate any type of specialty diet. You and your GF or food allergic family members may have very little to eat if you are unprepared and find yourself in the midst of a disaster area. Yet all it takes is a few minutes of planning to ensure your family – whether following a GF diet or not – will have enough to eat and drink should the emergency last days or even weeks.

Recommended Items to Include in a Basic Emergency Supply Kit: (adapted from ready.gov)

• Water, one gallon of water per person per day for at least three days, for drinking and sanitation 
• Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert and extra batteries for both
• Flashlight and extra batteries
• First aid kit
• Whistle, unbreakable mirror to signal for help 
• Dust mask, to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place 
• Moist towelettes,  hand sanitizer, garbage bags and plastic ties for personal sanitation 
• Wrench or pliers to turn off utilities 
• Can opener & utensils for food (if kit contains canned food) 
• Local maps 
• Cell phone and chargers
• Water proof matches or lighterFood, at least a three-day supply of non-perishable food 

Needless to say, if an emergency strikes and you have someone in the house with Celiac Disease or food allergies, it’s essential you have appropriate foods in storage to consume on-site or take with you to a shelter.

As someone with special dietary needs, we need to do a bit more planning than for a normal supply kit. However, packing for an emergency is not all that different than packing for camping or backpacking. In fact, keeping your emergency supplies in a backpack or duffel is a good idea because it is easy to grab and its portability can be very important if you have to walk any distance to safety or a shelter.

The Basics

• Dehydrated or freeze dried food is best because it is light and easy to pack however finding dehydrated food that is gluten free can be challenging. Dehydrating your own food is not difficult and can be much cheaper. Most home dehydrators come with recipe books on how to dehydrate just about anything.
• Where dehydrated foods are not available, canned meats, fish & beans are a good option. Avoid prepared, canned meals as they are often mostly water and less nutrient-dense. You must be aware that all canned foods are heavy and bulky and you might have to carry them for some distance.
• Boil in bag meals and meal replacement beverages can also be an option if they are available. Again you’ll want to watch the weight.
• Dried meats and fruit (jerky, fruit leather etc) are an essential for any kit. They are lightweight, last a long time and have excellent nutritional value. Get low sodium meats if possible. Make your own beef jerky and fruit leathers to save money and ensure they are gluten free. Jerky Tips & Recipes
• Gluten free energy/protein bars are quite widely available and make a great addition to your kit.
• GF dry soup or bouillon cubes can be a good way to add flavor to your emergency meals.
• Rice is often suggested as a good staple for a gluten free emergency kit. I prefer Quinoa as it is far better for you from a nutrient standpoint, it cooks quickly (saving your limited fuel) and can be used for all meals (cinnamon & sugar quinoa for breakfast, cayenne, garlic & beef jerky quinoa for supper). If you want to use rice, get the quick cooking kind. Boil in bag rice is available which is very convenient. Brown rice is better nutritionally, but takes a lot of time and fuel to cook.
• Celiac.com suggests packing a small 3 cup rice cooker but you may be without power so I would suggest a small single burner camp stove or sterno stove with extra fuel. You can even make your own sterno stove. Always make sure you have adequate ventilation when cooking with any kind of combustible fuel.

Non-essentials

• Pepper, salt, sugar, other spices such as garlic, cayenne, chili, cinnamon. While you don’t need these, they can help make your rations taste a whole lot better. When backpacking, I store these in empty 35mm film canisters. They’re light, durable and water tight. Film canisters aren’t easy to find these days but you might be able to still get them. Ask at your local photography store. Or you can purchase them here. 
• Coffee, tea, chocolate mix, powdered milk. Again not, essential (and some may argue that coffee is) but can make your time waiting in a shelter pass a bit more pleasantly.

Keep all of your supplies in heavy duty, re-sealable plastic bags to keep them dry. Store your entire kit several feet off the floor so it won’t be damaged by flooding but not so high that it is difficult to get to. Check your kit every 3-4 months, check expiry dates and replenish with fresh supplies where needed.

Obviously, what emergency items you’re most likely to need should be based on what type of emergency you’re most likely to face (flooding, quakes, and so on). But there’s one item none of us can do without – preparation – so do your homework, know your options, involve your family, conduct practice drills and, most of all, stay safe!

About Kinnikinnick Foods 
Based in Edmonton, Canada, Kinnikinnick Foods is North America’s leading source of deliciously diverse baked goods products created for those maintaining a gluten, dairy and/or nut-free diet. Kinnikinnick runs the largest dedicated gluten-free and nut free bakery in North America. The company also writes “The Gluten Free Insider,” a blog dedicated to living and cooking gluten free.

30 Days Gluten Free Quick & Easy Meals: Day 19 - Michelle's Fried Rice

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Michelle Doyle author of the blog, Domesticity Nouveau.

Day 19 - Michelle's Basic Fried Rice

How many times do you look in the fridge and declare “There is nothing to eat?” all the while knowing full well that there is, it just isn't appetizing. Rather, it just isn't appetizing in its current form. The quick meal that our home always turns to is Fried Rice.

Plain rice is a constant staple to be found in our ice-box. On its own, it will fill the hole and stop the grumbling, but it yearns to be something greater. It dreams of being as tasty as it was the day of its creation when it was smothered in a scrumptious sauce. It longs to become a taste filled expression of culinary art. It pines for adoration from gastronomic brilliance. It covets the cravings we express for pizza. It aches to become….

Okay, okay, I know it is just plain rice, but like us all, it holds so many possibilities to become something magnificent! Although fried rice is commonly thought of as a Chinese dish, it is more a cooking technique that easily lends itself to other cuisines.

The key to good fried rice is day old, very cold rice. I make big batches of brown rice every week, so it is always available and I freeze potions so it is ready anytime we need it. Another key to successful fried rice is an extremely hot pan. For this reason, do not use a non-stick pan, since Teflon will release toxins at high heat.

Here are the basics and three different versions to get you thinking about how to use what is in your pantry:

Fried Rice Basics
for 2 servings :

1 1/2 cup cooked rice, any variety
2-3 Tbsp oil
1 1/2 cup veggies
2 eggs, scrambled
1/2 cup protein, diced
1-2 tbsp aromatics
Salt & pepper to taste
Garnish

Rice – day old, cold rice of any kind
Oil – Vegetable oil, bacon grease, schmaltz, coconut oil, olive oil
Protein – Egg, seafood, poultry, pork, tofu, beans, bacon
Veggies – carrots, celery, green beans, peas, a bag of whatever is frozen in the freezer
Aromatics – soy sauce, roasted Szechwan salt and pepper, herbs, spices, garlic, sesame oil, citrus zest or juice, Caribbean seasoning, Greek seasoning, Bragg’s liquid Aminos
Garnish – green onions, feta cheese, seeds, nuts, fresh herbs, fruit


The basic technique:
Have all ingredients prepped and at the ready.

1. Heat a large frying pan or wok over high heat. Add a bit of oil and fry eggs; remove from pan and set to the side.
2. Add a bit more oil and stir-fry vegetables (and protein if uncooked) until crisp tender.
3. If needed, add a bit more oil and bring to high temperature. Add cold rice and stir-fry until hot.
4. Add aromatics, protein (pre-cooked) and eggs, tossing to distribute evenly.
5. Transfer to serving dish, garnish and serve with a smile.


Chinese Fried Rice

1 1/2 cup rice
2-3 tbsp oil
1 1/2 cup carrots and peas
2 eggs
1/2 cup diced pork or chicken or shrimp
1-2 tbsp gluten-free, low sodium soy sauce or Bragg’s to taste
1/4 tsp roasted Szechwan salt and pepper (optional)
Garnish with sliced green onions

Greek Fried Rice

1 1/2 cups rice
3 tbsp olive oil
2 eggs
1 1/2 cups green beans, diced carrots, sweet peppers & onions
1 large handful of spinach torn into smaller pieces
1/2 cup chicken
Aromatics:
2 tsp Greek seasoning
-or-
2 cloves garlic, crushed
1/2 tsp lemon zest
1 Tbsp fresh oregano, or 1 tsp dried
1/2 Tbsp fresh thyme, or 1/2 tsp dried
1 tsp fresh dill, or 1/4 tsp dried
Garnish Options:
Kalamata olives
Feta
Fresh ground pepper
Fresh chopped mint

Add spinach and aromatics just prior to adding rice.


Tropical Fried Rice

1 1/2 cups rice
3 tbsp coconut oil
2 eggs
1/2 cup diced sweet pepper
1/2 cup diced ham
Aromatics:
1 Tbsp grated fresh ginger
1/2 tsp orange zest
1-2 Tbsp gluten-free, low sodium soy sauce or Bragg’s to taste
Garnish Options:
1 small can of crushed pineapple, drained or 1/2 cup diced mango
Chopped macadamia nuts or cashews
3 green onions, thinly sliced
Salt to taste

Add ginger just prior to adding rice.

***********

About Michelle:

Michelle Doyle is the author of Domesticity Nouveau, a blog dedicated to living the frugal, gluten-free life that would make a grandma proud by utilizing the wisdom from generations of women and the blessings of modern appliances. In 2009 her world of food changed, and she is so happy that it did! While most people would consider the diagnosis of Celiac Disease a curse, it has been one of the biggest blessings in her life. Michelle has always been one to declare the importance of eating REAL, unprocessed foods. A determination to eat well following a gluten free diet, along with eating whole foods has given Michelle a determination of spirit she has never known before. Domesticity Nouveau is the result of that passion.

*********

Stay tuned tomorrow for Day 20 of 30 Days Gluten Free Quick & Easy Meals! I'll be sharing one of my favorite meals using homemade sauerkraut!

Easy Gluten Free Rice Cooker Meals

Being gluten free can be a serious challenge when you're traveling. I took pictures of some of our gluten free rice cooker meals on a recent trip to the beach. I bought a rice cooker shortly after beginning a gluten free diet in 2007. After using it once or twice, we immediately realized the benefits it would have for a gluten free diet on trips!

A rice cooker can do so much more than simply cook rice. The model we have is a small, very frugal option. I think it was around $20.00 when I bought it and it's certainly not in the high end range of rice cookers. My sweet little rice cooker has not only kept my tummy safe on countless trips, but it has saved us hundreds of dollars on restaurant meals!

Whenever we go on trips I plan meals around the rice cooker. It's awesome to know we can make hot fresh naturally gluten free meals quickly and easily.

For dinner I usually bring pasta or rice and make a one pot meal. Trips are one of the few occasions I will use a boxed, prepackaged meal, but they certainly aren't necessary. For our recent trip I brought along a package of Namaste Pisavera Pasta. I love that Namaste meals are top 8 allergen free and contain no soy, wheat, or dairy. The Pisavera flavor is our very favorite.

To make pasta in a rice cooker, I simply heat the water on the "cook" setting until it's begins to simmer. Cook the pasta (any gluten free pasta works with this method!) for about 10-15 minutes tasting it along the way - it should come to a boiling point. It may take a little longer than it would on your stove at home. Keep an eye on the cooker to make sure the pasta doesn't boil over! In the last 2-3 minutes of cooking I add a drained can of organic vegetables to the pasta to heat them through. Drain the pasta & the vegetables. Add the drained pasta & vegetables back to the pot and add the seasonings & coconut oil. We sometimes also add a can of drained chickpeas or canned chicken to the meal to add a little protein. Voila. Quick, easy, hot travel meal from the rice cooker!



For breakfast I love making grits and eggs! It's probably a southern thing, what can I say? Grits are so easy to make in the rice cooker. I love Bob's Red Mill yellow polenta grits. They are certified gluten free which is really important to me. I used to buy other brands that did not have gluten in the ingredients, but I would still often end up with a very grumbly tummy. Corn products are one of the easiest products to cross contaminate during processing, so to keep my very sensitive tummy happy, we stick with certified GF grits.

To make grits in the rice cooker simply put 3 cups of water in the rice cooker on the "cook" setting. When the water is starting to simmer add 1 cup of dry grits. Cover and cook 5 minutes and then begin stirring. The grits will thicken quickly. When they are as thick as you like them, remove them from the pan and pour into serving dishes. This makes around 4 (1 cup) servings of grits.

Make scrambled eggs simply by whisking several eggs in a bowl and then pouring them into the cooker on the "cook" setting. Using a flat spatula move around the eggs as they cook. Add sea salt & freshly ground pepper and any other seasonings you like. (Unless you completely forgot the seasonings like I did... and you can just enjoy bland eggs! lol) Cook the eggs as soft or firm as you like them. Serve immediately (and preferably on top of those grits you just cooked!)


Bacon. Yes! You can even make bacon in a rice cooker. This particular bacon is happy, organic, nitrate-free, all natural bacon from a local farm. It's pricey so we don't eat it very often, but I thought a trip to the beach merited a special breakfast.

To make bacon in the rice cooker, simply cut the bacon into small pieces and place them in the pot on the "cook" setting. It will take a little longer than cooking bacon on your stovetop and it may not get super crispy. The only downfall to cooking bacon in the rice cooker is the cooker will automatically change to the "warm" setting occasionally which of course means it will cook more slowly. But turn your bacon when it's slightly crisp and brown and cook the opposite side. Then remove to a paper towel to drain any remaining fat when you're finished. Serve immediately with your grits and eggs!

More things you can make with a rice cooker either at home or traveling:

• Oatmeal (this is such a wonderful way to make oatmeal. I usually plan 2 breakfasts for our trips: oatmeal with raisins, cinnamon, ground flax seeds, honey, and coconut oil is always my favorite!
• Rice! Of course. Follow the directions that come with your rice cooker to specifically cook the type of rice you have.
  
• Ground beef or chicken. A great addition to a pasta meal or a meal with potatoes, etc.. you can brown ground beef or chicken easily and quickly in a rice cooker on the "cook" setting. Make sure to cook to proper temperature for food safety. If you are going to cook chicken, make sure to cut it into very small pieces to make sure it cooks completely through.
• Steam Vegetables. Most rice cookers come with a steaming rack so you can steam broccoli, asparagus, green beans, etc...
  
• Boiled eggs. I usually have leftover eggs on our trips and I always boil them for a quick boost of protein as a snack. Fill your rice cooker halfway full with water. Allow the water to come to a simmer on the "cook" setting and then add your eggs carefully. Let them simmer for 10-15 minutes. Cut the rice cooker off and allow them to continue cooking for several minutes. Drain the water off. Remove the shells from the eggs. Store in a sealed container in the refrigerator.
• A cup of tea, coffee, or hot chocolate. You can heat water so easily with the rice cooker. Simply add as much water as you need to the rice cooker and let it come to a simmer and then pour into your mug!
  
• Simple stirfrys. You can make quick simple stirfrys with very thinly sliced vegetables and an optional meat or legume protein. Serve over pasta or rice made of course, in the rice cooker!
  
• Toast: If you have gluten free bread, you can make very quick toast on the cook setting! My favorite way is to add a very thin layer of coconut oil on the bread and place oil side down in the rice cooker and toast for about 2-3 minutes on each side.
  
• Poached eggs. - The "cook" setting on my rice cooker will heat water to the perfect simmering boil to make poached eggs. Yum!
• Salmon and other fish - Often you can cut salmon and most other fish into small serving sizes that will cook perfectly in the rice cooker on the cook setting! Cook for about 5-6 minutes on each side until the fish is flaky.
  
• Lentils - A very under-appreciated little bean! Lentils are so healthy and cook quickly. They are the fast food of the legume family. You can make a lentil soup in about 30-40 minutes. In the bottom of your rice cooker add a little coconut oil, add chopped onions, garlic, very finely chopped carrots & celery. Add 3-4 cups of water and 1 cup of lentils (any variety!). Cook for 30-40 minutes on the "cook" setting and you'll have a very quick healthy vegetable soup for dinner!
• Cooked Fruits (Cinnamon Apples). You can make simple fruit dishes like cooked apples by slicing 2 apples and adding them to the rice cooker. Add a little coconut oil, cinnamon, and honey. On the "cook" setting, cook apples for about 15 minutes until they are just slightly soft. Delicious!
  
• Desserts! - Yes! You can make desserts in your rice cooker. My favorite is a quick yummy rice pudding. Add leftover rice to the rice cooker and add just enough coconut milk to cover. Add about 3 tablespoons of honey, a pinch of cinnamon, a teaspoon of vanilla, and as many raisins as you want! Cook for about 10-15 minutes until heated through.

Not only is using a rice cooker an easy way to make sure your foods are safely gluten free when you're traveling. It's extremely frugal. You'll save money on meals and you will be able to control the amount of other unhealthy ingredients like salt, fat, and sugar.

Have rice cooker ideas? Please share your thoughts, comments, and awesome rice cooker recipes in the comments below!