Bacon Lettuce Tomato Wrap

B.L.T. Gluten Free,

sometimes a B.A.L.T.

Bacon slices, cooked crispy

Romaine lettuce

Tomatoes, sliced thick

Light Mayo

Ground pepper and coarse salt

Avocado slices, if you have them

On a large lettuce leaf, spread a little light mayo. Layer large slices of tomato on top. Generously douse with fresh ground pepper and coarse sea salt. Place a few slices of crispy bacon on top, then some avocado slices. Finish with one more lettuce leaf.

This is a wonderful way to eat plump, juicy tomatoes. A little mayo, a little bacon, lots of salt and pepper. Heaven on a lettuce leaf. I would've put avocado on mine too, if I hadn't already eaten them yesterday.

I don't crave the BLT's my dearest makes anymore, I think mine are tons better. This is such an easy lunch if you have precooked bacon. Just make up a large batch and refrigerate, taking out slices as needed.

Cheeseburgers-Gluten Free

Cheeseburgers

1 lb 85% lean hamburger

1/3 cup barbecue sauce, gluten free

seasoned salt

cheese slices

leaf lettuce

onion slices

tomato slices

Mix the hamburger with barbecue sauce and seasoned salt. Shape into 4 patties and grill to desired doneness, adding cheese for the last minute. Serve with lettuce, tomato, and onion.

This is an easy conversion for us gluten free girls. Just omit the bun!

I loved when the whole low-carb craze swept the nation, because you could order a cheeseburger sans bun and not have people look at you like you were crazy. They would just add extra lettuce so you could pick it up, although it is a bit messy. I actually like my cheeseburgers better this way, but if you need the bun, use store-bought gluten free bread and toast it.

Rueben Sandwiches

Rueben Sandwiches

Gluten free bread (I like Ener-G brand)

Pastrami (I use Boar's Head)

Swiss Cheese slices

Thousand Island dressing (I use Kraft)

Sauerkraut, drained

margarine spread

Heat a large skillet to medium high. Butter one side of bread, and spread a thin layer of dressing on the other side. Place bread butter side down on skillet. Add sliced cheese, pastrami, and sauerkraut. Butter another slice of bread, spreading another thin layer of dressing on the opposite side. Place on top of sandwich, butter side facing out. Grill until golden. Flip and grill until the other side is golden. Serve warm.

I really missed rueben sandwiches after the initial celiac diagnosis, but didn't want my dearest to suffer as well. So he would make them when I wasn't around. I just couldn't find a substitute for the rye bread. One day I decided to try it with regular store bought rice bread, and was surprised to find that there wasn't much difference in taste or texture. Gluten free bread is naturally better toasted, and this brand works perfectly. It's a plus that I can buy it at my grocer.

Make sure your other ingredients are gluten free as well.