I found a giant bag of delicious red grapefruit from Texas at the grocery store, and I sliced up one of them. I fried some sliced radish in my ceramic frying pan with some avocado oil at a medium heat until soft. Last but not least, I made some gluten-free toast. I'm trying to kick my margarine habit, so I added extra-virgin olive oil and balsamic vinegar to the toast, which is a substitution I'm growing to prefer.
I left the house in a terrible rush. I didn't have any leftovers in the fridge, so I grabbed a can of baked beans, a can opener, a jar of garlic-stuffed olives, and a raw carrot and headed out the door. I can't say for certain that the olives are gluten-free, though the ingredients seemed safe. This was the first time I had tried this brand and, for what it's worth, I strongly prefer the President's Choice garlic stuffed olives (and they also have a simpler ingredients list).
Ingredients for Pesto
-two 40 g packages of fresh basil
-two cloves of garlic, peeled
-one cup of raw sunflower seeds
-2/3 cup extra virgin olive oil
Add all the ingredients to a food processor, and mix until smooth.
Rest of Ingredients
-Daiya shredded mozzarella 'cheese'
-sliced zucchini, sauteed
-organic baby arugula
-organic cauliflower, chopped and steamed
I put the noodles into a pot of water, and brought it to a boil. I find the trick is to stir it frequently in the beginning so that it doesn't stick, and then less frequently towards the end of the cooking process so that the noodles don't break apart. Once they were soft, I strained them in a colander, thoroughly mixed in the pesto, and then dumped them on the arugula (to soften it a bit). Afterwards, I added the rest of the ingredients. Rice noodles don't make great leftovers, though these ones worked out well warmed up and carried in a thermos.