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Flagstaff Celiac Support Group

Meetings: NOTE Change in meeting schedule -- The third Thursday of September, November, January, March, and May at 7 p.m. Meetings are usually held at the Flagstaff Medical Center (east campus) cafeteria on the first floor of the main hospital, unless otherwise noted. Go in the entrance next to the cafeteria and look for the group in the seating area to the left.

At the May meeting the group discussed the gluten-free products available.

Next Meeting: The next meeting will be September 15 at the Flagstaff Medical Center.

RECIPE OF THE MONTH

Here's another quick dish that doesn't heat up the kitchen. This yummy salad makes a nice, light lunch with some crackers and fruit

Greek Bean Salad

Pinto beans replace the feta cheese in this variation on the classic Greek salad. (Michelle Riley/The HSUS)
Serves 4

Ingredients
One 15-ounce can of pinto or kidney beans (drained and rinsed)
1 medium cucumber (peeled, seeded, and diced)
1 medium fresh tomato (halved, seeded, and diced)
1/4 cup diced red onion
2 tablespoons fresh basil chiffonade
1/4 cup bottled nonfat Italian salad dressing
Salt and pepper, to taste

Directions

Combine all the ingredients in a large bowl and stir to blend.
Tip: The easiest way to chiffonade basil is to stack several leaves together, roll them up like a jelly roll, and then slice thinly across the roll. Always chiffonade basil at the last moment with a sharp knife to keep it from browning.


Recipe from "Everyday Cooking with Dr. Dean Ornish." 


Nutrition
All figures are per serving (assumes 4 servings).
Calories: 86
Fat: 0 g, Cholesterol: 0 g, Carbs: 0 g, Fiber: 5 g, Protein: 5 g
Sodium: 508 mg