Roast Meat Cubes Start An Easy-to-Pack Gluten-Free Snack
While we’re at home on a weekend, lunches are frequently soup and salad. When we’re on our way somewhere, though, I won’t pack soup for lunch — too messy in the car! Neither does a sandwich work, but for a different reason: my hubby carries sandwiches every weekday, so he’s willing to have something different on a weekend. I like to make something without the bread partly because it’s simpler to prepare, partly to keep our carbs down some, and partly just for the variety, to offset possible boredom from his weekday lunches.
Sometimes I’ll cut cubes from a lean roast beef like I’ve mentioned before. I especially like a round eye roast, or a bottom roast cooked the same way, since they have less waste to be trimmed and can be sliced or cubed easily once cooked and cooled. You could also slice the beef thinly and roll up the slices, if you’d rather.
Combining the roast beef with some natural cheese cubes is Al’s favorite. He likes Kraft Natural Mild Cheddar, but I tend more towards Kraft Extra Sharp Cheddar. (See their gluten ingredient statement here.) If you have your cheese cut at a deli, make sure they clean the slicer in between gluten and gluten-free products, or better yet, have a dedicated slicer for gluten-free only. I often use prepackaged Kraft Natural Cheeses, without a problem. There are also dairy-free cheeses available if you don’t want dairy products in your lunch, or you can increase the amount of roast beef and leave out the cheese.
So, now that I have the beef and the cheese, I start adding whatever vegetables I have on hand that are ready to eat. I try to keep in the refrigerator radishes, cauliflower, celery, carrots, green peppers, cucumbers, grape tomatoes or broccoli
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