2014 recipe book

• ⅓ cup cooked rice, quinoa, or millet • ½ cup grits, cornmeal, or polenta (cooked) • UNSATURATED FATS2 rice cakes • 5 or ¾ oz of rice or other gluten-free crackers •3 cups air -popped popcorn •1 slice sourdough spelt bread (1 oz.) Limit to 1 serving per meal/snack: cooked oatmeal/oat bran (1/2 c) and oat flour (1/4 c) Half of ... ................
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