Cooking with whole fruits and vegetables is a good way to make healthy, gluten-free foods. I extend this philosophy to whole canned foods as well (think using canned tomatoes to make pasta sauce rather than buy pre-made, processed sauce in a jar). The assortment of vegetables above is my CSA (Community Supported Agriculture) delivery I get once every two weeks from New Roots Organics. I get the Personal Bin every two weeks. They have a lot of different sizes of bins available, and you can order a vegetable- or fruit-only bin as well. It is also possible to get them delivered every week. If you are switching to a gluten-free diet, and as a result trying to cook more at home, you might consider finding a CSA to join. It’s a great way to get fresh, local produce, and they support small farmers as well. CSAs are also often organic. Having a CSA has saved me a lot of money, as I buy a lot of other whole ingredients, such as chicken, rice, and eggs, to make meals. Making meals rather than buying something pre-made is almost always cheaper. I make a lot of curries, stir-fries, pasta Primavera (with both red and pesto-sauce), and stews. These are all great ways to cook with a lot of vegetables, and they offer almost endless variety. The CSA adds an extra element of change, as its contents change from delivery to delivery.

Here is a stir-fry recipe that you can vary according to the vegetables and ingredients you have on hand:

1 Tbsp High smoke-point oil such as peanut or canola
1-inch section of ginger, sliced into coins
3 Garlic cloves, sliced (you can use more or less depending on taste- I really like garlic!)
1-2 spicy chilis, minced (optional)
1/2 onion, sliced
1 chicken breast, chopped (or equivalent amount of pork, tofu, beef, or shrimp)
2 cups chopped vegetables (here is another place variety comes into play. broccoli, snap peas, carrots, cauliflower, zucchini, squash, and bok choy are all great choices, but you can use pretty much any kind of vegetable!)
1/2 cup soy sauce (use a gluten-free brand, such as La Choy, or wheat-free tamari)
1/4 cup seasoned rice vinegar

Add oil to your pan or wok, over medium-high heat. Add the ginger, chilis if desired, and garlic. Allow the oil to infuse with the flavors of the ginger, garlic, and chilis. Add the onion, saute for a few minutes and then add the chicken or other protein. Saute until mostly cooked, and then add the vegetables. Some people like their veggies barely cooked and crunchy, others more soft. Cook them as much as you like, but make sure the meat is cooked through before you eat or taste it. Add the soy sauce and vinegar, and stir until it reduces a bit and coats the meat and vegetables. If you would like a thicker sauce, you can dissolve 1/2 tsp of corn starch in some water, and add it to your pan. Let the corn starch cook for a bit, and then turn off the heat. The sauce will thicken as it cools.You can also toss in some peanuts, or cashews, or add a tsp of sugar to your sauce for a sweeter sauce. Like I said, there are a lot of variations you can make with this. Serve over rice, quinoa, or rice noodles. Serve with chili paste or sauce if desired. Serves 2-4.