Jim absolutely loves the new way that I've been cooking baby carrots lately.

(And he's on the low-carb diet again, so it's difficult to find vegetables that he's willing to give up some carbs to! Carrots and green beans are good. For example, he can have 16 baby carrots at a cost of 6 carbs.)

These carrots are really quick and really easy. I've adapted this recipe from one I saw Alton Brown using on The Food Network.

Jim and I are fulltime RVers and we have been sitting in one place since New Year's Day, volunteering at Unicoi Sate Park in Helen, Georgia. But, we'll be leaving next week, headed out to Arizona for our summer job.

Whenever we get ready to move, I try to use up as many of the groceries as I can before we go. Tonight, I wanted to make spaghetti, but I didn't have any spaghetti sauce. I also didn't have all the things I needed to make it. So, I put together some things I did have and came up with a pretty good dinner.

It is gluten free, and low in fat and sugar, so it was good for both of us.

I like just about every style of cooking and every ethnic cuisine there is, but Mexican is my favorite.  I love it because it's so easy to prepare, and because it is very easy to adjust the recipes to be gluten free.

As a matter of fact, most things Mexican are naturally gluten free, if they start with corn tortillas instead of flour tortillas.

I learned to prepare lots of  Mexican and Tex-Mex dishes when I was living in south Texas. I also learned to love the chipotle flavor there. Chipotle is a fully ripened and smoked jalapeno pepper, so adding it to your food gives it a warm, smokey flavor.

I was surprised the other day when I found Knorr Chipotle Mini Cube Seasoning when I was in a Mexican grocery store in Gainesville, Georgia. I had never seen it before, so I bought a package to try.

What Is Gluten And Why Would Anyone Want To Eliminate It From Their Diet?

Gluten is a protein found in wheat, rye and barley. It is the one that makes breads made with wheat elastic -- which helps them to rise so beautifully into soft, light loaves.

Gluten is the natural “glue” that holds a pie crust together so it's flaky instead of dry and hard.

Gluten is the protein in foods that can cause a lot of people with gluten intolerance (or Celiac Disease) a lot of problems.

What's the difference between gluten intolerance and Celiac Disease?

I am gluten intolerant.

Here is a little about my personal experience, how I discovered I have gluten intolerance, and why I only eat gluten-free foods now...