Gluten-Free Express: Quick Butter Beans with Leeks & Spinach

0:00It's April 4th, Sydney news today starts now. AI powered and ready. I'm Cory with the story. Helen Suganatos is a Sydney-based gluten-free cook and recipe whiz, raising three kids on Gadigal land. She's all about quick, no fuss meals born from real life, testing everything in her home kitchen where her crew drops brutally honest reviews. 18 years back, a coeliac diagnosis hit her at an IVF clinic, fliving her from corporate gigs to full-time food passion. She's dropped four cookbooks and hosted her own gluten-free cooking show since. Her hacks level up any kitchen-coat chicken schnitzel and corn flour, for extra crunch, dice veggies tiny to speed up caramelizing, and lean on tinned. Goods like beans for fast, protein-packed wins without the soak. Take her butter beans with jammy leeks and spinach, five minutes prep, ten minutes cook time, serves for. Saute sliced leeks and olive oil. Toss in garlic, then beans with their brine, veggie stock,

1:02miso, tamari, and spinach to wilt. Finish with lemon juice, swap in chickpeas or other greens. Toss in limp carrots first, or crack eggs on top for a shakshuka brunch twist. Leftovers crush lunch, straight from her gluten-free express book, practical eats that keep it real and delicious.