Gluten free menu
meal for a comfy tummy
It can be difficult to keep up ideas if you are on special food. You need to be armed from the onset with a variety of meals to last you at least ten days. Then you can mix and match your meals or use substitutes to make variations. To do this you first need to know what ingredients you are going to use. The video below explains this for a gluten free program.
The Gluten Free or Bust Ebook will help you work out if you need to live a gluten free lifestyle or possibly just have a gluten free week or two sometimes to help with gluten intolerance. It’s no charge and along with it you will get some health tips, including gluten tips.
Some complain that it isn’t worth trying a gluten free menu for a week, let alone several weeks. The reason given is because it’s too hard to find a menu and a shopping list. I am intending to help with this problem. I need some time to work on the research but here is a starter meal. You get help when you get the ebook.You will find a post about how to go gluten free that will fit into a gluten free menu or just a good nutrition program. Keep in mind that plain, nutritional meat and vegetables are the best choice. The veggies should be steamed a short time and the meat can be substituted with another protein such as cheese melted over the veggies or egg mixed in.
I found this meal for a gluten free menu that Reader’s Digest provided and thought I’d make it available in case you haven’t found it. You can try it and then use some variations next time.
Gluten free menu
selections can be as tasty as this one.
Veggie Wedges with spice and Tasty Mustard Dip
2 parsnips, 2 large carrots, half kilo peeled sweet potato, juice of 1 lime, 2 tablspns canola oil,
2 tablspns coriander seeds crushed lightly, ½ teaspn ground cinnamon, pepper,
Mustard Dip: 2 teaspn wholegrain mustard, 1 teaspn castor sugar, grated rind of lime, 200 gram natural yogurt (prefer low-fat), 3 tablspn chopped fresh dill, use extra for garnish
Heat oven to 220 degree cen.
Chop veggies in wedges, put in water in saucepan and simmer for 2 minutes.
Mix lime juice, oil, coriander, cinnamon and pepper. Coat veggie pieces in it, place in roasting pan and coat with remaining mix. Cook 40 minutes in oven, turning a few times, until browned a little. Drain and they are ready to dip. It’s tasty hot or cold.
Dip: Mix together the dip ingredients and place in small bowl or container.
Variation: Adjust your ingredients for the amount of veggies you use. Vary the veggies with turnip (or swede), zucchini, onion and pumpkin.
Serve with your choice of meat or other gluten free protein.
Another vegetable variation is to par boil a little and coat with corn flour, roll in beaten egg, top in a greased dish with cheese, pour over a sprinkle of milk and bake.
Every time you choose a product to use check that there is no gluten ingredient if you are intolerant. If you are cutting down on gluten it isn’t so important. Just don’t keep cheating or your health check with a gluten free menu won’t work.