I recently shared my go-to gluten and dairy-free snacks. Today, let’s discuss dinner. When I first eliminated dairy last year, I anticipated eating gluten-free would be highly inconvenient. But honestly, the change has been rather easy. I still miss certain meals (I’m looking at you, grilled cheese sandwiches), but on the whole, I don’t feel limited.
Jordan and I don’t eat separate meals. He will occasionally add cheese to something, but for dinner he eats gluten-free with me. I really appreciate that he’s willing to go on this food journey together.
If you dig around on the internet long enough, you’ll find reasons to eat everything and nothing. I’m not willing to go there. We eat vegetables and fruit without guilt and try to fill up on healthy fats. Food is personal and this space will remain non-judgmental. We have to listen to our bodies and eliminate or potentially add depending on our individual needs.
The meals I make center around soup, chili, and salads. Occasionally, I’ll roast a chicken with rice or quinoa on the side and I’ve been dabbling in gluten-free pasta/pizza, but those meals aren’t in regular rotation. We keep plenty of vegetables on hand and I love adding kale into soups for extra nutrition. I cook roughly three to four meals a week depending on our schedule. The other nights are a combination of leftovers, take out, and light meals like a smoothie and popcorn, which is what I ate earlier this week. One pot of soup carries us far!
These are a few of our favorites. What are your go-to meals?
I’m thinking of slowly adding feta cheese back into my diet. Greek salads are one of my favorites and that type of cheese doesn’t seem to be an acne trigger for me.
Brinner | If I’m stumped or needing a meal quick, we’ll eat breakfast for dinner: eggs, bacon, and sautéed potatoes mixed with some kale/tomatoes/zucchini, etc. Eggs in Purgatory (Shakshuka) is also a favorite.
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