How We Eat Gluten-Free

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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?

Soup | Smoky White BeanButternut Squash & Bacon, White Bean & Tomato Vegetable

Chili/Stew | Spicy Chickpea Stew, Pumpkin White Bean Chili, Various Curry dishes (using Trader Joe’s sauce)

Salad | Kale, Black Bean, & Avocado Burrito Bowl, Black Bean Quinoa Salad, Honey Chipotle Chicken Bowl

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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21 thoughts on “How We Eat Gluten-Free”

  1. Okay, these recipes sound delicious!! I’ve been thinking about going gluten free but it always sounds like such a challenge. These recipes sound fantastic though!

  2. I really appreciate your attitude– it’s so true that (other than processed foods), the internet will give you opposite opinions on what/what not to eat. Also, we’re probably not going gluten free, but I’m always interested in how different recipes work! Thanks for sharing your favorites, I might give one of them a try!

  3. Seems like we make similar gluten-free meal decisions! My husband usually eats gf but sometimes we buy separate breads and stuff since gf is more expensive!

    1. The only bread I keep around is gluten-free waffles. Surprisingly they have less sugar than Udi’s GF bread. Maybe I’ll find a bread that I like enough, but for now I’m sticking with the waffles. I’ll eat chili/soups with corn chips if I want something crunchy.

  4. Thanks for sharing these recipes! I love new GF inspiration. Dan and I eat Paleo-ish, but we don’t obsess over the rules. We try to keep it simple by not constantly trying to “Paleo-fy” foods like pizza, bread, etc. It usually involves too many ingredients and steps, and I’d rather enjoy the foods we’ve chosen to eat (though sometimes it’s worth it when just have to have a muffin!). Dinner staples for us are some kind of grilled meat and fresh vegetable in the warmer months and chilis in the cooler months. I love soup and chili for the same reason you mentioned — I can cook a giant pot and it will feed us 4 or 5 times!

    1. Soups are the best. The one reason I don’t think I could go full paleo is giving up oats — I love oats and I don’t really want to eat meat at every meal. It’s good for us to just pick the foods that give us the energy we need!

  5. I find dairy free to be much more challenging than gluten free. Since you can essentially find gluten free versions of everything now. (But then you have to watch for dairy in it. whomp whomp.) But yeah eventually eating without the two starts to feel normal.
    If you ever find a bread you like, you could make an occasional grilled cheese sandwich with it, and daiya cheese. My girls love that stuff, and I think it’s pretty decent despite loving real cheese. And it freezes well, so if you don’t use it often you don’t have to waste it.
    Another thing that might hit that same spot is rice or popcorn sprinkled with nutritional yeast. I think that’s delicious!

    1. I haven’t tried nutritional yeast yet. It probably took 6 months to get used non- dairy milk. I tried coconut milk yogurt and I can’t quite do it! I ate a lot of cheese growing up (my mom grew up on a dairy farm) but I’m getting used to avoiding it.

      1. Nutritional yeast is great! I keep it in the fridge so it lasts forever. You can sprinkle on stuff and it’s kinda tangy like cheez its crackers — kinda. Or you can make tons of sauces out of it for a sort of cheesiness. We don’t use it a lot — but it’s nice to have around.
        My favorite non-diary milk moment was when I mixed rice milk (our milk of choice — since allergies about to most other options) with about a table spoon of canned coconut milk. It was just about spot on mouth feel of 2% milk — I think I missed the “texture” (if you will) of milk the most.
        I’ve tried soy yogurt and liked that — but I actually can’t stand normal yogurt, so that might be why I liked it. (But soy bothered the girls so we just gave up on yogurt. I haven’t been able to find coconut yogurt around to try.)

  6. Quinoa is one of my favorite ingredients right now. It also freezes well so it helps with having meals on hand I can take in my food bag when I travel. I also add nutritional yeast to some of my favorite recipes now. I look forward to more of your recipe post. Thanks for sharing.

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