Chili and Cornbread
Bob’s Red Mill
GF Cornbread Mix,
Field Day Organic Chili and Organic Valley
Cheddar Cheese are all safe. This is a great lunch or dinner option that you can cook up for any summer BBQ!
Cream of Mushroom, Wild Rice and Chicken
In college I’d cook 6 servings and wild rice and eat this for a week straight! I was very happy to learn that
Pacific cream of mushroom soup is gluten free, and wild rice is one of the best possible ways to get whole grain fiber on a celiac’s diet.
This week I cooked up a batch of Lundberg Jubilee rice blend and condensed mushroom soup, but left out the chicken to create a re-heatable snack option.
The trick is to add just a splash of water so the the condensed soup acts as more of a sauce than a soup.
Note: I am definitely
not a mushroom fan. I hate the smell of sautéd mushrooms and won’t eat anything they’ve touched. Except I
love this soup!
Quinoa and Sausage
This one was a learning experience for me. The first time I ate quinoa I hated it with a passion. It was unseasoned, dry and I detested the way the little balls evaded my teeth when I tried to chew them. Quinoa is a sprout and if cooked incorrectly, it doesn't stick together like a good quality rice would.
Still, I was getting sick of eating rice one week and decided to try out this
Pereg brand of Quinoa. It was stocked next to other gluten free foods like polenta and wheat-free pasta. The label was extremely vague about ingredients, which should have been a warning sign but I bought it anyway. It cooked up quickly, and I was shocked to find that I LOVED it! To add moisture and richness, I used
Aidells turkey sausage as my protein.
I was eating this once a week for a month until they added a new ingredient to the box: wheat! I should have been more vigilant and called the company to asked if they manufactured their produced in a facility with wheat. I learned a valuable lesson, and am happy that I at least learned how to love quinoa!
What are your favorite go-to lunch items? Can they be altered to fit special dietary needs, like gluten free?Image Source
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Comments (7)
Sautee a couple of veggies and cook some meat at the beginning of the week. Put it all together in a tupperware and heat it up for lunch. Top with a sauce or plain olive oil. Super good, and you definitely don't need to get fiber from grains.
Or a salad, topped with meat or eggs. Or make a big batch of some kind of soup or stew at the beginning of the week. beware the Celiac's challenge. Often, we go directly from processed gluten-filled foods to processed gluten-free food and our health doesn't end up improving (though our tummies feel better). It's pretty common for newly gluten-free folks to gain weight via packaged GF foods.@WaitingToShrug@xanga - You're very right about the packaged foods! For dinner tonight I baked butternut squash, carrots and red potatoes with olive oil, salt and pepper. Then I just cooked up some chicken in the skillet, and had a great combo that I can eat for lunch tomorrow! Thanks for your tips :D
My kids and I love spaghetti squash. I bake it for an hour, shred it with a fork in a colander to drain, and then top it with homemade sauce and cheese. I tend to buy regular cheese because it's gluten free (and I don't worry much about the hormones - especially after finding out that the store brand milk and cheese at my grocery never contained hormones - health food stores aren't above hype...they're a business after all).
We'd eat leftovers for days! Just store the sauce and squash separate so you can drain the squash again if need be.
I also make salads and rice and vegetables. I toss in seeds and beans for protein. I also love sprinkling a little dried fruit or nuts on a salad or my rice. Makes a nice change.
Sounds a little gross, but when it's really hot out I scoop non fat cottage cheese in a container and chop onion, tomato, cucumber, celery, carrot, bell pepper, and zucchini to mix in it. I top it with some fresh ground white pepper and gross out my colleagues with my old person food. I like it. Sometimes I mix berries in it instead.
Quinoa is wonderful as a salad base. I soak it overnight (after a brief boil) and mix it with chopped onion, pepper, fresh corn, tomato and cilantro. I dress it with a lemon vinaigrette, and chill it overnight. Awesome! My friend does the same but her recipe calls for almonds.
I feel your pain regarding formula changes. For me it was a corn chip! I was wretched for days! You're right! It's always best to check the labels!!
I assisted one of my professors for a couple of semesters, and we would eat lunch together between classes. She's allergic to gluten, and always had an interesting take on what she had in her lunchbox. One of her favorites was a storebought sushi kit, where she could just heat up the rice, and make her own rolls. She usually had a platter of cocktail shrimp and french-fried onions. I remember she told me once that she discovered she was gluten-intolerant in her thirties, but since then the only thing she really missed was beer.
I love quinoa with just about everything!
I love quinoa! Since becoming g-free, I also discovered the many uses of cornmeal and g-free flour mix. Making biscuits is awesome as a side, and leftovers are great for sandwiches the next day. I've been g-free since diagnosed with celiac in fall 2010, and I've never felt better. http://nerdyveggiegirl.wordpress.com/
@nerdyveggiegirl@xanga - Love your blog, thanks for sharing!