MommaCooks

We have been going non-stop since our kids got out of school three weeks ago. We’ve been camping, had family in town for a week and then went on vacation. There has been a lot of GF/Paleo eating going on in that time. There has also been a lot of non-GF/Paleo eating going on as well. Here’s some of the things we’ve been eating at home and on the road that will help you if you are trying to eat GF/Paleo. These are also all great options even if you’re not trying to eat GF/Paleo.

Salad for Dinner: lettuce, red peppers, avocado, tomatoes, canned salmon, cucumbers and the juice of half a lemon and half a lime per salad (we did not add any additional salad dressing)

Mexican: This is great for company because everyone can create what they want. We had CrockPot refried beans, ground taco meat, tomatoes, lettuce, onions, flour tortillas, corn tortillas, cheese, corn taco shells, salsa, guacamole and sour cream

Polenta with Italian Sausage and Marinara (if you are trying to stay away from gluten, make sure you know what’s in your sausage. Sausages can have a lot of fillers, some of which may contain gluten.) This dish is a good fit for our house because our kids like pasta…so they eat this dish with pasta and hubby and I substitute the polenta for the pasta.

Garlic Chicken with Tarragon We had this with roasted cauliflower and some berries on the side.

Grilled Sausages (we had cheddar bacon sausages), Cole Slaw, Chips and Fruit

Salad with a hefty scoop of albacore tuna salad in the middle with avocados and a little lemon juice

We are about three weeks into our new way of eating and it’s really been remarkably easy. We have hit a few bumps, but changing the way you’ve been eating isn’t going to come without a few hiccups. My husband has lost thirteen pounds in three weeks, so I think that says something. My husband also really wanted to try eating this way because of the prevalence of diabetes in his family…hoping that this would help stop the onset of diabetes in his own body by not eating things that could lead in that direction.

In my last post I listed some things we’d been eating, here are some additions if you would like to try them out as well. The one thing I have noticed is that we are eating a lot more veggies since we are trying to work them into breakfast, lunch and dinner.

Breakfast:
Gluten-free cereal by KIND and Udi’s
Frittas and omelets with onion, spinach, ricotta and mushrooms
Vanilla or plain yogurt with blueberries and sausage on the side
Orange juice with a splash or two of carrot juice in it

Lunch:
Cucumber slices topped with salmon salad (like tuna salad, just with salmon)

Dinner:
Baked salmon with olive oil, salt and pepper, roasted parmesan broccoli and fruit
Chicken Curry with Cauliflower rice
Roasted Crockpot Chicken with salad and fruit
Cheeseburgers (with no bun) salad and fruit
Buttermilk Roasted Chicken (haven’t tried it yet, it’s on the menu for this week)
Chili Cilantro CrockPot Lime Chicken (haven’t tried it yet, it’s on the menu for this week)

Snacks:
Blackberries
Dang! (roasted coconut with salt and sugar…it’s really filling and SO good)

Don’t freak out…let me explain. My husband is going gluten-free for health reasons and I am going along for the ride. I don’t expect to be exclusively gluten-free because I don’t have to be and because there’s a lot of things out there that I like to eat that require gluten, especially if they are going to be tasty. Let’s me honest. I love pie…real pie. I also love baguettes with butter that are dripping with honey. BUT I must also tell you that going gluten-free hasn’t really been as difficult as I thought it would be. We are about halfway through our first week, so I thought I would share what we’ve been eating so far and you can judge for yourself.

Breakfast:
-Hardboiled eggs, breakfast sausage, banana, juice
-Gluten-free “granola” from Kind
-Breakfast Tacos-scrambled eggs, guacamole, cheese, salsa in a corn taco shell
-Breakfast Bowl-Scrambled eggs, guacamole, cheese, salsa

Lunch:
-Canned salmon mixed in with lettuce and tomatoes with a GF an olive oil and balsamic dressing
-Meatball lettuce wrap with GF terriyaki sauce
-Quinoa topped with an avocado, two over easy eggs with Paremesan sprinkled on top

Dinner:
-Cheeseburger Soup with a salad and some fruit
-Salmon and Baked Cinnamon/Cumin Carrots with a salad and some fruit
-Slow Cooker Coq au Vin with a salad and some fruit
The recipes for dinner came from two cookbooks that I would recommend even if we weren’t going gluten free: Wheat Belly Cookbook and Well Fed.

Snacks:
-almond and salted cashew nut mix
-Larabars
-Hummus with crackers
-Hummus with cucumbers
-Tortilla chips and salsa
-Tortilla chips and guacamole
-Fruit…mostly bananas and grapefruit