Gluten free

Us gluten-free folk have a group you might want to check out.

In the meantime, what sort of food do you enjoy? Any certain ethnicity? I'm gluten-free and love to cook. I might be able to toss a few recipes in your direction.

http://www.myfitnesspal.com/groups/home/112-gluten-free

I have gluten intolerance. This group has lots of people with celiac and GI. Welcome!

Hello.... I'm moving toward gluten free eating due to possible gluten sensitivities. It can be costly...I don't have any recipes-still new to this gluten free living... feel free to add me as a friend.

I have been Gluten free for a year and a half. As time goes by there are things I can add to my diet such as sprouted grains.

Here are three of my favorites; a side dish, a lunch, and a dinner recipe.

White Bean Salad
Serves 8

This makes a great side dish or super-light lunch.

2 cans white beans, rinsed
2 medium zucchini, skin on, diced
20 fresh green beans, sliced into ½ inch pieces
1.5 oz parmesan cheese, grated
1.4 cup feta cheese
½ cup lemon juice
1 tsp white balsamic vinegar
1 tbsp extra-virgin olive oil
Salt and pepper to taste

Mix all ingredients together, chill, serve.

Nutritional information according to how I have this entered into MFP:
144 calories, 21 carbs, 5 fat, 10 protein, 585 sodium (to cut back on sodium, skip the feta cheese)


Thai Chicken Noodle Bowl
Serves 4

This one has a great flavor and makes a great lunch. It saves well for leftovers and tastes good cold.

10oz Boneless, skinless chicken breast
14oz mung bean thread/glass noodles
1 tbsp extra virgin olive oil
2 carrots, medium or large
1 small cucumber, peeled (English cucumber works best)
5 medium scallions, white and green parts, sliced
½ cup Tamari gluten-free soy sauce
¼ cup rice wine vinegar
2 tbsp brown sugar
3 cloves garlic, raw, minced or pressed in a garlic press
1 tbsp lime juice
1 oz cashews, chopped for garnish
1 tbsp fresh basil, chopped for garnish

1. Mix together olive oil, soy sauce, vinegar, brown sugar, lime juice, scallions, and garlic together to make sauce. Divide in half.
2. Pour first half of sauce onto chicken to marinade for 20 minutes in a sealed ziplock bag.
3. Bring water (enough to cover bean noodles) to a boil. Remove from heat, adding the noodles to soften, about 10 minutes or as indicated on the noodle package.
4. Use a potato peeler to shave carrots into thin strips, chop cucumber, set aside.
5. Cook chicken in pan.
6. Drain noodles, mix in veggies and chicken, top with remaining sauce. Garnish as desired.
Nutritional information for how I have this recipe entered into MFP:
406 calories, 64 carbs, 5 fat, 21 protein, 2069 sodium (to reduce, try the low sodium tamari soy sauce)


Crustless Quiche with Spinach
Serves 4

The last time I made this I didn't dry the spinach off well enough after washing it and it turned out a little watery on the bottom. Make sure not to make the same mistake. I also noticed that it took my oven longer than the 20 minutes to bake properly, so keep an eye on it.

8 large eggs
2 cups milk, non-fat/skim
8 cup raw spinach
1 cup sautéed shallots
¼ cup feta cheese
1 tbsp unsalted butter

1. Pre-heat oven to 325 degrees, F.
2. Grease pan sides (deep glass pie pan or casserole dish works best) with butter.
3. Saute shallots in pan.
4. Lightly beat eggs with milk.
5. Add shallots and spinach to the pan, pour egg mixture in on top, then top with feta cheese.
6. Bake for 20 minutes or until center of quiche firms up and takes on a golden-brown color.
7. Let cool 10 minutes before cutting and serving.

Nutrition as I have it entered on MFP:
336 calories, 9 carbs, 23 fat, 26 protein, 413 sodium

Edit: Fixed a bold tag that got messed up.

I have an autistic daughter and another daughter that we suspect may be autistic or ADHD. I have been reading that going gluten free may help. I started reading a book a couple of weeks ago called, Wheat Belly. Man! It was enough for me to give up wheat! I figure that I would start eating wheat-free first and then as I learned more, (and cleaned out the pantry and freezer from all the "wheat products") I could start my children on this new way of life.
Since I started this on January 25th, I have lost 5.3 pounds.
I too would be interested in some recipes...especially family friendly.
Thanks,
TripMom