A few of you asked for our plans for the week, so I’m including our meal plan. Keep in mind that for lunches, we generally eat leftovers. For breakfasts, things like hard-boiled eggs, bananas, yogurt, apples, oranges, etc
Also, I just wanted to note that just because something is Gluten Free… it doesn’t make it healthy. I’ve heard folks complain about how they gain weight on the GF diet and thought for sure they’d lose weight (not sure this is the route I’d take for that, but anyhow…) Gluten-Free processed foods can be just as unhealthy in general as many other processed foods. Watch out for sugars, fillers, and chemicals in general. The smaller the ingredient list, the better (check out the Paleo food lists for some great info). Also, it’s WAY cheaper to eat GF if you use less of the processed stuff. Just saying!
Crockpot Baked Ziti (link)
Best GF Lasagna (with zucchini “noodles”)
Cheesy Broccoli Chicken
Tacos with corn tortillas
*It may seem like too much Mexican/Italian food in one week, but it’s what we’ve been craving, so it is what it is!
*I will post and link up more recipes as we go!
A LOT of dishes I really like are creamy and delicious and use the very glutened cream of something soups! I’ve never loved the bright yellow soups and for a while, I couldn’t eat them unless heavily mixed and seasoned because I could taste “chemicals,” so I’m actually VERY excited to share this recipe. Now, I just need my own source for inexpensive free-range chickens so I can make my own stock!! (Bouillon cubes are loaded with nastiness FYI)
Gluten-Free Cream Of Chicken (or Mushroom) Soup
1 stick butter
1 Large Onion (optional)
1 c white or brown rice flour
6 c. hot chicken broth/stock (be careful with these… many have trace amounts of gluten when bought from the store!)
1/3 c. cream (or milk for a lighter version)
Melt butter in pot and saute chopped onion for 5 min.
Stir in flour and cook 2 min, stirring constantly.
Meanwhile, warm your stock/broth to very hot but not quite boiling.
Add broth to other mixture. Whisk.
Simmer for 2-3 minutes to thicken.
Stir in milk/cream.
TA-DA! If you don’t use chopped onions, it takes about the same amount of time as opening a can of nasty goop and trying to get it out of the can and warming it up!
For cream of mushroom soup, use vegetable stock and stir in 1 cup of finely diced mushrooms at the end. That’s it!
Enchilada Lasagna (makes 4 servings)
22 oz Cream of Chicken Soup (see recipe above)
1 lb chicken breast – chopped
1.5 c. sour cream
1/4 c. chopped green chilies (drained)
small corn tortillas
1 tsp cumin
2/3 tsp salt
pinch of pepper
Preheat oven to 425 F.
Cook chicken and season with salt, pepper, and cumin . (You can boil, bake, grill your chicken. I like putting it in the oven and being able to depend on the timer to let me know when it’s finished, but that’s up to you!)
Combine Cream Of Chicken Soup and Sour cream and green chillies.
Spread 1/2 c cream mix on bottom of pan. Layer tortillas, cream mix, chicken, cheese.
Repeat until you have 3-4 layers (for my last layer, I skip chicken and just use extra cheese).
Bake for 20 minutes at 425F.
(This is a pretty easy dish to multiply, however if you triple it, you will need 3 baking dishes, etc. OR… really huge baking dishes. I guess that’s a possibility!)
*NOTE: Wanna jazz it up a little? Add some salsa in!
What are some of your favorite recipes?
Eating GF? What’s on your meal plan for this week?
Have a GF question you want to ask? I have some super smart readers who could probably answer!
PS – If you are just starting Gluten free eating and wondering when your body will start feeling a difference… It can take 6-8 weeks to get the gluten out of your body (EEK!). Great news, though, is that many people start feeling SOME improvements in their first week. (That makes me feel a little better, how about you?!) Just be careful not to expose yourself to gluten or you can be back at the 6-8 weeks mark, depending on the level of your intolerance!
Want more recipes? Go over to the search bar on the right and type in “paleo” – I have some recipes that are gluten-free in there!