A few weeks ago we talked about the health benefits of and reasons to go gluten-free. If you’re stuck on some ideas of what to eat that is gluten-free, check out these recipes. Whether you’re a diagnosed celiac or just looking for some healthy new dinners, try these meals!
Salsa Soup
This recipe is as simple as opening three cans and bringing the contents to a gentle simmer! If you can’t find canned, gluten-free black beans, grab some dry black beans in bulk and when you simmer them in a pot, add some generous dashes of chili powder, garlic powder, salt, and a few red pepper flakes. You can make your own salsa by finely dicing a few tomatoes, half a red onion, an optional jalapeño for some kick, a bit of chopped cilantro, and the juice of 1 lime.
Serves 4
1 can of corn (or corn shaved off of 3-4 corn cobs)
1 can black beans
1 jar or tub of all-natural salsa
100% corn chips (optional)
Cheddar cheese for garnish (optional)
Empty cans and jars into a medium saucepan over medium heat, stirring to combine. Bring to a simmer, then ladle into bowls. Sprinkle with shredded cheddar cheese, and eat with a spoon and corn chips!
You could dress the recipe up with a squeeze of lime juice, some diced onion, and even some diced bell peppers, but its simple form is also delicious.
Nutritional info per serving (minus optional ingredients): 130 calories, .8 g fat, 0 mg cholesterol, 112 mg sodium, 255 mg potassium, 26 g carbohydrates, 5 g fiber, 5 g protein.
Strawberry Lemonade Granita
Sometimes being gluten-free also means having lactose intolerance or sensitivity, so this frozen, delicious dessert involves neither gluten nor cream!
Serves 4 as a dessert.
1 package fresh strawberries
1 cup of water
Juice of 2 lemons
¼ cup honey
In a small saucepan, bring the cup of water to a simmer, then add the lemon juice and honey until mixed. Let cool. While cooling, de-stem and hull the strawberries, then pulse in food processor until pureed. Mix the strawberry puree with the lemon-honey mixture, then pour into a 9x12 inch baking dish. It should be in a thin layer in the bottom of the dish. Freeze, stirring and scraping once every hour to re-incorporate, for at least three hours. The consistency should look like shaved ice when you’re ready to serve. Garnish with a few berries if you have them, or a bit of lemon zest!
Nutritional info per serving: 93 calories, .3 g fat, 0 mg cholesterol, 2 mg sodium, 166 mg potassium, 25 carbohydrates, 2 g fiber, 22 g sugar, .6 g protein
Zucchini and Steak Sauté
This dish’s simple ingredients shine when brought together as a delicious main course. You could add a few more vegetables if you like, or even a sprinkle of garlic powder or smoked paprika, but it’s great as-is!
Serves 4
3 medium zucchini, sliced into coins
1 pound flank steak, sliced thinly
Dash of salt and pepper
Sauté the flank steak in a large pan over medium heat until beginning to brown, then add the zucchini and brown until soft. Remove from heat, sprinkle with salt and pepper, and serve.
Nutritional info per serving: 196 calories, 8.5 g fat, 57 mg cholesterol, 87 mg sodium, 755 mg potassium, 5 g carbohydrates, 2 g fiber, 2 g sugar, 24 g protein. 57% DV Vitamin B-12, 30% DV Vitamin B-6.
Dress Up a Plain Suit
