Here are some gluten free meal suggestions - dinners and lunches for you to try.
Here's a meal I made last night for dinner. I was running late, it was 6.30 when I realized I needed to make a quick dinner so that I could make it to my yoga class at 8.30 pm.
I have this huge vegetarian recipe book that I turn to sometimes. So I looked through for a quick recipe.
If you're like me, you probably find the professional type recipes with exotic names in spiffy books crafted by gourmet cooks too over-complicated.
I like to simplify them.
So here's a recipe I simplified and made for our dinner last night. My sweetheart loved it, so I think I did a good job.
I will call it:
Here's what you will need:
Heat the olive oil in a sizable heavy pan on medium-high heat for about 2 minutes.
Add the tempeh and saute for about 10 minutes, stirring every couple minutes to ensure even cooking.
Play around with the heat setting, reducing to medium if the tempeh starts to stick onto the pan.
Add the wine and soy sauce; continue to saute for another 30 seconds or so, or until all the liquid has evaporated.
Remove the tempeh from the cooking pan and set aside.
Add the leeks, snow peas and mushrooms to the pan and saute for about 4 minutes. Add the celery leaves, garlic, spice rub, red pepper, parsley and basil - mix and stir.
Add veggie broth, salt and pepper and bring to boil. Stir, cover, reduce heat and simmer for 15 minutes.
Uncover the stew, stir and cook for another 2 minutes. Stir in the lemon juice, adjust salt and pepper to taste if need be.
Yields 4 servings, paired with quinoa
Variations: With this recipe, you can use a variety of mushrooms such as button, shiitake and cremini and just add them in there.
*This gives you about 25 grams of protein per serving*.