I'm (unfortunately) going gluten and egg free for a month and am having trouble menu planning. I'd like to avoid making multiple meals, so toddler friendly and fairly quick is a plus. Any ideas?
-
Sheet pan dinners sound like they would work for you. Just toss cubed meat and chopped veg together with olive oil and GF seasonings and roast at 400F for 15-20 minutes while you make a carb.
Broccoli and chicken breast with lemon juice, zest, salt and pepper, and garlic powder. Dumped over GF pasta and Parmesan.
Shrimp and asparagus with GF soy sauce, sesame oil, ginger and garlic powder. Serve with rice.
Strips of pork chops and peppers and onions with cumin, chili powder, and garlic powder. Serve with corn tortillas and guac for fajitas.
Salmon fillets roasted next to zucchini and cherry tomatoes tossed in olive oil, salt and pepper, and oregano. Serve with quinoa.Resources for Whole30 menus would largely work for you too.
-
Meat and three veg? Pick a protein (beef, chicken, fish - whatever) jazz it up then team it with potatoes, and two other vegetables (peas, carrots, corn, pumpkin or whatever you have on hand).
Risotto made with gluten-free stock (I sauté the onions, rice and garlic, add the stock, cover it and throw it in the oven for 35-40 minutes then stir through butter and Parmesan).
Roman Rice - sauté onions, bacon, garlic and mushrooms, add rice, canned tomatoes and chicken stock then simmer until the rice is cooked.
Thai Green Curry - pan fry diced chicken with curry paste, add coconut milk, fish sauce and brown sugaro taste, simmer until chicken is cooked then add in diced veges. Serve over rice.
-
Tacos or taco salad
Chilli
Stir fries
Lentil, butternut squash, sweet potato soup
Rice and quinoa pastas with sauce (they're actually quite tasty, I just find they don't reheat the greatest)
Overnight oats for breakfast
Smoothies
Quinoa bakes (there are ones with and without meat. Mix with whatever toppings you like). Pasta sauce, olives, mushrooms, and spinach baked with cooked quinoa is tasty. -
@gingerbebe: @Kemma: @Mrs. Goose: great ideas! Thanks, ladies.
-
We have food allergies, and it's not too difficult to substitute wheat and eggs. Gluten free flours, noodles, and cereal can be found at most grocery stores. Watch out for processed gluten free products (cookies, crackers, pretzels, etc) and bread. Eggs are commonly used in those products.
I like Ener-G egg replacer. Great for baking and cooking. Follow Your Heart makes Vegan Egg, which has gotten great reviews. Closest thing to real eggs you can get, but it's hard to find. You can also mix ground flax seed with warm water as an egg substitute. I used to do this all the time but had to stop since LO2 is allergic to seeds as well.
-
@Zbug: I find corn pasta to taste good AND reheat best, although I hear Barilla and Bionature's GF pasta tastes good. Trader Joe's used to sell corn pasta but I don't remember if they still carry it.
Most gluten free people I know really like Pamela's products and Enjoy Life is major allergen free - their chocolate chips are really good! I don't like Bob's GF flour - it's really heavy and weird.
-
Because it is only a month, I'd do grilled chicken or beef (marinated in lemon juice, olive oil, and garlic), veggies, and rice or rice noodles.
-
@yin: oh thanks! Where do you find vegan egg?
-
Check out iowagirleats.com as she is gluten-free and has a toddler herself. Lots of egg free dishes on there, or use the ener-g egg replacer if needed. Good luck!
-
@Zbug: I haven't tried it myself since I haven't found it in stores yet. You should be able to find it at a natural food store like Whole Foods. Looks like it's out of stock on Amazon, but they have some great reviews.
http://www.amazon.com/Follow-Your-Heart-VeganEgg-4-Ounce/dp/B016V9W6QE
I've read that adding extra black sea salt makes it taste even better.
Reply
Subscribe to our newsletter
- Google Plus
- Stumbleupon
- Twitter
- Facebook
- Pinterest
- Favorite0
10 comments