Hellobee Boards

Burrito bowls - Rice, beans, salsa, guac, and whatever type of meat you'd like (you can buy most of this stuff pre-made). Or you could do tacos with corn shells and similar stuff.

If they have a grill, you could pre-assemble kabobs with meat and veggies, and use a soy/gluten/dairy free marinade.

Rice noodles with asian veggies (we use coconut aminos instead of soy sauce).

Mrs Deer posted a buffalo chili recipe a couple months back that we use all the time (it has flour, but you could sub a gluten free flour):
http://www.hellobee.com/2014/01/28/buffalo-chicken-chili/

I also eat S/D/G free and for lunch I am having this:

ground turkey simmered with stewed tomatoes, green chilis, black beans and corn. Season with taco seasoning or other seasoning..

You can either serve it over rice or in lettuce wraps!

I'm your woman! this is the diet I am on right now. Quinoa with guacamole, black beans and salsa is a fave. I'm also loving hummus mixed with quinoa and spinach. But my favorite is this Whole bowl recipe. The Tali sauce is amazing!!!

THE WHOLE BOWL - TALI SAUCE RECIPE - VEGETARIAN & GLUTEN FREE

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PREP TIME
20 mins
COOK TIME
5 mins
TOTAL TIME
25 mins

Author: Sweetphi

Recipe type: Dinner, Vegetarian
Serves: 1-4
INGREDIENTS
For the Tali Sauce:
¼ cup quality olive oil
¼ cup water
¼ cup slivered plain almonds
¼ cup nutritional yeast (found in bins at health food stores)
Juice of 1 lemon
3 garlic cloves
¼ cup cooked chickpeas (I used canned Garbanzo beans)
½ tsp mustard powder
¼ tsp each of: cumin, curry powder, turmeric powder, cayenne pepper, salt, garlic salt, onion salt
Bowl Ingredients:
Brown Rice (3/4 cup per bowl)
Red & Black Beans (1/4 cup per bowl)
Salsa (2 Tbs per bowl)
Black olives, roughly chopped (1 Tbs per bowl)
Avocado Slices (2 slices per bowl)
Sharp Cheddar (2 Tbs per bowl)
Tali Sauce (1-2 Tbs per bowl)
Sour Cream (1 Tbs per bowl)
Cilantro (1 pinch per bowl)
INSTRUCTIONS
For the sauce: measure out all ingredients and put in a food processor or blender and blend until silky smooth. If you want yours to be more liquidy, add additional tablespoon by tablespoon of water until desired consistency is reached. The sauce makes enough for 8-10 bowls, so store in the fridge in an airtight container for up to a week if not using all immediately.
Bowl Assembly: In the bottom of a bowl place brown rice and beans, then salsa, then ½ the amount of Tali Sauce, then the the cheddar, olives, and on the sides the sour cream and remaining Tali Sauce, and top of with cilantro...yum!

@KelLeeLeee: It was SO good! And I forgot to say I dont use the cheese or sour cream