Gluten Free Lunch and Snack Ideas Please

DiscusCoach

My acupuncturist recommends giving up gluten in general but especially while I am TTC.

I need suggestions for Gluten free lunches and gluten free snacks (besides fruit). I make my own lunch most of the time and dinner leftovers are getting old!

 TIA

easjer05

I'm sorry, I've never heard of going gluten free to help in ttc.  I would look further into that, personally, and why that recommendation was made.  Beyond that - the crockpot site mentioned in the crockpot posts has lots of gluten free recipes, and I believe that WW and similar sites have a variety of recipes as well.

Married2MrWright

I am a huge fan of quinoa and quinoa pasta.  Tastes yummy, is gluten-free and higher in protein than other types of carbs. Also you can do baked potatoes or baked sweet potatos.  My fav right now is cutting sweet potatoes into matchsticks and making oven fries.  YUM!

Two of my recent favs, also posted on my blog:

Turkey-Quinoa Stuffed Zucchini

INGREDIENTS:

4 medium zucchini, halved and de-seeded (scoop out centers with a spoon, discard center flesh)
1.2 lbs ground turkey breast (1 package)
1 cup of fresh mushrooms, chopped
2 cups of fresh baby spinach, chopped
1/2 cup chopped onion
1 cup of cooked quinoa prepared with
2 cups of low sodium chicken stock
1 tablespoon Ms. Dash Tomato-Basil-Garlic No-salt seasoning
1 tablespoon Ms. Dash Garlic-Herb No-salt seasoning
1/8 teaspoon cayenne pepper

DIRECTIONS:
Preheat oven to 350 degrees
Season turkey with Ms. Dash blends and cayenne pepper.
Brown turkey with onion in a nonstick skillet
Add in chopped mushrooms and spinach until it is all incorporated and veggies are soft
Mix in prepared quinoa and mix well, remove from heat
Spoon turkey-quinoa mix into hollowed out zucchini shells
Bake, covered in a glass or ceramic casserole dish for 25-30 minutes or until zucchini can be pierced easily with a knife

Makes 4 servings.


Italian Wedding Soup

INGREDIENTS:

4 cups of low sodium chicken stock
1.2 lb of ground turkey breast (one package)
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves minced garlic
1/4 teaspoon cayenne pepper
1 cup shredded kale or swiss chard
1/2 cup of canned cannellini beans or northern white beans, drained and rinsed
1/2 cup diced tomato

PREPARATION:

Mix turkey with basil, oregano, garlic and cayenne pepper in a bowl, using your hands Lightly roll into 1/2-inch diameter meatballs (approx. 1 ounce each...about 16 total) and set aside on a plate.

Over medium-high heat, cook meatballs in a nonstick pan until lightly browned on all sides. Place cooked meatballs on a plate covered with paper towels to absorb excess fat.

In a 3-quart saucepan, bring chicken stock to a boil. Reduce heat and add kale. Simmer for 15 to 20 minutes until kale is tender. Add in 8 meatballs (reserve the rest for another recipe), beans and tomato and let simmer until heated through.

Makes 4 servings.

Oh...one more:

Turkey Three Bean Chili

 

Here's my recipe...I made it up myself and have been making it every October, November, December and January for the past three years.

I try to buy as many organic and low-sodium products as possible for this.


1 large can of crushed tomatoes
1 small can of tomato paste
1 lbs of lean, ground turkey
Fresh, chopped garlic, about 1/4 cup, maybe more
Cumin, about 1/4 cup, maybe more
Chili powder, about 1/4 cup, maybe more
Cayenne pepper, 2 big heaping tablespoons
Black ground pepper, 1 tablespoon
Salt (to taste)
1 can whole black beans
1 can whole pinto beans
1 can whole kidney beans

Directions:
Open all of the cans of beans, drain, and set aside. Open cans of tomato and set aside.

In a large stock pot, over medium heat brown the ground turkey with about two tablespoons of fresh chopped garlic, two tablespoons cumin, and two table spoons of chili powder. Add 1 teaspoon of cayenne paper.

Once the meat is browned and fragrant, drain off the fat (I use a turkey baster to remove the liquids). Add in large can of crushed tomatoes and mix. Let simmer. Add tomato paste. If the liquid it too thick, add about a 1/2 cup of water and mix thoroughly.

Now add in all three types of the drained, canned beans and mix well. Taste. Add salt and/or pepper if needed. Cover and let simmer over low
heat.

Every 1 hour or so, taste and add more seasoning, as needed until the flavor you prefer is achieved. I end up using all the cumin, chili powder, garlic and cayenne paper after about 3-4 hours of slow cooking. You might like to add freshly chopped onion or peppers, I don't care for either, so I leave them out. But I use LOTS of garlic and cumin! YUM! Season yours however you please, you really cannot mess it up. If it gets too thick, add a little water. For added kick I will add Vietnamese chili paste or Tabasco sauce.

This makes enough for two to enjoy and then have some to freeze for later in the month. Or it will comfortably feed 4-6, depending upon the appetites. Double the recipe and you have fun, cheap and yummy potluck food.

Garnish with fresh chopped onion (green or white), a dollop of sour cream or fresh Greek yogurt and shredded cheese (we use a cheddar/jack combo). Add some cornbread, tortillas or corn chips and you have a relatively healthy, low fat, high protein, soul satisfying meal. I tried mine over some leftover cheesy polenta and it was super!

 

DiscusCoach

I have endo and a lot of doctors and reseach are pointing at reducing gluten to reduce the severity of the endo. On top of that my acupuncturist says I have too much "dampness" in my system. (It is a Chinese medicine thing.) Gluten apparently promotes "dampness". We'll see. Two different sets of research saying someone in my position should give up gluten is good enough for me to reduce it.

 

SarahBethBR

I am allergic to gluten, and I usually eat salad with baked chicken, rice and vegetables, or sandwiches made on gluten free bread.  I bake bread every weekend and use it throughout the week.  I buy a mix from whole foods, and it's a store brand.  But Bob's Red Mill is also a really great brand.

 Glutino is a company that makes a ton of more traditional lunch foods, crackers, bread, etc.  They also make frozen meals that are pretty good.  I also love Amy's Organic foods, especially the rice crust pizza.  If you have a Whole Foods, they'll give you a list of all of the gluten free products in the store at customer service, and some stores will send someone around to help you shop.

 Over the past year, I've basically completely changed how I eat, so it's hard to recommend foods, since I'm so used to eating GF now.  Someone recommended Quinoa, which I'm actually not a fan of.  I find that the corn pasta has the best taste and easiest clean-up (cleaning up after rice pasta is a biitch).  The best advice I can give is to learn what ingredients have gluten and read every ingredients list.  It's more restrictive than you may think at first:  rice krispies, corn chips, beer, these are all things that you pretty much can't have any more.  I would look into it further, as I've never heard of gluten having to do with fertility except in people that have celiac's disease.

Here are some websites that you might find helpful:

https://glutenfreegirl.blogspot.com

https://forums.glutenfree.com

https://www.celiac.com/gluten-free

DiscusCoach

Awesome!!! Thank you so much! I am printing all of this out! With my husband being lactose intolerant and me cutting back on gluten I was worried but there seem to be a lot of options here. I also just found out a local pizza place is making a gluten free pizza. How cool is that!!

msmichelleh

Go to 101cookbooks.com. She has tons of recipes on there that are gluten free.

leah.shuchter

it takes a bit more effort but being gluten-free isn't a curse!

try making a sandwich on an Ezekial sprouted corn wraps or hummus and flax crackers or rice cakes. pile them high with veggies

oatmeal (not for those with celiac disease) is a great morning food - it keeps you full for a long time and provides a ton of vitamins. 

you can find quinoa pasta or buckwheat noodles and there's a few different brands of gluten-free frozen waffles (why so many!?)

good luck!

-leah 

 

CatBirdGirl

I adore kasha (buckwheat) or quinoa made with either milk or juice as the liquid for breakfast lately.

 also I highly recomend glutenfree girl for inspiration.

*blondie*

why in the world would gluten free be better when ttc?! that is crazy sounding!! you should listen to your ob about these things, not an accupuncturist!

Genevieved

I love pasta salad for lunch cut up whatever veggies you like to put in it and add whatever salad dressing you like, me is it greek.  Most bigger stores have a really gluten free pasta and other snacks.  or you can go to a health food store if you can't find any where you usually shop.

MaliaMouse

I just had a curious thought reading through these posts.... not sure if this is the place to ask, but... 

Does anyone know the effect of eating a gluten free or Wheat free diet while  pregnant on your future child's ability to eat wheat/Gluten?

 

MsBeaglesly

I have celiacs and yes it can cause Infertility.  So a dr may say to go gluten free for that reason.  Celiacs can go into remission so a person can start showing many signs and symptoms there fore will need to go gluten free.  I eat a lot of fruits, veggies and meats, eggs, nuts, corn based foods.