Andrew and I are attempting to limit our gluten intake.
It’s not easy…I like gluten….
But nonetheless, we are trying.
I found it was not overly hard to remove gluten from our lunches and dinners. You can readily buy gluten free pasta, rice wraps and even bread. (though I ate a gluten free hot dog bun yesterday and it was less than stellar…)
But breakfasts are another story.
We are totally cereal eaters, so trying to rethink that has been very, very difficult. As our cereal stash dwindles, I am not sure what we are going to eat for breakfast. In a complete panic I bought Chex to tide us over until I figure things out. (Note, there does not seem to be nearly enough fiber in Chex for my liking…but I guess it will have to do for now)
If you have any great gluten free breakfast recipes, please do share.
Here is what we are eating this week:
|Broccoli Parmesan “Meat”balls||Thai Chicken Curry Soup||Chili||Baked Fish and Sweet Potatoes||Frozen Pizza|
- Parmesan cheese
- Minced garlic
- Your favorite jarred spaghetti sauce
- Ground beef
- Taco chips
- Green pepper
- Canned mushrooms
- Red and white kidney beans
- Tomato soup
- Chili powder
- Olive oil
- Red pepper
- Fresh ginger
- Chicken broth
- Coconut milk
- Green curry paste
- That fish sauce
- Sweet potatoes
- flax seeds
- Cod or any other white fish
I’m excited to try these again, but this time served on top of gluten free pasta.
I’ve been looking for gluten free recipes on Pinterest and in various cookbooks since we made the decision to cut out (or at least cut down) on gluten. My friend Viv gave me her copy of Wheat Belly to look at and read through. Tonight’s coconut chicken curry soup is from that book.
My favorite, go-to recipe from Company’s Coming Slow Cooker Recipes. I love chili!
Another Wheat Belly recipe. I like fish and chips and this seems like it will be very, very similar.