Easy, Creative Gluten-Free Menus

Here are some easy gluten-free menu suggestions which I’m sharing with you and our readers at the Therapy Soup blog at PsychCentral.com:

Easy, Creative Gluten-Free Menu Ideas from Therapy Soup at PsychCentral.com and Healthyjewishcooking.com

Breakfast Suggestions (Try one or more for a meal, depending on your appetite)

Cold CerealGoRaw Sprouted Buckwheat Granola with Almond Milk or Dairy Milk (preferably from pasteured cows)

Fruit: Baked Apple (peel half-way down and core a baking apple, fill with a mixture of 1 heaping tablespoon tahini or almond butter, a dash of cinnamon, and a 1 chopped medjool date; bake at 350 for 1 hour); Grapefruit sprinkled with cinnamon

Eggs: 2 Pasteured Eggs (sometimes called free-range) poached, boiled, or gently scrambled

Hot CerealAncient Harvest Hot Quinoa Flakes Cereal or Bob’s Red Mill Buckwheat Flakes Cereal or Bob’s Red Mill Creamy Brown Rice Farina; make according to package directions, top with chopped almonds, raisins, cinnamon

Lunch Suggestions (Try combining two or more)

Vegan: Ripe avocado, halved and sprinkled with 1/2 teaspoon Bragg’s Liquid Aminos or wheat free Tamari, topped with 1/4 cup toasted or homemade or GoRaw sprouted pumpkin seeds; Wild rice salad with toasted hazelnuts, raisins, celery; chunky chick-pea hummos (sprouted or cooked) served with crudites for dipping; baked acorn squash stuffed with cooked azuki beans

Vegetarian (Dairy): Fresh goat cheese or other organic cheese, spread on Mary’s Gone Crackers quinoa crackers; Organic cheese omelette

Fish: Canned sardines in extra-virgin olive oil with gluten-free crackers; cold, poached wild salmon on bed of salad dressed with extra-virgin olive oil

Meat: Chunky free-range (pasteured) chicken or turkey vegetable soup or stew; turkey chilli made with turkey, pinto beans, tomato, onions, garlic, spices; pasteured (grass-fed) roast beef with Thai lemongrass dressing served with cold bean thread and slivered vegetable salad

Sides: Large leafy green lettuce salad with in-season raw vegetables (fennel, tomato, cuke, celery, radishes, zucchini, carrots, etc.) dressed with extra-virgin olive oil, organic apple-cider, sea salt; baked sweet potato; grilled peppers, eggplant, and zucchini; green drink (spirulina with water or fresh-squeezed vegetable juice; raw, natural saurkraut

Dinner Suggestions (Mix and Match)

Vegan: Sprouted corn tortillas stuffed with homemade refried beans on a bed of salad; baked spaghetti squash topped with tomato sauce, extra-virgin olive oil and sprinkled with toasted sunflower seeds; “loaded” chick-pea miso soup, made with chick-pea miso, sea vegetables such as wakame and kombu, lima beans, carrots, cabbage, onion, celery, corn; thick lentil-vegetable soup;

Fish: Flounder or other line-caught white ocean fish stuffed with slivered sauteed vegetables (carrots, burdock root, cabbage–cook first, then stuff flounder, roll, and bake); wild salmon steaks or fillets baked with fresh fennel and tomatoes served with baked potato

Meat: Broiled lamb chops with baked root vegetables and steamed cabbage; roast pasteured chicken with mashed sweet potatoes and broccoli; pasteured beef stew with vegetables; chicken or beef liver with onions, steamed kale, favorite Lundberg rice

Sides (can be combined to make main meal): Sauteed or steamed leafy greens such as kale and collards; quinoa pilaf with onions and mushrooms; wild rice with chopped walnuts and fresh cranberries; sweet potato fries (slice organic sweet potatoes, toss with toasted sesame oil or virgin coconut oil or extra virgin olive oil, season, and bake at 400 degrees turning frequently until golden); sauteed apples and purple cabbage with apple cider vinegar and a touch of raw honey; three-bean salad made with green beans, cranberry beans, and sprouted chickpeas, extra virgin olive oil and apple cider vinegar; vegetable kugel (combine grated organic veggies such as zucchini, carrots, yams, potatoes to equal 3 cups, add 2 pasteured eggs, 1 heaping tablespoon arrowroot, 1 tablespoon virgin coconut oil, salt, pepper, other seasoning, bake in oiled pan at 350 for 1.5 hours)

Special Desserts and Drinks: Poached quince (scrub, halve, seed, and poach in water with a touch of honey until tender); homemade raw banana icecream, oranges sliced and topped with cinnamon; pistachio yogurt (homemade yogurt topped with unsalted pistachios and raw honey); smoothie made with bananas, strawberries or other soft fruit and a touch of Sucanat or raw honey; raw apple pie; any ripe fruit in season (don’t eat melons after a meal, use as a starter)


2 responses to “Easy, Creative Gluten-Free Menus

  1. Pingback: Easy, Creative Gluten-Free Menus | healthyjewishcooking | ClubEvoo·

  2. Pingback: Gluten-Free Menus To Improve Your Mood | Therapy Soup·

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