Wheat-free Recipes? Yes, please!

I changed my diet to be wheat-free about seven months ago, and it’s become my ‘new normal’.  Being a bread/bagels/cereal/pasta lover, that’s a big shift in my perspective, and I’m surprised at how easy it’s been and how much better I feel.  In an effort to avoid feeling deprived of the foods I love, I use wheat-free alternatives for my ‘go-to’ favorites: oatmeal, spaghetti, pizza, and muffins.  Here are some of my tried-and-true recipes:

BREAKFAST:

Seed ‘Oatmeal’ with berries

Seed ‘Oatmeal’ with berries

Soak a variety of seeds (this pic shows chia seeds, hemp hearts, and ground flaxseed; I am a regular at the Bulk Barn!) overnight in almond milk.  In the morning, stir seeds up and microwave for 60-90 seconds to warm them up.  Top with whatever you like!  I usually use cinnamon, a bit of honey, berries, and almond milk.  Other common breakfasts at our house include omelettes loaded with veggies, protein/fruit smoothies, and plain Greek yogurt with fruit.

LUNCH:

Bento-box style: chicken, cheese, avocado, peppers, tomatoes, and carrots

Bento-box style lunch

Lunch is almost always an assortment of finger-foods or leftovers these days- a big change from regular sandwich-lunches of days past.  Now it’s simple foods that are easy to prepare, and provide the ability for little hands to pick and choose.

DINNER (here’s TWO of my favorites):

Hybrid pizza

Hybrid Pizza 

Ingredients Needed:
8 oz (weight; about 2 cups) shredded mozzarella cheese
2 eggs, beaten
2 Tbsp ground flaxseed
2 Tbsp coconut flour
1/2 tsp baking powder
1/2 tsp garlic powder (optional)
Sauce, cheese, and toppings of your choice

Directions:  Preheat oven to 350F.  Combine all ingredients in a medium bowl.  Mound the cheese mixture on a baking sheet lined with greased parchment paper. Using damp hands, spread it out into a disc about 1/4″ thick.  Bake for 30-45 minutes, flipping it over at the 20-25min mark (TIP: do not undercook before flipping the crust over or the uncooked cheese will stick to your parchment paper; cook for 20-25 mins before flipping over, and the other side will only take 10-15mins to cook).  Spread on your sauce, cheese, and toppings and broil for 2-3 minutes.

Spaghetti Squash with Chicken, Mushrooms, and Peppers in Marinara Sauce

Spaghetti squash

This one is super easy!  Cut a spaghetti squash in half lengthwise (TIP: you can microwave the whole squash for a few minutes to soften it up before cutting), place rind-side up on a greased baking sheet, and bake at 375F for 30-40mins.  Using a fork, ‘comb’ the inside of the squash and it will quickly peel into spaghetti-shaped strands (the texture is very similar to al dente pasta).  Top with your choice of sauce- my personal favorite is chicken, onions, mushrooms, and peppers, in a spicy marinara sauce.

SNACK/TREAT:

Cinnamon swirl muffins

Cinnamon Swirl Muffins

Ingredients Needed:
2.5 cups almond flour
1 Tbsp coconut flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup plus 1 Tbsp coconut milk
1/2 cup honey
Topping Ingredients:
2 Tbsp honey
1 Tbsp cinnamon
1 Tbsp melted coconut oil
Directions: Preheat oven to 325F.  Mix together all the dry batter ingredients.  Add the wet batter ingredients and mix well.  Pour batter evenly into a muffin tin.  Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.  Bake for 20-25 mins or until golden brown.
Other common snack ideas are veggies/hummus, boiled eggs, or a shaker of protein powder and water.
I’d love to hear about your wheat-free recipe successes too!  
Share away!
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6 thoughts on “Wheat-free Recipes? Yes, please!

  1. Nice list of wheat free recipes. Thanks!

  2. Lindsay says:

    Looks Tasty Ash! Have you ever tried the Cauliflower Crust Pizza? Just made it the other nite. Super tasty but probably wouldn’t fool the avid pizza eater. 😉

  3. Bonnie says:

    Hi Ashely, thanks for sharing these. I would love to try the cinnamon swirls but can’t have anything with almonds. If there an alternative flour substitute I could try instead?

    • drworobec says:

      Hi Bonnie!
      I’m not sure about a direct substitute…. I often use coconut flour as well, but it bakes very differently than almond flour because it’s so dense. There are also nice rice flours out there and lots of other gluten-free options. I’d check the Bulk Barn to see what they have, and let the experimentation begin!

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