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