Monday, April 8, 2013

Gluten Free Lunches

I brown bag it, because I'm frugal.  My office is just a few blocks from a wonderful public market with gluten free and organic food, but I can't afford to eat there every day.  I wish I could.

Here are some things I pack for lunch.  If you are trying to cut carbs, these will help you since they are all gluten free.  I avoid using gluten free replacements.  They are expensive and quite frankly, most of them don't taste very good.  There are some good ones, but it takes a lot of trial and error, or the recommendation of friends, to find them.  So most of my lunches are naturally gluten free.

I found these great lunch containers at Wal-Mart. They were $4 each for a set of two and come with the  fork, and knife in the rectangular containers.  The salad containers have a separate cup for the dressing, so you can make salads up ahead of time.  These containers allow me to make lunch at one time instead of every day.

Salads - I buy the bagged lettuce and spinach and mix them together.  You can add whatever vegetables you want.  For protein I use chicken breast, tuna, salmon, whatever I happen to have on hand.

Quesadillas - Corn tortillas, cheese and your choice of other ingredients.  Chicken, beef, spinach, beans, whatever you want.

Portabella mushrooms - Flip a mushroom cap upside down.  Top with spinach, marinara sauce, sliced tomato and mozzarella or provolone cheese.  Bake at 350 until the cheese is lightly brown.

Veggie lasagna - I made this veggie lasagna last week.  It makes a 9x13 pan and I'm the only one who will eat it, so I cut it into single serving pieces and froze it.  I can just take out a single serving and put it in my lunch container.

Breakfast - Eggs are good protein.  Scrambled with some veggies and you're good to go.

Egg salad is a good option.  Mix in a half of an avocado for extra protein.  Spread it on sandwich bread, put it in a lettuce wrap, or eat it plain.  Here I added some cottage cheese and I'll grab a pear for my fiber filled fruit.

Last week I experimented with a recipe.  I made a spaghetti squash. (If you want to save time, pierce the squash a bunch of times, then microwave it for about 15 minutes. )  I mixed the squash with some parmesan cheese, a wedge of Laughing Cow cheese and some canned salmon.

Wraps - Just because you're gluten free doesn't mean you can't do wraps.  Use corn tortillas or lettuce instead of bread.

Get creative with your meals.

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