Week two of going gluten and dairy free. In case you missed week one, CLICK HERE. One week into it and I think we’re doing pretty good. One little mishap when I left the chicken out overnight in the crockpot, which resulted in having gluten free pasta two nights. Oh well, I’m human!
My thoughts from last week: Going gluten and dairy free is not as difficult as I thought it was going to be! The most noticeable difference compared to my normal diet is, on my day off, I usually eat a snack around 3 in the afternoon. Normally, I grab either a cheese stick or yogurt because they are quick and offer protein. If I eat just fruit, I’m hungry again in 30 minutes, so I grabbed some carrots with almond butter and that did the trick.
I bought a few pantry items to help with meals: almond butter, almond flour, almond meal, and ghee.
Without further delay, here is the meal plan for week two. This week gets a little dicey because we will be away for two nights visiting friends. That trip was already planned before we decided to go GF and DF for February, so it will most likely be a cheat weekend. However, I’m curious to see how I’ll respond to gluten and/or diary after being without them for two weeks.
For this week I also prepped some grilled chicken ahead of time (link below) and used it with salads for the week.
- Breakfast – Scrambled eggs and bacon.
- Lunch – Grilled cheese (GF bread from TJ’s and cheese alternative also from TJ’s) with grapes, and gluten free chips. The cheese took longer to melt than regular cheese, so I kept the heat on low and covered the pan with lid.
- Dinner – Meatloaf with roasted Brussel sprouts. This was a very tasty dinner!
- Breakfast – Shake with two cups kale, ½ cup riced cauliflower, ½ cup frozen strawberries, ½ banana, 1 tbsp almond butter, 1 tbsp ground flax seed, 1 cup almond milk, water.
- Lunch – Quinoa fried rice with grilled chicken. (Instead of soy sauce, I used coconut aminos).
- Dinner – Lemon garlic rosemary roasted chicken with Brussel sprout salad (I didn’t add parmesan cheese). We didn’t love the raw Brussel sprouts, so we ended up roasting them in the oven.
- Breakfast – Mushroom, cherry tomato, and kale frittata. I followed the same recipe from week one, just with different veggies.
- Lunch – Spinach salad with left over ground turkey/cauliflower rice mix from last week’s stuffed peppers, topped with guacamole.
- Dinner – Garlic shrimp with zucchini noodles.
- Breakfast – Gluten free oats. I buy Happy Quick Oats by Bakery on Main. I actually prefer these to gluten oatmeals. They come out nice and fluffy!
- Lunch – Prepared salad from Trader Joe’s; my husband and I split the tahini, pepita, and apricot slaw kit. It includes shredded carrots, broccoli stalks, green baggage, and kale with a tahini orange dressing. He ate his with left over meatloaf and I topped mine with grilled chicken.
- Dinner – Slow cooker “queso” chicken chili.
- Breakfast – Frittata
- Lunch – Smashed chickpea and avocado sandwich.
- Dinner – Ground turkey zucchini boats. One of my favorite meals! Save the scooped out zucchini and use it in shakes for week three! We used vegan cheese.
Friday and Saturday – Away