Originally Posted by willow49
My husband has gone gluten free in the last 2 months after he read Wheat Belly. I am not recommending this for anyone, but his symptoms have improved, he has more energy, and he has lost 15 ounds. Anyways, I too am now eating more gluten free products because-let's face it, I don't want to prepare 2 meals. I am curious what peoples thoughts on the subject.
I went gluten free about four months ago due to many stomach issues, and my parents followed about two months ago when I suggested that my father try it to alleviate a skin problem.
I eat a lot of naturally gluten free foods, like wannabeskinny. "Breakfast foods" include crustless quiche, hash browns, eggs, omelettes, bacon, sausage, etc.
For lunch I tend to eat soup almost daily (I actually eat a cup of soup for breakfast and for lunch most of the time), but have known to eat sandwich fillings wrapped in greens like lettuce, kale, collard greens, or even a hollowed out cucumber to make a "sub."
Dinners include any and everything, but mainly end up being stew, chili, or a bean based dish. For pasta, I tend to use zucchini as lasagna
or zucchini noodles
. If I'm making chicken noodle soup, for example, I use rice sticks from my local Asian grocery. I keep a crushed corn chex/spice mixture on hand to be used as bread crumbs, and I use tamari instead of soy sauce, and tex-Mex is an easy go-to with corn tortillas to be used as tacos, quesadillas, etc.
There is little else that I need to "swap."