20 Minute Gluten-Free Recipes

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In 20 minutes or less (active prep time) you’ll have an amazing meal … and some make several portions! I advise you to think about 2-4 meals at a time, so you have left overs or things PREPPED and ready to go into the next meal!

Breakfast

1. Greek yogurt with fruit, almonds, walnuts.

2. Omelet with veggies and/or almond cheese cheese.

3. Scrambled eggs/tofu (sprouted non-GMO) &/or lean sausage (Applegate Farms®, Trader Joe’s®)***.

4. Cereal*: Bob’s Red Mill® GF hot cereals*, Mesa Sunrise®, many Chex cereals (not wheat)***

5. Grits and pure maple syrup or butter with fresh/rozen berries.

6. Smoothie with fruit, yogurt*, nut milk (almond) milk & nuts  (walnuts, almonds or peanuts)

  1. Cottage cheese with melon, berries or other fresh ruit.
  2. Packet of certified GF oatmeal w/fresh berries and drizzle of raw honey

Entrees

9. Greek salad-romaine lettuce, feta cheese, tomatoes, cucumber, onions, olives.

10. Salsa soup-heat a can of salsa*, a can of black or pinto beans˟, a 2 C thawed corn & add in some broth (Herb ox®, Imagine® and Pacific® ***). Serve w/ cheese (optional) &/or plain tortilla chips.

11. Bean salad—Drained can of chickpeas˟, drained can tuna fish, 1 C cherry tomatoes, 1/4 C feta  (optional), 2 TBSP olive oil, 2 T balsamic vinegar or lemon juice. Sprinkle w/garlic salt &pepper.

12. PBJ rice cake sandwich: peanut butter** and apples, bananas or jelly** on rice cakes.

13. Soup: Amy’s Organics®, Frontier®, Progresso® have great canned soups tested GF*

14. 3 C baby green mix w/herbs, sliced avocado, ¾ C garbanzo beans˟, a handful tomatoes, some pecans & Parmesan (optional). Mix w/1 TBSP balsamic vinegar/ lemon juice &1 TBSP of olive oil right before eating.

15. Corn tortilla or lettuce leaf wrap with tuna, hummus, avocado, roasted veggies, cold cuts or cheese (Boar’s Head® meats and cheeses ***) lettuce, tomato, pickles, condiments**, etc.

16. Sandwich made from GF waffles and meat or cheese, lettuce, tomato, pickle, etc.

17. Chef salad—romaine lettuce, arugula or spinach, carrots, tomato, cucumber, peppers, etc. with leftover meat, cheese, a hardboiled egg, nuts or beans˟, with olive oil and vinegar dressing.

18. Cheese quesadilla. Heat a soft corn or brown rice tortilla in a non-stick pan. Add cheese and heat until cheese melts. Serve with salsa*, lettuce, beans ˟, etc.

19. Soft corn or brown rice tortilla wrap with leftover chicken or turkey, pesto sauce or mustard**, lettuce, tomato, cucumber and/or sprouts.

20. Arugula salad: 2 cups arugula or spinach, ½ can salmon, ½ avocado, ½ chopped green apple & a  few walnuts. Squeeze lemon on top right before eating. (keep the remaining halves for tomorrow)

 

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