20 Minute Gluten-Free Recipes
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. Non-dairy yogurt with fruit, almonds, walnuts.
2. Omelet with veggies and/or almond cheese.
3. Scrambled eggs/tofu (sprouted non-GMO) &/or Gimme lean sausage.
4. Cereal*: Bob’s Red Mill® GF hot cereals*, Mesa Sunrise®, many Chex cereals (no wheat)***
5. Grits and pure maple syrup or vegan butter with fresh/frozen berries.
6. Smoothie with fruit, yogurt*, nut milk (almond) milk & nuts (walnuts, almonds or peanuts)
7. Dairy Free Yogurt with melon, berries or other fresh fruit.
8.Packet of certified GF oatmeal w/fresh berries and drizzle of raw honey.
Entrees
9. Greek salad-romaine lettuce, almond 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/ Miyoko’s vegan cheese (optional) &/or plain tortilla chips.
11. Bean salad—Drained can of chickpeas˟, drained can tuna fish, 1 C cherry tomatoes, 1/4 C vegan cheese (optional), 2 TBSP olive oil, 2 T balsamic vinegar or lemon juice. Sprinkle w/garlic salt &and 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 & nutritional yeast (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, vegan cheese, a hardboiled egg, nuts or beans˟, with olive oil and vinegar dressing.
18. Vegan Cheese quesadilla. Heat a soft corn or brown rice tortilla in a non-stick pan. Add cheese and heat until vegan 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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