Today I wanted to share with you what I eat in a day on a gluten and dairy free diet. While what I eat changes a lot each day, I usually have a large breakfast with a medium sized lunch and smaller dinner. I snack throughout the day when I’m hungry – my motto is eat when you’re hungry! I try to just listen to my body, it will usually let you know if it needs food! 🙂
For breakfast I had a homemade veggie scramble with gluten free toast. I love the two brands bellow for my bread and butter, it’s the best I’ve tried since being gluten and dairy free!
To make this scramble I whisk together 3 eggs, pepper, salt and dried dill weed. I then sauté 1/2 an onion, a handful of cleaned and chopped kale, as well as a 1/4 of a yellow squash and zucchini in olive oil.
This is a delicious and very filling breakfast! The dill really flavors the eggs and the mix of textures is yummy! For a healthier option you could substitute corn tortillas for the gluten free bread.
For lunch, I usually have some variation of a bowl with protein and veggies every day I work. I have white rice or quinoa with tamari (gluten free soy sauce) under green onions, tomatoes, butter leaf lettuce and smoked trout or shrimp. I find this dish to be absolutely delicious! I’m not a huge sauce or dressing person, but I could see an Italian dressing being good on it if that’s your jam.
I snacked on a banana between breakfast and lunch. I also had some strawberry dairy-free yogurt (I like the So-Delicious brand best!) with some Kind Raspberry Granola between lunch and dinner.
Did anyone else hear that it was supposed to be the hottest North American summer in recorded history? I was skeptical at first, but it’s starting to really feel like it where I live with 90 degree weather for weeks on end.
If you live in a home without AC and are suffering from the intense heat this summer, I feel your pain! Lately my boyfriend, roommate and I have been using our grill solely to cook dinner, when it’s hottest in the day. Our oven puts off so much heat and it’s unbearable to be in the house after dinner is finished.
The grill we use has a burner on the side that I cooked the noodles and shrimp for the shrimp scampi I made. It’s important when using your grill to cook a full meal, to prep everything you need before hand so you’re not having to run inside while tending to the food. I prepped the asparagus in olive oil, salt and pepper and chopped the hard ends off. I diced some garlic and took the tails of all the shrimp I thawed from the freezer (just run them under cool water in a strainer and they thaw really quick!).
I boiled the noodles first so that the asparagus and shrimp could cook at the same time. I put the cooked noodles aside and sautéed garlic in margarine. As soon as the garlic is fragrant you can add the shrimp. I cooked them with a lid, stirring often. I added a little white wine, salt and a lot of pepper when the shrimp were done cooking. This mixture makes a great light sauce!
The asparagus was cooked straight on the grill. We brushed them with olive oil as they cooked to keep them from drying out. They’re a great side with any pasta dish.
This is the simplest dish to make but it’s one of my all time favorites. And the best part is you don’t have to worry about over-heating in your house because you can cook everything on the grill!
Let me know what your favorite summer meals are in the comments below!
Thank you for reading!