Now that I’ve gone about 95% gluten- and corn-free, some folks have asked about what I eat in any given day, so here’s a little rundown of my go-to’s! Note: I’m not sponsored by any of these products, nor am I a nutritionist. I’m just trying to eat in a semi-healthy way while still enjoying food, and wanted to share the love in case you’re looking for some breakfast, lunch and snack ideas to switch up your routine.
I’ll go into more detail about dinner and desserts in a Part 2 post later this week.
Breakfast: My go-to is a slice of Canyon Bakehouse Gluten Free Cinnamon Raisin Bread, with some Smuckers Natural Crunchy Peanut Butter and half cup of blueberries. If I’m not too hungry I’ll omit the peanut butter.
On the weekend, I experiment with gluten free baked goods (in October and November, we were partial to Trader Joe’s Gluten Free Pumpkin Pancakes and Pumpkin Butter but they’re seasonal and I don’t condone spending $18 on off-market pumpkin butter), or will make some scrambled egg whites and turkey bacon.
My favorite part of breakfast, though, is coffee. Hot or cold, I take it black with the tiniest pinch of Stevia (1/8th of a teaspoon maybe? does that make me pretentious??). Not too long ago, I discovered Trader Joe’s Instant Cold Brew. After a brief period where I saw the future because I made it too strong, I figured out the right balance of coffee to water and really enjoy it. If I need to warm up, I’ll have medium roast hot coffee, but will treat myself by adding some Nut Pods, and whip it up with a travel milk frother to turn boring coffee into an at-home latte. Seriously, that frother has changed my life in the most delightful way, get one immediately. And while I’m on Nut Pods, if you’re looking for a dairy-free, gluten free, unsweetened coffee creamer, they have incredible flavors at like 10 calories per tbs. My current favorite is the Peppermint Mocha.
Lunch: Here’s where I say that I batch cook on the weekend for lunches throughout the week. BUT I am human, and lazy, and don’t do that as often as I’d like to. When I DO batch cook, one of my favorite recipes is black bean soup: three cans of black beans (two blended and one whole) mixed with salsa, canned tomatoes and onions, chiles, salt, pepper and lime juice to taste.
I also enjoy the good old Millennial Classic: avocado toast! My cheat version consists of toasted GF white bread topped with Shop Rite deli department guacamole or Wholly Guacamole and a fried egg (or scrambled egg whites) and TJ’s Everything But the Bagel seasoning.
When I don’t cook, I am a fan of our local Shop Rite’s chicken salad with cranberries and slivered almonds, or will go for roasted or smoked sliced chicken from the deli counter either on a bed of baby spinach or toasted Canyon Bakehouse or Schar Gluten Free White Bread. When it comes to GF bread, those are the two brands we’ve enjoyed the most. Lastly, if I’m pressed for time or we’re out of fresh ingredients, I rely on frozen meals that have a good amount of protein and aren’t TOO heavy on sodium, like Amy’s 3 Cheese and Kale Bake and Healthy Choice Power Bowls.
Snacktime: In 2020 I set out to avoid mindless snacking and have broadly succeeded, focusing instead on snacks that are high in protein and not as many empty calories. I used to be big on snack time, but as I’ve gotten used to working from home throughout the pandemic, I don’t snack as much, but generally always have some cheese, 100-calorie fruit cups in juice, teriyaki turkey jerky, and Trader Joe’s Everything But the Gluten Crackers on hand depending on if I’m feeling sweet or savory.
Stay tuned for Part 2 where I’ll go into more detail about dinner and desserts, and include some of my favorite recipes!