Tuesday, September 29, 2009

Healthy Gluten Free

Last week I talked about all the unhealthy, but super-yummy, gluten free food we make during football games. Well, all that unhealthy food has its price, and since I really don't want muffin top in my cute little Bebe jeans, I try to make up for it during the week with healthier meals. (Note: we have a pretty high grocery budget... I wasn't really concerned with "eating on the cheap" here, but it's pretty indicative of what our usual grocery list looks like).

Hmm. I wonder I could get away with rationalizing designer jeans as weight management tools... but that's for another blog entry. ;-)

So, assuming Sunday is the "screw it, I'm eating anything I feel like" day, here's a sample menu for the rest of the week:

Since I have class on Wednesday evenings, I like to cook something that will provide at least one day of leftovers. A staple that I rely on is sauteed chicken. I'll sautee four chicken breasts (aka two nights for us) in a little bit of olive oil, fresh chopped garlic and white wine. I'll season the chicken with onion, pepper, and seasoned salt, and I'll throw in any veggies I have on hand -- peppers, onions, tomatoes, snow peas, you name it. Serve with a salad (make one big enough to store leftovers in the crisper, and you've got leftover veggies for Wednesday as well). I usually don't eat a starch with this meal but will make gluten free risotto or tagliatelle noodles with margarine for my husband.

Fish! I like to stop for fresh fish at the market the day that I cook it, but in a pinch I always keep frozen wild salmon fillets in the freezer. Thaw them by putting them in the fridge the night before (or soaking the vacuum-sealed pouches in cold water for about an hour). Sautee in olive oil, wine, and seasonings to taste. I like to keep wild salmon pretty simple - it tastes so good on its own - and just use garlic and black pepper. Serve with broccolini or yellow squash if it's in season, otherwise I'll usually do green beans or frozen broccoli florets. Baked potato with nonfat sour cream or plain greek yogurt for a starch.

And of course, pair with a nice riesling.

Heat up Monday's leftovers.


Asian stir-fry. I usually take the cheater's way out and do a little bit of sesame oil, a bag of frozen stir fry veggies, a can of baby corn, a can of bean sprouts, a can of peas, a can of corn, and a can of water chestnuts. Add brown rice, and for protein use some combination of shrimp, chicken, or scrambled egg (make it like fried rice).

I haven't found a good gluten free stir-fry sauce that I like, so I'll make gluten free teriyaki sauce or else just use a little bit of gluten free soy sauce -- I prefer it a little on the dry side and not drowning in sauce anyway.

TGIF! Who wants to cook!? Order in sushi! :-) We like tuna rolls, salmon rolls, and shrimp rolls.

And there's still that bottle of riesling from Tuesday. ;-)

Stir-fry leftovers.

I rarely eat carbs with dinner unless it's part of the meal, like stir-fry or sushi. But I always plan some kind of starch for my husband. We could probably be a little healthier and greener if we made more veggie-centric meals... it might be a good new years resolution to work on. But for now, that's a week of healthy meals for us.

So, readers: I'm always looking for more ideas! What are your go-to healthy meal options?

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