One of the most common questions we get from our patients who need to go on gluten-free, dairy-free, or other restricted diets, is “What do you eat for lunch?”
This is particularly common for those on gluten-free diets. As a culture, we eat a lot gluten. Sandwiches, wraps and pitas are built on wheat. Most restaurant and fast-food choices contain gluten in abundance.
When I look around the lunch room at StoneTree Clinic, though, gluten is almost never in evidence. Most of our meals are not only gluten-free, they are dairy-free, egg-free, yeast-free and sugar-free as well–meals that give us energy, help us maintain a normal body weight, keep our skin looking great, and get rid of those pesky mid-afternoon cravings.
To be clear, though, we didn’t always eat this way. We’ve had a lot of support and practice over the years. We’ve had to learn to see and prepare food differently.
To help you do the same, we’re going to start sharing what were eating for lunch to give you ideas, strategies and tools to help you make change.
We hope you enjoy it!
Yours in good Health,
Tara, Shelby and Kendra
Tara:
(Gluten free, diary free, egg free, yeast free – vegan)
- Brussells Sprouts and Navy Bean Salad – 4 cups roasted Brussels sprouts (with olive oil and salt) – 400F for 20 minutes, 1 cup cooked navy beans (could use one can). Combine both with diced sun-dried tomatoes, 1 can of artichokes diced and topped with balsamic glaze.
- Eaten over 2 handfuls of mixed greens.
Shelby:
(gluten, dairy, egg, yeast, sugar free – vegan)
- Tofu & veggie curry – you can find the recipe (and many more!) on Shelby’s extensive recipe page here.
- Chopped raw veg – red pepper, celery and carrot.
Kendra:
(gluten, dairy, egg, yeast free – vegan)
- Green Smoothie – vegan protein powder with kale, carrot, celery, apple, berries, chia seeds, hemp hearts, raw cacao.
- Baked Beans