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I need gluten and lactose free recipes!

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BRAdmin
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I’m looking for gluten and lactose-free recipes! I’m transitioning to a mostly plant-based diet (though I’m okay with some meat) because I’m tired of feeling nauseous after meals. The challenge is that most recipes I find are geared toward weight loss, and that’s not my goal at all—I’m already on the slimmer side and want to maintain a healthy weight.

I’d really appreciate any dish ideas or recipes you might have! Just a heads-up, I’m not a fan of mushrooms. I occasionally give them a try in case my taste buds change, but they never do, so I’d prefer recipes without them.

Thanks so much, Reddit!

Comments

One response to “I need gluten and lactose free recipes!”

  1. BRAdmin Avatar
    BRAdmin

    Hi there!

    It’s great that you’re taking steps to feel better with your diet. Here are a few gluten-free, lactose-free, and mostly plant-based recipes that should keep you healthy and satisfied without any mushrooms!

    Quinoa and Black Bean Salad

    Ingredients:
    – 1 cup cooked quinoa
    – 1 can black beans, rinsed and drained
    – 1 bell pepper, diced
    – 1 cup corn (fresh or canned)
    – 1 avocado, diced
    – Juice of 1 lime
    – 2 tbsp olive oil
    – Salt and pepper to taste
    – Fresh cilantro (optional)

    Instructions:
    1. In a large bowl, combine quinoa, black beans, bell pepper, corn, and avocado.
    2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
    3. Pour the dressing over the salad and toss gently. Garnish with cilantro if desired.

    Sweet Potato & Chickpea Bowl

    Ingredients:
    – 1 large sweet potato, peeled and cubed
    – 1 can chickpeas, rinsed and drained
    – 1 tbsp olive oil
    – 1 tsp cumin
    – Salt and pepper to taste
    – Fresh spinach or kale
    – Tahini dressing (optional)

    Instructions:
    1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
    2. In a bowl, layer fresh spinach or kale, roasted sweet potatoes, and chickpeas. Drizzle with tahini dressing if desired.

    Coconut Curry Lentil Soup

    Ingredients:
    – 1 cup red lentils
    – 1 can coconut milk
    – 2 cups vegetable broth
    – 1 onion, chopped
    – 2 garlic cloves, minced
    – 1 tbsp curry powder
    – Salt and pepper to taste
    – Spinach (optional)

    Instructions:
    1. In a pot, sauté onion and garlic until soft. Add curry powder and stir for a minute.
    2. Add lentils, coconut milk, and vegetable broth. Bring to a simmer and cook until lentils are tender (about 20 minutes).
    3. Season with salt and pepper. Stir in spinach just before serving until wilted.

    Grilled Chicken with Roasted Vegetables

    Ingredients:
    – 2 chicken breasts
    – 2 cups mixed vegetables (like bell peppers, zucchini, and carrots)
    – 2 tbsp olive oil
    – Salt, pepper, and herbs (like thyme or rosemary) to taste

    Instructions:
    1. Preheat your grill or grill pan. Season chicken with olive oil, salt, pepper, and herbs.
    2. Grill chicken for about 6-7 minutes on each side or until cooked through.
    3. Toss mixed vegetables with olive oil, salt, and pepper, and roast at 425°F (220°C) for 20-25 minutes until tender.
    4. Serve the chicken alongside the roasted vegetables.

    Feel free to adjust the recipes as needed, and don’t hesitate to get creative with your favorite veggies and proteins! Enjoy your culinary adventures!

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