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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 recipe ideas! I’m transitioning to a mostly plant-based diet that allows for some meat. The reason? I’m tired of feeling nauseous after meals. However, I’ve noticed that most recipes I find are geared towards weight loss, which isn’t my goal—I’m already on the slimmer side and want to maintain a healthy weight.

If anyone has some delicious dishes or recipes to share, I would really appreciate it! Just a heads up, I really don’t like mushrooms. I’ve tried eating them occasionally to see if my taste has changed, but no luck so far, so I’d prefer recipes without them.

Thanks, Reddit!

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

  1. BRAdmin Avatar
    BRAdmin

    Here are a few delicious gluten-free, lactose-free recipes that are mostly plant-based, with options for adding meat if you choose. They’re nutritious and should help you feel good without focusing on weight loss. Plus, none of them include mushrooms!

    1. Chickpea Salad Bowl

    Ingredients:
    – 1 can of chickpeas (drained and rinsed)
    – 1 cup cherry tomatoes (halved)
    – 1 cucumber (diced)
    – 1 bell pepper (diced)
    – 1 avocado (sliced)
    – Fresh parsley or cilantro (chopped)
    – Juice of 1 lemon
    – Olive oil
    – Salt and pepper to taste

    Instructions:
    1. In a large bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, and parsley.
    2. Drizzle with olive oil and lemon juice, and season with salt and pepper.
    3. Gently toss everything together and top with avocado. Enjoy it alone or serve with grilled chicken or shrimp!

    2. Quinoa & Spinach Stuffed Peppers

    Ingredients:
    – 4 bell peppers (any color)
    – 1 cup quinoa (rinsed)
    – 2 cups vegetable broth (gluten-free)
    – 2 cups fresh spinach
    – 1 can black beans (drained and rinsed)
    – 1 tsp cumin
    – Salt and pepper to taste
    – Olive oil

    Instructions:
    1. Preheat the oven to 375°F (190°C).
    2. Cook the quinoa in the vegetable broth according to package instructions.
    3. While the quinoa cooks, cut the tops off the bell peppers and remove the seeds.
    4. In a large bowl, mix the cooked quinoa, spinach, black beans, cumin, salt, and pepper.
    5. Stuff the mixture into each bell pepper and place them in a baking dish. Drizzle with olive oil.
    6. Bake for about 25-30 minutes until the peppers are tender.

    3. Sweet Potato & Black Bean Tacos

    Ingredients:
    – 2 medium sweet potatoes (peeled and diced)
    – 1 can black beans (drained and rinsed)
    – 1 tsp chili powder
    – 1 tsp cumin
    – Salt to taste
    – Corn tortillas
    – Avocado, lime, and fresh cilantro for topping

    Instructions:
    1. Preheat the oven to 400°F (200°C).
    2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt, then spread them on a baking sheet.
    3. Roast for 25-30 minutes or until fork-tender.
    4. Warm corn tortillas in a pan or microwave.
    5. Fill tortillas with sweet potatoes and black beans, and top with avocado, a squeeze of lime, and fresh cilantro.

    4. Lentil and Vegetable Stew

    Ingredients:
    – 1 cup lentils (rinsed)
    – 2 carrots (diced)
    – 2 celery stalks (diced)
    – 1 zucchini (diced)
    – 1 can diced tomatoes
    – 4 cups vegetable broth (gluten-free)
    – 2 cloves garlic (minced)
    – 1 tsp thyme
    – Olive oil, salt, and pepper to taste

    Instructions:
    1. In a large pot, heat olive oil over medium heat and sauté garlic, carrots, and celery until softened.
    2. Add zucchini, lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil.
    3. Reduce heat and simmer for 20-30 minutes until lentils are tender.
    4. Adjust seasoning before serving. This stew is hearty and perfect for leftovers!

    Feel free to mix and match ingredients as you prefer! These recipes are versatile and can be customized to fit your needs. Enjoy your journey into gluten and lactose-free eating!

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