neonpinktrainers:

Look at all the colours! <3

Dinner with quinoa, spicy roasted sweet potato and  beets, spinach, goat cheese and avocado.

eatyourselflean:

Low-GI, gluten-free and alkaline dish – good post-exercise food that is tasty and filling!

Ingredients: 4 green peppers, 2 cups of cooked millet, 4 baby red peppers, 1 small onion, 1 red chili, ½  teaspoon of ground cumin, 1-2 tablespoons of fresh coriander, ½ large butternut squash, 1 garlic clove, 2 teaspoons coconut oil, 1 tablespoon avocado oil, juice from ½ fresh lemon for stuffing and squash puree.

Stuffed peppers are easier to make than they look. Wash millet using a sieve. Cook millet by melting 1 teaspoon of coconut oil in a saucepan.  Add 1 cup of millet to 2 cups of boiling water.  Bring to the boil and lower to simmer at a low heat.  Cook until millet seeds are fluffy, increased in volume and all water has dispersed. Core the peppers. Slice in half the peppers that have a pointy base.  Those with a firm base can be left whole.  Steam the peppers until tender. Chop the butternut squash and steam until well done.  Blend squash with a tablespoon of avocado oil, a dash of freshly squeezed lemon juice and chopped garlic clove.  Blend until squash is pureed.  While this cools a little – melt a teaspoon of coconut oil in a frying pan and add onion and chili – cook until onion is translucent. Then switch off heat and add red pepper and ground cumin. In a bowl add 2 cups of cooked millet, onion mix and fresh coriander – combine well. Stuff peppers with millet mix.  Spoon squash puree into a piping bag and pipe puree on top of stuffed peppers.  Serve up.

1 cup serving of cooked millet contains 6 g of protein. Millet is also gluten free, which is an important consideration for those who are gluten sensitive. Millet remains alkaline after cooking – perfect as part of a low-acidic diet. Millet is low GI - eating foods with a low GI value tend to provide a feeling of fullness for longer and therefore assist those trying to eat less or lose weight. Easy on the Stomach:  Millet is light, tasty, and really easy to digest – it is not sticky or heavy like most other grains. Millet is high in magnesium content. Butternut squash has more potassium content than a banana!  Butternut squash is really satisfying (high in fibre) and will keep the stomach full for a longer time.  A perfect low GI food and cholesterol-free.  Green peppers are fat-free and low in carbohydrates. They make a great addition to any diet plan. Adding chopped green pepper to salads or eating them alone are a great way to help get your daily intake of vitamin C and other necessary vitamins and minerals. 

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antigluten:

See now if I didn’t have celiac I would just walk down the cake isle uninterested, but when I see gluten free options I jump up and down and scream like a little girl

^accurate^

savvyliving:

Here is 20 gluten free breakfast recipes! :)

1. Gluten Free and Grain Free Chocolate Granola

2. Fresh Cherry and Almond Muffins

3. Breakfast Tortilla

4.  Cilantro-Pear Turkey Breakfast Sausage

5.  Baked Eggs Cups

6. Apple Cinnamon Quinoa Breakfast

7. Yummy Oatmeal Muffins

8. Lemon Poppy Seed Pancakes

8. Cinnamon Toast Waffles 

10. Cinnamon Raisin Muffins

11. Gluten- and Dairy-Free Breakfast Bars with Apricots, Prunes and Almonds

12. Banana Breakfast Smoothie

13. Sweet Almond Cream of Buckwheat with Skillet Pears

14. Hot Quinoa Cereal with Maple Syrup Apples

15. Egg Crepes with Sausage

16. Peanut Butter and Banana Pancakes

17. Ham and Cheese Strata

18. Gluten Free Waffles

19. Gluten Free Breakfast Popovers

20. Cranberry Baked Oatmeal

If you have a favorite gluten free recipe, leave a comment (or a link to the recipe) below! :)

gfhealthyliving:

Stuffed Ball Zucchini

Ingredients

• 2 round zucchinis, stem end removed (or any roundish squash that can be hollowed out) 
• 1 cup cooked quinoa
• 6 cherry tomatoes, quartered
• 1 small cucumber, diced
• 1 scallion, thinly sliced
• 3 basil leaves, sliced chiffonade
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• sea salt, to taste

Directions

1. Use a sharp knife to carve out the zucchini flesh from the shell, taking care not to break through the wall. Discard any big clumps of seeds and chop the zucchini flesh into small dices.
2. Combine the zucchini, quinoa, tomatoes, cucumber, scallions and basil in a medium bowl. Drizzle with the olive oil and lemon juice, and toss to mix. Taste, and add salt as needed.
3. Spoon the mixture into the hallowed-out zucchini shells and serve.

Source

chefthisup:

Orange Push-Up Smoothie (Vegan, Gluten Free)

Get this recipe » http://bit.ly/YiOPOl

gfhealthyliving:

Pomegranate Mousse Cake

Ingredients

Crust

• 150g raw cashews
• 2T agave
• 60 ml coconut oil
• 2 tsp vanilla extract
• 1/1 tsp salt
• 2 tsp fresh lemon juice

Filling

• 450 g raw soaked cashews
• 220 ml coconut oil
• 110 ml fresh lemon juice
• 2 T vanilla extract
• 1/2 tsp salt
• 160 ml agave syrup
• 220 ml pomegranate juice (unsweetened)
• 110 beet juice with pulp

Directions

1. Combine crust ingredients in blender and mix well.
2. Place crust mixture into the bottom of a spring form pan.
3. Combine all filling ingredients in blender and mix well.
4. Poor over crust mixture.
5. Freeze until firm (3-4 hrs).
6. Top with fresh or frozen berries.
7. After frozen it can be stored in the refrigerator. 

Source

baked eggplant “pizzas”

not mine but looks pretty easy and gluten free!

sarahrarer:

Personal Portobello Pizzas from ‘a rented kitchen’ food blog. Fresh basil, satueed tomatoes and onion with lemon juice, and cheese. What’s not to love? Gluten free, vegan friendly, and crazy delicous!