Posted on Wednesday, January 29, 2014 by HylaryL
As someone who has been gluten-free since 2010, I can tell you that the prospect of never eating my favorite pastas, cakes or cookies again can be very troubling. Oftentimes when people hear “gluten-free” they think of cardboard, something lacking in flavor, and other unappetizing things. Fortunately, nothing could be further from the truth!
Forget what you think you know about gluten-free foods, and get ready to have some fun! There are so many delicious, healthy ways to replace gluten-containing items in your breakfast, lunch and dinner…you just have to think outside the box!
Check out this awesome blog that features 27 gluten-free recipe substitutions you can try today. For example, did you know that spaghetti squash makes a great replacement for actual spaghetti and is much lower in calories than gluten-free spaghetti? Check out this yummy recipe from Better Nutrition:
Spaghetti Squash with Cilantro Pesto Sauce
- 1 medium organic spaghetti squash
- 2 cups loosely packed fresh organic cilantro, large stems removed
- ½ cups roasted macadamia nuts or pine nuts
- 2 garlic cloves, minced
- 2 tsp lemon juice
- 1 tsp lime juice
- ½ cup organic extra-virgin olive oil
- ½ tsp unrefined sea salt
- 2 T chopped cilantro leaves for garnish
- Preheat the oven to 375 degrees.
- Pierce the spaghetti squash shell several times with a large fork and place in a baking dish. Bake 25 minutes, turn squash over, and bake until the flesh is tender and yields gently to pressure, about 20-30 minutes more.
- While squash is cooking, strip cilantro leaves from stems and set aside. Finely chop thin stems and place them in a blender or food processor.
- Add nuts, garlic, lemon and lime juices, oil, and sea salt and puree. Add the cilantro leaves and process until the leaves are coarsely chopped.
- Once the squash is cooked, let cool 10-15 minutes, then cut in half and use a spoon to remove the seeds and strings from the center. Pull two forks lengthwise through the flesh to separate into long strands.
- Pile the “spaghetti” in a large bowl, add presto sauce and mix well. Serve, and sprinkle with chopped cilantro leaves.
For more recipes, check out some of our gluten-free cookbooks below. Happy (and healthy!) cooking!
Against All Grain (2013)
Omitting grains, gluten, dairy and refined sugar doesn't correlate with omitting taste in these recipes. Easy-to-follow instructions are complemented by mouthwatering photos that seem to burst off the page with flavor. These recipes are sure to leave you feeling satisfied and exhilarated, rather than deprived!
The Complete Gluten-free Whole Grains Cookbook (2013)
Featuring mouthwatering recipes for breakfast through dessert, the author ensures that good taste and a gluten-free lifestyle go together beautifully, from soups, salads and sides to pancakes, puddings, and so much more. This book if proof positive that good taste, excellent nutrition and gluten-free options are not mutually exclusive.
Fast & Simple Gluten-free (2012)
In this book you'll find more than 100 truly inspiring recipes for everything from Carrot Cake Pancakes with Cream Cheese Frostin to Green Chicken Enchiladas and Quinoa Tabbouleh, with many recipes requiring just 20 minutes or less from start to fork.
Gluten-free on A Shoestring, Quick and Easy (2012)
This book features 100 quick-prep and make-ahead recipes for dinners, yeast-free breads, baked goods, snacks, breakfasts and more. These unique timesaving recipes take advantage of readily avail