Eating the same type of meals is very boring, isn’t it? Try these healthy and tasty but very simple gluten free meals for a delicious treat. These recipes do not have any ingredients that contain gluten, they are filled with nutrients, and you can enjoy them for lunch or dinner.
Thai Salad with Sesame and Garlic
- 16 ounces edamame (frozen shelled)
- 6 cups kale
- 3 large carrots
- 2 bell peppers (red and yellow)
- 1 cup cilantro
- 1 cup green onions
- ¾ cup cashews
For the dressing:
- ⅓ cup olive oil
- 3 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp water
- 2 tbsp white vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp lemongrass/ginger paste
- 1 lime juice
Put all the dressing ingredients in a food processor to make a puree, adjust by taste preferences, transfer in a dressing jar, and keep aside.
Cook the edamame in boiling water for 5 minutes, drain the water and let it cool. Now cut all the kale, carrots, cilantro leaves, and green onions into thin strips or shreds, thinly slice the peppers. Put the edamame in a food processor and pulse 3 4 times to get a minced texture, transfer to a bowl and repeat the same with the cashews. Now take a serving bowl and toss the veggies with edamame and cashews until well combined, drizzle with the dressing on top, toss again, serve fresh.
Chicken Stew with Tomatoes and Peppers
- 6 oz boneless chicken breast
- 1 tbsp smoked paprika
- 1tsp kosher salt and pepper
- 1 tbsp olive oil
- 2 onions, cut into ½ inch thick wedges
- 2 red bell peppers, sliced
- 5-6 cherry tomatoes, halved
- 2 cloves garlic, minced
- ½ cup Chopped parsley and some sliced almonds
Preheat the oven to 450 degrees, dry the chicken on a paper towel, and cut into big pieces, then rub each side well with paprika, salt & pepper. Take a skillet and heat oil on medium flame, cook chicken until brown on both sides; add onions, bell peppers, tomatoes, and garlic to skillet, season with 1 tsp salt & pepper. Transfer the skillet to the oven, stir the vegetables once, cook for 15 minutes, and check if veggies and chicken are tender; Take out and serve with some chopped parsley with almonds.
Sweet Potato and Lentils in Crockpot
- 3 large sweet potatoes, diced
- 3 cups vegetable broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp each coriander powder, garam masala, and chili powder
- 1 ½ cups washed masoor dal
- 1 can coconut milk
- 1 cup water
- ½ tsp salt
In a crockpot, add sweet potatoes, onion, garlic, and spices; add the vegetable broth, mix well and slow cook on high for 2-3 hours until vegetables are soft. Add the lentils after cooking, replace the lid, and cook again for 1 hour. Stir in the coconut milk when almost done, add water as needed to adjust the required consistency. Serve with bread, tortillas, or naan.
The number of ingredients for these simple gluten free meals may vary depending on how many servings you are cooking. Although the ingredients are easy to find and the recipes are easy to make, you can enjoy them with any main course with your choice of toppings.