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Recipes with Whole Wheat Pasta

Options, Faux Grains, and the Keto Diet

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These grains are the cream of the crop for low carbohydrates.

Low carb enthusiasts tend to use a food’s net carbohydrate number when deciding what to include in their diet. That is why we have included these numbers here.

You can find out the net carbohydrates using this equation:

Total Carbohydrates – Fiber = Net Carbohydrates

The amount and types of grains that you include in your diet will largely depend on how strict your low-carb lifestyle is.

1. Oats

Steel-cut and old-fashioned oats can become a breakfast staple when you want to check your carbohydrate counts.

A quarter cup of steel cut oats (which makes about 1 cup when cooked) provides:

  • 27 grams of carbohydrates
  • 4 grams of fiber
  • 23 grams of net carbohydrates
  • 5 grams of protein

Oats have the highest carbohydrate count of any of our low carb grains. It’s best not to include them when following the keto diet – even half a cup of oats will take up a large portion of your daily carbohydrate amount.

Instant oats seem like a great time-saving option, but they are highly processed. This processing removes many of the nutrients in the grain, including vitamins, minerals, and the very bulky protein and fiber.

Oats are inherently gluten-free, but gluten contamination can still occur if the oats are processed in a facility that also processes wheat, rye, or barley. Look for gluten-free certification on the packaging if you have any concerns.

Recipes with oats can go far beyond the typical oatmeal flour. Spicy oatmeal dishes are also totally delicious.

2. Quinoa

This naturally gluten-free grain (OK, technically a pseudo-grain) has become popular in the plant-based eating community because of its above-average protein content.

Half a cup of cooked quinoa offers:

  • about 20 grams of carbohydrates
  • 3 grams of fiber
  • 17 grams of net carbohydrates
  • 4 grams of protein

Quinoa is a fantastic overnight substitute for oats and can be added to salads to improve fiber, protein, and texture. It’s also a great substitute for higher carb grains for people on the keto diet.

There are a number of interesting ways to eat quinoa.

3. rye

Rye flour is one of the most nutritious grains out there, but it’s not the most well-known.

Rye bread is the most common way to add rye to your diet (and a great choice we might add).

One slice of rye bread contains:

  • 15 grams of carbohydrates
  • almost 2 grams of fiber
  • 13 grams of net carbohydrates
  • almost 3 grams of protein

This makes it a clear winner for people who hit the keto diet.

It’s also a fantastic base for avocado toast and almost any sandwich.

4. Bulgur

Bulgur is versatile. You can submit it for rice, quinoa, or even your morning oats.

Half a cup of cooked bulgur will add the following nutrients to your diet:

  • 17 grams of carbohydrates
  • 4 grams of fiber
  • 13 grams of net carbohydrates
  • 3 grams of protein

Plus, it increases your daily intake by around 80 calories – boom! Bulgur’s net carbohydrate count makes it one of the low-carb whole grains and a great choice for keto champions looking to boost their grain intake.

5. Millet

Millet goes a little deeper in the fiber department. Half a cup of cooked millet offers:

  • 20 grams of carbohydrates
  • 1.1 grams of fiber
  • 19 grams of net carbohydrates
  • 3 grams of protein

You can find millet in many packaged cereal mixes, but it’s also a great option for breakfast cereals or a substitute for rice in this week’s stir-fry.

6. Couscous

Couscous isn’t the most nutritious cereal option, but it is on the lower end of the scale when it comes to carbohydrate counts.

Half a cup of cooked couscous offers:

  • 18 grams of carbohydrates
  • 1.1 grams of fiber
  • 17 grams of net carbohydrates
  • 3 grams of protein

If that side of brown rice gets you down, swap things for couscous. Like rice, it is an empty slab for taste. Get creative! Couscous is so low in carbohydrates that they called it twice.

(Note: it goes great with a stuffed pumpkin or salad.)

7. Wild rice

Wild rice is almost identical to couscous nutritionally (although it offers a shade more fiber).

Half a cup of cooked wild rice provides:

  • 18 grams of carbohydrates
  • 1.5 grams of fiber
  • 16.5 grams of net carbohydrates
  • 3.2 grams of protein

If you’re looking for an alternative to the same old white or brown rice, this is a denser, nuttier option.

8. Spelled

You will likely find spelled bread on the shelves. It’s not a bad choice (especially for the protein content), but it contains more carbohydrates than some other whole grains.

Half a cup of cooked spelled provides:

  • 25 grams of carbohydrates
  • 4 grams of fiber
  • 21 grams of net carbohydrates
  • 5.3 grams of protein

When looking for spelled bread, be sure to read the nutrition labels to make sure the first ingredients are spelled flour and water. The exact numbers vary by brand, but a 1 ounce disk provides roughly:

  • 12 grams of carbohydrates
  • 1.5 grams of fiber
  • 11.5 grams of net carbohydrates
  • 3 grams of protein

9. Popcorn

Sometimes you want a snack that you can eat slowly, piece by piece, and that is just right. Do you have any popcorn at all, brother?

Here are the nutritional information for 1 cup of popcorn (but remember that 1 cup is only a few handfuls, so you will likely eat more than that in one sitting):

  • 6.2 grams of carbohydrates
  • 1.1 grams of fiber
  • 5 grams of net carbohydrates
  • 1 gram of protein

A small study from 2012 compared the feeling of satisfaction after a snack with 1 cup of popcorn, 6 cups of popcorn, or 1 cup of potato chips. Participants said they were just as satisfied with 1 cup of popcorn as they were with 1 cup of potato chips.

A 30-calorie cup of popcorn brings the same satisfaction as a 150-calorie cup of potato chips. * Mic drop *

We have loads of inventive popcorn recipes for those mid-movie marathon nibbles.

10. Barley

Barley is another versatile grain. Half a cup of boiled barley provides:

  • around 22 grams of carbohydrates
  • 3 grams of fiber
  • 19 grams of net carbohydrates
  • 1.7 grams of protein

The amount of protein here won’t fill you up, but the 3 grams of fiber can help you stop feeling starved and feel full.

Barley has a pretty phenomenal reputation as a mushroom partner in the mushroom barley soup. It can also be a fantastic side dish, serve as a substitute for risotto, or add a fiber boost to salads.

11. Teff

Your first reaction to reading this headline may have been “WTF is teff?” We get it. Let’s dwell on that in more detail.

Teff is an African grain that is gluten-free and a better source of calcium than almost any other grain.

Half a cup of cooked teff provides:

  • 25 grams of carbohydrates
  • 3.5 grams of fiber
  • 21.5 grams of net carbohydrates
  • 4.8 grams of protein

If gluten-free baking is your jam, teff flour is a great swap for wheat flour. It’s also perfect for those mornings when oats feel kind of blah, and it’s a great substitute for rice.

12. Buckwheat

This gluten-free grain will definitely satisfy and is high on the low carb list.

Half a cup of cooked buckwheat provides:

  • 17 grams of carbohydrates
  • about 2 grams of fiber
  • 15 grams of net carbohydrates
  • 3 grams of protein

Soba noodles, traditionally used in Japanese cuisine, are made exclusively from buckwheat and water. They are great substitutes for spaghetti. If the grain train feels a bit boring, try soba.

Recipes with Whole Wheat Pasta

5 Simple Steps to a Healthy Pasta Dinner

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Whether you are trying to lose weight or just want to eat healthy, pasta tends to be considered taboo. But you don’t have to ban pasta altogether or even demote it to “Cheat Meal” status; In fact, an Italian study published in Nutrition & Diabetes in July 2016 found that eating pasta was linked to a lower chance of obesity.

But before you start piling up the pasta, keep in mind that the servings Italians eat are much smaller than what you see on a plate in the US. And while the 23,000 study participants who ate pasta regularly were more likely to have a healthy body weight, they also followed a healthy Mediterranean diet.

The good news is that spaghetti and meatballs, penne primavera, and even lasagna can all be healthy options for your dinner if you eat healthily from the start. The key is to choose the healthiest ingredients – and some of the tricks below can help you cut down on calories and fat without losing taste!

1. Choose the right pasta

Let’s start with the basics: the pasta itself. The most important factor to keep in mind is that you should choose pasta made from whole grains.

Pasta is naturally low in fat and high in carbohydrates. Whole grain or whole wheat pasta contains the nutritious layers of the grain that add heart-healthy fiber to your dish (these grains have been removed from regular white pasta). Because of this, whole wheat pasta is digested more slowly, which helps keep blood sugar levels constant and keep you feeling full longer.

When buying pasta, always check the ingredients list and look for whole wheat flour listed as the first ingredient. And remember that while whole wheat pasta is healthier, you still need to be careful about your portion sizes. Uncooked pasta has about 100 calories per ounce; this corresponds to about ½ cup cooked. A large, hearty bowl can add up to hundreds of calories, so make sure you determine the right serving size for your daily caloric intake and serve accordingly.

2. Do the vegetable swap

One way to enjoy a larger serving of your favorite pasta dishes – without calorie overload – is to swap out flour-based pasta for vegetable pasta. Cut the vegetables into “noodles” with a spiral cutter or vegetable peeler, fry them for a few minutes and top with the sauce of your choice. Zucchini, carrots, parsnips, and butternut squash all go well with pasta dishes.

3. Volume with vegetables

You just can’t do without your pasta? That’s okay. You can enjoy flour-based pasta while keeping the calories under control (and packing in the diet) by using vegetables to add volume to your meal. Start with a healthy base of whole wheat pasta, then stack up vegetables like spinach, onions, peppers, pumpkin, zucchini, eggplant, peas, mushrooms, and broccoli.

You can lightly sauté or steam vegetables that have been cut into pieces or strips, and then toss them in after pasta cooks or add them to a homemade sauce.

4. Pack protein

Now that you’ve covered pasta and fresh vegetables, it’s time to add lean protein. Skinless chicken (grilled, baked or sautéed) transforms pasta into a filling main course in no time at all. Steamed, grilled, or sautéed shrimp are another delicious choice to top off your pasta.

Even meatballs can be a healthy pasta topper when made with lean ground chicken or turkey. Or go vegetarian by using nuts and legumes as a base, like in this meatless meatball recipe.

5. Pasta Sauce Matters

The final step is to countersink your bowl. Before you add a generous portion, you should be careful: Sauce can quickly turn a pasta dish from healthy to fatty. If it comes out of a jar, read the label to check the fat and sodium levels. As a general rule of thumb, choose a variety that has no more than 75 calories, 3 grams of fat, and 150 milligrams of sodium per serving. Cream sauces like Alfredo or Carbonara tend to be high in fat and calories, so sticking to a simple tomato sauce is usually a safe bet.

You can also get creative and homemade, which is a smart way to control the amount of sodium in your dish. Simply combine low-sodium canned or tomato cubes with fresh herbs such as basil and oregano and simmer in a saucepan on the stove. Or toss pasta with a little olive oil, minced garlic, and a squeeze of lemon or lime juice for a light, fresh taste. If you’re in the mood for a heavier sauce, you can also make a recipe lighter without losing the convenience flavor. Try it out with this fettuccine faux-fredo that uses beans for a creamy texture while reducing fat at the same time.

Additional reporting from Brianna Steinhilber and Margaret O’Malley.

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Recipes with Whole Wheat Pasta

10 of Our Top Plant-Based Recipes Under Ten Ingredients From March 2021

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These vegan recipes are easy and delicious! All of these recipes keep the ingredient count below 10 so you know they are affordable, simple, and easy! Don’t forget to check out our quick and easy recipe archive!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy!

1. Coconut chia pudding

Source: Coconut Chia Pudding

Despite their small size, chia seeds are a nutritional powerhouse: they’re packed with omega-3 fatty acids, antioxidants, calcium, fiber, and protein. When mixed with liquid, the high fiber seeds resemble tapioca pudding, but with many other nutritional benefits, including boosting energy, aiding digestion, and stabilizing blood sugar. This coconut chia pudding by Lena Ropp is absolutely delicious with all fruits and berries.

2. Simple 20 minute garlic noodles

Simple 20 minute garlic pasta

Source: Simple 20 Minute Garlic Pasta

This simple 20 minute garlic pasta from Kristen Genton is super easy to make and takes around 20 minutes to make. If you are a garlic lover this is definitely for you. You can also caramelize some onions and add them to the mixture as well. The possibilities are endless with this easy 20 minute garlic pasta!

3.Mexican oatmeal (creamy avena)

Mexican oatmeal (creamy avena)

Source: Mexican Oatmeal (Creamy Avena)

Make this authentic Mexican oatmeal (creamy avena) by Mitch and Justine Chapman for an incredibly tasty start to the day. With just 5 ingredients, it’s perfectly sweet, creamy, and rich in flavor. You have to try the secret ingredient!

4. Zucchini pizza bites

Zucchini pizza canapes

Source: Zucchini Pizza Bites

Zucchini grows in abundance in our garden and is so versatile, healthy and aromatic! It’s also easy to preserve or freeze to enjoy all year round. We add frozen zucchini to smoothies, ice creams, fresh zucchini I add to desserts like brownies and of course we love zucchini noodles and zucchini oatmeal. Without fat and a lot of fiber, it is also loaded with significant amounts of vitamin B6, riboflavin, folic acid, C and K, and minerals. Yummm! These Zucchini Pizza Bites from Lena Ropp will be one of your favorite snacks. Perfect low-carb pizza fix, ready in the oven in just 10 minutes!

5. Chocolate crispies

Chocolate crispies

Source: Chocolate Crispies

Sara Oliveira’s Chocolate Crispies muesli can be enjoyed at any time of the day!

6. Spicy roasted chickpeas

Spicy roasted chickpeas

Source: Spicy Roasted Chickpeas

These flavorful roasted chickpeas from Hayley Canning are the most addicting snack of all time. They are perfectly hot, crispy and of course so delicious. Best of all, they’re high in fiber, high in protein, low in fat, and couldn’t be easier to make! Simply mix the chickpeas with olive oil and spices, then roast them in the oven. You really are that versatile. Not only do they taste great as a healthy snack, they can also be added to salads and pasta dishes.

7. Whole grain pan of focaccia

Whole grain pan of focaccia

Source: Whole Grain Focaccia Pan

If you’ve always wanted to bake bread yourself but got overwhelmed by the idea, start with this whole grain pan focaccia from Sheela Prakash. Focaccia is the most beginner-friendly bread there is, and this one it is infinite. Because all you need is to stir a few things together in a bowl. Let this disheveled batter sit for a few hours, then toss it in the refrigerator for a little rest. While most bread recipes have a strict schedule, this one doesn’t. Just leave it in the fridge for 8 and 48 hours – it’s ready and waiting for you!

8. Chocolate cashew spread

Chocolate cashew spread

Source: Chocolate Cashew Spread

Gentle and rich, this chocolate cashew spread by Namrata Edward Kshitij is a nice edible gift. Just get some pretty little jars, fill them with this chocolaty goodness, and share them with loved ones.

9. Lentil pancakes with leftover vegan dal

Lentil pancakes with leftover vegan dal

Source: Lentil Pancakes with Leftover Vegan Dal

Lentil pancakes with leftover vegan dal by Priya Lakshminarayan are a powerful nutritious recipe made with leftover dal. They make a healthy vegan breakfast / snack recipe!

10. Jaffa cake

Jaffa cake

Source: Jaffa Cakes

These Jaffa Cakes from Aimee Ryan have a spongy bottom, an orange jelly center and are coated in crispy chocolate.

Learn How To Make Plant-Based Meals At Home!

Vegan quesadillas with nutritional yeast

It is known to help reduce meat consumption and eat more plant-based foods chronic inflammation, Heart health, mental wellbeing, Fitness goals, Nutritional needs, Allergies, good health, and More! Milk consumption has also been linked to many health problems, including acne, hormonal imbalance, cancer, Prostate cancer and has many Side effects.

For those of you who want a more plant-based diet, we strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest herbal recipe source to reduce your ecological footprint, save animals and get healthy! And while you’re at it, we encourage you to find out about the environment and health benefits from a vegetable diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please note support us through donations!

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Recipes with Whole Wheat Pasta

How to Make Any Dish Gluten-Free

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When looking up recipes, are you only looking for gluten-free ones and then feel limited by your choices? Whether you’re gluten-free by necessity or by choice, it’s easy to take any recipe and turn it into a gluten-free one. Believe me i know When I first went gluten free it felt daunting. I had to learn to cook gluten-free, which felt like I couldn’t eat bread, pasta, flour or anything! Baking was even more of a challenge. After learning what foods contained gluten, how to read labels, and what to swap outs for, it all became very manageable. Not only did I find gluten-free dishes delicious, I even preferred most of them to their gluten-filled versions. Let me show you how easy it is to make any dish gluten-free.

1. Become a gluten free guru

A little knowledge can go a long way. If you’re cooking for someone who is gluten-free, you need to know what foods contain gluten so that you can avoid them. Most people know that wheat, barley, and rye contain gluten, but so do many products you might not have thought of, such as soy sauce, beer, and many processed foods. Once you have learned what foods and products contain gluten, you will learn about all the foods that do not contain gluten. There is probably more to it than you think, and once you know your options, you won’t feel like you are missing out on the foods you love.

2. Read recipes

tamari

To convert a recipe to gluten-free, you must first read through the recipe and look for ingredients that contain gluten. Does the recipe call for flour? Does the dish contain sauces such as soy sauce, hoisin sauce or teriyaki sauce? Does the recipe use breadcrumbs, pasta, or cereals? Read through the recipe and circle all items that contain gluten. These are the ones you need to replace. Next to these items, write down the substitution you will use to make the recipe gluten-free.

For example, let’s say you really want to make vegan fish and chips. You could make a gluten-free recipe like this tempeh “fish” and chips, or you could take this vegan fish and chip recipe and make it gluten-free. Looking at the recipe for possible gluten-containing ingredients, one would circle the soy sauce, the vegan “fish” sauce and the panko breadcrumbs. These are the 3 ingredients you would have to swap out to make the dish gluten free. All you have to do is buy a gluten-free tamari or soy sauce, use a vegan “fish” sauce labeled gluten-free, or make your own and use gluten-free breadcrumbs or cornmeal in place of the panko. That’s it! Now you can enjoy this recipe and have it gluten free too.

3. Turn the flour over

Mushroom omelette

If a recipe contains flour, it can easily be swapped out for gluten-free flour. Most recipes call for all-purpose flour or whole wheat flour, both of which contain gluten. My favorite flour for everything from vegan omelets to breaded tofu chops to thick sauces and sauces is chickpea or chickpea flour. It’s high in protein, inexpensive, and has a great taste. See 7 Ways To Use Chickpea Flour In Holiday Meals: From Breakfast To Dessert. There are many gluten-free flours to choose from, including teff, quinoa, soy, amaranth, millet, bean and nut flours. Check out these 5 unusual gluten-free flours that are high in protein. If you don’t want to stock up on many different flours, consider buying or making your own gluten-free flour mix that you can use for cooking and baking.

Flour is the main ingredient that makes the difference between regular baking and gluten-free baking. Find out everything you need to know about baking with gluten-free flour in 7 tips for gluten-free baking and the ultimate gluten-free vegan baking substitute guide.

4. Gluten-free cereals

Mediterranean-Spartan-Millet-969x800

Many people on a gluten-free diet choose rice as their grain of choice. Rice is great, especially brown rice, but that doesn’t mean you have no choice. Barley and couscous are out, but instead there is millet, amaranth, fava, teff, buckwheat and quinoa. Each grain has its own taste and texture and is a delicious, healthy, and hearty alternative to rice. Try this veggie bowl of quinoa, red lentils, and amaranth protein patties with spicy avocado mayo and Mediterranean Spartan Strength millet. Get more recipes and guides in 8 incredible ways to cook millet, what are ancient grains and why you should eat them, and your guide to cooking perfect whole grains.

5. Bread and breadcrumbs

Ooh-la-la-gluten-free-vegan-french-bread-1200x759

You may think bread is the hardest food to give up, but you don’t have to live without it. If you do it yourself and would like to bake your own bread, we have a lot of help for you. Check out Gluten Free Sandwich Bread Making Tips, How To Make Raw Gluten Free Sandwich Bread, Gluten Free, Quinoa Garlic Bread Nibbles, Ooh La La Gluten Free French Bread, Gluten Free Ciabatta Bread with Garlic and Rosemary, gluten-free multigrain rolls, English buckwheat muffin rolls, and even gluten-free cookies and mushroom sauce. Or you can skip baking and buy gluten-free bread. Read about the best gluten-free bread options for the best brands available.

Breadcrumbs are also out of the question. You can eat breadcrumbs if they are gluten free. Commercial gluten-free breadcrumbs are available or you can make your own. Put leftover gluten-free bread (whether bought or homemade) in a food processor and store the crumbs in storage bags in the freezer. It’s also a great use for gluten-free baking attempts that didn’t go as expected. You can even make gluten-free panko crumbs by pulsing corn flakes crumbs in a food processor. Other breadcrumb substitutes include cornmeal, quinoa flakes, and oatmeal that have been certified gluten-free. All of these are perfect binders for burgers, vegetarian breads, and vegan meatballs.

6. Wrap it up

OGP

Also, don’t think you’re going to miss out on Taco Tuesdays or great wraps. Whole wheat flour tortillas might not be an option, but you can use corn tortillas to make tacos, tostadas, enchiladas, or even Mexican lasagna. Make all kinds of tamales with corn husks. Or, skip the grains entirely and wrap your favorite foods in vegetables. Salad, cabbage, kale and Swiss chard are perfect wraps for a delicious and healthy meal. Try this one Wraps with grilled artichokes and quinoa salad, Raw zucchini wraps and learning How to Make Raw Vegan Vegetable Filled Collard Wraps. See 7 ways to make gluten-free and grain-free tortillas and wraps for more recipes and ideas, including how to make gluten-free crpes.

7. Use your noodle

Pasta-with-vegan-Bolognese-Sauce-1200x774

There is not only gluten-free pasta, I think it also tastes better than the one made from wheat or white flour. Pasta made from other grains is heartier and healthier. Whether you’re making mac and cheese, spaghetti with vegan Bolognese sauce, rich vegan soba soup, or street pad Thai, there’s a gluten-free noodle that’s perfect for the job. You can buy gluten-free pasta or make it yourself. To see all of your options (and there are many of them), check out Gluten-Free Pasta Options and What You Can Cook With It and 7 Wheat-Free Noodle Options for Your Favorite Dishes.

8. Full of flavors

sugar-free ketchup1-1200x800

Gluten-free grains are denser, so you’ll need to increase the amount of ingredients you use to add flavor. Make sure you have a pantry of seasonings and gluten free seasonings. Have lots of flavor on hand by stocking up on condiments and spice mixes. There are gluten-free versions of soy sauce, tamari, hoisin sauce, vegan Worcestershire sauce, barbecue sauce, and more. In addition, many spices, sauces, and toppings are naturally gluten-free, such as hummus, guacamole, salsa, cucumber relish, and hot sauce. Check out 10 Spices That You Should Always Have And How To Use Them In Meals. Just be sure to read the labels to make sure there isn’t any gluten hiding. You can also learn to make your own condiments so you can choose the ingredients. Learn how easy it is to make healthy, homemade organic ketchup and the healthiest homemade barbecue sauce in the world.

9. Avoid seitan

Turkey schnitzel-5-1071x800

For me, cutting out seitan was one of the toughest steps to go gluten-free. Seitan is made entirely from gluten, which is why it is called “wheat meat”. Vital wheat gluten, which is used to make seitan, is found in so many products and recipes. A burger can be made from chickpeas, but it can also contain vital wheat gluten to give it a chewy texture and keep it together. You need to read labels and recipes really carefully. I missed seitan so much that I worked for over a year developing a recipe for a gluten-free version of it. Try my V-Meat, V-Chicken and V-Turkey, vegan, gluten-free meats that can be used in any recipes that require seitan.

Many seitan dishes can also be prepared with other gluten-free ingredients, including vegetables, beans, legumes, tofu, and tempeh. Try the gluten-free side of dishes like jackfruit Philly cheesesteaks, gluten-free Italian sausages with black-eyed peas, and portobello mushroom steaks.

10. Stay healthy

mexican-bowl-over-spaghetti-squash

Just because you can buy gluten-free cakes, cookies, and other convenience products doesn’t mean you should. At the very least, you probably shouldn’t be eating them all the time. Focus on whole, naturally gluten-free foods. Plan your meals with tofu, tempeh, and mushrooms. Fill your plates with a rainbow of vegetables and fruits. Satisfy your hunger with legumes, nuts, and seeds. Make your own healthy, homemade veggie burgers like these Roasted Beet Burgers and these Pizza Burgers. Learn how to make different vegetable bowls for every type of taste like this soy maple tempeh bowl or this Mexican bowl over spaghetti squash. They’re most likely gluten-free to improve your health, so make sure to eat healthily beyond gluten.

Sure, it takes some time and practice to learn what and what doesn’t contain gluten and to switch to a new way of cooking. But the more you do it, the easier it becomes and you will forget that it was ever a challenge.

Leading image: Red lentil amaranth protein patties with spicy avocado mayonnaise

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