Gluten Free Meals You Can Make With Your Top 10 Foods
Meat Stock
Your choice of bones (ask your local butcher – for e.g. if you are making a lamb stew lamb bones are your best choice).
Add bones, whole onion, carrot, parsnip, 2 garlic cloves and fill a large pot with water, bring to the boil. Then simmer for 3 hours. Leave over night. Next day skim fat off the broth and store in a container. It is an excellent way to save money and use good quality natural fats rather than manmade oils and fats.
Strain the juice into a container and save for when you need the stock or freeze for another day. It is perfect for stews, soups, gravies etc. It is such a healthier and more cost effective way to get natural delicious tasting flavours back in our foods instead of using processed foods.
My motto – waste nothing!!
For chicken stock
One rule of thumb and cost saving method is NEVER throw away your chicken carcass. Even if you don’t have time to make the stock straight away wrap it and freeze the carcass until you can make the stock. Copy the same method as above.
Fish stock
Same method but use fish bones (I know you would have never guessed!!), carrots, celery, onion, garlic, parsley and thyme.
Vegetable Stock
As above but pack as many tasty vegetables including their skins.
5 Day Plan
Day 1
Breakfast – omelette (if you want to make it healthier add 3 egg white to 1 egg yolk – the fat and cholesterol is in the yolk). Add crispy peppers, onion, bacon, slice a tomato and ass you fold add the fresh tomato to the middle.
Snack – Yoghurt with honey (for more snack options see Ebook)
Lunch – Chicken, Salad, seeds, fresh beetroot, vegetables and fruit of your choice. Add balsamic vinegar/lemon juice/ mayonnaise.
Snack – nuts and dried fruit
Dinner – Pasta free lasagne/moussaka. Blend tin of tomatoes with 1 large carrot, 1 onion, 3 garlic cloves, broccoli, 2 fresh tomatoes and oregano. Brown mince beef (1lb) and add above sauce bring to boil and simmer for 30 minutes. Slice 2 fresh tomatoes and slice length ways egg plant and courgette. Layer a lasagna dish with egg plant and a small layer of meat sauce; add courgette and tomato layer and keep repeating this until vegetables and meat sauce is used up making many layers. Place tin foil over the top and bake in oven at 140 degrees for roughly one hour.
Day 2
Breakfast – Yoghurt with blue berries, nuts, honey (see Ebook)
Snack – Fresh fruit
Lunch – Rice mixed with tuna, baby corn and a dash of mayonnaise)
Snack – nuts, fruit, seed mix
Dinner – Vegetable soup (for ideas see Ebook)
Day 3
Breakfast – Smoothie, blend a handful of frozen berries, ½ glass orange juice, 2 spoons of yoghurt.
Snack – See snack list for options (Ebook)
Lunch - Salad with bacon bits, salad of choice, nuts/seeds/dried fruit. Dressings as above.
Snack – as above
Dinner – Protein of choice (meat, fish), roasted vegetables and homemade wedges. (Simply roughly chop washed unpeeled potatoes. Place in bowl lightly cover in oil and paprika. Mix together and place on roasting dish. Cook for roughly 45minutes to 1 hour, much healthier than pre bought versions).
Day 4
Breakfast – Scrambled egg with a choice of salmon or (more cost effective bacon bits)
Snack – apple with peanut butter (sound crazy but a delicious combination)
Lunch – tuna, salad of choice, nuts, seeds. Homemade coleslaw – roughly chopped red and white cabbage, small red onion and grated carrot. Mix together with a light helping of mayonnaise.
Snack – see list
Dinner – Asian style rice noodle soup – add chopped chicken breast (or boned chicken pieces if you prefer) into your chicken stock. Add chopped baby corn, onion, soya sauce to taste (add slowly until you get the flavour you enjoy).
Day 5
Breakfast – fresh fruit salad
Snack – see list
Lunch – Rice with lightly sautéed beef strips, crushed ginger, carrots and splash of soya sauce.
Snack – see list
Dinner – chicken, choice of vegetables, rice noodle stir fry. When cooking chicken add a dollop of peanut butter, garlic, ginger and chilli (if you like spice), splash in soya sauce at the end.
Top Tips For Your Yummy Meals
I always precook my rice my adding a cup of rice to one and a half cups of water for 10-12 minutes. Then I divide it into containers and when I make a stir fry it’s all ready to go.
My Secret yummy egg fried rice that’s healthier and might I say yummier!!
Scramble your eggs, then add your cold rice to some oil in a wok and mix the scrambled egg, as it starts to heat splash in your soya sauce. Delicious!
My 85 page Ebook can be purchased directly from me for only
€3.49. Simply emailing me at
info@heidigrimwood.com
