Ingredients:
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, shredded
- 2 tbsp gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 head of lettuce, separated into leaves
Instructions:
- Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until softened.
- Add ground turkey and cook until browned.
- Stir in carrot, soy sauce, and rice vinegar. Cook for another 5 minutes.
- Serve turkey mixture in lettuce leaves.
Ingredients:
- 1 cup gluten-free oats
- 1 cup almond milk (or any non-dairy milk)
- 1 apple, diced
- 1 tsp cinnamon
- 1 tbsp maple syrup
Instructions:
- Mix all ingredients in a jar or container.
- Refrigerate overnight.
- Stir before eating.
Ingredients:
- 1 cup hummus
- Carrot sticks
- Celery sticks
- Bell pepper slices
Instructions:
- Serve hummus with a variety of veggie sticks for dipping.
Ingredients:
- 2 chicken breasts, sliced thin
- 2 tbsp olive oil
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 cup broccoli florets
- 2 tbsp gluten-free soy sauce
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp cornstarch mixed with 1/4 cup water
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink.
- Add bell pepper, carrot, and broccoli. Stir-fry until vegetables are tender.
- Add soy sauce, ginger, and garlic. Stir well.
- Add cornstarch mixture to thicken the sauce. Cook for another 2-3 minutes.
- Serve over rice or gluten-free noodles.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 400°F (200°C).
- Cook quinoa according to package instructions.
- Toss vegetables with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes.
- Mix roasted vegetables with cooked quinoa and drizzle with lemon juice.
