16 Healthy Gluten Free Recipes for Weight Loss

Gluten-Free Weight Loss RecipesIf you have to live a gluten free lifestyle, you already have to go out of your way to find substitutes for recipes, check what your food is made for and adjust your diet.  One of the problems with the gluten free lifestyle is that many of the recipes which are often named as excellent gluten free options are high in starch and high in GI, and also high in sugar.  Because it’s gluten-free, this works just fine for those who just need to change their diet in order to accommodate an allergy.  However, if you want to be able to lose weight as well, you’re going to have to look a little harder for healthy gluten free recipes.

 

Actually Gluten Free Recipes

Luckily, we’ve found actually gluten free recipes that are excellent for lunch and very slimming, and we’re here to share with you.  Read on to find out how to make sure you lose weight on a gluten free diet.

#1 Chicken in the Crock Pot

Ingredients:

•    1 1/2lb chicken breasts (raw, boneless, cubed)
•    1 cup onion (diced)
•    1 15.5 oz can chickpeas (drained, rinsed)
•    1 15.5oz can northern beans (drained, rinsed)
•    2 cups chicken broth
•    3 teaspoons garlic (minced)
•    1/2 teaspoon salt
•    1/2 teaspoon white pepper
•    3 teaspoons cumin
•    1 teaspoon oregano (dried)
•    2 cups spinach, fresh
•    1/2 cup sour cream, light

Steps:

1)    Place all ingredients except spinach and sour cream in a crock pot of at least 4 quarts.
2)    Cook everything on low for 6-7 hours
3)    Add spinach and sour cream during last hour of cooking
4)    Serve and enjoy your meal with optional toppings such as cilantro, cheddar, scallions or tortilla chips

#2 Crock Pot Chicken with Bean Stew

*Similar to the last recipe, but an excellent twist!

Ingredients

•    2 cups cooked chicken, shredded
•    4 cups chicken broth, low sodium
•    3 teaspoons garlic (minced)
•    1/2 teaspoon salt
•    2 teaspoon cumin
•    1/2 teaspoon oregano
•    1 can hominy (drained, rinsed)
•    1 can black beans (drained and rinsed)
•    1 can of diced tomatoes
•    1 can of butter beans or cannelloni beans, drained and rinsed
•    1/2 cups sour cream (lite)

Steps

1)    Put all ingredients in crock pot, leaving out sour cream
2)    Cook on high for 3 hours. Add sour cream when finished and mix well.
3)    Cook additional 1/2 hour to hour on low.
4)    Add any other desired toppings such as cheese and enjoy your meal!

#3 Lentil Escarole Turkey Stew

Ingredients

•    1 cup carrot (chopped)
•    1 cup celery (chopped)
•    3 cloves garlic (finely chopped)
•    2 tablespoon olive oil
•    8 oz. brown lentils (rinsed)
•    4 cup chicken broth (sodium reduced)
•    3/4 lb. ground turkey
•    salt and pepper
•    8 cup escarole, chopped or half of a head

Steps:

1)    Heat olive oil over medium high heat and cook turkey until browned
2)    Add onion, carrot and celery and cook until softened
3)    Add garlic, lentils, broth and three cps of water.  Bring to a boil, lower the heat and simmer
for 25-30 minutes or until lentils are tender.
4)    Add ground turkey and escarole, cover the pot and cook until escarole is wilted
5)    Add salt and pepper, stir and enjoy

#4 Healthy Light Vegetable Soup

Ingredients
•    2 teaspoons olive oil
•    2 large cloves garlic (minced)
•    1 cup chopped onion
•    1 cup sliced carrots
•    2 cups sliced celery
•    4 cups water
•    2 cups low sodium chicken broth or vegetable stock
•    1 cup frozen green beans
•    1/2 teaspoon salt
•    1/4 teaspoon pepper
•    1/2 teaspoon garlic powder
•    2 cups fresh spinach, chopped

Steps:

1)    Heat oil over medium heat.  Add garlic and cook until you can smell the garlic.  Add carrots, celery and onion.
2)    Saute mixture until vegetables are finished
3)    Pour in water and broth and bring to a boil
4)    Add green beans when boiling
5)    Add seasoning
6)    Cover and reduce heat to simmer for 30 minutes
7)    Uncover and add in fresh spinach and parsley
8)    Cook mixture until spinach is wilted or for about five minutes
9)    Cool, serve and enjoy

#5 Sweet Potato and Turkey Sausage Chili

Ingredients:

•    1 tablespoon canola oil
•    6 links turkey sausage (sliced)
•    1 cup onion (diced)
•    1 cup carrots (chopped)
•    3 garlic cloves (minced)
•    2 cups sweet potatoes (diced, peeled)
•    1/4 teaspoon salt
•    1/2 teaspoon pepper
•    1 tablespoon chili powder
•    1 tablespoon cumin
•     1 teaspoon cocoa powder (unsweetened)
•    1 teaspoon oregano (dried)
•    1 teaspoon cinnamon (ground)
•    1 cup chicken or beef broth (low sodium)
•    1 can  (14oz) diced tomatoes
•    1 teaspoon Tabasco sauce
•    1 can (15oz) pinto beans (rinsed, drained)
•    1/2 cup fresh cilantro (chopped)

Steps:

1)    Heat oil in pot over medium heat
2)    Cook sausage links until browned
3)    Remove links from pan, slice and set aside
4)    Add onion, carrots, garlic and sweet potatoes to pot and cook until tender (about ten minutes)
5)    Add salt, pepper, chili powder, cumin, cocoa powder, oregano, cinnamon and broth
6)    Cook mixture for two minutes and add tomatoes and tabasco sauce.
7)    Bring to a boil
8)    Put turkey sausages back in the pot
9)    Reduce to low heat, cover and simmer for 30 minutes.
10)    Add in pinto beans and cilantro and cook for five more minutes until heated
11)    Cool and enjoy

#6 Blue Cheese Fennel Steak Salad

Ingredients

•    1 fennel bulb (sliced)
•    1 cup cherry tomatoes (halved)
•    2 cups romaine lettuce
•    1/2 red onion (sliced)
•    3 scallions (chopped)
•    1/2 cup blue cheese (reduced fat, crumbled)
•     1 tablespoon olive oil
•    1/2 tablespoon red wine vinegar
•    6 ounces cooked steak of choice (sliced or chopped)
•    salt and pepper

Steps:

1)    Add all ingredients except steak, oil and vinegar to a bowl
2)    Toss that salad with oil and vinegar, salt and pepper
3)    Top with steak
4)    Enjoy!

#7 Mayo Free Cilantro Chicken Salad

Ingredients
•    6 oz cooked chicken breast (chopped)
•    1/2 cup diced red onion
•    1 cup diced celery
•    1/2 cup cherry tomatoes (halved)
•    4 red or yellow peppers (tops off) insides scooped out
( for dressing)
•    1/2 cup plain Greek yogurt, nonfat
•    1 tablespoon olive oil
•    1 teaspoon garlic powder
•    1/2 teaspoon cumin
•    1/2 teaspoon salt
•    1 teaspoon lemon juice
•    2 tablespoons cilantro (fresh, chopped)

Steps:

1)    Add dressing ingredients together in a small bowl
2)    Add all other ingredients in a large bowl and toss with dressing
3)    Add chicken salad to each half pepper

#8 The Healthiest Egg Salad

Ingredients:
•    4 eggs(hard boiled, chopped)
•    2 egg whites (hard boiled, chopped)
•    1/4 cup Greek yogurt (plain, nonfat)
•    3 tablespoons mayo (light)
•    2 scallions (chopped)
•     3 tablespoons mustard
•    1 tablespoon capers
•    salt and pepper

Steps:

1)    Couldn’t be more easy than this!  Just mix all the ingredients into a bowl and enjoy either on a slice of gluten free bread or over lettuce.

#9 Healthiest Gluten Free Italian Pasta

Ingredients
•    2 cups zucchini (chopped)
•    1 cup sweet grape tomatoes (halved)
•    1/2 cup sweet red pepper (chopped)
•    1/2 cup sweet yellow pepper (chopped)
•    2 scallions (diced)
•    4 cups cooked gluten-free pasta
•    1/2 cup Italian Dressing

Italian Dressing
•    1/4 cup olive oil
•    1/4 cup red wine vinegar
•    1/4 cup fresh parsley (chopped)
•    1/2 teaspoon basil (dried)
•    1 teaspoon salt
•    1/2 teaspoon garlic powder
•    1/4 teaspoon pepper

Steps

1)    Cook pasta to al dente
2)    Meanwhile, place all veggies into a large bowl
3)    Drain pasta and cool under running water.  Drain again and add veggies
4)    If you’d like to add chicken or another meat, do so here
5)    Mix dressing ingredients in another bowl
6)    Pour dressing over pasta salad and refrigerate for at least one hour before serving

#10 Veggie Quinoa Salad

Ingredients
•    1 serving Vegetable Quinoa Salad with Balsamic Dressing
•    1/4 cup raw pecans
•    1 apple

Steps:

1)    Cook quinoa and add all ingredients.  Refrigerate and enjoy!

#11 Quinoa Chickpea Salad with Avocado Dressing

Ingredients
•    1 cup quinoa
•    1/2 cup cherry tomatoes (sliced)
•    1/4 cup red onion (chopped)
•    1 cup chickpeas (cooked)
•    1 avocado (chopped)
•    1/4 cup lemon juice
•    1/2 cup fresh parsley (chopped)
•    1 teaspoon salt and pepper
•    2 tablespoon olive oil

Steps:

1)    Put quinoa in pot with two cups of water.  Bring to a boil and simmer.  Cover and cook for fifteen minutes or until all water is gone.  Do not drain.
2)    Add all ingredients to quinoa except lemon juice, oil and avocado
3)    Mash avocado in a owl and mix in olive oil and lemon juice.  Add to quinoa mixture and add salt and pepper
4)    Enjoy!

#12 Toasted Walnut Brown Rice Apricot Salad

Ingredients
•    2 cups brown rice (cooked)
•    1/2 cup walnuts (chopped)
•    1/2 cup dried apricots
•    1/2 cup scallions (chopped)
•    1 cup celery (sliced)
•    2 tablespoons pale green celery leaves (finely chopped)
Dressing
•    2 tablespoons  olive oil
•    2 tablespoons apple cider vinegar
•    1 tablespoon honey
•    1/2 teaspoon salt
•    pepper to taste

Steps:

1)    Put walnuts in a small skillet and heat to medium high.  Stir consistently to toast until you can smell the fragrance (about four minutes).  Turn off heat and set aside.
2)    Whisk oil, vinegar, honey, salt and pepper in a large bowl.
3)    Add cooked rice, apricots, celery, edamame and scallions to mixture and toss with fork.
4)    Add walnuts and refrigerate until ready to serve

#13 Mayo-Free Waldorf Salad

Ingredients
•    2 cups apples (chopped)
•    1/4 cup walnuts (chopped)
•    1/4 cup pecans (chopped)
•    1 cup celery (chopped)
•    1/2 cup raisins
•    1/2 cup plain Greek yogurt
•    2 teaspoons olive oil
•    1 teaspoon lemon juice
•    1 teaspoon honey

Steps:

1)    Place apples, walnuts, pecans, celery and raisins into a bowl.
2)    Mix together yogurt, oil, lemon juice and honey in a separate small bowl.  Toss with fruit and nuts.
3)    Cover and refrigerate mixture for at least one hour
4)    Serve and enjoy!

#14 Turkey Lettuce Cups with Homemade Sauce

Ingredients
•    2 teaspoons sesame oil
•    1 pound turkey (ground)
•    1 tablespoon fresh ginger (minced)
•    1 large yellow or red bell pepper (diced)
•    1/2 cup mushrooms (sliced)
•    1/2 cup water
•    2 tablespoons Honey Sweetened Hoisin sauce
•    1/4 teaspoon Emeril’s Asian Essence powder
•    1/2 teaspoon salt
•    1/4 teaspoon garlic powder
•    1/4 teaspoon cinnamon (ground)
•    4 large Boston or Bibb lettuce leaves
•    1/4 cup fresh chopped herbs: your choice of cilantro, mint or basil
•    1 large carrot (shredded)
•    1/2 teaspoon sesame seeds

Steps

1)    Over medium heat, heat oil
2)    Add turkey and ginger to oil
3)    Brown turkey and add pepper, mushrooms, hoisin sauce and water to the pan
4)    Cook until heated throughout
5)    Prepare two lettuce leaves by washing and drying
6)    Add meat mixture to lettuce cups
7)    Sprinkle herbs, carrot and sesame seeds
8)    Enjoy

#15 Italian Spinach Pie

Ingredients
•    1 pie crust (whole wheat)
•    2 cups fresh or frozen spinach (chopped)
•    4 eggs (beaten)
•    1 cup milk
•    1 cup shredded mozzarella/asiago/parmesan cheese, divided in half
•    1 teaspoon salt
•    1 teaspoon garlic (minced)
•    pepper to taste

Steps:

1)    Prepare oven to 374 degrees.
2)    Meanwhile, beat eggs in a large bowl
3)    Add salt, pepper, garlic, half of a cup of cheese and milk to eggs and mix well
4)    Place spinach on pie crust and distribute evenly
5)    Pour dairy mixture over the pie crust
6)    Add other half of cheese to the top
7)    When oven is preheated, bake for 40-60 minutes or until the center is cooked entirely.
8)    Let stand for at least 15 minutes
9)    Enjoy your meal!

#16 Mediterranean Tuna Stuffed Pepper

Ingredients
•    2 sweet peppers (halved)
•    1/2 cup onion (chopped)
•    1 garlic clove (minced)
•    1 tablespoon olive oil
•    1 can (5 oz) tuna (drained)
•    1 teaspoon salt
•    1/4 teaspoon pepper
•    2 tablespoons Greek Yogurt (plain, non-fat)
•    1 tablespoon capers
•    1 scallion (chopped)
•    2 tablespoons feta cheese (crumbled)

Steps

1)    Preheat oven to 350 degrees
2)    Clean out the inside of halved peppers
3)    Dice the top halves and save the other halves to stuff
4)    Saute onions, garlic, and peppers with oil for five minutes.  Set aside.
5)    Mix all other ingredient in a bowl and add the sautéed onion and pepper mix
6)    Stuff peppers with resulting filling, topping with 1 tablespoon of feta cheese per pepper
7)    Bake for ten to fifteen minutes or until feta cheese has melted and the pepper is completely warm.
8)    Cool and enjoy your meal!

Healthy gluten free recipes low sugar low carb low calorie for weight loss