What I have found so far is that going GF/Paleo really isn’t that hard and the only thing I have noticed that I am not eating that I would normally eat are crackers and sandwich bread. We just don’t have sandwich stuff or crackers in the house anymore and it’s working out just fine.

Here are some lunch, dinner and snacks that we have been enjoying since the last time I posted. (There’s not a lot of breakfast stuff here because we’re eating basically the same breakfast foods I listed last time.)

Lunch: Chicken Salad made with leftover roasted chicken, chopped dates, celery and mayo

Dinner: Indian Chicken Curry
Breakfast for dinner with eggs, bacon, fruit and GF pancakes
Arctic char with lemon, salt, pepper and olive oil, roasted parmesan broccoli and fruit
CrockPot BBQ Apple Chicken
Hot Plate with ground hamburger, onions, garlic, broccoli, carrots, mushrooms and teriyaki sauce
Meatloaf (make meatloaf like you normally would, but instead of breadcrumbs use ground flaxseeds). We also put four strips of bacon on top of the meatloaf before cooking it.

Snacks: Banana bread

In my last post I listed some things we’d been eating, here are some additions if you would like to try them out as well. The one thing I have noticed is that we are eating a lot more veggies since we are trying to work them into breakfast, lunch and dinner.

Breakfast:
Gluten-free cereal by KIND and Udi’s
Frittas and omelets with onion, spinach, ricotta and mushrooms
Vanilla or plain yogurt with blueberries and sausage on the side
Orange juice with a splash or two of carrot juice in it

Lunch:
Cucumber slices topped with salmon salad (like tuna salad, just with salmon)

Dinner:
Baked salmon with olive oil, salt and pepper, roasted parmesan broccoli and fruit
Chicken Curry with Cauliflower rice
Roasted Crockpot Chicken with salad and fruit
Cheeseburgers (with no bun) salad and fruit
Buttermilk Roasted Chicken (haven’t tried it yet, it’s on the menu for this week)
Chili Cilantro CrockPot Lime Chicken (haven’t tried it yet, it’s on the menu for this week)

Snacks:
Blackberries
Dang! (roasted coconut with salt and sugar…it’s really filling and SO good)

Breakfast:
-Hardboiled eggs, breakfast sausage, banana, juice
-Gluten-free “granola” from Kind
-Breakfast Tacos-scrambled eggs, guacamole, cheese, salsa in a corn taco shell
-Breakfast Bowl-Scrambled eggs, guacamole, cheese, salsa

Lunch:
-Canned salmon mixed in with lettuce and tomatoes with a GF an olive oil and balsamic dressing
-Meatball lettuce wrap with GF terriyaki sauce
-Quinoa topped with an avocado, two over easy eggs with Paremesan sprinkled on top

Dinner:
-Cheeseburger Soup with a salad and some fruit
-Salmon and Baked Cinnamon/Cumin Carrots with a salad and some fruit
-Slow Cooker Coq au Vin with a salad and some fruit
The recipes for dinner came from two cookbooks that I would recommend even if we weren’t going gluten free: Wheat Belly Cookbook and Well Fed.

Snacks:
-almond and salted cashew nut mix
-Larabars
-Hummus with crackers
-Hummus with cucumbers
-Tortilla chips and salsa
-Tortilla chips and guacamole
-Fruit…mostly bananas and grapefruit

Ingredients:
4 oz. pepper jack cheese, shredded
4 oz. cheddar cheese, shredded
1 tablespoon cornstarch
1 (12 oz.) can evaporated milk, divided
2 teaspoons hot sauce OR 1/3 cup salsa

Instructions:
Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.

Stir in 1 cup evaporated milk and the hot sauce/salsa.

Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.

Stir in additional evaporated milk, if needed, until desired consistency is reached.

Add extra hot sauce/salsa to reach desired consistency and/or heat.

What did the family think? Only three of us were home to try this, but it was gone in a HURRY!

Where did this recipe come from? I adapted it from Kitchen Simplicity and they adapted it from Serious Eats.

photo from Just a Pinch

Ingredients:
-2 cans crescent rolls (I used the kind from Immaculate Baking.)
-2 (8oz) packages cream cheese (softened)
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar to sprinkle on top

Instructions:
Preheat oven to 350 degrees.

Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. Be sure to smooth out the seams before adding the filling.

Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake for 20-30 minutes.

We had this with bacon and eggs…everyone loves breakfast for dinner.

What did the family think? The kids LOVED these!

Did I change anything? I think these might also be good of you took out the sugar and cinnamon and added some berry jelly in with the cream cheese. I haven’t tried it, but it might be a nice variation.

Where did this recipe come from? PinCookie

Photo from PinCookie

My family loved these and we also thought it would be great if we could make a sweet version with cinnamon and sugar. Maybe I will get to that next week, in the meantime enjoy this yummy goodness.

Ingredients:
1 can of refrigerated biscuits (not the flaky layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Instructions:
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the biscuits into quarters.

In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 25 minutes until golden brown. Turn out on a dish and enjoy!

What did the family think? They LOVED it!

Where did this recipe come from? I have seen this on Pinterest a lot, but I got this version from The Virtuous Wife

Photo from Gumbo Gang

We made this last weekend and it is SO tasty! It’s a little on the sweet side, so it might make a fun dessert, too.

Ingredients:
1/3 cup whipped cream cheese
1/4 cup small-curd cottage cheese
2 tablespoons confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping

Instructions:
Mix the cream cheese, cottage cheese and confectioners’ sugar in a medium bowl.

Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.

Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners’ sugar and cinnamon.

What did the family think? Only two of us ate these, but we both liked them. The only thing I would change is that I didn’t like the cheese part still being cold when the waffle was nice and toasty. Maybe next time I will let the cheese filling sit for a while to get closer to room temperature before I start cooking.

Where did this recipe come from? Food Network Magazine

photo from Food Network

Ingredients:
Frozen green beans (You’ll need enough to feed however many people will eat them.)
Olive Oil
Salt
Pepper
Parmesan

Instructions:
Preheat oven to 425 degrees.

Defrost green beans in the microwave. They can still be a little frozen, just not in a huge chunk of ice.

Spread green beans out on a cookie sheet and pour on a few dollops of olive oil. Stir around to coat most of the green beans with the olive oil.

Sprinkle with a little salt and pepper.

Bake for about 12 minutes.

Take out of oven and sprinkle with Parmesan.

What did the family think? They love them. (excpet the youngest who is “allergic to all things green)

photo from The Accidental Southerner I just discovered this blog and am loving it so far.

Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon orange zest
2 extra large eggs, separated
2 tablespoons maple syrup
1 cup buttermilk
2 tablespoons unsalted butter, melted
1/2 cup pumpkin puree
1/4 cup ricotta cheese
1/4 teaspoon vanilla extract

Instructions:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and orange zest. Set aside.

Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.

Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.

Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.

Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4″ pancakes. They will spread just a little, and this size is comfortable for flipping. Don’t flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 – 4 minutes. Flip and cook for another minute or until cooked through.

Serve with butter and maple syrup.

What did the family think? Everyone loved these!

Where did this recipe come from? The Wimpy Vegetarian

photo from Glitter and Ganache

1 1/2 cup flour
3/4 cups natural cocoa powder
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon cayenne
1 teaspoon cinnamon
12 tablespoons unsalted butter
1 1/2 teaspoon vanilla
1 cup sugar
1 egg

Instructions:
Stir together flour, cocoa, salt, pepper, cayenne and cinnamon.

In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.

Turn dough out on lightly floured cutting board/silpat/counter and — oh yeah: flouring your hands is a good idea too — shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.

Preheat oven to 375 degrees.

Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes.

What did the family think? Everyone loved them. They are also, I should note, VERY good with a little vanilla ice cream on the side.

Did I change anything? I was a total wimp and only used half the cayenne. I should have used all of it.

Where did this recipe come from? Food 52

photo from The Baking Pan