Going gluten-free has absolutely nothing to do with deprivation, as the three recipes below prove! In fact, research shows that a gluten-free diet lowers your inflammation and diabetes risk.1
For more information about why I recommend leaving out the gluten, read the Top 5 Reasons to Avoid Gluten. Then get a head start on your new diet with the three delicious recipes below. Hungry for more? Check out all our tasty, gluten-free meal ideas at jjvirgin.com/recipes.
Quinoa Summer Salad
Quinoa Summer Salad
September 2, 2016
This drool-worthy salad has all the fiber and complete protein of quinoa, plus refreshing, vitamin-loaded summer veggies and naturally detoxifying cilantro. It's deliciously savory and tangy and does double duty as a meatless main dish or healthy side.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4-6 servings
Ingredients
4 cups organic low-sodium chicken broth
1 1/2 cups uncooked red quinoa
1/4 cup freshly squeezed lemon juice
1 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/2 English cucumber, cut into bite-size chunks
1/2 cup slivered almonds, chopped
1/2 cup finely chopped fresh cilantro
Directions
1Put the quinoa and chicken broth in a medium saucepan and bring to boil. Cook for about 15 minutes or until quinoa is chewy and cooked through. Allow to cool.
2In a small bowl, whisk together the lemon juice and olive oil.
3In a large bowl, mix together the cooked and cooled quinoa, veggies, and almonds.
4Pour over the dressing, toss to combine, then season with salt and pepper. Enjoy as a meatless main dish or as a delicious side for grilled chicken or fish.
Original recipe from radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”
Healthy Chicken and Vegetable Fried Rice
Healthy Chicken & Vegetable Fried Rice
September 2, 2016
Make your own tasty chicken fried rice with vegetables with plenty of lean protein, fiber, and healthy fats and none of the questionable ingredients in typical takeout.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 15 mins
- Yields: 2-4 servings
Ingredients
8 oz. precooked organic brown rice
1/4 cup organic low-sodium chicken broth
1 red bell pepper, finely sliced lengthwise, then cut in half
1-2 thinly sliced scallions , white and green parts separated
1 tbsp finely grated fresh ginger
1 1/2 cups steamed broccoli florets
2 tbsp gluten-free tamari (in Asian foods aisle) or coconut aminos
Directions
1In a large skillet, heat coconut oil on medium-high.
2Sauté bell pepper, white part of onions, ginger, and garlic in coconut oil until soft, about 2-3 minutes.
3Add rice, mix well, and cook for another 3 minutes without stirring. (This undisturbed cooking time allows the rice to get a delicious browned, crispy layer.)
4Add chicken broth, broccoli, almonds, sesame oil, tamari, and cubed chicken breast. Mix well and allow to heat through, about 1-2 minutes.
5Top with green parts of onions and serve immediately.
Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”|Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”|Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”
Tangy Lime Shrimp & Avocado Wrap
Tangy Lime Shrimp & Avocado Wrap
September 2, 2016
This quick and tasty gluten-free shrimp wrap makes a wonderful lunch or light dinner. The zip of lime juice on the shrimp is balanced by creamy avocado. Use pre-cooked shrimp for an extra time-saving shortcut – just season with salt, pepper, olive oil, and lime before continuing recipe as directed.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 5 mins
- Yields: 1 wrap
Directions
1Heat olive oil in small sauté pan over medium-high heat. Add shrimp to pan, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until pink, about 1-2 minutes per side. Be sure not overcook!
2Turn off heat and add lime juice, then quickly toss shrimp to coat. The lime juice will bubble and thicken, creating a delicious tangy glaze on the shrimp.
3Heat brown rice tortilla according to directions, then layer on chopped lettuce and tomato and avocado slices. Top with cooked shrimp and drizzle with any juices from the pan.
4Season with additional salt and pepper to taste, then roll and serve. Recipe is easily doubled or more to serve a crowd.
Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”
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Article Source:
1 http://www.ncbi.nlm.nih.gov/pubmed/23253599
