Healthy Gluten-Free Dinners
in 30 Minutes or Less
Life is busy. You may not want to spend it cooking your gluten-free dinners in your kitchen.
It’s important to come up with some quick and easy dinners to keep healthy options on the table, with spending little time in the kitchen.
Try one of these dinners to put a delicious gluten-free dinner on the table in less than 30 minutes.
It works at our house! Which one will you try?
This is definitely one of my favorite meals! This dish is delicious made with carrots, onion and broccoli. You can easily add in any of your favorite veggies. Mushrooms, water chestnuts,and peppers all add a great touch. Click here for our recipe.
Veggie Stir Fry
This is the perfect dish to make something quick and easy that everyone will eat. Stir fry dishes are great for placing a healthy meal on the table within minutes. The peeling and chopping may take some time. Yet, you can chop everything beforehand and toss it together when you get home. There are multiple ways to make this dish by changing up the veggies, or adding in a protein if needed.
Simply choose your favorite veggies – broccoli, peppers, onions, or carrots, whatever you have on hand. Peel, slice or chop all the veggies. Add a little amount of olive oil or coconut oil to your pan on medium heat. Sauté the onions until they soften a bit. Add in the carrots as they take a little longer to soften. Next add the peppers and broccoli. Make sure to cut the broccoli into bite sized pieces so they cook through quickly. Continue to toss the veggies every so often. Add in some chopped bok choy or spinach for an added health kick. Sprinkle with fresh or dried thyme, parley and basil. Stir well.
Serve alone, over brown rice or quinoa.
Turkey Burgers with Sweet Potato Fries and Broccoli
I could probably live on sweet potatoes alone. They are a great addition to any meal or side dish in my opinion. We serve them every single week as they offer great nutrition to your plate.
Peel and chop the sweet potatoes into bite sized pieces or long strips like fries. Toss in olive oil or coconut oil and spread over a baking dish. Roast at 400º for about 30 minutes. (This takes the longest of all these meals but they are sooo worth it!)
If using fresh broccoli from the Farmer’s Market, chop it up to eat raw, or simply sauté or steam it to your preference.
The turkey burgers are simple and easy. Once you have the sweet potatoes in the oven, start the broccoli, then the burgers. Using a pound of organic ground turkey, form 5-6 patties. You can add spices to the turkey and mix it all together before you make the patties, or simply sprinkle over the top once you form the patties (less time and still flavorful). Lemon thyme, basil and parsley are delicious together, along with a bit of garlic. Cook the burgers over medium heat about 5-6 minutes per side, making sure they are cooked through.
Serve burgers with a gluten-free bun, over a lettuce leaf wrap or alone topped with avocado and red onion. Plate with the broccoli and sweet potato fries.
This soup is delicious warm or cold, perfect in any weather. Make it ahead and dinner is ready in a flash. Find our own recipe here.
Quinoa & Roasted Veggies
Roasted veggies are a dish I make often and keep in the refrigerator. They are delicious served hot or cold. Simply choose your favorite veggies. Hit the Farmer’s Market and find an abundance to choose. Peel and chop into small bite sized pieces, all relatively the same size so they’ll cook evenly. Toss with olive or coconut oil. Spread out on a baking dish, bake for 20-30 minutes at 400º. Ovens vary so check after 20 minutes – veggies should be softened and easy to bite. Let cool or serve warm.
Prepare the quinoa by boiling 1 cup of quinoa in 2 cups of water, after rinsing the quinoa quite well. Once boiled, turn off heat and let sit covered for 15 minutes. Fluff with a fork. Squeeze ½ a lemon into the quinoa and add a handful of chopped fresh parsley. Stir well.
Serve the roasted veggies over the quinoa. Top off with a pinch of sea salt.
Salmon Veggie Bake
This dish couldn’t be easier. Simply place a nice piece of salmon on a baking sheet. Drizzle with olive oil and sprinkle parsley over the top. Peel and chop carrots and cut asparagus spears. Toss both veggies in olive oil or coconut oil. Place around the salmon in the same pan. Roast at 375º for about 20 minutes, until the fish is cooked through and the veggies are tender. Light and delicious.
Big Over-sized Salad
You can be very creative here. Start with your lettuce leaf base – any kind you enjoy. See what is available at the Farmer’s Market. Next add in any and all veggies to your liking. These can be fresh from the market or garden, sautéed or roasted. Need more? Top it off with a delicious protein like roasted, cold chicken breast, beans or fish. Add dried fruit like cranberries or cherries to sweeten it up, or fresh strawberries, mango or blueberries, depending on your flavors. Sprinkle fresh chopped cilantro or parsley for added health benefits. Top off with your favorite dressing (watch all the extra additives in the bottled dressings!) or simply add lemon, olive oil and apple cider vinegar over the top and mix. Delicious, light and very satisfying.
Which meals will you prepare?
Extra Tip: These recipes are also gluten-free dinners that are easy to make ahead of time and take along on your road trips. Then, you’ll have no worries about finding the perfect gluten-free restaurant on the highway. And, it’s much healthier than stopping at a fast food restaurant.
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