My diet is seems pretty limited to most when I say that I live a gluten-free, lactose-free vegetarian lifestyle. In reality, I have so many food choices that I don’t know what to do with myself! Seriously.
This strange new lifestyle has resulted in plenty of experimenting in the kitchen and I decided it’s time I share some of my go-to’s with you. Here’s what I might eat in a day as a lactose-free, gluten-free vegetarian! 🙂
If I’m being completely honest, I’ll probably only eat 1-2 real meals a day and supplement the others with just tons of fruits and veggies… but anyway…
Oh, and I also drink anywhere from 80 to 130 fl. oz. of water each day. My body doesn’t process water the right way so I’m always thirsty. Don’t worry, I have my doctor’s permission to do this.
Breakfast: Chocolate Oats and Fruit
- 1/2 cup rolled oats
- 3/4 cup unsweetened vanilla almond milk
- 1 tbsp coco powder (I prefer dark chocolate)
- 2 tsp sugar (I prefer raw or white)
- 1-2 fruits of choice (I chose bananas and strawberries)
- Combine oats and almond milk in a microwaveable bowl, stir and cook for 2 minutes on high. Watch your bowl as oats have a tendency to boil up and spill over the edges as they cook. Mixture will still be soupy when you remove it after 2 minutes.
- Add in coco and sugar, mix well. The oats will turn colors to match the coco powder.
- Slice your fruits into bite-sized pieces then layer on top of the oat mixture. Allow to cool and set for 5 minutes.
- Bon appétit!
Lunch: Sandwich + Guacamole
- 1 avocado
- 1 small red tomato
- 1 small cucumber
- 1 small green pepper
- pink Himalayan salt or sea salt
- vegan mayo (optional)
- mustard (optional)
- gluten-free bread
- Mash half the avocado and mix with salt to taste, spread on one slice of toasted bread
- Spread vegan mayo and mustard on other slice of toasted bread
- Layer thing slices of tomato, cucumber and green pepper between bread
- Bon appétit!
I used the remaining avocado and tomato with some freshly chopped cilantro and more pink himalayan salt for a quick guacamole. I try to eat up the entire avocado when I start one because it really grosses me out when the fruit (yes, avocado is a fruit – it’s actually a single seed berry, but anyway) goes brown.
Dinner: Chicken Noodle Soup (minus the chicken 😉 )
Modified recipe makes 3-4 servings!
- 1/2 cup diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 garlic cloves, minced
- 4 cups low sodium vegetable stock
- two servings gluten-free spaghetti noodles
- 2 teaspons dried parsley
- 1 tbsp sunflower oil
- 1/4 tsp dried basil
- 1/4 tsp fresh thyme
- 1/4 tsp sea salt
- 1/8 tsp dried sage
- 1/8 tsp ground pepper
- Break spaghetti noodles in half, then cook until they begin to soften, remove from heat and rinse well. This step is optional, but if skipped, your soup will have more of a stew consistency due to the different grains used in gluten-free noodles. I skipped this step when I last cooked this (pictured above) and it still tastes delicious!
- In a skillet, heat the stir-fry onion in the sunflower oil, basil, thyme, sage, sea salt and ground pepper until onions turn golden brown.
- Add 1/2 cup vegetable stock and let simmer for 1-2 minutes.
- Add celery and carrots and sauté for 4-5 minutes.
- Add garlic and sauté for 1-2 minutes.
- Pour in remaining vegetable stock and the rinsed noodles
- Cover the pot, lower your heat and let simmer for 8 minutes.
- Add in parsley, give a thorough stir, then simmer for 2 minutes.
- Plate and serve! I dined on mine with some gluten-free, lactose-free grilled cheese! Yum! 🙂
Be sure to let me know if you’d like to see more recipe posts in the future. I’m always randomly throwing ingredients together and hoping for the best so I’d be happy to share the things that actually work! 🙂