how do you even eat together? part 1

When people find out about my slew of dietary restrictions (vegetarian, gluten-intolerance, peanut allergy), and that my husband eats everything but is lactose-intolerant, questions are always asked.

“What do you eat at home?”

“How do you eat together?”

“Is it hard to eat out?”

So, I’ve decided to write a series of posts about what it is we eat, and how I meal prep to accommodate for all our dietary restrictions, in the hope that this will help others who are in similar situations.

For the first post in this series, I’ve decided to capture what our meals at home look like. I am a huge fan of meal prep, so our meals are usually prepped during the weekend and assembled and eaten during the week.

I have attempted to use my gluten-free/vegetarian diet to my advantage, and have become more creative with my recipes. Luckily, Ashok is not a huge bread or pasta person, which makes coming up with recipes that are suitable for both of us a bit easier. I also tend to drift towards cuisines that are naturally gluten-free (i.e. rice based, corn based, etc). As far as the meat, we always find meals that are vegetarian at baseline, and can easily have meat added to them.

Here are some examples of our meals from the past couple of months.

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Loaded Vegan Nachos. With roasted sweet potato, a vegan “cheese” sauce, pinto & black beans, red cabbage, pico de gallo, guacamole, olives, green onions, jalapeños, and cilantro. Pictured above are the nachos with store bought corn tortilla chips; my plate included my homemade baked corn tortilla chips. The meat addition was ground beef.
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Spring Roll Bowls. With rice noodles, mixed greens massaged with olive oil and sea salt, carrots, cucumber, red bell pepper, red cabbage, pickled ginger, pineapple, jalapeno, and baked tofu. These bowls were drizzled with a sunflower seed butter sauce. The meat addition was pork.
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Fajitas. Sautéed veggies (carrots, mushrooms, green peppers, zucchini) and salsa atop corn tortillas, with a side of Mexican rice and refried beans. The meat addition was steak.
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Acai bowls for weekend breakfast! The base included acai packets blended with frozen banana, frozen blueberries, frozen strawberries, frozen raspberries, and almond milk. The toppings were fresh blueberries, fresh strawberries, almonds, granola (gluten-free for mine), shredded coconut, and a drizzle of honey.
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Stuffed Peppers. Green, red, and yellow bell peppers stuffed with a mixture of sautéed garlic, tomatoes, black beans, corn, spinach, olives, and tomato sauce, seasoned with taco seasoning and ground cumin. These peppers were topped with cheese prior to baking. No meat was added for this dish.
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Sushi bowl. Sushi rice, microgreens, tofu, carrots, cucumber, edamame, avocado, and pickled ginger topped with roasted seaweed, black sesame seeds, and a sriracha mayo sauce. The meat addition was salmon.
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Grilling season meals. The veggie option was a grilled portobello mushroom and the meat option was grilled shrimp. Sides were potato and sweet potato baked fries and garlic peas.
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Fried brown rice. A simple egg fried rice with mixed vegetables, seasoned with gluten-free soy sauce, sesame oil, and sesame seeds. No meat was added to this dish.

Stay tuned for part 2 of this series! I’d love to hear your comments and questions on this topic, or if you have any ideas or recipe inspiration.

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