For those new to the gluten-free world though, it can be challenging to think of alternatives for their old standbys, so I've decided to include a new topic for this blog: a gluten-free day. Every couple of weeks, I'll post all my meals for the day to give you an idea of all the options out there. And there's a great recipe below for Honey Glazed Salmon and Curried Lentils!
So here's my gluten-free day...
Breakfast was simple. Two pieces of Food For Life brown rice bread with peanut butter on one piece and raw almond butter on the other. Like most gluten-free breads, this one is great as long as it's toasted. Untoasted, it's not worth eating. Sad, but true. My smoothie today had mixed salad greens, almond milk, half a banana, frozen mango, a tablespoon of shredded coconut, and cinnamon. I've been experimenting with a lot of combinations in my smoothies, and so far I've enjoyed them all.
For a snack, I had some fat-free plain yogurt. In keeping with my sugarless challenge, I added cinnamon and raspberries to flavor it. I can't deny it would have tasted even better with honey, but the raspberries were delicious and the cinnamon definitely enhanced the natural flavor.
Lunch had to be quick and easy because I knew dinner was going to take more time to make and I didn't want to be in the kitchen all day. Sauteed mushrooms and green peppers with a hot dog (Applegate Farms is gluten-free) and a scrambled egg.
And for dinner, an idea I've been wanting to try for a while. I adapted a lentil soup recipe to use as a base for salmon. My friend, Cecilia gave me the idea for the baked salmon, and thus tonight's dinner was created. Honey Glazed Salmon Over Curried Lentils. I completed it with a side of sauteed broccoli and mushrooms. Have you noticed yet how often I saute my vegetables?
Honey Glazed Salmon Over Curried Lentils
Salmon:2 8-oz salmon fillets
2 Tbsp. honey
2 Tbsp. chopped walnuts
1/4 bag of lentils
1/4 small onion, diced
1 carrot, diced
7 oz canned diced tomatoes (they usually come in 14-oz cans, so you can just use half of that)
1 large red potato, diced
1 small garlic clove, minced
1/2 bay leaf
1/4 tsp. plus a dash of cinnamon
1 1/2 tsp. curry powder
salt, pepper, and red pepper flakes to taste
- Cook the potatoes in boiling water until soft, about 10 minutes. Drain the water and set the potatoes aside.
- Cook the lentils with the bay leaf according to the directions on the bag. Drain about half of the liquid and take out the bay leaf. Set aside the lentils in the remaining liquid.
- In a large pot, saute the onions and carrots until tender.
- Add the garlic and cook for 2-3 minutes.
- Add the tomatoes and cook for 5 minutes.
- Add the potatoes and lentils (with the liquid...it will cook down) and stir.
- Add the cinnamon and curry and continue to cook for 20 minutes, stirring occasionally.
- Add the salt, pepper, and red pepper flakes to taste.
- Drizzle the honey over the salmon and marinate in the fridge for a couple of hours.
- When you're ready to get started, preheat the oven to 375 degrees.
- While the lentils are cooking, take out the salmon and arrange on a baking sheet (spray it with cooking spray first so it won't stick). Pour the liquid in the marinating dish over the fillets. Sprinkle the walnuts on top of the fillets. Bake in the oven for about 12-15 minutes, depending on the thickness of the fillet. Cut each fillet in half to make four servings.
Dietary Exchange Per Serving
5 proteins, 2.5 starches, 3/4 fat, 1/2 vegetable