Gluten-Free Dinner Ideas for Women's Weight Loss
Vegetables are a no-brainer on any diet. They’re gluten-free, low in fats and sugar, and packed with nutrients. The starches on your dinner plate can be furnished by way of a vary of gluten-free foods: potatoes, rice, sweet potatoes and quinoa are simply a few of the potions. If you are lacking pasta, treat your self to gluten-free model occasional;y. The recipes in this part will supply you with a lot of exceptional gluten-free dinner ideas, so why no longer begin to test with something new?
Summer Veal Kebabs
Services : 4
Prep & Cook Time : 25 minutes
Calories per potion : 285
Ingredients
- 1 small head of hispi cabbage, diced
- 1 yellow pepper, deseeded and diced
- 450 g / 1 lb /3 cups veal fillet, diced
- 75 g / 3 oz / 1 cup button mushrooms, halved
- 4 wooden skewers, soaked in water for 30 minutes before hand
- 55 ml / 2 fl. Oz / ¼ cup sunflower oil
- 1 tbsp cumin seeds
- Salt and freshly ground black pepper
- 1 plum tomato, deseeded and finely diced
Method
- Preheat the grill to a moderately hot temperature, then thread the cabbage, pepper, veal and mushroom onto the skewers, alternating as necessary.
- Brush with the oil before sprinkling over the cumin seeds. Season with the plenty salt and pepper.
- Arrange on a grilling tray and cook under the grill for 6-8 minutes, turning occasionally, until the veal is cooked through and the vegetables are lightly browned.
- Allow the kebabs to rest for afew minutes before serving with a tomato garnish on top.
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Spiced chicken Kebabs
Services : 4
Prep & Cook Time : 40 minutes
Calories per potion : 91
Ingredients
- 2 courgettes (zucchinis)
- 2 large skinless chicken breast, trimmed
- 2 tbsp sunflower oil
- 2 tbsp gluten-free light soy sauce
- 2 tbsp red peppercorns, lightly crushed
- 1 lemon, cut into wedges
- 8 small wooden skewers, soaked in cold water for 30 minutes beforehand
Method
- Peel strips from the courgettes to leave a striped pattern, then slice into thick coins, and cook in a saucepan of salted, boiling water for 3-4 minutes until tender. Drain well.
- Preheat the grill to a moderate hot temperature. Cut each chicken breast into 4 fingers and place in a large mixing bowl.
- Add the sunflower oil, soy sauce and peppercorns; mix well to coat and leave for 10 minutes.
- Thread the spices of chicken onto wooden skewers and grill on a tray for 7-8 minutes, turning once, until the chicken is firm and cooked though.
- Serve the kebabs with the courgette and lemon wedges on the side.
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CREAMY SEAFOOD PASTA
Services : 4
Prep & Cook Time : 40 minutes
Calories per potion : 91
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 300 g / 10 ½ oz/ 2 cups prawn (shrimp), peeled
- 110 ml / 4 fl. Oz / ½ cup double (heavy) cream
- 2 tbsp dried prawns (shrimp), chopped
- 55 g / 2 oz / 1 cup dried chopped seaweed, soaked in hot water and drained
- ½ lemon, juiced
- Salt and freshly ground black pepper
- 350 g/ 12 oz / 3 cups gluten-free tagliatelle
- Mixed herbs, to garnish
Method
- Heat the oil in a sauté pan set over a medium heat until hot; add the onion and sweat for 4-5 minutes.
- Add the prawns and cook for 3-4 minutes until tender. Add to the food processor with the cream.
- Pulse until finely chopped, then return to seaweed, lemon juice and seasoning. Set to one side.
- Cook the tagliatelle in a large saucepan of salted, boiling water until ‘ al dente’, for 8-10 minutes.
- Drain and reserve some of the cooking liquid. Add to the sauté pan and toss well over medium heat.
- Serve in bowls garnished with mixed herbs.
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Veal Marengo Stew
Services : 4
Prep & Cook Time : 40 minutes
Calories per potion : 91
Ingredients
- 2 tbsp olive oil
- 450 g / 1 lb / 3 cups veal fillet, diced
- Salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 110 g / 4 oz / 1 ½ cups white mushrooms, sliced
- ½ tbsp dried basil
- ½ tbsp dried oregano
- 400 g / 14 oz / 2 cups canned chopped tomatoes
- 400 ml / 14 fl. Oz/ 1 2/3 cups light beef stock
Method
- Heat the olive oil in alarge casserole dish set over a moderate heat until hot. Season the veal and seal, in batches if necessary, until golden.
- Remove from the dish, then add the onion, garlic and mushrooms.
- Sauté for 3-4 minutes, then add the dried herbs and stir in the chopped tomatoes and beef stock.
- Bring the simmer before reducing the heat and cooking. Uncovered, for 35-40 minutes until the veal is tender.
- Adjust the seasoning to taste before ladling into bowls and serving.
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Quick Biryani
Services : 4
Prep & Cook Time : 40 minutes
Calories per potion : 91
Ingredients
- 3 tbsp sunflower oil
- 2 small onions, finely chopped
- 4 cloves of garlic
- 2 tbsp Madras curry powder
- 2 large plum tomatoes, deseeded and diced
- 225 g / 8 oz / 1 cup basmathi rice, rinsed in several changes in water
- 450 ml / 16 fl. Oz /2 cups vegetable stock
- Salt and freshly ground black pepper
- 2 tbsp flaked (silvered) almonds, to garnish
- A small bunch of coriander (cilantro), finely chopped
- A few spring of thyme, to garnish
Method
- Preheat the oven 180°C (160°C fan) /350F/ gas 4
- Heat the oil in a casserole dish set over a medium head, then add the onion, garlic and a little salt.
- Sweat for 8-10 minutes until golden, then add the curry powder and stir well.
- Stir in the tomato and rice. Cover with the stock and simmer. Cover with a lid.
- Transfer to the oven to finish cooking for 15-20 minutes until the rice has absorbed the stock and is plump.
- Remove from the oven and leave to cool, covered, for 10 minutes before fluffing with a fork, stirring through the coriander and seasoning.
- Serve garnished with almonds and thyme.
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Baked Cod
Services : 4
Prep & Cook Time : 40 minutes
Calories per potion : 91
Ingredients
- 1 orange
- 100 g / 3 ½ oz / 2 cups baby spinach
- 4 × 175 g / 6 oz / skinless cod fillets
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 200g / 7 oz / 1 cup fromage frais
Method
- Preheat the oven to 180°C (160°C fan)/ 350F / gas 4 and then pare the zest from the orange and julienne.
- Cut 4 rectangle of greaseproof paper and scatter the spinach leaves down the middle of each piece.
- Sit the cod on top and drizzle with olive oil and seasoning. Bring the edges up and around the fish and seal well by folding together.
- Place on baking tray and bake for 18-20 minutes; the fish should feel firm with a little spring when poked through the paper.
- Remove from the oven and open carefully before topping with fromage frais, orange zest and a little more pepper.
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