Some people say Gluten-Free is a bunch of bologna. (Zing!) And they’re kind of right, because gluten-free typically involves a lot of meat, with fruits and veggies of course. While it seems like no one can decide how good or bad gluten may be for your body, you probably have experienced a mid-day food coma from a bowl of pasta salad at some point in your life. You think you’re carb-loading to give yourself a mid-day energy boost, and all of a sudden you’re slower than a sloth in quicksand.
Listen, pasta is a dream, but there’s a time and place for it, like when you’re 10 feet away from your bed and have a DVR full of The Voice to get through. For lunch, try Gluten-Free. You’ll still pack in nutrients and energy from the meat, veggies, and fruit you’re munching on, but you’ll surpass the bloated belly pose (Yoga 101). And best of all, there’s hundreds of amazing Gluten-Free recipes that will send your taste-buds on the equivalent of a ten-day couples cruise with George Clooney (sorry, Amal).
Here’s one of our favorites to start your journey: Vietnamese Torn Chicken Salad. A fresh crunch of veggies with savory dark chicken meat give this meal two finger-licking thumbs up.
INGREDIENTS (serves 15):
¼ teaspoon(s)kosher salt
1 pinch freshly ground black pepper
¼ canola oil
1 cup torn mint
2 cups peanuts
7-9 boneless, skinless chicken thighs
4 cups shredded red cabbage
1 cup grated carrots
3 cups shredded red and green pepper
3 cups shredded nappa cabbage
2 cups torn cilantro
1 cup grated ginger
1 cup soy
½ cup mirin
1 cup fish sauce
3 tbsp corn starch
1. Combine ginger, oil, soy, mirin, fish sauce in small pot and simmer for 30 minutes.
2. Whisk in corn starch to thicken and allow to cool.
3. Season chicken with salt and pepper and roast in the oven at 350°F for 17 minutes. Allow to cool.
4. Mix all ingredients together and season to taste.
With peanuts, cabbage, carrots, peppers, and dark chicken meat, this Gluten-Free meal will give your taste buds the VIP treatment.