What I Eat In A Day [Gluten Free&Vegetarian]

Note: This is not me on an everyday basis. I eat like like when I actually have time to think about what I want to eat and if I have the time to. While these are my ideal meals, and my weekend meals, I don’t always have time to eat like this during the week. I am also aware of how absurdly healthy my usual meals are. I consume very healthy and energy-packed meals. I have never been one to love McDonalds or Wendy’s. If healthier meals are not your thing, I do suggest you continue reading this post.

Breakfast (8:00 A.M.): Coconut Flour Crepes

Ingredients:

Yield: 8-10 crepes

• 2 tablespoons coconut flour
• 1 tablespoon tapioca starch
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup water
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract

Directions:

1. In a medium bowl whisk together coconut flour, tapioca starch and salt. In another bowl combine eggs, water, coconut oil and vanilla extract.
2. Slowly add the wet to the dry mixture while whisking. Keep whisking vigorously until well mixed and no lumps remain.
3. Let batter stand for at least 10 minutes. This will allow the coconut flour to absorb more of the liquid (the batter will get thicker).
4. Brush or spray a little coconut oil into an 8-inch pan and heat on medium-low.
5. Once heated, add about 3 tablespoons of batter and swirl the pan to spread it out evenly.
6. Cook for a few minutes until bubbly and lightly browned.
7. Flip the crepe and cook a few more minutes.
8. Repeat with the remaining batter. Re-grease the pan as needed.
9. Serve crepes with your favorite fillings, like whipped (coconut) cream and berries.

 

 

 

Lunch (12:00 P.M.): Three Bean Salad

Ingredients:

• ½ lb. frozen garbanzo beans 
• ½ lb. frozen purple hull or field peas 
• 1 (15 oz. can) kidney beans
• ½ small Vidalia onion 
• ¼ bunch fresh parsley 
• 3 Tbsp olive oil 
• 1½ Tbsp red wine vinegar 
• ¼ tsp garlic powder 
• ¾ tsp salt 
• freshly cracked pepper 
• 1/4 bundle Cilantro

Directions:

1. Bring a 2 quart sauce pot of water to a rolling boil over high heat. Add the frozen peas. Allow the pot to return to a boil then reduce the heat to medium-low and allow the peas to simmer for 45 minutes. Either allow the frozen green beans to thaw during this time, or for a softer green bean, add the green beans to the boiling water with the peas for the last 3 minutes of cooking. Drain the peas in a colander and allow them to cool slightly.
2. Meanwhile, finely dice the onion and roughly chop the parsley. Add both to a large bowl. Briefly rinse the kidney beans under cool water, allow the excess water to drain away, and then add them to the bowl with the onion and parsley.
3. To make the dressing, stir together the olive oil, red wine vinegar, garlic powder, salt, and a generous amount of freshly cracked pepper in a small bowl.
4. Once the peas have been boiled and cooled, add the peas and green beans to the bowl with the rest of the ingredients. Pour the dressing over top, and stir until everything is well combined. Serve immediately or refrigerate until ready to eat.

 

 

 

Snack (3:00): Roasted Vegetable Toast

Ingredients:

ROASTED VEGETABLES

• 1 small eggplant
• 8oz. mushrooms
• 1 medium zucchini
• 1 red bell pepper
• 2 carrots
• 2 Tbsp olive oil
• Salt and Pepper

BALSAMIC VINAIGRETTE

• 1 clove garlic
• 2 Tbsp balsamic vinegar
• 2 Tbsp Dijon mustard
• 2 Tbsp canola oil
• 2 Tbsp olive oil
• ½ tsp honey
• Salt and pepper to taste

TOAST

• Choice of Gluten Free Bread (I use Udis 7 Grain)
• 4 oz. goat cheese (chevre)

Directions: 

1. Preheat the oven to 400 degrees. Dice the eggplant into small cubes. Slice the zucchini into quarter rounds and the red bell pepper into thin strips. Peel the carrot then slice on a bias into very thin rounds. Cut the mushrooms into quarters.
2. Prepare two baking sheets by lining with foil and coating lightly with non-stick spray. Divide the chopped vegetables between the two baking sheets. Drizzle one tablespoon of olive oil over each baking sheet, then season liberally with salt and pepper. Toss the vegetables by hand to distribute the oil, salt, and pepper. Roast the vegetables in the preheated oven for about 45 minutes, or until soft and slightly browned on the edges.
3. While the vegetables are roasting, prepare the vinaigrette. Mince the clove of garlic and whisk it together with the balsamic vinegar, Dijon, canola oil, olive oil, and honey until smooth. Add salt and freshly cracked pepper to taste (I used about ¼ tsp salt and 10 cranks of a pepper mill).
4. Slice the loaf of bread into at least 8 one-inch slices. Toast lightly in a toaster or in a dry skillet over medium heat. Drizzle a spoonful of balsamic vinaigrette over each piece. Crumble the goat cheese and add a light sprinkle (1/2 oz. or less) to each piece.
5. When the vegetables are finished roasting, pile them onto the prepared toasts. Use any leftover vinaigrette to drizzle over top.

 

 

 

Dinner (6:00 P.M.): Creamy Tomato and Spinach Pasta

Ingredients:

(Serves four)

• 1 Tbsp olive oil
• 1 small onion
• 2 cloves garlic
• 1 (15 oz.) can diced tomatoes 
• ½ tsp dried oregano
• ½ tsp dried basil
• pinch red pepper flakes (optional)
• freshly cracked pepper to taste
• ½ tsp salt
• 2 Tbsp tomato paste
• 2 oz. cream cheese
• ¼ cup grated Parmesan 
• ½ lb. gluten free penne pasta
• ½ (9 oz.) bag fresh spinach 

 

Directions:

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

 

 

 

Midnight Snack (8:00 P.M.): Tomato Cucumber Salad

Ingredients:

DRESSING

• ¼ cup olive oil
• 2 Tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp salt
• Freshly cracked pepper

SALAD

• 4 Roma tomatoes (or two medium tomatoes)
• 1 medium cucumber
• ½ small red onion

Directions:

1. Whisk together the olive oil, red wine vinegar, oregano, salt, and some freshly cracked pepper in a bowl, or combine them in a jar and shake until mixed. Set the dressing aside to allow the flavors to blend.
2. Thinly slice* the tomato, cucumber, and red onion. Place them in a large bowl.
3. Pour the dressing over the sliced vegetables and toss to coat. Serve immediately, or refrigerate until ready to eat. The onions will become more mild as they marinate in the dressing.