Rose Clarke, a wellness fanatic who has been gluten-free for more than five years, says living gluten-free does not mean compromising taste or nutrition.
She assures us that once you get the hang of it, making balanced and great meals is really simple. Here is a taste of her weekly gluten-free diet:
Monday: Grilled Chicken Salad
The basis is a combination of leafy greens, cherry tomatoes, cucumbers, and grilled chicken. Rose adds, “I like to add roasted sweet potatoes and a drizzle of tahini dressing for extra flavour.”
Wednesday: Lentil Veggie Stir-Fry: With cooked lentils, Rose sautés a variety of vegetables, including bell peppers, carrots, and broccoli. She says, “a splash of tamari gives it a nice, gluten-free kick.”
Friday: Pizza Night free of gluten: Rose laughs, “Pizza night is holy in our house.” She tops her gluten-free crust with marinara fresh mozzarella and lots of vegetables. “It shows you you can still enjoy comfort foods.”
Rose finds it easier to stay on target by keeping her meals simple and appealing. “Meal planning is essential.” Once ready, you are halfway there, she counsels.
