(Ivanhoe Newswire/WTVM) -
Out of necessity or as a way to lose weight, it seems a lot of people are going gluten-free. But taking out gluten doesn't mean you have to take out taste.
Dietitian Amanda Holliday says giving up gluten means you just have to readjust some core ingredients.
"There are so many grains that are gluten-free, there are more grains that are gluten-free than have gluten. It's just a typical American diet doesn't know about them," Amanda Holliday LDN, RN, at the University of North Carolina at Chapel Hill, was quoted as saying.
Holliday offers a gluten-free dinner
First grab some Quinoa. "Quinoa is an interesting grain, because it's very high in protein, we think of protein only coming from animal product," Holliday explained.
It's also high in fiber and vitamins. Boil it, reduce the heat, and simmer for about 15 minutes. You can even boil it in stock rather than just water.
Remember gluten free doesn't mean meat-free, so chop up some veggies, mix lemon and lime juice, garlic and add some gluten-free soy sauce.
Serve baked salmon on top of your Quinoa salad.
Holliday's gluten-free dish has 100 calories, three and a half grams of fiber and four grams of protein per serving.