We do a lot of grilling - chicken, steak, or shrimp with steamed veggies and rice.
Mexican - build your own fajita with corn tortillas would be fine - lettuce, tomato, salsa, avocado (cheese and sour cream on the side for those who can have dairy)
Oh she glows is plant based and mainly gluten free so she has a lot of good ideas. I use vegan sites for inspiration.
Does she drink any non-dairy milks? I use unsweetened coconut milk in place of regular milk and it works just fine.
Gluten free oats or quinoa made into porridge topped with fresh fruit and nuts/seeds works well for breakfast.
Salads with grilled chicken and veggies are good for lunches.
Eta: I follow a mspi friendly and nut free diet for Elliot and my H is sensitive to gluten so we avoid both of these as a general rule.
I found you could make almost all normal things by subbing almond milk for milk and earth balance for butter (just skip cheese). Avocado works well instead (like in a burger instead of cheese or in a sandwich). You can buy gf bread, pasta etc. Brown rice pasta is good. Meat and potatoes and veggies are good.
I just found some recipes quickly off my Pinterest that I make and like. You can always do chicken and veggies just be sure to read labels, dairy is hidden a lot. Make inlets for breakfast with eggs and veggies like spinach and tomatoes.
Post by monkeybabe on Jun 30, 2015 21:25:01 GMT -5
I'll have to get on my computer in a bit, because the recipe is from a blog that no longer exists, but I've got a really good cookie recipe. The SoCal ladies have had them
Post by monkeybabe on Jun 30, 2015 21:38:17 GMT -5
Deep Dark Chocolate Fudge Cookies
1 1/2 cups bittersweet chocolate chips, divided 3 large egg whites, room temperature 2 cups powdered sugar, divided 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1/4 teaspoon salt
Preheat oven to 350 degrees. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about two minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1/2 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff as it cools. Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon into ball; roll in sugar, coating thickly. Place on prepared baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
This is my sister and BIL's household. She has Celiac and he is dairy intolerant. There are lots of options- Mexican is always a hit. Just check about her degree of gluten free-ness. If she has Celiac, cross contamination has to be a consideration - must use clean pans/utensils/no sharing toaster rack, etc.