Do you follow a gluten-free diet? Confirm all ingredients you are using are gluten-free and the recipes below can be gluten-free.
This salad is a nutrition power-house. Quinoa is a gluten-free grain that provides carbohydrates and protein and the low-carb veggies add fiber and potassium.
This can make a great breakfast, brunch or quick dinner packed full of protein and veggies. If you don’t like asparagus you can substitute zucchini or broccoli.
This salad is packed full of good nutrition with protein from chicken, fiber from the apple and healthy fat from the walnuts. Full of flavor and crunch - you won't believe how easy it is!
Use lower-carb butter lettuce as a substitute for a tortilla wrap. If you don't like your food spicy, substitute the jalapeno for chopped green bell pepper.
This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.
This chicken dish would go great served over quinoa. Quinoa is a gluten-free, whole-grain that is packed full of protein and cooks in about 15 minutes. You can now find it at most grocery stores.
Beans are one of the healthiest carbohydrates you can eat. They are full of fiber and are a good source of protein. Start adding more beans to your diet with this quick and delicious recipe.
This unique version of hummus can be made with red beets as well and should be served with crudite or whole grain pita chips. If you like it spicy, add ¼ teaspoon (or more depending on how spicy you want it) of ground cayenne pepper to the ingredients when blending.
The American Diabetes Association and the American Heart Association recommend eating at least 2 servings of fish per week. This broiled cod is a tasty option. If you're not a fan of cod, feel free to substitute any fish here.
Serve this Garlicky Sautéed Spinach with the Dijon Salmon recipe for a gourmet meal. Roasted Garlic makes a great appetizer, too. Just serve roasted garlic cloves with whole wheat crostini and let your guests spread the garlic on the toasts.
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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.