ncasta's Profile

I have been gluten-free for several months now and I find what works best for me is to bring leftovers of whatever I had for dinner the night before. So my lunches this week have included a lamb and spring vegetable stew, lemon-ginger broiled salmon with beet and sunflower seed salad and a salad with peppers, avocado, radishes and thinly sliced grilled buffalo steak.

I make sure to shop for enough ingredients to make 4 servings of every dinner (2 lunches and 2 dinners, it's just the 2 of us) and have stocked up on enough glass containers of various sizes to store them in, and for dressing and things like that, too. I often bring fresh fruit and homemade energy/granola bars and keep a drawer at work stocked with nuts, Stirs the Soul date-sweetened chocolate bars, roasted nori, Tanka buffalo bars, etc. for snacks.

I avoid grains, dairy, soy and sugar in addition to gluten, so making my own food works best for lunch. When I do go out at lunch time, I usually get a salad (with just olive oil and vinegar for dressing) or soup or grilled meat with a side of veggies or occasionally corn tortilla tacos.