All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish my work without my consent or use them for any other use than personal consumption.
BREAKFAST: 8oz. Fruit Smoothie!
Fish!
1.Fried Fish Fillets (pg. 41)-use gluten- free beer and gluten- free Oat Flour-see Resources.
Serve with Potatoes: French Fries(pg.76), Scalloped Potatoes(pg.90), Mashed Potatoes(pg.78) or any of the roasted vegetable recipes and a green vegetable or salad.
Green Vegetable: I am a fan of always having a green vegetable or salad(Vinaigrettes pg.127) with dinner. So, choose a sautéed green(pg.86-88) or Roasted Brussel Sprouts(pg.68)-so much more delicious than boiled! These are crispy and flavorful-give them a try.
2.Use the fried fish the same day your cook it or it will be soggy. Make it again using the same oil that has been strained and make Fish Tacos with cabbage slaw, and guacamole or fruit salsa(use mango, pineapple or papaya). Be sure to use only Organic Corn Tortillas and see the film Food Inc.
3.Serve a sauteed or broiled fish fillet over a green salad with avocado and a citrus vinaigrette(pg. 127). I could eat fish over salad everyday-especially in a hot, tropical place!;) Great for lunch. Take the dressing in a little jar and toss it at lunchtime. See my blog post/article on Fish for more recipes.
4. Tempura-shrimp and/or vegetable(pg. 63)gluten-free and dairy -free!
Dessert: Keeping it light go for a fruit dessert such as Apple Crisp(pg.167), Apple Pie(pg.169) or Key Lime Meringue Tart(pg. 221). Need a chocolate fix try, the warm Molten Lava Chocolate Cakes(pg.188) with Vanilla Bean Ice “Cream” (pg.282) or many of the other desserts(both vegan and vegetarian).
My cookbook, No Wheat No Dairy No Problem can be ordered through Pay Pal on this blog site and I will personally sign it for you! I am so grateful for your support of my work/mission-many thanks.
Have a great week and Be Well, Lauren
