I had a student ask me about gluten-free lunch ideas and as it turns out, I’ve been formulating an article to address just such a thing.
One of the most challenging things about going gluten-free is trying to recreate foods - breads, pastries, pastas - exactly how you remember them to be. It doesn’t help that the mind tends to embellish fond memories, especially when it comes to food. This presents the perfect opportunity to practice aprigraha or non-attachment. An exact replica of your favourite gluten-y food may never exist. Practice letting go, accepting what is, and move forward, in this case to other recipes (of which there are many!) that are still delicious, nutritious, and satisfying.
Cooking gluten-free is not the end of the world; it just requires a little more preparation. What you may find the least overwhelming to start out with is to incorporate gluten-free grains into “regular” recipes; substitute quinoa for couscous, millet for cereal, or bulk-out a vegetable salad with buckwheat using this month’s recipe. You’ll likely find that making a few different dishes with these grains is more palatable, as they can tend to be heavy when eaten in large quantities. Think of it as making a buffet for yourself!
For more information on cooking gluten-free, I've compiled a summary of gluten-free grains and how to use them over on my blog. You’ll also love this gluten-free recipe for the most delicious chocolate cake ever!
Yoga teacher & kitchen advocate
Buckwheat and Tuna Salad
2 cups water
1 cup buckwheat (or grain of your choice)
2 cans tuna
¼ cup capers, drained
1 red onion, halved and thinly sliced
1/2 cup Kalamata olives, pitted & chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup chopped parsley
1 cucumber, sliced into half moons
salt and pepper
1 lemon, juiced and zested
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp honey
dried herbs of your choice
salt and pepper
Bring water to a boil, add buckwheat, then cover and simmer for 15 minutes. Turn heat off and let sit for 10 minutes. Fluff with a fork.
Combine dressing ingredients in a small bowl. Mix all other ingredients in large bowl. Add cooked buckwheat and dressing and toss until evening coated.