Gluten-free lunch recipes can be a game-changer for food lovers who enjoy a substantial mid-day meal. Most importantly, you’re not sacrificing flavor for health. In fact, by choosing to make your meals gluten-free, you can indulge in various vibrant, delicious foods, ranging from fresh fruits, vegetables, and lean proteins to rice, quinoa, and gluten-free grains. With these ingredients, not only can you create diverse and satiating meals, but you also reap the benefits of lower inflammation, better gut health, and improved energy levels.
Healthier Gluten Free Lunch Options
By opting for a gluten-free lunch, you’re enjoying a hearty and tasty meal and stepping towards a healthier lifestyle. You don’t have to be a seasoned chef to create scrumptious, gluten-free meals that make your lunches healthier and tastier. The recipes are straightforward and convenient, allowing you to experiment with flavors and textures you may not have explored. The possibilities are endless, from a spicy quinoa salad to a hearty vegetable stir-fry or a mouth-watering grilled chicken with gluten-free sauce. So explore the series we have given below and surely thank me later.
Vegan Quesadillas with Black Beans
INGREDIENTS
- 6 tortillas (I used homemade GF)
- 1/2 onion chopped
- 2 cloves of garlic minced
- 1 bell pepper chopped
- 1 cup fresh mushrooms sliced
- 2/3 cup black beans cooked from dry, or canned
- 1/2 cup corn fresh, frozen, or canned
- 1 tbsp oil divided
- 1 tbsp tamari or coconut aminos
- 1 tsp onion powder
- 1/2 tsp cumin powder
- 1/2 tsp (ground) oregano
- 1/4 tsp smoked paprika
- 1/3 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 batch vegan cheese sauce (see notes)
Sun-Dried Tomato Chicken Salad
Ingredients
- 1 lb. cooked chicken breasts shredded
- ⅓ cup mayonnaise
- ⅓ cup sun-dried tomato pesto
- 1 cup arugula
- 1-2 tablespoon crumbled feta cheese optional
- salt and pepper to taste
Chicken and Ramen Stir Fry
INGREDIENTS
- 1/3 cup coconut aminos
- 1 tsp apple cider vinegar
- 1 1/2 tsp arrowroot starch
- 1 tsp coconut sugar
- 2 tbsp avocado oil
- 1 lb chicken breast, cubed
- 1/2 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1/2 yellow onion, diced
- 1 thumb ginger, grated
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 zucchini, sliced into 1” strips
- 1 head baby bok choy leaves
- 3 bricks Lotus rice ramen (see notes for paleo/ AIP swap)
- 2 tbsp green onion, chopped
- 2 tsp sesame seeds (omit for AIP)
Vegan lunch bowl with Hasselback potatoes and two sauces
INGREDIENTS
Vegan lunch bowl
- 1 pound mini potatoes (450 g)
- 3 cups lettuce chopped
- 1 cup kidney beans cooked
- 1/2 cup corn
- A couple of cherry tomatoes
- 1 small cucumber
- 1/2 carrot (peeled with a peeler into ribbons)
- 4-5 tbsp shredded red cabbage
- 1 tbsp olive oil to brush the potatoes
- Salt and pepper to taste
Spicy tomato sauce
- 2 heaped tbsp tomato paste
- 4 tbsp water
- 1/2 – 1 tbsp hot sauce (use less if you don’t like it too spicy)
- 1 tsp balsamic vinegar
- 1/2 tsp coconut sugar
- 1/2 tsp onion powder
- 1/3 tsp garlic powder
- 1/3 tsp oregano (ground)
- 1/4 tsp salt (or more to taste)
- 1/8 tsp black pepper (or more to taste)
Tahini sauce
- 2 tbsp tahini
- 1 tbsp or more water (to thin out)
- 1 tbsp lime juice or lemon juice
- 1 clove garlic finely minced
- 1/2 – 1 tsp maple syrup or agave syrup
- 1/4 tsp onion powder
- 1/4 tsp salt (or more to taste)
- 1/8 tsp black pepper (or more to taste)
- 1/8 tsp ground cumin (optional)
- 1/2 tsp hot sauce (optional)
Greek Chicken bowl
Ingredients
- Dressing/Marinade
- ¼ cup olive oil
- 2 lemons juiced
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic clove minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt to taste
- Kosher pepper to taste
- Quinoa Bowls
- 1 ½ cups quinoa uncooked
- 4 chicken breasts boneless, skinless
- 1 English cucumber diced
- 4 Roma tomatoes chopped
- 1 red onion medium, diced
- 1 cup feta cheese crumbled
- 1 Cup kalamata olives pitted
General Tso’s Chicken
Ingredients
- 3 tbsp canola oil, divided
- ¼ cup gluten free soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 tbsp honey
- 1 tbsp fresh garlic, crushed
- 2 tsp fresh ginger, grated
- ½ tsp chinese five spice
- 1 tsp crushed red pepper flakes
- 1 lb boneless, skinless chicken breasts, sliced into large chunks
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 8 small dried red chilies
- ¼ cup scallions, sliced
Chickpea Fritters with Veggies
- INGREDIENTS
- 1 (15 oz) can chickpeas (drained and rinsed)
- ½ medium onion
- 2 cloves of garlic
- Juice of ½ lime
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp ground oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- ½-⅔ tsp salt
- Black pepper to taste
- ½-⅔ cup (60-80 g) chickpea flour or rice flour (see notes)
- 1 medium bell pepper chopped
- 1 cup (150 g) corn (fresh or canned)
- 2-3 Tbsp parsley chopped
- Oil for frying
- Vegan cheese (optional)
Crispy Chicken Tenders
INGREDIENTS
- 4–5 slices gluten free bread, such as Canyon Bakehouse Country White or 7 Grain
- 1 lb. boneless, skinless chicken tenders (or chicken breast, sliced into strips)
- 1 egg
- 2 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoon gluten free flour, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Oil spray or cooking spray (I like coconut oil spray)
- To Serve: Your favorite dipping sauce–honey mustard, ranch, BBQ sauce, ketchup, etc.
Honey Sesame Chicken
INGREDIENTS
- 400 g chicken breast, diced
- 1/3 cup cornstarch
- Oil, to coat the bottom of your pan
HONEY SESAME SAUCE:
- 2 garlic cloves, minced
- 1 inch ginger, thinly sliced
- 3 tbsp gluten-free hoisin sauce
- 3 tbsp maple syrup (sub sugar or honey)
- 2 tbsp gluten-free soy sauce (or tamari)
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 1 tbsp cornstarch
- 1/2 cup water (to mix the cornstarch in)
TO GARNISH:
- 1 green onion, chopped
- Sesame seeds
Instant Pot Greek Chicken
Ingredients
For the chicken and marinade:
- 1 ½ lbs boneless skinless chicken breast or things trimmed and cut into 1 inch pieces
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 3 garlic cloves minced
- Juice from one lemon
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
Chicken and rice:
- 2 tablespoons olive oil
- 1 medium red onion chopped into large chunks
- 1 medium zucchini quartered
- 1 ½ cups chicken broth or bone broth
- Juice from 1 lemon
- 1 ¼ cups jasmine rice
- ½ cup chopped parsley optional
- ½ cup feta optional
Egg Roll in a Bowl
Ingredients
- 2 teaspoons sesame oil
- 4 cloves garlic minced
- 1 lb ground turkey
- 2 cups shredded cabbage
- 1/4 cup coconut aminos or tamari
- 1/2 teaspoon ground ginger
- 1 teaspoon chili garlic sauce optional
- 2 large eggs
- 2 handfuls spinach
- 1/4 cup green onions chopped
Buffalo Chicken Twice Baked Potatoes
INGREDIENTS
POTATOES
- 4 medium to large potatoes, Russet, yellow or gold, and sweet potatoes all work well.
- 1 tbsp olive oil, extra virgin
- 1 tsp coarse salt
BUFFALO CHICKEN FILLING
- 1/3 cup ranch dressing, I recommend my Easy Ranch Dressing or Dairy Free Ranch Dressing & Dip but any store-bought ranch dressing will work.
- 1/4 cup Frank’s Red Hot Sauce
- 1 cup shredded cooked chicken
- 1/2 cup fresh baby spinach leaves, chopped
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
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