Being gluten free means avoiding foods and drinks made with wheat, rye and barley, as these are the sources of gluten. Going gluten free means avoiding all foods made with wheat flour, including bread, crusts, pasta, cereals, baked goods, pancakes and waffles. Non-gluten options include Naturally gluten-free grains such as rice, tapioca, millet, corn, buckwheat, quinoa and amaranth, as well as vegetables, fruits, dairy, nuts, seeds, beans and legumes. There are also many gluten-free products available in stores, including gluten-free breads, noodles, pizza crusts, cookies, and ice cream. Going gluten free can help increase energy levels, reduce inflammation, and improve digestion. Additionally, it can help minimize mood swings and help regulate blood sugar levels. Furthermore, vitamin and mineral absorption can improve due to eliminating gluten, which can help boost overall health.
Try this as your next healthier meal option to serve up for you and your loved ones:
2 Tbsp extra-virgin olive oil, divided 2 tsp dried oregano 5 cloves garlic, minced 1 ½ Tbsp freshly-squeezed lemon juice 1 cooking onion, sliced into thin rounds 2 large tomatoes, sliced into thin rounds 2 cups small-diced zucchini 14-oz can artichoke hearts, quartered 1 lb fresh wild salmon fillet, cut into 4 portions Sea salt and freshly-ground black pepper 1/3 cup fresh herbs (parsley, mint, thyme, and chives)
1. Preheat the oven to 375°F. 2. In a small bowl, whisk together 1 tablespoon of the oil, oregano, garlic, and lemon juice. 3. Place the onion and tomato slices onto a large baking dish. Drizzle the slices with the remaining olive oil, and season with salt and pepper. 4. Add the zucchini and artichoke hearts to the baking dish, and use a spatula to mix everything together. 5. Place the salmon fillets onto the vegetable mixture. Drizzle the herb-infused oil over the top of the salmon. 6. Bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and the vegetables are softened. 7. Sprinkle with the fresh herbs. Serve warm.