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Gluten Free Recipes: 5 Best Recipes that Follow the GM Diet

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Gluten-free diets have caught on like wildfire, and with them, gluten free recipes that please any palate. It is no longer challenging to choose to go gluten free, either for health or weight loss reasons when gluten free recipes abound! These recipes fall into two main categories:  either they use a grain to substitute for gluten or use ingredients that are naturally gluten free (such as roasted chicken and vegetables). The challenge for many dieters is finding such recipes that also fit into their current diet plan. Using the GM Diet, we will present five gluten free recipes simple to prepare, nourishing and delicious.

gluten free recipes

What is the GM Diet?

GM is short for General Motors, which is where this diet originated decades ago. It has been a popular diet primarily because it is highly structured, used only for a week, and causes quick weight loss. The diet includes healthy foods, such as fruits and vegetables and proteins, allows adherents to eat whatever quantity desired on most days and is easy to stick with. This diet makes choosing meals simple because each day is structured differently. For example, the first two days are all fruit; the second adds vegetables. By days three and four, some dairy is allowed and by the last day, chicken is added.

Is a Gluten-Free Diet Compatible with the GM Diet?

gluten free recipes

The short answer to this question is, yes, because fruits, vegetables, legumes and meat proteins are all naturally gluten free. In fact, the GM diet is one of the most effortless compatible gluten free approaches, especially for the first two days, in which all meals are fruits or vegetables.

Top 5 Gluten-Free Recipes That Follow the GM Diet

We present the best gluten free recipes while following the GM protocol, including examples from each of the diet's phases. Day one of the diet is only fruits, so one recipe is fruit only! Day two is only vegetables, so we offer a veg only dish. Day three is a combo of days one and two, so the dieter will eat both fruits and vegetables and can choose from recipe favorites of day one and two. Days four and five allow milk products and other dairy, such as cottage cheese and soy, with an emphasis on bananas and tomatoes for key nutrients.

Days five and six are when carnivores can include chicken portions, and day seven allows brown rice or bread (in this case, the gluten free version).

Recipe #1 (Day One or Two) Watermelon Soup

Ingredients:

  • 1/2 small watermelon
  • 1/4 apple
  • 2 stalks of celery
  • Five strawberries
  • 3 mint leaves (optional)

Blend ingredients until smooth. The mint and celery compensate for the lack of sodium.

Recipe #2 (Day Two, Five or Six) Sauteed Veggie Soup

Ingredients:

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 stalks of celery, diced
  • 1/2 small onion
  • 1 red pepper, sliced
  • 1/4 teaspoon of ground peppercorns
  • 1/4 teaspoon of rosemary
  • 1/4 teaspoon of sage
  • 1/4 teaspoon of thyme
  • 2 tablespoons of olive oil
  • 3/4 cup warm, filtered water

Heat oil in skillet, and saute onions and celery until onions are translucent. Add thinly-sliced yellow squash and zucchini and red peppers. Cook for about seven minutes on medium heat until veggies are soft. Add spices. Cook for a few more minutes to blend spices. Remove from heat. Add water, and blend until silky. Serve with slice of yellow squash or diced raw, red peppers.

Recipe #3 (Days Four, Five or Six) Ricotta Root Veggies

Ingredients:

  • ⅓ cup raw pistachios, chopped (if roasted, use unsalted variety)
  • 1 teaspoon plus 5 tbsp. olive oil; plus more for drizzling
  • 1/2 cup of finely diced celery
  • 2 carrots, sliced into 1/8" circles
  • 1 cup ricotta (substitute 1/2 cottage cheese)
  • 2 pounds of small golden beets, scrubbed
  • 1 large shallot, finely chopped
  • 3 tablespoons Champagne vinegar
  • 1 tablespoon finely chopped fresh chives

Clean beets, and slice medium thick (about 1/8 inch); then halve into half-moons. Add most of olive oil to a pan, and saute beets and carrots for fifteen minutes at medium high heat. Add shallots and celery. Saute for twelve to fifteen more minutes or until shallots become translucent.

Remove vegetables, and add cheese, vinegar and chives to pan with vegetable juices. Cook for about five minutes at medium heat. Smear cheese on a plate, top with vegetables and sprinkle with chopped pistachios. Add a drizzle of olive oil, and serve.

Recipe #4 (Days Five or Six) Roasted Cobb Salad

Ingredients:

  • 2-3 tablespoons fresh lemon juice
  • ¼ cup olive oil, plus more
  • Freshly ground black pepper
  • 1 bunch scallions
  • 1 pint of cherry tomatoes
  • 1 avocado, cut into 1-inch pieces
  • ½ cup mint leaves
  • ¼ cup chopped toasted almonds
  • (1 cup rice, optional)
  • 1/2 head butter or red-leafed lettuce

Cook rice to desired consistency. Saute scallions in a pan until cooked (use olive oil, but leave 1/2 teaspoon out), about five minutes at medium high heat. Add cherry tomatoes for the last two to three minutes. Slice avocado. Toast almonds in a separate pan, and add black pepper and mint leaves. Chop lettuce and line half of the bowl.

Mix cooked vegetables and almond mix in a separate bowl. Add rice to half of the bowl, and layer vegetable mix to the whole bowl; sprinkle with lemon juice and drizzle 1/2 teaspoon of olive oil over the salad. Half the bowl should be rice, half, lettuce - with cooked veggies and spices on top.

Recipe #5 (Day Six) Spiced Jasmine Rice Pilaf

Rice Pilaf

Ingredients:

  • 3 tablespoons olive oil
  • ½ medium onion, finely chopped
  • ½ small fennel bulb, finely chopped, plus ¼ cup coarsely chopped fennel fronds
  • 2 garlic cloves, finely chopped
  • freshly ground black pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 1 cup jasmine rice
  • 1½ cups low-sodium chicken stock
  • ¼ cup chopped unsalted, roasted almonds, divided
  • 2 tablespoons coarsely chopped fresh cilantro
  • (1 cup cubed or diced chicken, optional)

Dry cook all spices until aromatic, and set aside. Cook rice in chicken stock to taste, and set aside. Heat half of oil in saute pan, and cook onion, fennel and garlic for twenty minutes. Add spices (except pepper and cilantro), and cook for another 15 minutes, or until fennel is soft. (If using chicken, roast it for 30 minutes in the oven during the cooking of the rice and vegetables).

Chop chicken. Dice cilantro. Add vegetables and chicken to cooked rice, and saute with the rest of olive oil together for ten minutes. Sprinkle chopped cilantro, almonds and black pepper, and serve.

Is a Small Amount of Gluten Okay?

Gluten is not like other problematic foods. If you are a vegetarian, for example, and eat a small amount of meat you are likely to notice very small digestion effect, or none at all. Gluten causes severe symptoms for most people with celiac disease and can cause non-symptomatic health issues for all celiac disease sufferers. For other individuals who have only gluten intolerance, even a small amount of gluten can cause digestive upset, headaches or other symptoms. If following a gluten free diet or using gluten free recipes, 100% adherence is recommended.

What Are the Usual Places for Hidden Gluten?

Why Are Gluten Free Recipes So Popular?

Are There Any Health Risks with the GM Diet?

Conclusion

The GM diet is a simple week-long weight loss technique that works. Dieters have used it for many years, whether for dieting or detoxing. The main benefit is reducing sodium, losing fat and water weight and eating nutrient-dense meals. For modern dieters, the GM diet works brilliantly with gluten free recipes. Adjust your taste for a few days with less sodium, using naturally salty vegetables, like root veggies and celery, to compensate. These gluten free recipes have all you need to succeed with the GM diet.