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Our Top 5 Grain Free Dinners

Our Top 5 Favorite Grain Free Dinners - Superwellnessblog
For weight loss and optimal health, I’m a big advocate of avoiding grain at night whenever possible. My motto to burn belly fat is, “Eat breakfast like a king, lunch like a prince and dinner like a pauper!” Below are […]

For weight loss and optimal health, I’m a big advocate of avoiding grain at night whenever possible. My motto to burn belly fat is, “Eat breakfast like a king, lunch like a prince and dinner like a pauper!” Below are the complete recipes for our top 5 grain free dinners. Try them out and enjoy!

Top 5 Grain Free Dinners

Spiralized Zucchini “Pasta” with Turkey Marinara

Sauce

  • 2 tbsp of olive oil 
  • 1 lb of lean, ground turkey
  • 1 med onion, chopped
  • 1 lg clove garlic, minced
  • 2 cups of marinara sauce
  • 1/2 tsp of sugar
  • 1/2 tsp+ of kosher or sea salt, to taste
  • fresh ground black pepper, to taste
  • 3 tbsp of grated Parmesan cheese

Zucchini “Pasta

  • 3 med courgettes.
  • A drizzle of extra virgin olive oil (if desired).
  • Fresh basil.
  • 2 tbsp of grated Parmesan cheese.

Directions

  • Use a spiralizer tool to create zucchini spirals. Alternatively, you can use a mandolin or a sharp knife to make noodle tape.
  • Add 1 tablespoon of olive oil to the pan and cook zucchini pasta for 2-3 minutes at medium heat. You can also eat the zucchini noodles raw if desired.

Sauce

  1. In a medium saucepan, put the heat to medium-high. Add olive oil, onion, and garlic. Cook until transparent.
  2. Add the ground turkey and cook until browned, about 5 minutes.
  3. Add the tomato sauce, sugar, salt, and pepper.
  4. When sauce comes to a low boil, reduce heat to simmer on low. Simmer sauce over low heat for about 20-25 minutes.
  5. Pour sauce on zucchini noodles. Sprinkle with Parmesan cheese and enjoy! Serves 3-4.

Lettuce Wraps

Ingredients

  • 1 lb of lean turkey or chicken
  • 2 cloves of garlic, crushed
  • 1 tsp of fresh coriander, chopped
  • 1 tsp of cumin
  • 1 tsp of chili flakes
  • 1 tsp of paprika
  • 1/2 tsp of dried oregano
  • 1 tsp of sea ​​salt
  • 1/2 onion, chopped
  • 2 tbsp of red pepper, chopped
  • 3/4 cup of water
  • 4 oz can of tomato sauce
  • 8 lg Boston Lettuce leaves

Directions

  1. Brown the turkey in a large skillet.
  2. Once it’s cooked, add garlic, coriander, cumin, chili flakes, paprika, oregano and salt. Then add the onion, pepper, tomato sauce and water, and then cover. Simmer on low for about 20 minutes.
  3. Wash and dry lettuce. Place the mixture along the middle of the lettuce leaves. Add the toppings of your choice. They can include tomatoes, low-fat mozzarella cheese, guacamole, salsa, etc. Using a lettuce leaf for each, wrap up the mixture and toppings and enjoy! You should end up with 8 salad wraps. Serves 4.

Turkey Burger

Ingredients

  • 2 lbs ground turkey (ground chicken can be alternative)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves of garlic, crushed
  • 1-2 tbsp of extra virgin olive oil
  • ½ cup of whole wheat bread crumbs
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 F.
  2. Sautée onion in oil over medium heat for 5 minutes or until translucent.
  3. Add the red and green peppers and garlic. Cook for 3-5 minutes until soft.
  4. Pour the mixture in the bowl of raw ground turkey (or chicken).
  5. Add salt, pepper and bread crumbs. Mix well.
  6. Form into burger patties and place on a cookie sheet.
  7. Bake at 350 F for 20 minutes (flip at 10 min.), or you can BBQ them. Makes 6-8 burgers.

Sesame Salmon And Green Bean

Ingredients

  • 4 portions of 4 ounces each of salmon
  • 2 cups of green beans

Glaze

  • 3 tbsp of soy sauce
  • 1 tbsp of water
  • 2 tbsp rice wine
  • 2 tbsp brown sugar
  • ½ toasted sesame oil
  • 1 garlic clove, chopped
  • 1 inch of fresh ginger, grated or chopped
  • 1 tbsp of sesame seeds
  • 1 tbsp of cornstarch

Directions

  1. In a small bowl, combine soy sauce, water, rice wine, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Stir until cornstarch is dissolved.
  2. Remove the lower skin of salmon and add the 4 pieces in a Ziploc® bag. Add about half of the marinade into the bag and marinate the fish for about 15 minutes. Save the second half of the marinade for later.
  3. While the fish is marinating, cut the stalks off the beans and break long beans in half. Rinse beans in a colander. Add beans to a medium pot, cover with water, put a cover on it and bring to a boil over high heat. Allow beans to boiling until bright green and just tender (about 3 minutes), then drain them in a colander. Set aside.
  4. Spread a light coating of olive oil on a non-stick skillet and release heat to medium-low heat. Once hot, add the salmon. Cook each side until the white part (where the skin was) turns deep brown and the meat of the fish is flaky. The fish will be cooked after about 3-5 minutes on each side. Place the cooked salmon aside on a clean dinner plate.
  5. Drain the green beans and then add them to the pan that was used to cook salmon and then add remaining, unused marinade. Cook the green beans in the marinade until it all thickens into a glaze and completely coats the beans (about 3 minutes). Serve the fish on top of the now-cooked green beans and enjoy! Serves 4.

Low-Carb Nacho-Less Salad

At university, my “go-to” appetizer was a big plate of nachos along with my favorite drink! Unfortunately, most nacho trays are filled with saturated fat, calories, and carbohydrates. So … to enjoy my favorite drink, I came up with a low-carb nacho salad that pretty much tastes the same as a “regular-carb” nacho salad.

Ingredients

  • 1½ cups Iceberg lettuce, shredded
  • 1/2 lb of ground chicken, cooked
  • ½ cup of sliced ​​black olives
  • ½ cup of tomatoes, chopped
  • 1/4 cup of chopped green onions, chopped
  • 1 cup of low-fat mozzarella cheese, grated

Directions

  1. Cover a baking sheet with tin foil, then spread a fresh bed of shredded lettuce.
  2. Try to evenly distribute the meat, olives, chopped tomatoes, green onions, and extra toppings all around on the lettuce. Sprinkle with cheese.
  3. Heat the oven to 350 F and broil for 3 minutes or until cheese is bubbly. Remove your low-carb nacho-less salad and serve immediately.
  4. Make it yummier! Serve with guacamole or low-fat cottage cheese, if needed. Makes 2 servings for dinner.

These are all top 5 grain free dinners. I hope you will like these recipes.

Tenisha Parkin

Tenisha Parkin is a diet and nutrition expert. She likes to research a new diet plan, and later she starts writing about food and health tips.

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