Well, it’s official – I’m allergic to gluten. The funny thing is, instead of being upset about cutting sourdough and white pasta out of my diet – I’m more inspired. The whole “GF” label is something that I never really paid any attention to and I never realized just how many gluten-free and gluten-aware there out there. There is a TON – and a lot of restaurants are able to cater to gluten-sensitive people.
Once I got my results back, I knew I needed to make a change in my diet to start feeling better and immediately hit the grocery store. Luckily for me, Nick was more than happy to embark upon this journey with me – aside from the fact that he will never give up his beloved flour tortillas, which I totally understand. We had just decided that we were going to start eating healthier and working out more, and this diet change only encourages a healthier lifestyle – not to mention that bathing suit season comes around much earlier in AZ than it does in any other state. Haha.
I decided to do a gluten-free take on a Women’s Health recipe that was included in my “flat belly recipes” email.
Tempeh Taco Salad
4 strips of tempeh (Nick had hot sauce marinated chicken)
1/4 cup black beans
2 Tbsp salsa
1 1/2 cups chopped romaine lettuce
1/4 cup chopped yellow peppers
1/4 cup corn salsa (I used this Chipotle inspired recipe)
1/4 cup chopped tomatoes
2 Tbsp guacamole
1/4 cup shredded cheddar cheese
Juice from one lime
- Heat a frying over medium heat. Add the tempeh and cook until crisp (about 3 minutes on each side). This is also the time that Nick fired up the grilled and made his chicken.
- Add the lime juice, black beans, corn salsa, yellow peppers, tomatoes and romaine lettuce in a giant bowl and toss together.
- Top salad mixture with guacamole, salsa and tempeh (or chicken) and serve.