Many people have food allergies and food sensitivities to gluten, eggs, and dairy that can lead to many nasty symptoms like GI upset, brain fog, hyper-excitability, and rashes. If you have some good recipes or sites to visit for gluten-, egg-, and dairy-free recipes, please share them below!
Here is one of mine below:
Grilled Salmon, Quinoa, and Zucchini
Salmon (1-2 lb)
Spices to flavor (you can pick your favorites) Onion powder or onion flakes, Parsley, Oregano, Basil, Pepper, Salt
Heat Grill to 300-350’F
Carefully rinse salmon and pat dry. Cut into smaller pieces if needed to fit on your grill or help it to cook faster. Place salmon into tinfoil that is large enough to completely wrap around the piece of salmon. Place salmon in tinfoil and drizzle olive oil onto it. Add spices that you enjoy. Wrap up completely in tinfoil. Set aside to marinade for 10-20 minutes (while you get the quinoa on and cut up the zucchini- see below). Cook till pink in color and no longer clear in the center (15-20 minutes depending upon size of piece and how hot the grill is).
Quinoa – 2 cups
Organic broth – 4 cups (can use any flavor you prefer)
In a pot, bring broth to a boil and add quinoa (just like rice), cook till broth is absorbed and the quinoa pops out of its shell. Takes about 30 -40 minutes total.
Zucchini 3-4 small ones
Salt, Pepper, Spices
Rinse and cut the zucchini into thin, long, flat strips. Coat in olive oil and any spices you desire. Cook on upper rack of grill while salmon is cooking on lower rack (or cook more towards edges of grill where there is less heat). Cook till pieces become flexible indicating they are cooked through (can be 10-20 minutes depending upon how thin you cut them and how well done you like them).