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I need some inspiration for affordable breakfast, lunch, dinner and snacks Requ…

I need some inspiration for affordable breakfast, lunch, dinner and snacks Requirements ❌no wheat: so NO Bread, pasta, wraps Bulgur,Couscous,Durum, (wheat)Flour, Pasta, Seitan, Spelt etc
✅Corn, rice, quinoa, potatoes,100%rye,
❌ no dairy (intolerant) so no milk, cream,yoghurt, cheese,…
✅Soy and oat milk/cream & plant based butter
❌no apples, pears or raw hazelnuts.
❌No high sugar items or artificial sweeteners
❌no high fat items I have a few go to things and recipes but I am so tired of those and need some new ideas.

thank for the original creator Anke De G

18 thoughts on “I need some inspiration for affordable breakfast, lunch, dinner and snacks Requ…”

  1. Marcus Chance Lawson

    Chinese Rice porridge, Congee or Jook as it’s known is a good go to.

    Japanese onigiri 🍙 is a good one.

    Coconut milk based curry is also another you can do

  2. I have alot of food restrictions also due to autoimmune issues. I did the AIP food protocol and searched a bunch of AIP recipes on pinterest and follow several AIP and clean eating pages on IG. I eat coconut milk yogurt with fresh berries and gluten free granola. Sub thai style rice noodles or zoodles for gluten free pasta recipes. Healthy fried rice with veggies and sub coconut aminos for soy sauce, can add left over chicken, pork or shrimp as to your preference. I eat alot of sauteed zuchinni (sometimes w onion or carrot or tomatoe) and baby peas as a side to any meat or with left over pasta sauce. Sub oat or almond milk in recipes for potato soup and white chicken chili. I add shredded chicken or pork, shrimp or tuna to big salads with veggies and somtimes buy the gluten free wraps or egg white crepinis to mix it up or to take on the go. Can also use them to make rollups with lunch meat. I just bought rice paper spring roll wraps to try with thin sliced veggies and cabbage and a dipping sauce. Stir fry veggies and meat is good with coconut aminos. Eggs with ham and veggies, omelets or scrambled etc could do hash browns or home fry potatoes with it. Bobs 1 to 1 flour makes amazing GF pancakes, waffle and crepes. There’s more to eat than it seems like it at first, it’s just not a easy to eat out in my experience. Good luck to you and try not to get discouraged 🌻

  3. Jennifer Victoria

    Jesus. A little to much to calculate. Are these needs allergen related? I would ask my doctor to direct me to a need based dietitian to have the most options.

  4. Rachael Eldridge Moen

    I too have a lot of food restrictions and I often take recipes other ppl rave about and swap out ingredients for ones I can have. Thankfully there are a lot of dairy-free options out there for cheese, yogurt, and milks so if a recipe has that use the safe for you version. If a recipe calls for apples you can use jicama instead. For pastas use rice, lentil or garbanzo bean pastas instead of wheat.

  5. Stephanie Reeves

    Definitely talk 2 a dietitian.😊
    I know there is alot of Lactose free cheese. (lactose intolerant as well) U can do a potato with shredded cheese, sour cream, and green onions. Salmon patties w/o bread.

  6. Claire Maxon Lake

    I’ve see people make chaffles (cheese waffles) with shredded cheese you could use the non dairy vegan cheese and make chaffles in a waffle maker and use those as buns/bread to a breakfast sammich with egg w/ veggies and bacon or sausage or ham or whatever or

  7. Kathy McMillen Thuet

    You could do sweet or savory crepes

    1/2 cup Oak Milk
    3/4 cup water
    1/4 cup Earth Balance butter, melted
    1 cup all-purpose flour (you could replace with almond or oat flour)
    1/4 teaspoon kosher salt
    1 tablespoon granulated sugar


    1/2 cup Oak Milk
    3/4 cup water
    1/4 cup Earth Balance butter, melted
    1 cup all-purpose flour (you could replace
    with almond or oat flour)
    1/4 teaspoon kosher salt
    1/4 teaspoon garlic powder
    Pinch Black Pepper

    Mix all ingredients, for either sweet or savory, in a blender. I’ve found it easiest to put wet ingredients in first, then dry. Mix until thoroughly blended and bubbles form on top.
    Let mixture sit for at least 30 minutes, or overnight in fridge, before using. If leaving overnight in fridge you don’t need to bring to room temperature before using, but I’ve found it makes it a little easier if you do.
    Heat 8 inch pan over medium heat, lightly spray with nonstick cooking spray, or lightly brush with oil.
    Pour about 1/4 cup batter in bottom of pan, tilting pan to cover bottom of pan. Batter will be thinly spread out on pan.
    Cook until first side is slightly brown. Carefully flip over and lightly brown second side.
    Remove from pan and keep warm until ready to fill and serve. If wanting to make ahead and freeze, let cool completely, then stack with parchment or wax paper between each crepe. Wrap in foil and place in freezer safe bag. When ready to use, let thaw and warm stack in microwave for 30 seconds, or reheat individually in a pan.

    Serve with whatever sweet or savory items you’d like

  8. Marissa Walter

    Go on Pinterest and search sheet pan dinners…. They are so versatile… So basically you pick your protein be a meat or a seafood and you use your favorite vegetables or seasonal vegetables or whatever vegetables the recipe calls for… they tell you what fresh or dried herbs and spices you need along with EVOO or coconut oil or your choice of “fat”…you can marinate the night before or a few hours before or just do it right away… The beauty of everything if they cook in 30 to 40 minutes flat… The bonus is it’s easy cleanup because it’s one sheet pan!! What I also love about them is that for the summer all most all of if not most sheet pan recipes can be put right on an outdoor grill so you save heating up your oven and kitchen… most times if I want to bulk up a meal or shake it up and make it into something more fun I can serve with some fresh steamed white jasmine rice or potatoes

  9. Claire Maxon Lake

    I’ve also seen nondairy yogurt you could look into that and do parfaits or smoothies

  10. Jeanie Montgomery

    I do quick oats with all fruit spread. I use the Aldi brand Specially Selected raspberry. I add a pinch of salt.

    Smoothies with frozen fruit and oat milk are good too.

    Bell Peppers with hummus

    Banana with Pb2 (low fat peanut butter)

    Black beans over rice. I spice it up with a can of jalapeño tomatoes that Kroger sells.

    Soups – you can make ahead and freeze (water based)
    Ham and bean
    I use a ham bone if I have it. Otherwise I just use chucks from the grocery store. I use whatever dried bean I have. Cook all day in the crock pot.

    Ham, potatoes, cabbage add all ingredients and cover with water cook on low heat for hours. Keep adding water as it boils out.

    Veggie soup – canned mixed veggies, potatoes, v8 vegetable juice (can add meat roast or burger or chicken)

  11. Stir fry with meat or tofu served with white rice, we use coconut amino acids or gf soy sauce. Fried rice ( add a small amount of gf soy sauce or amnio acids with a small amount of honey or agave).

  12. Chicken tortilla soup with avocado, chili, salads with meat and potatoes or other veggie on the side

  13. Samantha Schroedle

    Rice cakes with almond butter, oatmeal, any gluten free cereals (cheerios, kix, corn flakes, chex), dairy free yogurt with homemade granola and fruit, gluten free bread and eggs to make a breakfast sandwich, fruit and nut mix, rice with cinnamon and soy milk, quinoa with dried fruit, smoothies, fried rice with eggs

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