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My body doesn’t like gluten. Whenever I consume regular bread, pasta, cookies, crackers, and the like, my body complains.
So in getting serious about going gluten-free for good, I promised to maintain an online diary of my daily menu, including new gluten-free products I sample, as well as restaurant reviews and their gluten-free offerings. Here’s my first official lunch entry for the Gluten-Free 2023 Challenge Diary:
Day 1 Diet, Lunch, Saturday, May 27, 1:30 pm.
A beef and rice bowl
- 1/2 cup long-grain white rice (leftover)
- 6 ounces of skirt steak, cut Carne Asada style
- 1/4 cup onion, diced
- 1/4 cup green pepper, diced
- a dash of black pepper
- a dash of onion powder
- a dash of garlic powder
- salt to taste
I simply browned the steak in a large skillet over medium heat, adding the green pepper and onion to soften them up a bit. After the meat was browned, I dumped in the leftover rice, which was prepared the day before in a rice cooker with chicken stock, black pepper, onion powder, and garlic. I applied another dose of those powdered aromatics and combined to incorporate. While that was cooking, I was thinking, “This needs a sauce,” and started to reach for some soy sauce… Oops! Soy sauce has wheat in it. Scrap that. So foregoing the Asian flare, I broke out a bit of cornstarch, and some beef stock and made a quick slurry gravy.
This is a perfect single-serving portion, fitting nicely in a cereal bowl. This lunch has about 484 calories, packs 44 grams of protein, and about 32 grams of carbs. It’s a bit high in the carb count for my liking, but this isn’t a low-carb diet, it’s a gluten-free diet. I will, however, still get a benefit of an overall lower carb intake by eating gluten-free. And here’s a carb tip: If you’re going to eat carbs, try to eat them earlier in the day so your daily activity can burn those carb-energy calories.
Going gluten-free lends itself to smaller portions, there’s no wheat gluten bulk, especially when it comes to bread, as in a bun for the burger (lettuce wrap instead), there’s no croissant to go with the scrambled eggs, there are no croutons for the lettuce salad (I’ve got a gluten-free recipe, it’s tasty, but I don’t make it that often because I hate paying the high price of gluten-free bread). So with the smaller portions, I’m able to eat six small meals/snacks a day, rather than three large meals. This helps the body burn what you consume more efficiently.
Costing less than $2 to prepare, this was a winner, winner, beef & rice bowl dinner, er, lunch…
$pend Wisely My Friends…
~ Mike
Related: A Bachelor on the Cheap Challenge: Going Gluten-Free For Good
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or monthly donation. Thank you so much for your support! ~ Mike
The Bachelor on the Cheap Gluten-Free Challenge 2023: Day 1 Diet, Lunch – Bachelor on the Cheap
BachelorontheCheap.com
So in getting serious about going gluten-free for good, I promised to maintain an online diary of my daily menu, including new gluten-free products I sample, as well as restaurant reviews and their gluten-free offerings. Here’s my first official lunch entry for the Gluten-Free 2023 Challenge Diary:
Day 1 Diet, Lunch, Saturday, May 27, 1:30 pm.
A beef and rice bowl
I simply browned the steak in a large skillet over medium heat, adding the green pepper and onion to soften them up a bit. After the meat was browned, I dumped in the leftover rice, which was prepared the day before in a rice cooker with chicken stock, black pepper, onion powder, and garlic. I applied another dose of those powdered aromatics and combined to incorporate. While that was cooking, I was thinking, “This needs a sauce,” and started to reach for some soy sauce… Oops! Soy sauce has wheat in it. Scrap that. So foregoing the Asian flare, I broke out a bit of cornstarch, and some beef stock and made a quick slurry gravy.
This is a perfect single-serving portion, fitting nicely in a cereal bowl. This lunch has about 484 calories, packs 44 grams of protein, and about 32 grams of carbs. It’s a bit high in the carb count for my liking, but this isn’t a low-carb diet, it’s a gluten-free diet. I will, however, still get a benefit of an overall lower carb intake by eating gluten-free. And here’s a carb tip: If you’re going to eat carbs, try to eat them earlier in the day so your daily activity can burn those carb-energy calories.
Going gluten-free lends itself to smaller portions, there’s no wheat gluten bulk, especially when it comes to bread, as in a bun for the burger (lettuce wrap instead), there’s no croissant to go with the scrambled eggs, there are no croutons for the lettuce salad (I’ve got a gluten-free recipe, it’s tasty, but I don’t make it that often because I hate paying the high price of gluten-free bread). So with the smaller portions, I’m able to eat six small meals/snacks a day, rather than three large meals. This helps the body burn what you consume more efficiently.
Costing less than $2 to prepare, this was a winner, winner, beef & rice bowl dinner, er, lunch…
$pend Wisely My Friends…
~ Mike
Related: A Bachelor on the Cheap Challenge: Going Gluten-Free For Good
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or monthly donation. Thank you so much for your support! ~ Mike