Finding balance: A Guide to Gluten-Free Meals with Thistle

Gluten-free meals and products are pretty ubiquitous nowadays. Found on restaurant menus and in grocery stores alike, they represent a growing trend in the healthy living circle. But while for most of us gluten does no harm, if you’ve been diagnosed with Celiac Disease or gluten intolerance, gluten-free is much more than a trend. It’s strict way of life, one that requires careful meal-planning and near-encyclopedic knowledge of what foods to avoid.

But strict doesn’t have to mean bland. We here at Thistle firmly believe that gluten-free meals can be just as delicious as their gluten-containing counterparts. Here are a few ways we make our gluten-free meals delicious, diverse and satiating to keep you healthy and happy.  

Look Beyond Wheat for Complex Carbs 

Unprocessed, complex carbs are a necessary part of any balanced diet. However, this can present a problem when going gluten-free. Many grains cut out by a gluten-free diet are an important source of nutrients such as vitamin B. This leaves those with Celiac Disease or gluten-intolerance more at risk to nutrient deficiencies. 

However, just because you’ve sworn off grains doesn’t mean you should have to pop a multivitamin to get your nutrients. Gluten-free meals that substitute traditional grains with those that do not contain gluten, such as buckwheat, amaranth, quinoa, sorghum, millet, or brown rice are one way to carb-up without compromising. Not only are these healthful grains delicious, they’re also versatile. Amaranth can even be used as a substitute for breadcrumbs, for those of you missing that Panko fix. 

Get Your Fiber Fix with Fresh Produce and Legumes

Dietary fiber is another important part of a balanced diet (it’s key to digestive health and helping you feel fuller for longer), and can also be found in large amounts in whole grains. However, fruits such as apples, oranges and berries, veggies including dark leafy greens, broccoli, carrots and beets, as well as legumes like peanuts, lentils, chickpeas, and beans, are a great way to add fiber and flavor to gluten-free meals. Eating a whole food, plant-forward diet naturally features all of these ingredients: Thistle meals easily average ~15g fiber per meal, while the typical American diet features ~15g fiber per day (about half the recommended amount).  

Powered by Protein, Plant or Otherwise 

Animal-based proteins including meat, fish, and eggs are naturally gluten-free, making them easy add-ons when it comes to packing on the proteins. However, if you’re as invested in a plant-powered future like we are, you can easily choose our vegan plan which features plant-based proteins such as tofu, tempeh, chickpeas, mung beans, nuts & seeds to create a plant-based gluten-free meal that is still high in protein: our lunches and dinners contain over 20g of plant-based protein per meal!