Although first difficult, switching to a gluten-free diet is something Ruby White, a driven dietitian, has set out to simplify.
Ruby says she was overwhelmed by the abrupt change when started eating gluten-free. “But I soon found that with enough preparation, it’s not just manageable—it’s fun!”
Step 1: Emphasise Foods Naturally Gluten-Free
Ruby advises assembling your meals around healthy, naturally gluten-free foods such fruits, vegetables, lean proteins, and legumes. “These basics are not only safe but also quite nutrient-dense.” she notes.
Ruby advises a smoothie bowl topped with chia seeds, fresh berries, and a drizz of honey for breakfast. Lunch might be a large quinoa salad with roasted veggies, and supper could call for grilled salmon topped with steamed broccoli and sweet potatoes.
Second step: load up on gluten-free staples.
A pantry kept well can change everything. Ruby tells me to keep brown rice, almond flour, and gluten-free oats handy. “These ingredients let you play about with gluten-free cooking and baking,” she says. “You would be amazed how good a batch of almond-flour pancakes can be!”
Third step: get ready for success with meals.
Ruby stresses the need of meal planning to help one stay free from last-minute anxiety. Sunday should be spent a few hours cooking meals for the next week. She advises “cook a huge batch of quinoa or rice, grill some chicken breasts, and chop fresh vegetables”. For simple mix-and- match dinners, keep everything in sealed containers.
Ruby says anyone can flourish on a gluten-free diet by starting little, reasonable steps. “It’s all about stressing what you can eat rather than what you can’t,” she advises.
