6 Recipes for a Gluten-Free Summer

Recipes adapted from Flat Belly Diet! Gluten-Free Cookbook The second half of your summer doesn't have to be loaded with all of the refined carbs typically found at summer cookouts. All of those store-bought hamburger and hotdog buns could be leading to unnecessary weight gain, actually triggering your brain to make you feel more hungry! (They could also be produced with industrial and downright gross ingredients, including duck feathers.) To help you detox your summer eating habits, we sought out delicious, slimming gluten-free recipes to work into your cooking plan. Use these 6 recipes for a day of healthy eating—we guarantee you'll never go back to your old eating habits.BREAKFAST: Huevos Rancheros A recent study found that eating eggs for breakfast at least five days a week can help you lose more weight—especially around your middle. Prep time: 15 minutes Cook time: 25 minutes Servings: 4 2 teaspoons olive oil 1 red bell pepper, cut into thin strips 4 scallions, sliced 1 jalapeño chili pepper, seeded and finely chopped (wear plastic gloves when handling) 2 cloves garlic, minced 1 teaspoon ground cumin 15 ounces no-salt-added pinto beans, rinsed and drained (or freshly cooked beans) ½ cup gluten-free low-sodium chicken broth 4 eggs 1 avocado, sliced 4 Tablespoons 0% plain Greek yogurt 4 Tablespoons gluten-free medium or mild tomatillo salsa 1. WARM oil in a large skillet over medium-high heat. 2. COOK the bell pepper, scallions, chili pepper, garlic, and cumin for 8 minutes, stirring occasionally, or until softened. Add the beans and broth and bring to a boil. Reduce the heat to medium, and cook, stirring occasionally, for 8 minutes, or until most of the broth is evaporated. With the back of a wooden spoon, smash the beans until they are lumpy. 3. BREAK each egg into a custard cup and pour into 4 indentations in bean mixture. Cover and cook for 8 minutes, or until the eggs are cooked to the desired doneness. 4. SCOOP each portion of the egg-topped bean mixture onto a plate. Scatter the avocado slices over and around the beans. Top each serving with 1 Tablespoon of the yogurt and 1 Tablespoon of the salsa. NUTRITION (per serving): 335 cal, 16 g protein, 39 g carb, 14 g fat, 3 g saturated fat, 10 g fiber, 122 mg sodium SNACK: Pomegranate-Peach Smoothie Pour your smoothie into a thermos and take it with you for a midmorning or afternoon snack. Shake well to recombine before drinking. Prep time: 10 minutes Total time: 10 minutes Servings: 1 1 large peach, pitted and chopped 1/3 cup pomegranate juice 2 Tablespoons 0% plain Greek yogurt 1 Tablespoon flaxseed oil 2 teaspoons honey 4 ice cubes COMBINE all ingredients into blender. Process until smooth. Pour into a tall glass and serve. NUTRITION (per serving): 298 cal, 4 g protein, 43 g carb, 14 g fat, 1 g saturated fat, 2 g fiber, 24 mg sodium APPETIZER: Creamy Gazpacho Thick and creamy Greek yogurt gives this cool summertime favorite a luscious texture. Prep time: 20 minutes Total time: 20 minutes + chilling time Servings: 4 (½ cup each) 2 large tomatoes (about 1 pound), cored and chopped 1½ cups 0% plain Greek yogurt 1 cup fresh cilantro leaves ¾ cup gluten-free mild or medium salsa 2 Tablespoons sherry vinegar 1 teaspoon olive oil 2 cloves garlic, coarsely chopped ½ teaspoon salt ½ cup shelled unsalted roasted pumpkin seeds, divided 1. COMBINE the tomatoes, yogurt, cilantro, salsa, vinegar, oil, garlic, salt, and ¼ cup of the pumpkin seeds. Pulse until smooth in a food processor. Transfer mixture to a large bowl. 2. COVER and refrigerate for at least 2 hours, or until chilled. 3. LADLE into 4 bowls and top each with 2 tablespoon of the remaining pumpkin seeds. NUTRITION (per serving): 176 cal, 13 g protein, 14 g carb, 9 g fat, 1.5 g saturated fat, 2 g fiber, 527 mg sodium LUNCH: Open-Faced Spicy Salmon Sandwiches This is a great way to use leftover grilled salmon—you’ll need about 2 cups coarsely mashed. Prep time: 15 minutes Total time: 15 minutes Servings: 4 *1 can (14.75 ounces) pink salmon, drained ¼ cup gluten-free reduced-fat horseradish-Dijon mayonnaise 2 gluten-free multigrain bagels, split and toasted 1 cup mixed baby greens 1 Hass avocado, peeled, pitted, and sliced ¼ small hothouse (seedless) cucumber, thinly sliced ¼ small red onion, thinly sliced *Rodale News recommends wild-caught salmon in BPA-free cans 1. COMBINE the salmon and mayonnaise, mashing with a fork until well mixed, in a medium bowl. 2. PLACE 4 bagel halves on a work surface. Top each half with ¼ of the greens, salmon mixture, avocado, cucumber, and onion. NUTRITION (per serving): 431 cal, 24 g protein, 42 g carb, 19 g total fat, 3 g saturated fat, 5 g fiber, 768 mg sodium SALAD: Minted Watermelon Salad with Avocado This delicious combination tastes best the day it's made. Serve it chilled for the best flavor. Prep time: 15 minutes Total time: 15 minutes Servings: 4 2 Tablespoons lime juice 1 Tablespoon olive oil ¼ teaspoon salt 1 small seedless watermelon (about 4 pounds), cut into 1½" chunks 1 Hass avocado, peeled, pitted, and chopped ½ small red onion, thinly sliced 3 Tablespoons chopped fresh mint 1. WHISK together the lime juice, oil, and salt in a large bowl. 2. ADD the watermelon, avocado, onion, and mint. 3. TOSS gently to mix. NUTRITION (per serving): 204 cal, 3 g protein, 32 g carb, 9 g fat, 1 g saturated fat, 4 g fiber, 154 mg sodium DESSERT: Almond-Berry Crisp Any mixture of seasonal fruits works well. Chopped pumps or peaches would be just as delicious. Prep time: 10 minutes Total Time: 30 minutes Servings: 4 1 cup almond meal 3 Tablespoons packed brown sugar 2 Tablespoons gluten-free tapioca flour 2 Tablespoons softened butter 1 teaspoon ground cinnamon 2 cups blueberries 1 cup raspberries 1 cup blackberries 1. PREHEAT the oven to 400 degree Fahrenheit. Coat a 1½-quart baking dish with cooking spray. 2. COMBINE the almond meal, brown sugar, flour, butter, and cinnamon until coarse crumbs form in a small bowl. 3. PLACE the berries in the bottom of the baking dish. Sprinkle the almond mixture evenly over the berries. 4. BAKE for 20 minutes, or until the filling is hot and the topping is browned and bubbly. NUTRITION (per serving): 337 c, 7 g protein, 38 g carb, 20 g total fat, 5 g saturated fat, 9 g fiber, 5 mg sodium Buy the entire Flat Belly Diet! Gluten-Free Cookbook from your favorite retailer: Barnes & Noble, Amazon, IndieBound, Rodale Store.