I've had several of the Amy's frozen meals. They are indeed delicious! One thing that is misleading: some of them are GF, and some of them "have no gluten ingredients". So if you're extremely sensitive, that could be a problem.
I keep a couple around for convenience, but since they're a bit pricey, I don't eat them regularly.
Are you familiar with amy's frozen meals? www.amyskitchen.com All of their products are vegetarian and about 1/2 are GF. (I have actually added a few of the products in my nutrition area. Feel free to copy that if you need to.) I am actually eating a tortilla and black bean casserole from Amy's as i type this. The flavor is great and it has 390 calories.
I'm late hopping onto this thread, but I have been vegetarian for about 9 years and just started following a GF diet. I found one helpful website but haven't used any recipes yet - the only problem is that it's from the UK and the measurements are metric: www.geocities.com/glutenfreevegetari an /
My biggest challenge is that I work in the corporate world, and often have to attend business lunches and dinners. I've been veg for so long that I can adapt with no problem - except now I'm finding that with many restaurants, they can accommodate GF OR veg, but not both. Unless you want a plain tossed salad with no croutons or dressing. And in yesterday's case, they had clearly put croutons in it and then picked them out. Lucky me!
Im GF but only semi-veg, and my biggest problem is when other people try to make veg food but they end up with meat substitues that are full of wheat (veggie burgers, etc). At home I do most of my own cooking from scratch, and I am having a pretty good time with tofu and TVP. When I first left home I couldn't imagine life without macaroni and cheese and hamburger helper, and now the idea of eating processed box food (even if it were GF and veg) is disgusting! I am so much happier and healthier knowing what Im eating even though it does feel awfully restrictive at times, it usually worth it.
I found it hard at first to go gluten free while also being veg, but now I am sort of surprised everyone doesn't eat like this. Just eat real food, or as Michael Polan would say: "Eat food, not too much, mostly plants." I had green lentils with sun dried tomatoes and herbs for lunch, with a side of sautéed zucchini and corn, and another side dish of spinach with butternut squash cubes. All lovely, no gluten, and very healthful.
I am gluten free, veg, and vegan 5 out of 7 days. I also follow a version of Finegold diet, or in other words don't eat any dye, preservatives, artificial flavors, etc. I have recently started to entertain thoughts of adding back chicken, cause frankly I am getting a little bored with beans or tempeh as my main protein. Hard to imagine eating meat though, it's been 30 years since I last did.
I'm also a GF vegan (with multiple food allergies to boot! soy, corn, nuts, peanuts, citrus, etc...) Sometimes it gets a little too restrictive, but it's worth it to stay healthy. I can't even imagine what I would feel like if I was still an omni!
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