Gluten-free and Winning: The Ultimate Guide to Fueling Your Athletic Performance

Written By CoachXPro

As athletes, we know the importance of proper nutrition to perform at our best. For those of us with celiac disease, finding the right foods can be a challenge. Eating gluten-free doesn't mean sacrificing flavor or enjoyment, though. With some creativity and planning, you can enjoy delicious and nutritious meals that will fuel your athletic performance.

When you're traveling for competitions, it can be even more challenging to find gluten-free options. That's why it's important to communicate with your coaches and let them know what foods you can and cannot eat. Don't be afraid to ask for specific foods that you enjoy and can tolerate.

To get you started, here's a list of recipes for snacks, breakfasts, lunches, and dinners that are gluten-free and athlete-friendly. These recipes are just a starting point, so feel free to make adjustments based on your preferences and dietary needs.

Remember, cooking can be a fun and creative process. If you don't like an ingredient, substitute it out for something else. If you're allergic to an ingredient, remove it from the recipe. Experiment with different flavors and textures to find what works best for you.

Gluten-free woman athlete stretching

Travel Food Options

What if you’re traveling on a sports trip and you can’t buy groceries or make your food? Here’s a few options you or your coach can grab that are quick, cheap, and easy to eat.

Here are 10 easy and cheap recipes an athlete or coach could implement while traveling, taking into consideration that there is no kitchen to cook or prepare food:

  1. Gluten-free sandwich: Bring some gluten-free bread, deli meat, cheese, and condiments. You can make a sandwich on the go and pack it with some fresh fruits or vegetables as a side.

  2. Yogurt parfait: Bring some plain Greek yogurt, gluten-free granola, and fresh fruit. Layer them in a jar or container for an easy and nutritious breakfast or snack.

  3. Salad in a jar: Layer your favorite salad ingredients in a jar, starting with the dressing at the bottom and ending with the greens on top. When you're ready to eat, just shake and enjoy.

  4. Rice cakes with toppings: Bring some gluten-free rice cakes and pack them with toppings like peanut butter, sliced banana, honey, or hummus and vegetables.

  5. Trail mix: Mix together some nuts, dried fruit, and gluten-free cereal or popcorn for a portable and filling snack.

  6. Fruit and nut butter sandwich: Instead of using bread, use a sliced apple or pear as the base for a sandwich. Spread some nut butter on top and add some sliced fruit and a sprinkle of cinnamon.

  7. Sushi rolls: Look for pre-packaged gluten-free sushi rolls at the grocery store or sushi restaurant. They usually come with a side of gluten-free soy sauce and pickled ginger.

  8. Bento box: Pack a variety of gluten-free snacks and sides in a portable bento box, such as hard-boiled eggs, rice balls, sliced vegetables, and gluten-free crackers or pretzels.

  9. Protein shake: Bring some pre-packaged gluten-free protein powder and a shaker bottle. Mix with water or a dairy-free milk alternative for an easy post-workout snack.

  10. Rice paper rolls: Look for gluten-free rice paper wraps and fill them with shredded vegetables, protein (such as chicken or shrimp), and a dipping sauce made with gluten-free ingredients like tamari, lime juice, and honey.

These options are easy to prepare, require minimal equipment, and can be customized to fit your athlete's preferences and dietary needs. It's important to also make sure that any packaged products are certified gluten-free and not cross-contaminated.


Quick Grab Travel Foods List

  1. Rice cakes

  2. Fresh fruit (apples, bananas, oranges, grapes)

  3. Nuts (almonds, peanuts, cashews)

  4. Dried fruit (raisins, apricots, dates)

  5. Popcorn (plain or lightly salted)

  6. Gluten-free pretzels

  7. Gluten-free granola bars

  8. Peanut butter or almond butter

  9. Hummus with vegetable sticks (carrots, celery, cucumber)

  10. Gluten-free crackers

  11. Beef or turkey jerky

  12. Rice noodles or gluten-free pasta

  13. Canned tuna or salmon

  14. Rice or quinoa bowls with vegetables and protein

  15. Hard-boiled eggs


It's important to note that while these options are relatively cheap, they may still vary in price depending on the location and availability of gluten-free products. It's also important to check the labels and ensure that they are truly gluten-free and not cross-contaminated.


Now, let’s look at how you can eat at home when you have the time and the tools to prepare food.

Homemade Snacks

Homemade Gluten-Free Granola Bars

Ingredients:

  • 1 cup gluten-free rolled oats
  • 1/2 cup mixed nuts (chopped)
  • 1/2 cup dried fruit (chopped)
  • 1/4 cup honey
  • 1/4 cup almond butter

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
  2. In a large bowl, combine the oats, nuts, and dried fruit.
  3. In a separate bowl, mix the honey and almond butter until smooth.
  4. Pour the honey and almond butter mixture over the oat mixture and mix until everything is evenly coated.
  5. Pour the mixture into the prepared baking pan and press it down firmly.
  6. Bake for 20-25 minutes or until golden brown.
  7. Let cool completely before cutting into bars.
  8. Serve with a glass of almond milk or a piece of fruit.

Greek Yogurt with Sliced Strawberries, Honey, and Gluten-Free Granola

Ingredients:

  • 1/2 cup Greek yogurt
  • 1/2 cup sliced strawberries
  • 1 tbsp honey
  • 1/4 cup gluten-free granola

Instructions:

  1. Spoon the Greek yogurt into a bowl.
  2. Top with sliced strawberries and drizzle honey over the top.
  3. Sprinkle gluten-free granola on top of the yogurt.
  4. Serve immediately.

Fresh Fruit Salad with Mixed Berries, Sliced Kiwi, and Coconut Whipped Cream

Ingredients:

  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 kiwi, sliced
  • 1/2 cup coconut milk whipped cream

Instructions:

  1. Combine the mixed berries and sliced kiwi in a bowl.
  2. Add a dollop of coconut milk whipped cream on top.
  3. Serve immediately.

Gluten-Free Rice Cakes Topped with Almond Butter, Sliced Banana, and Honey

Ingredients:

  • 2 rice cakes
  • 2 tbsp almond butter
  • 1 banana, sliced
  • 1 tsp honey

Instructions:

  1. Spread the almond butter evenly over the rice cakes.
  2. Top each rice cake with sliced banana.
  3. Drizzle honey over the top of the banana slices.
  4. Serve immediately.

Smoothie Made with Almond Milk, Frozen Berries, and Gluten-Free Protein Powder

Ingredients:

  • 1 cup unsweetened almond milk
  • 1/2 cup frozen mixed berries
  • 1 scoop gluten-free protein powder

Instructions:

  1. Add all ingredients to a blender and blend until smooth.
  2. Pour into a glass and serve immediately.

Gluten-Free Crackers with Goat Cheese, Sliced Pear, and Honey

Ingredients:

  • 6 gluten-free crackers
  • 1 oz goat cheese
  • 1/2 pear, sliced
  • 1 tsp honey

Instructions:

  1. Spread the goat cheese evenly over the crackers.
  2. Top each cracker with a slice of pear.
  3. Drizzle honey over the top of the pear slices.
  4. Serve immediately.

Apple Slices with Almond Butter and Cinnamon

Ingredients:

  • 1 medium apple, cored and sliced
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon

Instructions:

  1. Spread the almond butter evenly over the apple slices.
  2. Sprinkle cinnamon over the top of the almond butter.
  3. Serve immediately.

Rice Cakes with Hummus, Cucumber Slices, and Cherry Tomatoes

Ingredients:

  • 2 rice cakes
  • 2 tbsp hummus
  • 4 slices cucumber
  • 4 cherry tomatoes, halved

Instructions:

  1. Spread the hummus evenly over the rice cakes.
  2. Top each rice cake with cucumber slices and cherry tomato halves.
  3. Serve immediately.

Gluten-Free Pretzels with Mustard

Ingredients:

  • 20 gluten-free pretzels
  • 2 tbsp mustard

Instructions:

  1. Serve the pretzels with the mustard for dipping.
  2. Enjoy!

Trail Mix with Mixed Nuts, Seeds, and Dried Fruit

Ingredients:

  • 1/4 cup mixed nuts (almonds, cashews, etc.)
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp dried cranberries
  • 1 tbsp raisins

Instructions:

  1. Combine all ingredients in a bowl.
  2. Mix well.
  3. Serve immediately or store in an airtight container for later.

Breakfasts

Breakfast Option 1: Gluten-Free Oatmeal with Almond Butter and Berries

Ingredients:

  • 1/2 cup gluten-free rolled oats
  • 1 cup water
  • 1 tbsp almond butter
  • 1/4 cup mixed berries
  • 1 tsp honey

Instructions:

  1. In a small saucepan, bring the water to a boil.
  2. Add the gluten-free rolled oats to the boiling water and reduce the heat to low.
  3. Cook the oats for 5-7 minutes, stirring occasionally, until they are tender and the liquid has been absorbed.
  4. Transfer the cooked oats to a bowl.
  5. Drizzle the almond butter over the top of the oats.
  6. Top the oatmeal with mixed berries.
  7. Drizzle honey over the top of the oatmeal.
  8. Serve the gluten-free oatmeal hot.
  9. Serve immediately.

Breakfast Option 2: Gluten-Free Breakfast Burrito

Ingredients:

  • 1 gluten-free tortilla wrap
  • 2 eggs, scrambled
  • 2 slices gluten-free turkey bacon
  • 1/4 avocado, sliced
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions:

  1. Cook the gluten-free turkey bacon according to the package instructions.
  2. In a small bowl, beat the eggs.
  3. Heat a nonstick skillet over medium heat.
  4. Pour the beaten eggs into the skillet and cook, stirring occasionally, until the eggs are scrambled and cooked through.
  5. Season the eggs with salt and pepper to taste.
  6. Lay the gluten-free tortilla wrap on a flat surface.
  7. Layer the scrambled eggs, cooked turkey bacon, sliced avocado, and shredded cheddar cheese over the tortilla wrap.
  8. Roll up the gluten-free breakfast burrito tightly.
  9. Serve the gluten-free breakfast burrito hot.
  10. Serve immediately.

Breakfast Option 3: Gluten-Free Greek Yogurt Parfait with Granola and Fruit

Ingredients:

  • 1 cup gluten-free Greek yogurt
  • 1/4 cup gluten-free granola
  • 1/4 cup mixed berries
  • 1 tsp honey

Instructions:

  1. In a small bowl, mix together the gluten-free Greek yogurt and honey.
  2. In a serving glass or bowl, layer the gluten-free Greek yogurt mixture, gluten-free granola, and mixed berries.
  3. Repeat the layers until all the ingredients are used up.
  4. Drizzle honey over the top of the parfait.
  5. Serve the gluten-free Greek yogurt parfait cold.
  6. Serve immediately.

Breakfast Option 4: Gluten-Free Smoothie Bowl with Banana and Almond Butter

Ingredients:

  • 1 frozen banana
  • 1/2 cup almond milk
  • 1 tbsp almond butter
  • 1 tsp honey
  • 1/4 cup gluten-free granola
  • 1/4 cup mixed berries

Instructions:

  1. In a blender, blend the frozen banana, almond milk, almond butter, and honey until smooth.
  2. Pour the smoothie mixture into a bowl.
  3. Top the smoothie bowl with gluten-free granola and mixed berries.
  4. Serve the gluten-free smoothie bowl cold.
  5. Serve immediately.

Breakfast Option 5: Gluten-Free Breakfast Sandwich with Egg and Cheese

Ingredients:

  • 1 gluten-free English muffin, split
  • 1 egg, cooked over-easy
  • 1 slice gluten-free ham
  • 1 slice cheddar cheese
  • Salt and pepper, to taste

Instructions:

  1. Toast the gluten-free English muffin.
  2. Cook the egg over-easy in a nonstick skillet.
  3. Season the egg with salt and pepper to taste.
  4. Heat the gluten-free ham in the same skillet until it is warmed through.
  5. Place the cooked egg on one half of the toasted English muffin.
  6. Place the gluten-free ham on top of the egg.
  7. Place the cheddar cheese on top of the ham.
  8. Top the sandwich with the other half of the toasted English muffin.
  9. Serve the gluten-free breakfast sandwich hot.
  10. Serve immediately.

Breakfast Option 6: Gluten-Free Banana Pancakes

Ingredients:

  • 1 ripe banana
  • 2 eggs
  • 1/4 cup gluten-free rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 tbsp coconut oil
  • 1/4 cup mixed berries
  • 1 tsp honey

Instructions:

  1. In a blender, blend the ripe banana, eggs, gluten-free rolled oats, cinnamon, and baking powder until smooth.
  2. Heat a nonstick skillet over medium heat.
  3. Add the coconut oil to the skillet and let it melt.
  4. Pour the pancake batter onto the skillet, using about 1/4 cup of batter for each pancake.
  5. Cook the pancakes for 2-3 minutes on each side, until they are golden brown and cooked through.
  6. Transfer the pancakes to a plate.
  7. Top the pancakes with mixed berries.
  8. Drizzle honey over the top of the pancakes.
  9. Serve the gluten-free banana pancakes hot.
  10. Serve immediately.

Lunches

Lunch Option 1: Grilled Chicken Salad with Quinoa

Ingredients:

  • 4 oz grilled chicken breast, sliced
  • 2 cups mixed greens
  • 1/2 cup cooked quinoa
  • 1/4 cup sliced cucumber
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the mixed greens, cooked quinoa, sliced cucumber, and cherry tomatoes.
  2. In a separate bowl, whisk together the olive oil and balsamic vinegar to make the dressing.
  3. Pour the dressing over the salad and toss to combine.
  4. Top with sliced grilled chicken breast and crumbled feta cheese.
  5. Season with salt and pepper to taste.
  6. Serve immediately.

Lunch Option 2: Gluten-Free Tuna Salad Sandwich

Ingredients:

  • 2 slices gluten-free bread
  • 1 can of tuna, drained
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, mix together the drained tuna, diced celery, diced red onion, mayonnaise, and lemon juice until well combined.
  2. Season with salt and pepper to taste.
  3. Toast the gluten-free bread slices if desired.
  4. Spoon the tuna salad onto one of the bread slices.
  5. Top with the other bread slice and press down gently.
  6. Serve immediately.

Lunch Option 3: Gluten-Free Grilled Cheese with Tomato Soup

Ingredients:

  • 2 slices gluten-free bread
  • 2 slices cheddar cheese
  • 1/2 cup tomato soup
  • 1 tbsp butter

Instructions:

  1. Heat a skillet over medium heat.
  2. Butter one side of each slice of gluten-free bread.
  3. Place one slice of bread, butter side down, in the skillet.
  4. Add the cheddar cheese slices on top of the bread slice in the skillet.
  5. Place the other slice of bread, butter side up, on top of the cheese slices.
  6. Cook until the bottom slice of bread is golden brown and the cheese is melted.
  7. Flip the sandwich and cook until the other side is golden brown and the cheese is melted.
  8. Serve the gluten-free grilled cheese with a side of tomato soup.

Lunch Option 4: Grilled Salmon with Roasted Vegetables

Ingredients:

  • 4 oz grilled salmon filet
  • 1 cup mixed vegetables (such as bell peppers, zucchini, and onion), chopped
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the chopped vegetables on a baking sheet.
  3. Drizzle with olive oil and season with salt and pepper to taste.
  4. Roast in the oven for 20-25 minutes or until tender and lightly browned.
  5. Serve the grilled salmon filet on a plate with the roasted vegetables on the side.
  6. Serve immediately.

Lunch Option 5: Gluten-Free Beef and Broccoli Stir-Fry

Ingredients:

  • 4 oz sirloin steak, sliced
  • 1 cup broccoli florets
  • 1/4 cup sliced carrots
  • 1/4 cup sliced red bell pepper
  • 1 tbsp gluten-free soy sauce
  • 1 tbsp olive oil

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat.
  2. Add the sliced sirloin steak to the skillet and cook until browned on both sides, about 3-4 minutes per side.
  3. Add the broccoli florets, sliced carrots, and sliced red bell pepper to the skillet and stir-fry for an additional 2-3 minutes until the vegetables are tender.
  4. Pour the gluten-free soy sauce over the stir-fry and stir to combine.
  5. Serve the beef and broccoli stir-fry hot, over a bed of cooked rice or quinoa if desired.
  6. Serve immediately.

Lunch Option 6: Gluten-Free Veggie Burger with Sweet Potato Fries

Ingredients:

  • 1 gluten-free veggie burger patty
  • 1 gluten-free hamburger bun
  • 1/4 avocado, sliced
  • 1/4 cup sliced tomato
  • 1/4 cup sliced red onion
  • 1 tbsp mayonnaise
  • 1 tsp mustard
  • Salt and pepper, to taste
  • 1 cup sweet potato fries

Instructions:

  1. Cook the gluten-free veggie burger patty according to the package instructions.
  2. Toast the gluten-free hamburger bun if desired.
  3. In a small bowl, mix together the mayonnaise and mustard to make a sauce.
  4. Season the sauce with salt and pepper to taste.
  5. Assemble the gluten-free veggie burger by placing the cooked patty on the bottom half of the hamburger bun.
  6. Top the patty with sliced avocado, sliced tomato, and sliced red onion.
  7. Spread the sauce on the top half of the hamburger bun and place it on top of the burger.
  8. Serve the gluten-free veggie burger hot with a side of sweet potato fries.
  9. Serve immediately.

Lunch Option 7: Gluten-Free Chicken Caesar Salad

Ingredients:

  • 4 oz grilled chicken breast, sliced
  • 2 cups chopped romaine lettuce
  • 1/4 cup gluten-free croutons
  • 2 tbsp grated parmesan cheese
  • 2 tbsp gluten-free Caesar dressing
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the chopped romaine lettuce, gluten-free croutons, and grated parmesan cheese.
  2. Add the gluten-free Caesar dressing to the bowl and toss to combine.
  3. Top the salad with sliced grilled chicken breast.
  4. Season with salt and pepper to taste.
  5. Serve the gluten-free chicken Caesar salad immediately.

Lunch Option 8: Gluten-Free Turkey Wrap with Hummus and Veggies

Ingredients:

  • 1 gluten-free tortilla wrap
  • 2 oz sliced turkey breast
  • 2 tbsp hummus
  • 1/4 cup sliced cucumber
  • 1/4 cup sliced red bell pepper
  • 1/4 cup baby spinach leaves
  • Salt and pepper, to taste

Instructions:

  1. Lay the gluten-free tortilla wrap on a flat surface.
  2. Spread the hummus over the tortilla wrap.
  3. Layer the sliced turkey breast, sliced cucumber, sliced red bell pepper, and baby spinach leaves over the hummus.
  4. Season with salt and pepper to taste.
  5. Roll up the gluten-free turkey wrap tightly.
  6. Slice the wrap in half diagonally.
  7. Serve the gluten-free turkey wrap immediately.

Dinners

Dinner Option 1: Grilled Chicken with Quinoa Salad

Ingredients:

  • 4 skinless, boneless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta cheese
  • 2 tbsp lemon juice
  • 2 tbsp olive oil

Instructions:

  1. Preheat the grill to medium-high heat.
  2. Brush chicken breasts with 1 tbsp olive oil and season with salt and black pepper.
  3. Grill chicken for 6-7 minutes on each side or until cooked through.
  4. In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, parsley, mint, and feta cheese.
  5. In a separate small mixing bowl, whisk together lemon juice and olive oil to make a dressing.
  6. Pour dressing over the quinoa salad and toss to combine.
  7. Serve the grilled chicken alongside the quinoa salad.
  8. Enjoy!

Dinner Option 2: Gluten-Free Spaghetti and Meatballs

Ingredients:

  • 1 lb gluten-free spaghetti
  • 1 lb ground beef
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 jar (24 oz) gluten-free spaghetti sauce

Instructions:

  1. Cook gluten-free spaghetti according to package directions.
  2. In a large mixing bowl, combine ground beef, gluten-free breadcrumbs, chopped fresh parsley, grated parmesan cheese, egg, salt, and black pepper.
  3. Mix until well combined, then shape the mixture into small meatballs.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add the meatballs to the skillet and cook for 5-7 minutes, until browned on all sides.
  6. Pour gluten-free spaghetti sauce over the meatballs and bring to a simmer.
  7. Reduce heat to medium-low and let the meatballs simmer in the sauce for 10-15 minutes, until fully cooked through.
  8. Serve the gluten-free spaghetti and meatballs hot.
  9. Enjoy!

Dinner Option 3: Gluten-Free Stuffed Peppers

Ingredients:

  • 4 bell peppers, halved and seeded
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 cup gluten-free tomato sauce
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 375°F.
  2. Place the halved and seeded bell peppers in a baking dish.
  3. In a large mixing bowl, combine ground turkey, cooked quinoa, gluten-free tomato sauce, chopped onion, chopped green bell pepper, garlic, salt, and black pepper.
  4. Mix until well combined, then stuff the mixture into each bell pepper half.
  5. Cover the baking dish with foil and bake for 30 minutes.
  6. Remove foil and sprinkle shredded cheddar cheese on top of each stuffed pepper.
  7. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  8. Serve the gluten-free stuffed peppers hot.
  9. Enjoy!

Dinner Option 4: Baked Salmon with Roasted Vegetables

Ingredients:

  • 4 salmon filets
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb mixed vegetables (such as carrots, broccoli, and bell peppers), chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat the oven to 400°F.
  2. Place salmon filets on a baking sheet lined with parchment paper.
  3. Brush the filets with 1 tbsp olive oil and season with salt and black pepper.
  4. In a separate mixing bowl, toss mixed vegetables with 2 tbsp olive oil, salt, and black pepper.
  5. Spread the vegetables on a separate baking sheet lined with parchment paper.
  6. Place both baking sheets in the preheated oven and bake for 15-20 minutes, until the salmon is cooked through and the vegetables are tender and lightly browned.
  7. Sprinkle chopped fresh parsley over the roasted vegetables.
  8. Serve the baked salmon alongside the roasted vegetables.
  9. Enjoy!

Dinner Option 5: Quinoa Stuffed Bell Peppers

Ingredients:

  • 4 large bell peppers, tops removed and seeds removed
  • 1 cup quinoa, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomatoes
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 375°F.
  2. Cook quinoa according to package directions.
  3. In a separate mixing bowl, combine cooked quinoa, black beans, onion, tomatoes, chili powder, cumin, salt, black pepper, and cilantro.
  4. Stuff each bell pepper with the quinoa mixture.
  5. Place stuffed bell peppers in a baking dish and cover with foil.
  6. Bake for 30 minutes.
  7. Remove foil and sprinkle shredded cheddar cheese over each bell pepper.
  8. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  9. Serve the stuffed bell peppers hot.
  10. Enjoy!

Dinner Option 6: Grilled Chicken with Roasted Sweet Potatoes and Green Beans

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large sweet potatoes, peeled and chopped
  • 1 lb green beans, trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Instructions:

  1. Preheat the grill to medium-high heat.
  2. Brush chicken breasts with 1 tbsp olive oil and season with salt and black pepper.
  3. Grill chicken for 5-6 minutes per side, until cooked through.
  4. In a separate mixing bowl, toss sweet potatoes and green beans with 2 tbsp olive oil, salt, black pepper, and garlic powder.
  5. Spread the vegetables on a baking sheet lined with parchment paper.
  6. Roast the vegetables in a preheated oven at 400°F for 20-25 minutes, until tender and lightly browned.
  7. Serve the grilled chicken alongside the roasted vegetables.
  8. Enjoy!

Dinner Option 7: Gluten-Free Veggie Pizza

Ingredients:

  • 1 gluten-free pizza crust
  • 1/4 cup tomato sauce
  • 1 cup sliced bell peppers
  • 1 cup sliced mushrooms
  • 1/2 cup sliced onions
  • 1/2 cup sliced black olives
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh basil

Instructions:

  1. Preheat the oven to 425°F.
  2. Place gluten-free pizza crust on a baking sheet lined with parchment paper.
  3. Spread tomato sauce over the pizza crust.
  4. Top the pizza with bell peppers, mushrooms, onions, and black olives.
  5. Sprinkle shredded mozzarella cheese over the vegetables.
  6. Bake the pizza in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
  7. Remove the pizza from the oven and sprinkle fresh basil over the top.
  8. Slice and serve the gluten-free veggie pizza hot.
  9. Enjoy!

Dinner Option 8: Gluten-Free Turkey Chili

Ingredients:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 1 can black beans, drained and rinsed (14 oz)
  • 1 can kidney beans, drained and rinsed (14 oz)
  • 1 cup corn kernels (frozen or fresh)
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • Optional toppings: shredded cheddar cheese, chopped cilantro, sour cream, avocado

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
  2. Add the onion, bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
  3. Add the diced tomatoes (with their juices), black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
  4. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
  5. Taste and adjust seasoning as necessary. Serve hot with your desired toppings.
  6. Enjoy your gluten-free turkey chili!

Have other recipes you love that you want to share with the community? Comment below with your favorites and spread the love!

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CoachXPro specializes in amplifying and expanding the skills of high level athletes. Our job is to coach an athlete's speed and power to match their physical potential.

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