3 Gluten Free Recipies

In suggesting three delicious gluten free meals, I have been inspired by Novak Djokovic who cut gluten out of his diet in 2011 and went on to rank among the top 3 tennis players in the world, winning more and more championships.
In previous articles we’ve highlighted how tiredness can be a symptom of food intolerance and how eating foods that your body rejects can also prevent you from losing weight. For an athlete and ensuring the body can perform at its best, eating the right foods is essential.
Gluten is found in many of the foods we eat on a day to day basis as it is found in rye, wheat, and barley, and therefore in most cereals and many breads. Having intolerance to gluten therefore takes a bit of meal creativity and diet adjustment.
Inspired by someone who adapted their diet and went on to achieve great things, I’ve decided to share my three favourite dishes from Djokovic’s book ‘Serve to Win’, so eat away and release the champion in you.

Power Bowl Muesli (Serves 2)

Ingredients:
• 1 cup organic gluten free oats
• ½ cup dried cranberries
• ½ cup raisins
• ½ cup pumpkin seeds or sunflower seeds
• ½ cup sliced almonds
• Rice or almond milk
• Bananas, berries or sliced apples

Method:
1) Combine all the dry ingredients in a medium bowl – or if you are travelling in a resealable plastic bag
2) Serve with rice or almond milk, sliced banana, apple and berries.

Spicy Soba Noodle Salad (Serves 4)

Ingredients:
• 8oz packet soba noodles
• 1 red pepper, sliced and de-seeded
• 1 cup rocket salad
• 2 tablespoons crushed cashews
• 2 tablespoons fresh basil leaves – chopped

For the spicy vinaigrette:
• 2 tablespoons organic peanut butter
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons roasted sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons hot sauce e.g. Tabasco
• 1 tablespoon agave or honey
• Lime wedges

Method:
1) Cook the soba noodles as instructed on the packet. Drain and rinse under cold water. Set aside.
2) While the noodles are cooking combine all the vinaigrette ingredients in a large bowl. Whisk well to combine.
3) In the large bowl gently toss the cooked soba noodles in the vinaigrette, coating them well. Add the red pepper and rocket salad.
4) Top the noodles with cashews and basil with a good squeeze of lime.

Sun-dried Tomato and Quinoa Salad (Serves 4)
Ingredients:
• For the dressing:
• 2 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon sea salt
• 1 teaspoon Dijon mustard
For the salad:
• 4 cups cooked, cooled quinoa
• ½ cup sun dried tomatoes, thinly sliced
• ½ cup basil leaves
• ¼ cup pine nuts
• 1 cup rocket salad

Method:
1) In a large bowl, whisk together olive oil, vinegar, honey, sea salt and Dijon mustard until well combined
2) Add the quinoa, sun-dried tomatoes, basil, pine nuts and arugula. Toss to coat evenly with the dressing
Find out more about gluten intolerance here or call one of our experts on 0800 130 0580 (UK only) or +44 (0) 1904 428 560.