A few years ago when I became a Ceoliac chick, the first panic was what was I going to eat, and in fact as soon as everyone finds this out about me, they think the same. Let me tell you now; I EAT!!! Kiiiiinda hence this lean journey.
It took me a few years to train my brain but I naturally have a list of low carb/Gluten free foods in my head that I swap our day to day foods with. Plus coming across The Bodycoach plan I find it really helps when planning my low carb meals. Therefor I thought I would do a swap chart on how my brain naturally thinks, hoping it can help yourself and others naturally do the same or simple just use it as a reference guide.
I will keep it updated, as I learn new alternatives and will link through to examples of recipes when uploaded.
Courgette fritters or butternut squash Fritters
you can also try Mushroom, tomatoes or even avocado just simple cut down the middle in half
Finely Grated Broccoli or Cauliflower
Spiraled Courgette or being lazy just grate it
Egg pancake/wrap can be used for wraps, enchilada, tacos or even a Pizza base/lasagna sheets or try out my Breakkie parcel
Courgette or Cauliflower
Courgette slices, Suede and Carrots, Butternut squash, Sweet potato (HC)
This does depend on the what filling your pie has – E.g, Courgette compliments a creamy white sauce pie, Suede and carrots would suit better a beef and gravy pie.
Suede and Carrots, Butternut Squash
Cut a cucumber in half
Aubergine or Peppers stuffed
On top of a lasagna crack open some egg white and back it! A great Cheese alternative
2 eggs and one banana
High Carb, Gluten-free alternatives
Pitta breads fried with a bit of garlic and coriander
Tortilla wraps or Lasagna Sheets baked in the over
Pitta bread filled up with your favorite pastry filling