Poor Miley can’t catch a break. If we’re not crucifying her for pole dancing or smoking, we’re telling her she’s too thin. The 19-year-old former Disney star tweeted in April that her seemingly rapid weight loss was partly due to food allergies, which forced her to eliminate lactose and gluten from her diet. However, her recent engagement to Hunger Games actor Liam Hemsworth has reopened the issue with rumors that she’s gone too far in slimming down for the wedding. Any excuse to attack celebrities for their appearance, right?

Miley Cyrus' Tiny Waist

Regardless of whether or not Miley Cyrus is really “too skinny,” the fact remains that she attributes her weight to a gluten-free lifestyle. Let’s be clear about one thing: cutting out gluten isn’t some fool-proof miracle diet that will instantly make you shed those unwanted pounds, nor is gluten necessarily “crapppp,” as Miley says. But gluten—a protein complex formed when wheat is mixed with water—is found in a lot of decidedly unhealthy (or at least high-calorie) foods like cake, pizza, pasta, etc., so for those of us that do have the option to eat it, scaling back a bit probably isn’t the worst thing we could do. If you’re interested in ditching gluten, here’s a sample menu of some great gluten-free dishes to get you started:

Spanish Tortilla

Adapted from EatingWell

6 servings

3 tsp extra-virgin olive oil, divided

1 small onion, thinly sliced

1 cup precooked diced red potatoes

1 tbsp chopped fresh thyme

½ tsp smoked paprika

6 large eggs

4 large egg whites

½ c shredded Jack chese

3 cups baby spinach, roughly chopped

Salt and pepper, to taste

Heat 2 tsp oil in medium nonstick skillet over medium heat. Add onion. Stir and cook until translucent (3-4 minutes). Add potatoes, thyme and paprika and cook for 2 more minutes. Lightly whisk eggs and egg whites in large bowl. Stir potato mixture into eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean, add remaining oil and heat. Pour in egg mixture, cover and cook over medium heat until edges are set and bottom is browned (4-5 minutes). Flip the tortilla by loosening the edges, turning it out onto a large plate, then sliding back into the pan. Continue cooking until completely set in the middle (3-6 minutes).


Mediterranean Tuna Antipasto Salad

Adapted from EatingWell

4 servings

1 15 to 19-ounce can beans, rinsed (chickpeas, black-eyed peas, kidney beans, etc)

2 5 to 6-ounce cans water-packed chunk light tuna, drained and flaked

1 large red bell pepper finely diced

½ cup red onion, finely chopped

½ cup fresh parsley, divided

4 tsp capers, rinsed

1 ½ tsp fresh rosemary, finely chopped

½ cup lemon juice, divided

4 tbsp extra-virgin olive oil, divided

8 cups mixed salad greens

¼ tsp salt

Pepper, to taste

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tbsp oil in a medium bowl. Season with pepper. Combine remaining lemon juice, oil and salt in a large bowl. Add greens and toss to coat. Divide greens and top each plate with tuna mixture.


Honey-Roasted Nuts & Fruit

Adapted from Cooking Light

8 servings

1 tsp butter

¼ cup honey

¼ cup slivered almonds

½ cup chopped hazelnuts

¼ cup chopped pecans

¼ cup sunflower seed kernels

½ tsp cinnamon

¼ tsp salt

¼ tsp cardamom

Dash of ground cloves

1 cup raisins

Line a baking sheet with parchment paper or foil and coat with cooking spray. Heat butter in large nonstick skillet over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan. Add nuts and spices. Cook over medium heat for 8 minutes or until nuts are golden, stirring frequently. Stir in raisins. Immediately spread onto prepared baking sheet and cool completely.


Tilapia Masala with Rice

Adapted from Food Network

4 servings

1 cup basmati rice, rinsed

1 1/3 cup water

Kosher salt

½ cup frozen peas

¾ cup plain yogurt, divided

1 clove garlic, chopped

1 1-inch piece ginger, peeled and chopped

1 tbsp fresh lime juice plus lime wedges for serving

¼ tsp ground cumin

¼ tsp cayenne pepper

4 6-ounce tilapia fillets

2 tbsp unsalted butter, melted

1 tbsp fresh cilantro, chopped

Bring the rice, water and ¼ tsp salt to a simmer in a saucepan over medium-high heat. Reduce heat to low, cover and cook 15 minutes. Remove from heat and add peas; cover and set aside. Puree ½ cup yogurt, garlic, ginger, lime juice, cumin, cayenne and ¾ teaspoon salt in a food processer. Set aside 3 tablespoons of the mixture, then transfer the rest to a large bowl. Pierce the fish with a fork and season with salt. Add to bowl and toss; marinate 15 minutes. Preheat the broiler. Place fish on broiler pan and top with marinade and butter. Broil until opaque (6-8 minutes). Mix remaining yogurt, cilantro and salt to taste with the reserved yogurt mixture. Serve fish and rice with yogurt sauce and lime wedges.


Lemon Cloud with Strawberry-Mint Compote

Adapted from Cooking Light

6 servings


¾ cup plus 2 tbsp sugar, divided

1 tbsp cornstarch

1 tbsp grated lemon rind

6 tbsp fresh lemon juice

2 large egg yolks

4 large egg whites

Dash of salt


2 cups small strawberries, quartered

2 tbsp sugar

1-2 tbsp fresh mint, chopped

-Preheat oven to 350˚F.

Lightly coat a 1 ½-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar and shake out excess. Place dish on a baking sheet. Combine ½ cup sugar and cornstarch in a medium saucepan with a whisk. Stir in lemon rind, juice, and egg yolks. Cook over medium heat for 3 minutes or until thick, stirring constantly. Remove from heat and immediately scrape mixture into a glass bowl. Cool to room temperature. Beat egg whites and salt with a mixer at medium speed for 30 seconds or until foamy. Increase mixer speed to high and gradually add remaining sugar 1 tablespoon at a time, beating just until stiff peaks form. Gently stir ¼ of egg white mixture into egg yolk mixture, then fold in remaining egg white mixture. Spoon into prepared dish. Bake for 25 minutes or until puffed and lightly browned. Remove from oven and cool to room temperature on a wire rack. Cover and chill. To prepare compote: combine strawberries, sugar and mint. Cover and chill. Serve over lemon cloud.


Image source: Twitter

What’s your favorite gluten-free ingredient to cook with?

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