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People with gluten sensitivities can and should eat a variety of nutritious and delicious foods on a regular basis. Cabot's team of Registered Dietitians has developed a five-day meal plan with a well-balanced and nutritious eating pattern that individuals with celiac disease can enjoy without feeling deprived. Adjust the menu plan based on your individual tolerances and preferences. Reading labels carefully is very important, as gluten can be present either as a basic ingredient or from processing or preparation. Please read labels of items below to make sure you're selecting options without gluten. For more information, visit the Gluten Intolerance Group Web site at www.Gluten.net. Consult a Registered Dietitian for guidance on nutrition management of celiac disease.
BreakfastQuick Yogurt Parfait: Mix 1 c plain yogurt with 1 c raspberries and 8 walnut halves
1 oz Cabot Sharp Light Cheddar (about 1/4 cup)
LunchTop a microwaved potato with 2 oz Cabot Sharp Light Cheddar (about 1/2 cup)
1 oz GF lean sandwich meat and 1/2 c steamed broccoli
1 small orange
1 c lowfat (1%) milk
Snacks3 cups plain popcorn
2 4-inch rice cakes
1/4 c cottage cheese
1 c cucumber slices
34 grapes
1 c lowfat (1%) milk
Dinner
Tamale Skillet Supper
5 c salad greens with 1 large tomato and 2 Tbsp GF reduced fat dressing
1 6" corn tortilla
This menu plan is based on an 1800 calorie/day diet (50% Carbohydrate, 20% Protein, 30% Fat). Each complies with the DASH Diet (Dietary Approaches to Stop Hypertension) and provides the following Exchanges for Diabetes Meal Planning: 8 Starch, 8 Lean Meat, 4 Vegetable, 4 Fruit, 3 Low-Fat Milk and 4 Fat. Exchange calculations are based on the American Dietetic Association Choose Your Foods: Exchange Lists for Diabetes, 2007