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Achieve Your Weight Loss Goals with Gluten-Free Goodness

Enjoy tasty, gluten-free meals that support your weight loss journey while keeping you satisfied and energized.

20 Days Gluten-Free Meal Plan for Weight Loss
Jun 7, 2024 | 9 min
20 Days Gluten-Free Meal Plan for Weight Loss

Gluten, a protein in wheat, barley, and rye, can cause health problems for people with celiac disease or gluten sensitivity. Eliminating gluten from your diet can improve digestion, decrease inflammation, and improve overall health. Still, it's crucial to maintain a well-rounded and nourishing gluten-free diet to effectively support your weight loss goals.

In this blog, we will guide you through a 20-day gluten-free meal plan tailored for weight loss. The plan provides a variety of meal options that are not only gluten-free but also rich in essential nutrients. From breakfasts that jumpstart your day to dinners that keep you satisfied, each meal is crafted to support your health and weight loss journey

What are the Benefits of a Gluten-Free Meal Plan?

Following a gluten-free meal plan for weight loss offers several benefits beyond just shedding pounds. Here are some key advantages:

  • Eliminating gluten from your diet can improve digestive health with celiac disease or gluten sensitivity. 
  • Avoiding gluten-containing foods can reduce symptoms such as bloating, gas, and diarrhea, promoting a healthier gut.
  • Chronic inflammation is linked to various health issues, including weight gain and difficulty losing weight. By cutting out gluten, you may notice a decrease in inflammatory markers, leading to improved overall health and easier weight loss.
  • People with gluten intolerance often suffer from nutrient malabsorption. A gluten-free meal plan, rich in whole foods like fruits, vegetables, lean proteins, and gluten-free grains, can enhance nutrient absorption and improve your overall nutritional status. 
  • A gluten-free diet helps maintain stable blood sugar levels, which is crucial for managing hunger and preventing overeating. It also makes it easier to stick to your weight loss plan.

Gluten-Free Weekly Meal Plan

Week 1- Day 1-7

Scrambled Eggs with Spinach and Tomatoes

Ingredients:

  • 2 eggs
  • 1 cup fresh spinach leaves
  • 1 small tomato, diced
  • Salt and pepper to taste
  • 1 teaspoon olive oil

Instructions:

  • Heat olive oil in a non-stick skillet over medium heat.
  • Add diced tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
  • Add fresh spinach leaves to the skillet and cook until wilted, about 1-2 minutes.
  • In a bowl, whisk the eggs with salt and pepper.
  • Pour the whisked eggs into the skillet with the tomatoes and spinach.
  • Stir gently and cook until the eggs are scrambled and cooked through.

Quinoa Salad with Mixed Veggies and Grilled Chicken

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup mixed vegetables (such as bell peppers, cucumbers, cherry tomatoes, and carrots), diced
  • 1 grilled chicken breast, diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs (such as parsley or cilantro), chopped (optional)

Instructions:

  • Combine cooked quinoa, mixed vegetables, and grilled chicken in a large mixing bowl.
  • To make the dressing, whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
  • Pour the dressing over the quinoa salad and toss until well combined.
  • Sprinkle with fresh herbs, if using.

Baked Salmon with Roasted Vegetables

Ingredients:

  • 2 salmon fillets
  • 2 cups mixed vegetables (such as broccoli florets, sliced carrots, and bell peppers), chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  • Preheat the oven to 400°F (200°C).
  • Place the salmon fillets on a baking sheet lined with parchment paper.
  • Toss the mixed vegetables with olive oil, garlic powder, paprika, salt, and pepper in a mixing bowl until evenly coated.
  • Spread the seasoned vegetables around the salmon on the baking sheet.
  • Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.

Greek Yogurt with Berries and Chia Seeds

Ingredients:

  • 1 cup Greek yogurt
  • 1/2 cup mixed berries (such as strawberries, blueberries, raspberries
  • 1 tablespoon chia seeds

Instructions:

  • In a bowl, spoon out the Greek yogurt.
  • Wash and prepare the mixed berries, then add them on top of the yogurt.
  • Sprinkle chia seeds over the yogurt and berries.

Turkey Lettuce Wraps with Avocado and Salsa

Ingredients:

  • 1 lb ground turkey
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 avocado, sliced
  • 1/2 cup salsa
  • Lettuce leaves for wrapping

Instructions:

  • Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned and cooked through, breaking it apart with a spoon as it cooks.
  • Season the turkey with garlic powder, salt, and pepper.
  • Wash and prepare the lettuce leaves.
  • To assemble, place a spoonful of cooked turkey on a lettuce leaf, and top with avocado slices, and salsa.
  • Roll up the lettuce leaf to form a wrap. Repeat with the remaining ingredients.

Stir-fried tofu with Mixed Vegetables and Brown Rice

Ingredients:

  • 1 block of firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, snap peas)
  • 2 cups cooked brown rice

Instructions:

  • In a bowl, marinate the cubed tofu with soy sauce and sesame oil for about 10-15 minutes.
  • Heat olive oil in a large skillet or wok over medium-high heat.
  • Add the marinated tofu cubes to the skillet and stir-fry until golden brown on all sides, about 5-7 minutes.
  • Remove the tofu from the skillet and set aside.
  • In the same skillet, add a bit more olive oil if needed, then add the mixed vegetables. Stir-fry until they are tender-crisp, about 5-7 minutes.
  • Add the cooked brown rice to the skillet with the vegetables and stir to combine.
  • Return the cooked tofu to the skillet and toss everything together.
  • Cook for an additional 2-3 minutes until heated through.
  • Serve hot and enjoy your nutritious stir-fried tofu with mixed vegetables and brown rice!

Week 2: Day 8-14

Gluten-free oats with Almond Milk, Sliced Bananas, and a Drizzle of Honey

Ingredients:

  • 1/2 cup gluten-free rolled oats
  • 1 cup almond milk
  • 1 ripe banana, sliced
  • 1 tablespoon honey (or to taste)

Instructions:

  • In a small saucepan, combine the gluten-free rolled oats and almond milk.
  • Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  • Once the oats are cooked to your desired consistency, remove the saucepan from the heat.
  • Transfer the cooked oats to a bowl and top with sliced bananas.
  • Drizzle honey over the oats and bananas.

Lentil Soup with a Side of Gluten-Free Crackers

Ingredients:

  • 1 cup dried lentils, rinsed and drained
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Gluten-free crackers for serving

Instructions:

  • In a large pot, heat a bit of olive oil over medium heat.
  • Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  • Stir in the minced garlic and dried thyme, and cook for an additional minute.
  • Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender.
  • Season the soup with salt and pepper to taste.
  • Serve the lentil soup hot, with gluten-free crackers on the side.

Grilled Shrimp Skewers with Quinoa and Steamed Asparagus

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 bunch asparagus, ends trimmed

Instructions:

  • Preheat your grill to medium-high heat.
  • In a bowl, toss the shrimp with olive oil, lemon juice, salt, and pepper.
  • Thread the seasoned shrimp onto skewers.
  • Grill the shrimp skewers for 2-3 minutes per side, or until they are cooked through and slightly charred.
  • Meanwhile, cook the quinoa according to package instructions using water or vegetable broth.
  • Steam the asparagus until tender-crisp, about 5 minutes.
  • Serve the grilled shrimp skewers alongside cooked quinoa and steamed asparagus.

Spinach, Pineapple, Banana, and Coconut Milk Smoothie

Ingredients:

  • 1 cup fresh spinach leaves
  • 1 cup frozen pineapple chunks
  • 1 ripe banana
  • 1 cup coconut milk (or almond milk)
  • Optional: honey or maple syrup to sweeten (if desired)

Instructions:

  • Combine all ingredients in a blender.
  • Blend until smooth and creamy.
  • Taste and adjust sweetness if necessary by adding honey or maple syrup.
  • Pour into glasses and serve immediately.
  • Dinner: Zucchini Noodles with Marinara Sauce and Grilled Chicken

Grilled Chicken with Zucchini Noodles Marinara

Ingredients:

  • 2 medium zucchini, spiralized into noodles
  • 1 cup marinara sauce (homemade or store-bought)
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions:

  • Season the chicken breasts with salt and pepper.
  • Heat a grill pan or outdoor grill over medium-high heat. Brush with olive oil.
  • Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Let them rest for a few minutes before slicing.
  • In a separate pan, heat a bit of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until tender.
  • Pour marinara sauce over the zucchini noodles and heat through.
  • Serve the zucchini noodles topped with sliced grilled chicken breast.

Baked Cod with Steamed Green Beans and Roasted Sweet Potatoes

Ingredients:

  • 4 cod fillets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 lb green beans, trimmed
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons melted coconut oil

Instructions:

  • Preheat your oven to 400°F (200°C).
  • Place the cod fillets on a baking sheet lined with parchment paper.
  • Drizzle olive oil over the cod fillets, then sprinkle with garlic powder, paprika, salt, and pepper.
  • Bake the cod in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.
  • Steam the green beans until tender-crisp, about 5-7 minutes.
  • Toss the diced sweet potatoes with melted coconut oil, salt, and pepper. Spread them out on a separate baking sheet.
  • Roast the sweet potatoes in the oven for 20-25 minutes, or until they are golden and tender.
  • Serve the baked cod with steamed green beans and roasted sweet potatoes.

Week 3 Day 15-19:

Chia Pudding

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • Sliced almonds for topping
  • Fresh berries for topping

Instructions:

  • In a bowl or jar, mix chia seeds and almond milk.
  • Let it sit for about 5 minutes, then stir again to prevent clumping.
  • Cover the bowl or jar and refrigerate for at least 2 hours, or overnight, until the mixture thickens into a pudding-like consistency.
  • Once chilled and thickened, serve the chia pudding topped with sliced almonds and fresh berries.

Turkey and Avocado Wrap

Ingredients:

  • Sliced turkey breast
  • Avocado, sliced
  • Lettuce leaves
  • Tomato, sliced
  • Gluten-free tortillas

Instructions:

  • Lay a gluten-free tortilla flat on a clean surface.
  • Layer slices of turkey breast, avocado, lettuce leaves, and tomato on the tortilla.
  • Roll the tortilla tightly to form a wrap.
  • Slice the wrap in half diagonally and serve.

Baked Chicken Breast with Quinoa Pilaf and Steamed Broccoli

Ingredients:

  • Chicken breast
  • Olive oil
  • Salt and pepper
  • Quinoa
  • Chicken or vegetable broth
  • Chopped vegetables (such as onions, bell peppers, carrots)
  • Steamed broccoli florets

Instructions:

  • Preheat your oven to 375°F (190°C).
  • Season the chicken breast with salt, pepper, and a drizzle of olive oil. Place it in a baking dish.
  • Bake the chicken breast for about 25-30 minutes, or until it's cooked through and no longer pink in the centre.
  • While the chicken is baking, prepare the quinoa pilaf. Rinse the quinoa under cold water, then cook it according to package instructions, using chicken or vegetable broth for added flavour.
  • In a separate pan, sauté the chopped vegetables in olive oil until they are tender.
  • Once the quinoa is cooked, mix it with the sautéed vegetables to make the pilaf.
  • Steam the broccoli florets until they are tender but still vibrant green.

Week 4: Day 20

Gluten-Free Pancakes with Almond Flour

Ingredients:

  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup almond milk (or any non-dairy milk)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • Coconut oil or butter for cooking
  • Sliced strawberries for topping
  • Maple syrup for serving

Instructions:

  • In a medium bowl, whisk together the almond flour, baking powder, and salt.
  • In another bowl, beat the eggs and then mix in the almond milk, maple syrup, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until well combined.
  • Heat a non-stick skillet over medium heat and add a little coconut oil or butter.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
  • Serve the pancakes topped with sliced strawberries and a drizzle of maple syrup.

Salad with Mixed Greens and Grilled Steak Slices

Ingredients:

  • 4 cups mixed greens (such as spinach, arugula, and romaine)
  • 8 oz grilled steak (sirloin or flank steak works well), thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup balsamic vinaigrette

Instructions:

  • Grill the steak to your desired doneness, then let it rest for 5 minutes before slicing thinly against the grain.
  • In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese (if using).
  • Top the salad with the grilled steak slices.
  • Drizzle with balsamic vinaigrette and toss gently to combine before serving.

Grilled Vegetable Skewers with Herbed Quinoa

Ingredients:

  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 8 oz button mushrooms
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh mint, chopped
  • 1 clove garlic, minced

Instructions:

  • Preheat the grill to medium-high heat.
  • Thread the vegetables onto skewers, alternating between the different types.
  • Brush the vegetable skewers with olive oil and season with salt and pepper.
  • Grill the vegetable skewers for about 10-12 minutes, turning occasionally, until they are tender and slightly charred.
  • Meanwhile, rinse the quinoa under cold water.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the broth is absorbed.
  • Fluff the quinoa with a fork and stir in the chopped herbs and minced garlic.
  • Serve the grilled vegetable skewers over the herbed quinoa.

Conclusion

The focus on gluten-free ingredients accommodates individuals with gluten sensitivities and promotes a thoughtful approach to food consumption. By embracing this meal plan, you'll discover that a gluten-free diet can be a delightful and successful approach to shedding pounds. Stick to the plan, stay engaged, and embrace the rewards of a healthier lifestyle. I wish you all the best in your endeavours and good health!

FAQs

1. How does a gluten-free diet aid in weight loss?

A gluten-free diet can aid in weight loss by encouraging the consumption of whole, unprocessed foods such as fruits, vegetables, lean proteins, and healthy fats. By eliminating gluten-containing processed foods, which are often high in calories, sugars, and unhealthy fats, individuals may naturally reduce their calorie intake and improve their overall nutrition.

2. What foods should I avoid on a gluten-free diet?

On a gluten-free diet, you should avoid foods that contain wheat, barley, rye, and triticale. This includes most bread, pasta, cereals, and baked goods unless they are specifically labelled as gluten-free. 

3. What are some common sources of hidden gluten?

Common sources of hidden gluten include sauces like soy sauce, gravies, and salad dressings, which often use wheat as a thickener. Processed meats, such as sausages and deli meats, can also contain gluten as fillers or binders. 

4. How much weight can I expect to lose on a gluten-free meal plan?

The amount of weight you can expect to lose on a gluten-free meal plan varies depending on factors such as your starting weight, calorie intake, level of physical activity, and adherence to the diet. On average, individuals following a balanced, calorie-controlled gluten-free diet may see a weight loss of 1-2 pounds per week. 

5. What are some gluten-free breakfast options?

Gluten-free breakfast options include gluten-free oatmeal topped with fresh fruits and nuts, smoothie bowls made with blended fruits, vegetables, and gluten-free granola, and scrambled eggs with sautéed vegetables and avocado. 

Read More:

30-Day High-Protein Meal Plan for Effective Weight Loss

20-Day Meal Plan for Heart Health: Strengthen Your Heart

20-Day Meal Plan for Improved Digestion: Enhance Your Gut Health

15-Day Vegan Meal Plan for New Mothers: Nourishing Recipes and Tips

10-Day Anti-Inflammatory Meal Plan for Seniors: Recipes and Benefits

About The Author

Maurice Maffeo
Culinary Director, Delicut

Chef Maurice Maffeo has over 30 years of experience in the culinary world. He has been executive chef to top names in the middle east like Carlucios and Cafe Bateel and Strada Group of Restaurants in the UK.

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