A guide on how to eat properly and live a healthy life while controlling, reducing, and eliminating the symptoms of MS.

Multiple Sclerosis Support

MS Articles, Support, Recipes, and Inspiration for those living with Multiple Sclerosis

5 Easy Gluten-Free Recipes

By Daryl H. Bryant (565 words)
Posted in Living with MS on March 5, 2013

There are (0) comments permalink

5 Easy Gluten-Free Recipes

Some MS patients have discovered that eliminating gluten from their diet minimizes symptoms. Enjoy these delicious time-saving gluten-free recipes for main dishes, a side dish and dessert.

Chicken, White Beans and Tomatoes (4 Servings)


  • 2 15.5 ounce cans of cannellini beans-drained and rinsed
  • 1 pint of grape tomatoes
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh oregano
  • 2 garlic cloves-smashed
  • 1/4 teaspoon of red pepper
  • 2 tablespoons of olive oil
  • 8 chicken thighs


Preheat oven to 425° F. Rub the chicken with 1 tablespoon of olive oil and set aside. Combine the remaining ingredients in a 9 x 13 inch baking dish. Top the bean mixture with the chicken and season with salt and pepper. Roast for 35 to 45 minutes

Curried Rice and Shrimp (4 Servings)


  • 1 tablespoon of olive oil
  • 1 large onion-chopped
  • 2 carrots- peeled and chopped
  • 2 cloves garlic-chopped
  • 2 teaspoons of curry powder
  • 1 cup of long-grain white rice
  • 1 ½ pounds of peeled, deveined large shrimp
  • ½ cup of fresh basil


Cook the carrots and onions in oil for 6 to 8 minutes or until softened. Add the curry powder, and continue cooking for 2 minutes. Add rice, 2½ cups of water and ½ teaspoon of salt and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Place the shrimp in the rice mixture, cover and cook for approximately 5 minutes. Fold in the basil.

Zucchini and Quinoa Stuffing


  • ½ cup of quinoa-rinsed
  • 4 medium zucchini-halved and seeds removed
  • 1 15-ounce can of cannellini beans-drained and rinsed
  • 1 cup of cherry tomatoes-quartered
  • ½ cup of chopped almonds
  • 2 cloves garlic-chopped
  • ¾ cup of grated Parmesan cheese
  • 4 tablespoons of olive oil


Preheat oven to 400° F. Combine the quinoa with 1 cup of water in a pan and bring to a boil. Reduce the heat to med/low, cover and simmer for about 15 minutes. Arrange zucchini in a baking dish cut side up. To the quinoa; add almonds, beans, garlic, tomatoes, ½ cup of the Parmesan cheese and 3 tablespoons of olive oil. Spoon the mixture into the zucchini halves. Top each half with the remaining oil and Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.

Broccoli and Squash Side Dish


  • 2-12 oz bags of Green Giant® frozen broccoli cuts
  • 2 cups of cubed and peeled butternut squash
  • ½ cup of orange juice
  • ¼ cup of butter or margarine-melted
  • ½ cup of dried cranberries
  • ½ cup of finely chopped pecans-toasted
  • 1 tablespoon of grated orange peel
  • 1 teaspoon of salt


Cook broccoli according to instructions and set aside. In a skillet, cook the squash and orange juice over medium/low heat for approximately 10 minutes or until tender. Stir frequently. Add the broccoli, butter, cranberries, pecans, orange peel and salt. Mix and serve.

Apple Crisp


  • 6 large apples peeled, cored and thinly sliced
  • 1 teaspoon of ground cinnamon


  • 1 box of Betty Crocker® Gluten Free yellow cake mix
  • ½ cup of chopped nuts
  • ½ cup of soft margarine
  • 1 teaspoon of cinnamon
  • 1 egg-beaten


Preheat oven to 350°F. Combine the apples with the cinnamon and spread in an ungreased 13 x 9 inch baking dish. In a bowl, combine the cake mix and nuts. Cut in the butter until crumbly. Mix in the cinnamon and egg. Sprinkle the mixture over the apples and bake for 45 minutes.

These highly nutritious recipes make great meals for the entire family while providing MS patients with gluten-free alternatives.

Comments (0)

no comments posted

Leave a comment

Not a robot?