Wheat-free gluten-free recipes. Most are low-carb too. What to eat? Keep on hand: Cheeses, bulgarian yogurt, cottage cheese, olive oil, nuts & seeds. Prepared meats - leftover chicken breast, eggs, prosciotto, tinned tuna, sardines, haddock, salmon, fish Veggies: cucumbers (summer) zucchinis (winter), springonions, aubergines, tinned lentils, beans, cilantro, baby spinach, mushrooms, tomatoes, small butternuts, sweet potatoes, avos, chick peas, parsley, bananas.)