Functional Neurology
of Middlesex County
Gregory Symko, D.C., D.A.B.C.N.
747 Main Street Suite 205
Concord, MA 01742
978.369.7070
Directions & Office Hours

Gluten free Breakfast lunch and dinner from Beth’s gluten Free Kitchen

Real-Food-150x150Breakfast:
Crustless Ham and Spinach Tart
1 tsp olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 package frozen chopped spinach, thawed and squeezed dry
3 slices deli ham, cut into strips (3 ounces total)
1 cup of milk of choice
3 eggs
1/4 cup plus 2 T grated parmesan cheeese, divided
1 T minced fresh basil
1/2 tsp pepper
1/8 tsp ground nutmeg
Preheat oven to 350.  Lightly spray 9 inch glass pie plate with nonstick cooking spray.
Heat oil in medium nonstick skillet over medium-high heat.  Add onion and cook 2 minutes or until soft,stirring occasionally. Add garlic and cook 1 minute.  Stir in spinach and ham.  Spread mixture evenly into pie plate.
Combine milk, eggs, 1/4 cup of cheese, basil, pepper and nutmeg in medium bowl.  Pour mixture over spinach mixture.  Bake 50 minutes or untilknife inserted in center comes out clean.  Sprinkle with remaining 2 T cheese.
Lunch:
Romaine Wraps
Into romaine leaves, add mayonaisse, bacon, tomatoes and shredded rotissierie chicken.  “Nuff said.
Dinner:
Grilled Moroccan Eggplant 

1/4 cup olive oil
1/4 cup lemon juice
2 T honey
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp ground cayenne
1/2 cup chopped cilantro, plus more for garnish
2 cloves garlic, minced
1 large eggplant or 2 medium (1 1/2 lbs. total)
2 peaches or 3 apricots
8 oz. halloumi cheese
3 T roughly chopped almonds
Heat grill or grill pan to medium-high heat.  In a small bowl, whisk together olive oil, lemon juice, honey, cumin, cinnamon, turmeric, salt and cayenne until well combined.  Stir in cilantro and garlic.  Set aside.
Trim eggplant and slice lenghthwise into 1/2 inch think planks.  Halve and pit peaches, slice each half into 3 wedges.  Slice cheese into four 1/2 inch thick planks.  Brush eggplant, fruit and cheese generously with dressing.
Grill eggplant and fruit on medium-high for 2-3 minutes per side until eggplant is cooked through and fruit has grill marks.  Grill cheese 2 minutes per side.
Arrange eggplant, fruit and cheese on a platter.  Garnish with almonds and cilantro.  Cube cheese before serving.
Dessert:
Dice up peaches – ripe ones – and strawberries.  Simmer with some lemon juice for about 45  minutes.  Gently mash with potato masher, serve with whipped cream or over ice cream.  Try coconut ice cream made with coconut milk for dairy free options.