But taking out the protein does not mean you have to take out taste. Allergy tests showed Daniel is allergic to a lot of foods. He is on a strict, gluten-free diet.
"Basically, no wheat, no bread, no crackers, no goodness," Daniel said.
Giving up gluten is common for people with certain food allergies or celiac disease. A recent study by the American Journal of Gastroenterology found one in 144 Americans have the digestive disorder. And it can make mealtime a tough task.
Dietitian Amanda Holliday is teaching Daniel how to make some tasty gluten-free dishes.
"There are so many grains that are gluten-free. There are more grains that are gluten-free than have gluten. It's just a typical American diet doesn't know about them," Holliday said.
First grab some quinoa.
"Quinoa is an interesting grain, because it's very high in protein. We think of protein only coming from animal product," Holliday said.
It is also high in fiber and vitamins. Boil it, reduce the heat, and simmer for about 15 minutes. Chop up veggies. Mix lemon and lime juice, garlic and some gluten-free soy sauce. But remember gluten-free doesn't mean meat-free.
Try baked salmon. Serve it on top of your quinoa salad. Now Daniel has got a new dish with no gluten, but plenty of goodness.