Archive of ‘Lunch’ category

Delicious & Healthy Gluten Free Wraps

One of the best things about going gluten free is how great you feel off it, but one of the hardest things is finding what to substitute it with.  I love wraps and although shop bought wraps are thin, they still contain gluten.

wraps

This is my favourite go to recipe for making wraps at home.  It’s super easy and delicious too.  They’re made with gram flour which is made from chick peas so it’s really nourishing and full of good protein.

What you need…

  • 1 cup gram flour (some places call it garbanzo flour)
  • 1 cup water
  • 2 tbsp nutritional yeast (optional but adds a nice flavour)
  • 1/2 tsp himalayan pink salt
  • 1 tbsp chopped parsley (optional)

What to do….

  1. Heat a non-stick pan on medium-high heat.
  2. Add flour, nutritional yeast and salt to a bowl and stir to combine. Slowly add water – mix well to avoid lumps.
  3. Spray pan lightly with oil and add enough of the mix to make a thin layer around the pan.
  4. Cook until golden on both sides.

Then fill with your favourite filling and roll!  I like to butter on some tahini sauce then add some falafels and salad – delicious. Enjoy!

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Chickpea & Pasta Salad

This is one of my favourite lunches – so satisfying and so healthy…

Ingredients
(serves 3-4 people)
1 cup uncooked, gluten-free fusilli pasta (I use Doves brown rice pasta)
1 can chickpeas, rinsed and drained
4 tomatoes, chopped
1 red onion, chopped
1 clove garlic, minced
6 ounces Parmesan cheese (optional)
1 cup pitted Kalamata black olives
1 teaspoon Himalayan sea salt
1/2 teaspoon black pepper
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice OR 6 drops of lemon essential oil (by adding an essential instead creates a beautiful flavour but without the acidity)

chickpea & pasta salad

Cook pasta for required time in a large pot of salted, boiling water. Drain, and rinse under cold water.

In a large bowl, combine the pasta, chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil, and lemon juice or essential oil. Toss together and serve.  Delicious!

Leftovers can be refrigerated up to 3-4 days.

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Kale, Spinach & Feta Pie

This is a delicious meal that I often make for my weekday dinner or as a portable healthy lunch. Preparation is effortless and the final result is beautiful and delicious.
kale spinach and feta pie

What’s great about it:

Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It is also rich in naturally occurring glucosinolates, which help in the fight against cancer. Eggs are  high in protein and contain all the essential amino acids needed for growth and repair. Including quality  protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.

Ingredients:

2 leeks, washed finely sliced

1 tablespoon olive oil

1 bunch kale washed trimmed and finely shredded

200 g baby spinach leaves

Black pepper – a generous pinch

80 g quality feta cheese (see notes)

6 organic eggs

1 lemon

1 bunch parsley. chopped

small handful pine-nuts

Instructions:

Preheat oven to 180 C.
Sauté leeks in a large heavy based pot until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.
Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
Spoon the kale + spinach mixture into a 22 cm pie dish.
Break eggs into a bowl and whisk lightly until combined.
Pour the eggs over the greens and gently incorporate through the mix of green goodness.
Crumble over the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 – 45  minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving.

Serve with a green salad and enjoy!

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