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4 More Plant-Based Recipes For Diabetes (Indian Style)

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Today I’ll show you 4 simple plant-based diabetes-friendly recipes you can prepare in just 5 to 10 minutes.

You will learn how to make a quick diabetes friendly salad, a plant based hot beverage for diabetics, a 5-minute side you can prepare with yogurt and a flatbread to go with it.

By the way, if you have not done it yet, first try these Plant-Based Recipes for Diabetes (Breakfast, lunch and breakfast) .

Let’s check the salad dish first…

Black Beans and Avacado Salad

 

This is a very simple, delicious and filling recipe for diabetics and even those who have normal blood sugar level. The best part is, it can be prepared in about 5-7 minutes max.

Black Beans and Avacado Salad

INGREDIENTS

  • 1 cup black bean (cooked or canned)
  • ¾ tsp salt
  • ¼ cup chopped red bell pepper
  • ¼ cup scallions or onions
  • ½ cup tomato diced
  • ¼ cup chopped cilantro
  • 1 cup avocado chopped
  • 1 tsp lemon juice
  • 1 tbsp finely chopped jalapeño (or any variety of green chilies depending your taste).

PROCESS

1. First, cook the black bean with ½ tsp salt. Drain the excess water after cooking. Alternatively you can use 16 oz canned black beans. If you are using canned black bean, squeeze a lemon in it. Rinse and drain all water.

2. Put the black beans in a big bowl. Next we will add all other ingredients one after the other.

3. First, add chopped avocado and tomato to the bowl.

Add diced tomato and chopped avocado

4. Next, add finely chopped jalapeño and cilantro

Add finely chopped jalapeño and cilantro

5. Add chopped red bell pepper and scallions

Add chopped red bell pepper and scallions

6. Add lemon juice and salt as per your taste. You can add any other seasoning you like.

Add lemon juice and salt

7. Mix everything well with a spoon.

And a nice bowl of delicious, colorful Black Bean Avocado Salad is ready to eat!

Black Beans and Avacado Salad

This goes well as a side dish for lunch or dinner. You can also have it as a main course.

Next in order is a simple side dish you can prepare with yogurt.

This can be also served for snacking.

Zucchini Raita (made of Yogurt)

 

Zucchini is rich in vitamin C. It is also high in potassium and manganese and acts as a powerful antioxidant to keep you healthy.

INGREDIENTS

  • ½ cup shredded Zucchini
  • 1 cup yogurt
  • 2 tbsp chopped onions
  • ½ tbsp salt
  • 1 tbsp oil
  • ¼ tbsp mustard seeds
  • 1 tbsp black gram or black lentil (urad dal)
  • ½ tbsp channa dal
  • 3-4 curry leaves
  • 1 green chili slit into 4 pieces
  • 1 tbsp chopped cilantro

Note: All the ingridients that are linked are available in Amazon

PROCEDURE

Mix chopped zucchini, yogurt, onion and salt in a bowl. To this mixture prepare and add the seasoning as described below.

Mix chopped zucchini, yogurt, onion and salt in a bowl

PREPARE SEASONING

1. Put the heater into medium to high and place a seasoning bowl

Switch on the heater to medium and place a seasoning bowl

2. Add oil and mustard seeds to the seasoning bowl

Add oil and mustard seeds

3.    Add channa dal to it

Add channa dal

4. Add black grams (urad dal)

Add black grams (urad dal)

5. Add green chilies

Add green chilies

6. Lightly stir them with a spoon. After a minute or so both the Urad dal and channa dal turns golden brown.

Stir and check whether Urad dal and channa dal has turned into golden brown

7. Switch the gas off and add curry leaves to the seasoning bowl.

Switch off the heat and add curry leaves

8. Add the seasoning to the mixture of zucchini and yogurt.

9. Finally, add coriander leaves to the mix.

Add coriander leaves

10.    Mix everything  well together

Mix everything together

Now the Zucchini Raita is ready to serve with any diabetic friendly flatbread.

Let’s now check out a plant based diabetes friendly flatbread which can be served for lunch or dinner.

Oats Flatbread

 

Oats Flatbread

INGREDIENTS

  • 1½ cups of oats
  • 1 cup of water
  • ¾ Teaspoon salt
  • 2 tablespoon oil
  • 10 by 10-inch square wax paper

PROCEDURE

1. Boil the water on medium heat.

Boil the water on medium heat

2.    Once it starts boiling, add salt and oats and mix well.

add salt and oats

3. Close the lid and reduce the heat to a very low temperature. Let it cook for 5 minutes.

Close the lid and let it cook for 5 mins

4. After 5 minutes, turn off the stove and let it cool for a while, so that we will be able to make a dough out of it.

5. Once it has cooled down, knead this dough for few seconds and make it into 3 tennis size balls.

Knead the oats dough and divide it into 3 tennis size balls

6. Now, heat the skillet on medium-high heat.

7. While the skillet is getting heated, take a teaspoon of oil and grease the wax paper.

Take a teaspoon of oil and grease the wax paper

8. Place the oats ball in the center and press it into round flat flatbread’s (or tortillas) around 6 inches, using your palm.

Place the oats ball in the center and press it into round flatbread

Tip: Dip your hand in the water so that it will not stick to your hand while doing flatbread.

9. Transfer the flatbread to your hand, and place it on the hot skillet.

Place the flatbread on the hot skillet with hand

10. Brush it with little oil it and let it cook for 3 to 4 min on one side.

cook for 3 to 4 min on one side

11. Once it has turned a golden color, flip the flatbread and let the other side get golden brown as well.

Flip the flatbread and let the other side get golden brown

Now Your oats flatbread is ready. Repeat the above procedure for other flatbreads.

Serve the Flatbread’s hot, with raita, any vegetable dish or any chutney, Enjoy!

Finally, here’s a hot diabetes friendly plant based beverage that can be prepared in just a few minutes.

Millet Beverage

 

Millet Beverage

INGREDIENTS

  • 1 1/2 tablespoon Millet or Ragi flour
  • 8 oz water
  • salt to taste
  • Little Ghee (clarified butter)

PROCEDURE

1. Add water in a pan and allow it to boil.

Add water in a pan and let it boil

2.     Mix all the ingredients one by one. First, add Ragi Flour

Add Ragi flour

3.    Mix the ragi flour well with water so that no lump is formed.

Mix the ragi flour well

3. Once it is mixed well, turn on the heat to medium-high, and add the salt

Turn the heat to medium-high and add the salt

4. Add a little bit of ghee to it. Ghee helps to absorb the nutrients from the millet.

Add ghee to it

5. Boil the mix. Once it starts to boil the consistency will change and it will be a little bit thicker.

After 5 mins of boiling, you will get this texture.

After 5 minutes of boiling, you will get this texture

6. Stir continuously on medium heat for about 5 to 8 minutes.

7. It takes approximately 10 mins to prepare the drink. And your plant based hot beverage is ready.

Drink Ragi Ambali or Millet beverage hot or warm. Drinking hot or warm will aid in the digestion of Ragi.

You can also add buttermilk to it and drink.

Plant-based diabetic recipes need not be boring. If you try out these recipes let me know about it through comments below.

 

3 Plant Based Recipes for Diabetes (For Breakfast, Lunch, Dinner)

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When my sister who has been suffering from diabetes for last 15 years gradually transitioned to a plant-based, whole-food lifestyle it brought a huge change in her life. Following a plant based diet not only dramatically improved her blood sugar it gave her a tonne of energy and reduced her insulin intake as much as by 40 percent.

Here are 3 diabetic-friendly plant based breakfasts- lunch and dinner recipes she cooks for herself and her husband often.

Let’s first start with…

PLANT BASED BREAKFAST RECIPE FOR DIABETES

 

Quinoa Pancake

It is proven that Quinoa which is gluten-free and very rich in protein has a low glycemic index (53) is good for diabetic patients. Today we will prepare a quinoa pancake recipe which does not take much time and can be served as breakfast to diabetic patients.

INGREDIENTS FOR PANCAKE BATTER:

  • 1 cup quinoa (wash thoroughly and soak for 5 to 6 hours and drain water)
  • 1/2 cup water
  • ½ cup chopped onions
  • 2 to 3 green chilies
  • ½ cup chopped cilantro or coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 3 to 4 tablespoon oil
  • Iron or any skillet to make Pancake

METHOD FOR PREPARING QUINOA PANCAKE:

  • Soak the quinoa for about 4 to 5 hours. Then, wash it well and drain the water.
  • Add quinoa and half cup of water to the mixer grinder.
  • Add green chilies and grind all to make a thin paste
  • Transfer the batter to a bowl
  • Next, add cilantro and chopped onions to the batter.
  • Also, add salt and cumin seeds.

Add cilantro, chopped onions to the batter. Add salt and cumin seeds

  • Mix everything well in the batter to have a pancake batter consistency.

Mix everything well in the batter

  • The batter is now ready to use right away or can be and become the refrigerator to use later.

Let’s now prepare the Quinoa pancake.

  • Heat the iron skillet on medium-high heat. Once the skillet is hot, reduce the heat to medium.

Heat the iron skillet first on high heat and then reduce heat to medium

  • Pour the batter onto the middle of the skillet and spread it around into a nice, round and flat pancake shape.

Pour the batter onto the middle and spread it in a round shape

  • Add 1 tsp of oil around it, and cook for 1 to 2 minutes.

Add little oil around the pancake let it cook for 2 mins

  • After the bottom side appears golden, flip the pancake to cook on the other side too. Both sides should be golden brown in color.

Flip the pancake to cook on the other side too

Your Quinoa pancake is now ready to serve. Remember it tastes best when served hot.

Quinoa pancake

Next let’s check out a yummy……

PLANT BASED LUNCH RECIPE FOR DIABETES

 

For lunch, we will prepare

Split chickpea and cucumber salad

INGREDIENTS:

  • ½ cup split chickpea (Soaked for 2 hrs and drained)
  • 1 cup cucumber
  • 2-3 tablespoons shredded coconut (more if you like )

FOR SEASONING:

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 pinch asafetida
  • 1 tablespoon cilantro
  • 1 green chili, chopped
  • ½ teaspoon salt

THE PROCESS

1. Heat oil in a ladle or a small pan, and wait till it gets heated to the right temperature. To check whether the temperature is right, add 3-4 mustard seed to the oil in the laddle. If it starts cracking/popping the temperature is right.

To the heated oil add mustard seeds and asafetida

  • Add mustard seeds and asafetida

Add mustard seeds and asafetida

  • Next, add cilantro and chilis.

  • Let everything sit in the oil till the crackling stops and then add this seasoning to the soaked split chickpea.

Add the seasoning to the split chickpea

  • Next, add cucumber and coconut to the mix
  • Add salt.

Add coconut. Cucumber and salt

  • Mix everything evenly, and enjoy!

Mix everything evenly

The split chickpea and cucumber salad is a great diabetic lunch recipe or you can have it as a side as well.

split chickpea and cucumber salad

Finally, let’s take a look at …

PLANT BASED DINNER RECIPE FOR DIABETES

 

Quinoa Asparagus Flavored dish

Asparagus has been proven to control blood sugar by increasing insulin secretion and is a detoxifier, an anti-aging function and also prevents osteoporosis and osteoarthritis For our first plant based diabetic recipe today we present a Quinoa Asparagus Flavored Dish (Indian style)

INGREDIENTS

  • 1 cup quinoa
  • 1 ½ cup chopped asparagus (when u are chopping the asparagus make sure that you cut only the tender part of asparagus)
  • 1 cup of chopped onion
  • 5-6 dried red chillis
  • 3-4 tbsp oil
  • 1 tbsp mustard seeds
  • 2 tbsp black gram (urad dal)
  • 1 tbsp Split chickpea (chana dal)
  • 15-20 curry leaves
  • 3-4 tbsp Vangibath powder (watch the 1:11 min video to make it super quick)
  • 1 ½ tbsp salt
  • ¼ tbsp turmeric powder
  • ¼ tbsp asafoetida
  • 2 cups of water

THE PROCESS

  • First, wash the quinoa thoroughly to remove saponins and double the amount of water. Pressure cook it on a medium flame for around 15 minutes. Once cooked let it cool.

Add the double amount of water to cook the quinoa

Next let’s prepare the asparagus. First place a pan on the stove at the medium-high flame to heat it well

  • Once the pan is heated add oil.

Add oil to the heated pan

  • Add mustard seeds to the pan and wait till it crackles.
  • Once it starts cracking add split chickpea and black gram

Add Split chickpea and black gram after the mustard seed crackles in the heated oil

  • Mix all till it turns into a golden brown color
  • Once it turns golden brown add red chilis and curry leaves

Add red chilis and curry leaves when the mixture turns golden brown

  • Next, add the chopped onions and asparagus

Add chopped onions and chopped asparagus to it

  • Add turmeric powder and asafoetida.

Add turmeric powder and asafoetida

  • Mix them well and cook.
  • Then cover it and let it cook for 3-4 mins

Cover it and cook for 3-4 mins

  • After 3-4 mins reduce the heat to medium-low for 5 more mins.
  • After 5 minutes remove the cover. The asparagus should have cooked well by this time and become tender.
  • Now add salt and Vangibath powder.

Add salt and Vangibath powder

  • Mix everything well together

Mix everything well

  • To this mixture, add the cooked quinoa

Add cooked quinoa to the mixture

  • Mix everything together. After mixing well close the lid for 1-2 more mins

Mix everything together. After mixing well close the lid for 1-2 more mins

  • After a few mins, remove the cover and check whether everything has mixed well then switch off the stove.

The Quinoa Asparagus Flavored dish is ready to serve for dinner. Or you can replace it with the lunch menu also.

The Quinoa Asparagus

Hope you have liked the plant based recipes for diabetes and will try it out.

Get More Plant Based Diabetes Friendly Recipes

 

17 Cold Lunch Ideas That are not Same Old Sandwiches

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If you have no heating option or microwave available at your work place, or too busy to cook a lunch everyday at home, cold lunch is the way to go. But it does not mean you will have to feed day- after -day on sandwiches or left-over from last night . We have got you covered. Most of these cold lunch ideas are not only healthy they are also perfect for people who don’t have time to spend hours in kitchen.

Cold lunch ideas for husband

 

If your husband is on-the-go most of the day, he needs cold lunches that can be eaten without microwaving. Here are 3 cold lunches which are fast and easy to prepare too.

Salami and Cream Cheese Rollups

Source: recipetineats.com

Cream cheese and salty taste of salami is a stellar combination. You can add whatever you want into the filling .

Chicken salad on crackers

Source: wp.com

You can make it with canned chicken. Just drain it, add mayo and boiled egg. Add a packet of cracker to your husband’s lunch box and you are good to go.

Cold Chicken pasta salad with side

Source: budgetbytes.com

Pair it with slices of fresh mozzarella and hard boiled eggs

Cold lunch ideas for construction workers

 

Construction workers burn as much as three times more calories per hour as compared to people working a desk job. Therefore, they need a hearty lunch that will fill them up and keep their energy high for the rest of the workday. So here are some cold lunch ideas for construction workers that are portable and do not require heating.

Soup in Thermos

source: momables.com

Ok, this is not a cold lunch but no need for heating as you can put it in thermos. Make home made ramen noodle soup with fresh veggies in a savory broth. Toss in leftover chicken for a little extra protein.

Chickpea Sabarma Wrap

Source: minimalistbaker.com

It takes less than 30 minutes to prepare and a few ingredients. It’s a perfect, ‘filling’ , high protein cold lunch idea for construction worker . Check out the simple preparation method here

Sweet Potato Black Bean Quesadillas

Source: wellplated.com

It’s easy to make in big quantities on Sunday night, does not dirty lot of dishes (the filling is made in a single pot) and does not need much time. Check out the recipe here. Though it is generally eaten hot but tastes fine if eaten off the lunch box.

Ceaser Salad Chicken , Kale wrap

Source: staticflickr.com

It takes about 10 minutes to prepare and is another good option for cold lunch box.

Keto cold lunch ideas

 

If you are on Keto and looking for cold lunch options here are some perfect keto recipes for you that are good to eat in room temperature.

Bacon, Avacado and Goat Cheese Salad

Creamy avocados , goat cheese with the crunch of nuts. Yummy! Can be made in few minutes and delicious to eat. Check out the recipe here

Keto Chicken Lettuce Wrap

You can use curried chicken or prepare a simple sauce for the chicken by mixing peanut butter, stevia for sweetness, soy sauce and Sriracha. Put the lettuce wraps in a zip lock if you are on the road and you have healthy keto lunch ready to eat when you are hungry.

Keto Grilled Vegetable Salad

Source: julieslifestyle.com

It tastes super at room temperature, so take it with you to work or school as a healthy lunch on the go. You can prepare it in a big batch and store this salad up to 3 days in the refrigerator. Check out the recipe here

Cold lunch ideas for picky eaters

 

If your children are picky eaters , one way to handle it is to allow them to make their own lunch! All of a sudden they find it interesting to try just because it was their idea.

So here are 4 cold lunch ideas for picky eaters that even your child can prepare.

Tuna Salad Cucumber bite

Sandwich is one of the most common cold lunch given to children but it need not be boring. If your child is bored with the bread, allow them to prepare cucumber tuna bites instead. Mix together coconut oil mayo, black pepper and tuna in a bowl. Scoop it on sliced cucumber .

Grilled Chicken Cesar Salad

Source: gimmesomegrilling.com

In a large bowl put in your lettuce and precooked grilled chicken . Let your picky eater mix salad dressing of choice .Add black pepper, Parmesan Cheese and squeeze fresh lemon . Done!

Tortilla Rolls Ups

Lay the tortilla flat, start with a spread like salsa, pasta sauce or any other sauce of your choice. Add filling like ham, cheddar cheese, red onion and ranch mix.

Or, how about another type of filler with pasta sauce, pizza toppings and shredded cheese? Let your child choose the different filler mix!

Cold vegetarian lunch ideas

 

Vegetarian cold lunch does not mean you have to eat boring salad day after day. Here are 4 cold vegetarian lunch ideas to spice up your lunch time

Sweet Potato Noodle Stir Fry

You can add lot of veggies of your choice . You can make a whole bunch of this for dinner and pack the extra for lunch. Check out the preparation method here

Spinach Artichoke and Goat Cheese Quiche

Source: netdna-ssl.com

You can prepare this before the week starts, slice it up and pack it to have during the week. Get the recipe here.

Vegetarian Lettuce Wrap

Source: wellplated.com

The filling is made with tofu and mushrooms as ingredients and the dressing is done with hoisin, soy sauce, rice vinegar, and sesame oil. Check out the complete recipe here

Portobello Mushroom Tacos

Source: healthynibblesandbits.com

This marinated mushroom can be put in a collard green leaf or in a lettuce wrap and you have a healthy , tasty vegetarian cold lunch option at your hand. Get the recipe here

Have your own cold lunch ideas? Share it with us!

 

12 Gluten Free Lunch Ideas On The Go

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Gluten intolerance awareness continues to grow everyday. For people with celiac disease, for instance, lunch at work or in school can be an ordeal. Fortunately there are tons of gluten free lunch ideas on the go that’s easy to prepare yet jampacked with nutrients you and your family needs. Here are some recipes for starters.

Gluten-Free-Lunch-Ideas

Source : cloudfront.net

 

Avocado Tuna Salad Medley

 

Avocado-Tuna-Salad-Medley

Source : celiac.org

 

Want something tasty and still in line with your weight loss plans? This delicious salad cum sandwich is loaded with the freshness of avocado and jam-packed with lean protein.

Ingredients

  • 11 Ounces Tuna solid white albacore in water
  • 1 1/2 Avocados medium
  • 1/2 Cup Cucumber
  • 1/4 Cup Red Onion chopped
  • 1/4 Cup cilantro chopped
  • 1 Green Onion raw, chopped
  • 1 Stalk Celery medium, chopped
  • 1/2 Teaspoon garlic salt
  • 8 Slices Canyon Bakehouse Gluten-Free Bread 7-Grain

 

Tip: Best eaten with gluten free crackers or as a sandwich with gluten-free bread. Heavenly dip!

All you need to do is mash all ingredients found on this recipe together and voila! You got one power-packed lunch that’s filling yet so healthy.

Southwest Chopped Kale Salad

 

Southwest-Chopped-Kale-Salad

Source : glutenfreeliving.com

 

Another awesome salad designed for weightwatchers comes all the way from the great Southwest. This salad comes bursting with color and quite hearty enough for lunch or even as breakfast on-the-go.

Ingredients

  • 1 large bunch of kale
  • 3 teaspoons olive oil
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 14-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 large diced tomato
  • ½ small red onion, thinly sliced
  • ¼ cup jalapeños, thinly sliced
  • ¼ cup cilantro leaves

Tip: Feel free to drizzle with a favorite gluten-free dressing or make your own gluten-free vinaigrette.

Doesn’t take much preparation aside from the chopping part, but can be filling to keep you going all afternoon. Check out recipe here.

BLTA Panini

 

Source : wsimg.com

 

Unconventional yet so delicious combo of bacon, lettuce, tomato and avocado! These ingredients bring a heavy punch on anyone’s lunch without the guilt of gluten. Simply bake bacon to make it crisp. Stack along with other ingredients unto a freshly-panini-pressed gluten-free bread and you’re brown bag is now good to go.

Ingredients:

  • 3 strips bacon, baked.
  • 1 gluten free hamburger bun, cut in half (recipe on this site), or two slices of other gluten free bread, toasted.
  • 5 cherry tomatoes, sliced lengthwise into three strips each
  • 1/4 avocado, cut into pieces
  • 1-2 pieces lettuce (Iceberg used here)

Tip: Add more goodness to your BLTA panini by spreading gluten-free mayo both insides of the bread.

Check out complete recipe here.

Garlic Asparagus Artichoke Pasta

 

Garlic-Asparagus-Artichoke-Pasta

Soure : netdna-ssl.com

 

If you want to fill up without the guilt of hoarding calories, gluten free pasta dishes like this Garlic Asparagus Artichoke Pasta is a perfect choice. Easy to prepare and can be eaten chilled or reheated, this makes one awesome lunch when on the go. Feel free to adjust garlic and olive oil to suit your taste.

Tip: Check carefully the label when adding parmesan cheese. This number is both gluten free and soy free.

Chicken, Asparagus and Mango Lettuce Wraps

 

Asparagus-and-Mango-Lettuce-Wraps

Source : crunchmaster.com

 

Need a noteworthy lunch for a picnic or for a hectic day at the office? This healthy yet gluten free wraps is a wrap! The protein and vitamin C combination from chicken, asparagus and mango offers the best nutrition without the bone-breaking preparation.

 

Ingredients

  • 1 head Red Leaf lettuce
  • 4 fresh chives
  • 1/4 cup Bean Sprouts
  • 1 pint Cherry Tomatoes halved
  • 1 tbsp. fresh grapefruit zest
  • 1 ripe avocado peeled, pitted, and sliced
  • 6 Asparagus trimmed and cut into ½ inch pieces
  • 1 cup Crunchmaster™ Original Multi-Seed Crackers, crushed
  • 4 ounces chicken cutlets cooked and shredded
  • 1 small ripe mango peeled and thinly sliced
  • 1/4 tsp. Sea Salt
  • 1/6 tsp. freshly ground white pepper
  • 1/2 cup Peanut Butter
  • 1/2 cup Warm Water
  • 1 tbsp. gluten-free low-sodium soy sauce
  • 2 tbsp. freshly squeezed grapefruit juice

 

Tip: You can make your own dipping sauce but make sure ingredients are gluten free.

Check out recipe and preparation instructions here.

Buddha Bowl

 

Buddha-Bowl

Source : imgix.net

 

This lunch is designed for demigods and goddesses. Think wild rice topped with kale, orange, avocado, pomegranate, and pumpkin seeds then, finished off with a sunny side-up egg. Super healthy and jampacked with nutrients, this is one gluten free grain-filled lunch that even kids will love to take with them to school.

 

Ingredients

Rice

  • 1 cup wild rice
  • 3 cups vegetable broth or water
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh mint
  • Salt and freshly ground black pepper

 

Toppings

  • 1 bunch kale, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • ¼ cup pomegranate seeds
  • 1 orange, cut into segments
  • ½ avocado, sliced
  • ¼ cup pumpkin seeds
  • 2 hard-boiled eggs
  • Salt and freshly ground black pepper

 

Tip: Ditch the egg if there’s a known allergy and, if possible, choose fresh ingredients only.

Check out recipe and preparations here.

Honey Sesame Chicken with Broccolini

 

Honey-Sesame-Chicken-with-Broccolini

Source : imgix.net

 

This easy to prepare and nutrient-packed lunch on the go is loved by busybodies and kids alike. Think sweet and salty meaty chicken thighs paired with equally healthy and delish sides. This will definitely keep you as well as your kids going whole afternoon. Can also be prepared in a large batch then, reheated.

Ingredients

Chicken

  • 1 pound skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • ⅓ cup chicken broth
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil

Sides

  • 2 bunches broccolini, ends trimmed
  • 1 tablespoon sesame oil
  • Kosher salt and freshly ground black pepper
  • 1 recipe Cauliflower Rice
  • 2 tablespoons sesame seeds
  • 1 bunch scallions, thinly sliced on the bias

 

Tip: Chicken can also be replaced with turkey and can also be kept in the fridge for up to 4 days.

Here’s the list of recipes and detailed cooking instructions here.

Quiche with Gluten-Free Sweet Potato Crust

 

Gluten-Free-Sweet-Potato-Crust

Source : imgix.net

 

Think quiches are best for parties and picnics only? Not really.

Ingredients

Crust

  • Nonstick spray
  • 2 large sweet potatoes, peeled and sliced into ¼-inch-thick rounds
  • 1 tablespoon extra-virgin olive oil
  • Nonstick spray

Filling

  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, halved and thinly sliced
  • 1 large bunch kale, ribs removed and leaves roughly torn
  • Kosher salt and freshly ground black pepper
  • 1 cup grated Emmentaler or Gruyère cheese, divided
  • 5 large eggs
  • ¾ cup half-and-half or heavy cream
  • ¼ teaspoon ground nutmeg

Tip: Go for Emmentaler or Gruyère cheese as these brands are not only gluten free but also lactose free and proven non-GMO.

This on-the-go gluten free recipe is not only perfect for lunch but also for breakfast and dinner or even as snacks. Versatile and made with the utter deliciousness of eggs and cheese, only it’s gluten-free.

Shrimp Scampi Zoodles

 

Shrimp-Scampi-Zoodles

Source : imgix.net

 

Can lunch be done in just 20 minutes and still look and taste classy? This Shrimp Scampi Zoodles will take anyone’s breath away, literally.

 

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves
  • Zest and juice of 1 lemon
  • ⅓ cup dry white wine
  • 1½ pounds large tail-on shrimp, peeled
  • Kosher salt and freshly ground black pepper
  • 3 pounds zucchini, spiralized
  • Lemon wedges, as needed for serving
  • ⅓ cup chopped fresh parsley

Tip: Refrigerate leftovers then, heat up for dinner. Great for manic Mondays when everyone’s in a foul mood to prepare anything after work or after school.

You can simply whip this recipe on a skillet then, allow to cool before snucking into your brown paper bag. Buttery and tasty — and definitely without the carbs and gluten you hate.

Gluten Free Turkey Burgers

 

Gluten-Free-Turkey-Burgers

Source : cloudinary.com

Want a power-pack lunch without the calories and also gluten-free? This ground turkey breasts mixed with fresh herbs and spices makes lunch a happy ordeal. Simply use gluten-free toasted buns to wrap it all up.

Ingredients

  • 1 pound ground turkey
  • 1/2 white onion, finely chopped
  • 1/4 cup almond flour
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 sprigs fresh basil, chopped
  • 1 pinch garlic and herb seasoning blend (such as Mrs. Dash®), or to taste
  • ground black pepper to taste
  • Add all ingredients to list

Tip: Seasonings on this recipe can be replaced with homemade ones. A burger press also comes handy when doing the patties.

Check out full recipe here.

Gluten-Free Cauliflower Gnocchi Pomodoro

 

gluten-free-cauliflower-gnocchi-pomodoro

Source : imgix.net

 

This lunch sounds like something out of an elegant restaurant in Italy, but it’s not– except for the taste though. With a pasta that’s made from cauliflower, these tender and tasty cheesy pillows truly make a perfect lunch on the go.

 

Cauliflower Gnocchi

  • 1 head cauliflower, cut into florets (4 cups)
  • 1 large russet potato, peeled and diced
  • 3½ cups gluten-free all-purpose flour (such as Bob’s Red Mill)
  • ⅔ cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, whisked lightly until combined
  • Cornstarch

Pomodoro Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • One 28-ounce can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • ½ teaspoon crushed red-pepper flakes
  • 2 tablespoons unsalted butter
  • ⅓ cup grated Parmesan cheese
  • Basil, for serving

 

Tip: Some parmesan cheese brands are not gluten free. This Umami Mia number comes highly recommended by Celiac patients. It’s both gluten free and soy free.

Check out full recipe here.

Shrimp Burrito Bowls

 

Shrimp-Burrito-Bowls

Source : gimmedelicious.com

 

Make lunch more exciting with this spicy number. Taking only 30 minutes to prepare, it can be packed in your favorite lunch box for that awesome restaurant-feel-like lunch at the office. Simply put sauce in a portion cup with lids like this one and reheat lunch at work without it.

Ingredients

  • Spicy Shrimp & Fajita Veggies:
  • 1 pound raw shrimp deveined & shelled
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt & Pepper
  • 1-2 bell peppers sliced (colors of choice)
  • For the assembly:
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn drained and rinsed
  • 1/2 cup Greek yogurt or sour cream
  • 1/2 cup salsa
  • 4 meal prep containers
  • 4 2 oz sauce containers

Tip: Had a known allergy to crustaceans? Replace shrimps with salmon, turkey or sliced chicken breast without the skin.

Check out full recipe here.

Don’t divert from your diet with these gluten free lunch ideas on the go. Simply create a meal plan made out of a repertoire of delicious recipes that contain safe ingredients which also satisfy your cravings. Start with these recipes and build your way from here.