Category: Lunch

Organic, Gluten Free Open Faced Club Sandwich with Lemon Hummus

5/11/2015

TRY OUT THIS HEALTHY SPIN ON A DINER CLASSIC! THIS EASY-TO-MAKE ORGANIC CLUB SANDWICH IS A DELIGHTFUL AND HEALTHY ALTERNATIVE.

Ingredients:
• Canyon Bake House Rosemary & Thyme Focaccia
• Applegate Natural Sunday Bacon
• Organic, free range chicken breast, grilled
• Organic, gluten free hummus
• 1 organic lemon
• Vegenaise
• Organic arugula
• 1 organic avocado
• 1 organic Roma tomato

Method:
Cook chicken and bacon in separate pans and set aside. Slice and toast your Focaccia bread,
(I cut mine down so the slices are not so thick) and layer on Vegeniase and hummus. Cut a wedge of lemon, and squeeze over each slide of bread. Top with the grilled chicken, bacon and fresh veggies and serve!

— The Healthy Celiac

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12 Fridge Staples For Quick And Healthy Lunches

3/31/2015

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For someone with celiac disease, making a quick lunch isn't as easy as whipping up a sandwich. I always keep these 12 salad ingredients on hand for this very reason. These simple grocery store items offer endless ways to create great salads. I especially love these ingredients because they don't make my salads soggy when I prepare them ahead of time. Here are my go-to items that I keep stocked in my fridge each week for lunches:

• A big box of greens — I prefer arugula
• An English cucumber
• 7 roma tomatoes
• 2 containers of gluten free hummus — my favorite substitute for traditional dressing
• 4 avocados (in a variety of ripeness)
• A bottle of Follow Your Heart Vegan Creamy Garlic sauce — a yummy dressing that doesn't make salad soggy
• A can of tuna
• 2 large organic boneless, skinless chicken breasts — I cook these ahead of time
• A bottle of sriracha sauce (combine with Vegenaise to make this awesome sauce)
• A can of chickpeas — these are great if you want to make your salad vegan
• A bottle of Vegenaise -— perfect for sauces and combining with tuna
• A bag of short grain brown rice — I pre-make 2 cups and keep it in the fridge

I use these 12 ingredients to whip up all kinds of salad bowls — there are literally endless combinations. In the above photo I combined tuna and Vegenaise and threw it on a bed of arugula and topped it with fresh veggies and hummus. For all those who are busy, or at a loss as to how keep lunch time healthy, try experimenting with these 12 grocery store staples to create your own salad bowls.

— The Healthy Celiac

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My Go To Meal Of The Moment: The Chicken, Rice and Veggie Bowl

3/13/2015

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I am definitely a creature of food habit — when I find something I like, I tend to make it a lot. Inspired by the Le Bowl from Zinque, I started making my own dairy free version of the dish. A relatively complete and healthy meal, I love this bowl for lunch or dinner. The best part is you can easily change up the veggies or protein based on what is in season, or what you're in the mood for. Here is how I make my bowl:

• Cook a cup of brown rice (you will have some left over). Once the brown rice is cooked, serve it at room temperature.
• Pan cook some organic, free-range chicken breast.
• In your bowl, start with a layer of brown rice on the bottom (again, as much or as little as you want). I then do a light layer (1/2 tbsp) of Heart Healthy Vegan Creamy Garlic sauce (which I find at Whole Foods) — This sauce is amazing and I love that it's vegan (and gluten free, of course).
• On top of the rice layer, I add arugula, one diced roma tomato, half an avocado and half a cup of diced cucumber. Then I add the chicken on top and do another 1/2 tbsp of the Vegan Creamy Garlic.
• I then top the bowl off with two scoops of hummus.

The best part about this meal is that I can pre-make the rice and chicken and have lunch or dinner ready to go for days. Sometimes I also like to take the chicken out of the recipe, and I opt for a little more hummus or add in chickpeas, making the dish entirely vegan.

Hope you enjoy!

— The Healthy Celiac

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Organic, Gluten Free Open Faced Club Sandwich with Lemon Hummus

12 Fridge Staples For Quick And Healthy Lunches

My Go To Meal Of The Moment: The Chicken, Rice and Veggie Bowl

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