Gluten-Free Lunch Ideas for Women's Weight Loss

If you’re serious about enhancing your health, it’s well worth taking the time and effort to have a nutritious lunch. It will set you up till your nighttime meal and hold you from looking to snack in the afternoon. Why no longer make a huge batch of gluten-free soup and freeze person portions? It’s handy and inexpensive, and you can warm it up at the workplace for a quick, healthful lunch.

Dressed Asparagus Salad

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Services : 4

Prep & Cook Time : 15 minutes

Calories per potion : 186

Ingredients

  • 75 g / 3 oz/ 1/3 cup plain yoghurt
  • 2 tbsp mayonnaise
  • 1 tbsp hot water
  • ½ tbsp paprika
  • Salt and freshly ground black pepper
  • 450 g / 1 lb / 4 cups asparagus spears, woody ends removed
  • 150 g / 5 oz / 1 cup roast pork slices
  • 2 tbsp baby capers in brine, drained
  • A large handful of rocket (arugula)

Method

  1. Whisk together the yoghurt, mayonnaise, hot water and paprika in a small bowl; season and set to one side.
  2. Cook the asparagus in a large saucepan of salted, boiling water for 3-4 minutes until tender, then refresh immediately in iced water,
  3. Once cool, drain and pat dry, and then arrange on plates.
  4. Top with folded slices of pork, baby carpers and rocket leaves, then dress with the yoghurt sauce and little more seasoning before serving.

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Salmon Mousse Wraps

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Services : 4

Prep & Cook Time : 30 minutes

Calories per potion : 455

Ingredients

  • 450 g / 1 lb / 3 cups skinless salmon fillet
  • 110 ml / 4 fl. Oz / ½ dry white wine
  • 1 bay leaf
  • 1 tbsp black peppercorns
  • 100 ml / 3 ½ fl. Oz / ½ cup double (heavy) cream
  • 1 tsp Dijon mustard
  • 1 large avocado , pitted and diced
  • ½ lemon, juiced
  • 4 gluten free tortilla wraps
  • A large bunch of salad cress, snipped
  • Salt and freshly ground black pepper

Method

  1. Place the salmon in a large saucepan and add the wine, bay leaf, peppercorns and enoughwater to just cover.
  2. Bring to a simmer over a moderate heat, then cover and reduce the heat to low. Cook for 6-8 minutes until cooked though.
  3. Remove the salmon from the saucepan and flake into a food processor. Add half the cream and blitz until smooth, then add the mustard and more cream and blend as necessary. Season before leaving to cool.
  4. Mash the avocado with the lemon juice and seasoning until smooth, then spread over the wraps and top with the salmon mousse and cress.
  5. Roll into wraps and serve immediately for best result.

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Mixed Bean Soup

Services : 4

Prep & Cook Time : 45 minutes

Calories per potion : 463

Ingredients

  • 2tbsp olive oil
  • 1 large onion, chopped
  • Salt and freshly ground black pepper
  • 600 g / 1 lb 5 oz / 1 cup floury potatoes, peeled and roughly chopped
  • 200 g / 7 oz / 1 cup canned chickpeas (garbanzo beans) , drained
  • 400 g/ 14 oz / 2 cups canned boriotti beans, drained
  • 100 g / 3 ½ oz / ½ cup adzuki beans, soaked in water overnight
  • 25 l / 2 pints 4 fl. Oz / 5 cups vegetable stock
  • One small head broccoli, prepared into small florets
  • 2-3 tbsp balsamic vinegar

Method

  1. Heat the olive in a large saucepan set over a medium heat until hot. Add the onion and a little salt, sweating for 4-5 minutes until softened.
  2. Add the potatoes and beans, then stir well and cook for 3 minutes.
  3. Cover with the stock and bring to a simmer; cook steady for 15 minutes, then add broccoli.
  4. Simmer the soup for a further 8-10 minutes until the beans and broccoli are tender.
  5. Season to taste with balsamic vinegar, salt and freshly ground pepper before serving.

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Warm Buckwheat Salad

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Services : 4

Prep & Cook Time : 45 minutes

Calories per potion : 194

Ingredients

  • 2tbsp sunflower oil
  • 1 tbsp unsalted butter
  • 150 g /5 oz / 2 cups closed cup mushroom, sliced
  • 175 g / 6 oz / 1 cup buckwheat
  • 500 ml / 18 fl. Oz / 2 cups vegetable stock
  • A few sprigs of chervil, to garnish
  • Salt and freshly ground black pepper

Method

  1. Heat together the oil and butter in a large casserole dish set over a moderate heat. Add the mushrooms and a little salt and sauté for 5-6 minutes until lightly browned.
  2. Add the buckwheat, stir well, and cover with the stock before bringing to the boil.
  3. Reduce to simmer for 20-25 minutes until most of stock has been absorbed and the buckwheat is tender.
  4. Season to taste with salt and pepper before serving in bowls with a garnish of chervil.

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Cod and Lentils

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Services : 4

Prep & Cook Time : 35 minutes

Calories per potion : 414

Ingredients

  • 150 g / 5 oz / ¾ cup orange lentils
  • 750 ml / 1 pint 6 fl. Oz / 3 cups vegetable stock
  • 4 × 175 g / 6 oz skinless cod fillets
  • 3 tbsp olive oil
  • Flaked sea salt and freshly ground black pepper
  • A few sprigs of basil, to garnish
  • 5-6 cloves of garlic
  • 1 large shallot, finely sliced
  • A few sprigs of coriander (cilantro), to garnish

Method

  1. Combine the lentils and stock in a saucepan. Bring to the boiling point andcook steadily for 5 minutes. Then reduce the simmer for 15-20 minutes until tender.
  2. Preheat the oven to 220°C (200°C fan ) / 425 F / gas 7 and line baking tray with greaseproof paper.
  3. Rub the cod with olive oil and season generously; place on the tray. Finely slice a few basil leaves and scatter over the cod, tucking the garlic around the fish.
  4. Roast for 10-12 minutes until the flesh is firm yet slightly springy to the touch.
  5. Leave the rest briefly before serving over a bed of lentils, garnish with shallot, coriander and the remaining basil.

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Mixed Lettuce salad

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Services : 4

Prep & Cook Time : 15 minutes

Calories per potion : 283

Ingredients

  • 3 tbsp buttermilk
  • 1 tbsp mayonnaise
  • 1 tbsp black poppy seeds
  • Salt and freshly ground black pepper
  • 150 g /5 oz / 3 cups curly kale
  • ½ white cabbage
  • 1 head of radicchio, chopped
  • 2 oranges, peeled and sliced
  • 2 white grapefruit, sliced
  • 75 g / 3 oz / ¾ cup pumpkin seeds
  • 75 g / 3 oz / ¾ cup dried cranberries

Method

  1. Whisk together the buttermilk, mayonnaise and poppy seeds with a little seasoning.
  2. Toss together the kale, cabbage and radicchio, then arrange in serving bowls.
  3. Serve with the citrus fruit, pumpkin seeds, cranberries and buttermilk dressing on the side.

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