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
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
- Whisk together the yoghurt, mayonnaise, hot water and paprika in a small bowl; season and set to one side.
- Cook the asparagus in a large saucepan of salted, boiling water for 3-4 minutes until tender, then refresh immediately in iced water,
- Once cool, drain and pat dry, and then arrange on plates.
- 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
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
- Place the salmon in a large saucepan and add the wine, bay leaf, peppercorns and enoughwater to just cover.
- Bring to a simmer over a moderate heat, then cover and reduce the heat to low. Cook for 6-8 minutes until cooked though.
- 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.
- Mash the avocado with the lemon juice and seasoning until smooth, then spread over the wraps and top with the salmon mousse and cress.
- 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
- 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.
- Add the potatoes and beans, then stir well and cook for 3 minutes.
- Cover with the stock and bring to a simmer; cook steady for 15 minutes, then add broccoli.
- Simmer the soup for a further 8-10 minutes until the beans and broccoli are tender.
- Season to taste with balsamic vinegar, salt and freshly ground pepper before serving.
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Warm Buckwheat Salad
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
- 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.
- Add the buckwheat, stir well, and cover with the stock before bringing to the boil.
- Reduce to simmer for 20-25 minutes until most of stock has been absorbed and the buckwheat is tender.
- Season to taste with salt and pepper before serving in bowls with a garnish of chervil.
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Cod and Lentils
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
- 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.
- Preheat the oven to 220°C (200°C fan ) / 425 F / gas 7 and line baking tray with greaseproof paper.
- 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.
- Roast for 10-12 minutes until the flesh is firm yet slightly springy to the touch.
- 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
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
- Whisk together the buttermilk, mayonnaise and poppy seeds with a little seasoning.
- Toss together the kale, cabbage and radicchio, then arrange in serving bowls.
- Serve with the citrus fruit, pumpkin seeds, cranberries and buttermilk dressing on the side.
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