1/2 cup of egg whites with salsa on top and 1/2 banana and handful of blueberries on the side.
However…my lunch isn’t and one ingredient makes it not fully gluten free either. (like I said in a previous post, there’s just some things in my fridge that aren’t gluten free and also not considered paleo that I need to give rid of)
For lunch I took a black rice tortilla (food for life) and warmed it up. My favorite way of warming up a tortilla and giving it that crunchy texture is using water instead of oil. Just hold the tortilla underneath the water for a few seconds and then just plop it on the pan and warm it up!
These particluar black rice tortillas break if you try to use them as a wrap so its better to keep it flat.
Then I put hummus (gluten free) on it, toped with tomatoes, alfa sprouts and this smart deli tofurky, which contains wheat gluten.
A nice little flatbread for lunch.
I had quinoa pancakes!
They were so yummy.
You take about 1/2 cup of cooked quinoa and whisk it together with 2 egg whites. 1/4 of skim milk (I used soy), 1/4 smashed banana and 1 tsp of brown sugar. The recipe also calls for 1 tsp of vanilla, but since my soy milk is vanilla flavored I skipped out.
Lightly grease the pan and you’re ready to go!
For breakfast I also made a smoothie. I used the rest of my banana, a kiwi, an orange, and soy milk.
For breakfast I had Fiber 80 calories cereal with soy milk.
Since I have classes 12:30 till 5:45 I packed two sandwiches. 4 slices of bread (160) 2 tablespoons of almond butter (180) 1 banana and 1 tablespoon of honey (60). I also packed some triscuits incase I’m not hungry for another sandwich. Plus water! Can’t forget the water.