What’s for Lunch?

We are pretty automated when it comes to our lunches durning the week.  It’s one of the best things we have done to make being GF so easy.

Every workday we have:
A Main Item – This varies week to week.
An apple
Carrots
Peanut Butter (To dip the carrots, or the banana, or the apple in)
A banana
Nuts & Raisins
Yogurt + Mix-ins (This week is coconut flakes and pineapple, others it’s berries and granola)

This week we intended to have leftover lasagna for the “main”, but didn’t end up making it as planned on Sunday evening.  Monday was okay, we had leftover Spanish rice from Sunday’s Stuffed Peppers, but yesterday, I had a Lara bar… While that’s tasty, it’s not very filling.

After the Lara bar I had it!!! I had to make some sort of a “main”.  I kept thinking on what we had on hand, and I came up with a winner!!

Brown Rice Caprese Salad

It’s fresh, it’s summery and best of all it’s gluten free!!!

I just set the rice maker a-cookin away when I got home… And chopped up all the other salad ingredients and let them meld while we ate dinner and walked the Pup.

And then, we had lunch ready for today!!

Here’s the recipe… I suggest you run, not walk, to the store to get the ingredients.  It’s so tasty!

Brown Rice Caprese Salad
1 cup brown rice (This measurement is for uncooked rice.  Prepare it either on the stove top or your rice cooker.  I used 2.5 cups of liquid.  I had to add a little wild rice as we ran out of brown!)
4 plum tomatoes, diced – large dice
3 oz. Part-skim Mozzarella, diced
2 tbsp EVOO
3 tbsp Balsamic Vinegar
1 tbsp garlic salt
2 tbsp chopped FRESH basil (Fresh basil really made this recipe work, I wouldn’t suggest dried unless you absolutely had no other option)

Let the rice cool. 

Combine remaining ingredients. 
Add “salad” to rice.  Stir.
There you go!!!
This recipe yielded 8 servings for us.  The nutrition is below.
157 Calories
21 g Carbohydrates
6 g Fat
5 g Protein
1 g Fiber
So easy, so good!  Happy eating.  šŸ™‚
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