As I stick to my basically gluten free diet before 6 pm, which I have found to be very helpful in not having that late afternoon crash, lunch has been a challenge. I would usually make a peanut butter sandwich, or a grilled cheese sandwich, but I can’t do that anymore. ( I talk about the gluten free thing here on GF Radio ) So now I see what’s in the fridge and put together lots of salad kind of things.
Being gluten free during the day is not as hard as it might sound. I have oatmeal or eggs for breakfast, and usually some sort of salad thing for lunch, here is one of them:
A recent trip to Costco yielded a giant container of cherry tomatoes for about $5. They weren’t the greatest tomatoes, but I can’t complain, they are what they are. And I managed to find the smallest giant block of blue cheese at the Costco. I’m experimenting with freezing cheese, btw.
I’ve gotten better at buying tofu on a regular basis, so its in the fridge and ready to go when I want to use it. Plus the Labradors love tofu, not sure why, but they inhale it. I imagine its healthy for them.
Last night we had miso soup with buckwheat noodles, and I had some leftover noodles, so in they went into the bread free lunch salad thing as well. I warmed up the noodles in the microwave, which warms up stuff faster than I think it would on a regular basis. Powerful thing that machine. This started me thinking I could cook extra noodles going forward for the lunch project.
So this all goes into a bowl and I made the regular GardenFork vinaigrette salad dressing to drop on top. Boom done. There you go, simple gluten free lunch recipe for you all. This was filling for me, the buckwheat noodles did the trick on that front. Let me know what you think.