Day 7 Of 7 Gluten Free Lunch Portobello Mushroom Stuffed With Pesto

Portobello Mushroom Stuffed With Pesto

Ingredients

2 large Portobello mushrooms
4 Tablespoons of Tamari
2 Tablespoons of olive oil
Sliced tomato
Pesto

Directions

Cut clean mushrooms in half
Marinate in olive oil and tamari
Fill mushroom cap with pesto and place on plate
Add a thin slice of tomato and pour some of oil and tamari over
Place in a dehydrator and dehydrate at 110 for about 1-2 hours
When done sprinkle with lemon and enjoy!

Day 6 Of 7 Gluten Free Lunch Winter Fruit Salad

Winter Fruit Salad

Ingredients

1/2 cup sugar
1/2 cup water
1 Tsp. vanilla
1/4 cup seltzer
2 chopped apples
1 chopped orange
2 chopped pears
1/2 cup dried cranberries
1/4 cup raisins
1 cup chopped grapes

Directions

Mix sugar and water boil and add vanilla
Cool in refrigerator
Add seltzer in a bowl, add chopped fruit to seltzer
Mix well and drain any excess seltzer
Pour sugar, water and vanilla mixture over fruit. Cover and chill
Serve cold.

Day 5 Of 7 Gluten Free Lunch Lemon Rosemary Chicken

Lemon Rosemary Chicken

Ingredients

1/4 cup olive oil
4 chicken breast
1 1/2 cup diced sweet potatoes
1 large lemon
2 tablespoons rosemary
5 garlic cloves crushed
salt and pepper

Directions

Preheat oven to 400
Add oil heat in skillet
Sprinkle chicken with salt and pepper
Place in skillet, add potatoes and cook for 8-10 minutes
Turn chicken over and pour on juice from lemon, rosemary,
garlic
Top with sliced lemon
Bake for 40 minutes or until chicken is done

Enjoy!!!

Day 4 Of 7 Gluten Free Lunch Honey And Banana Broiled Grapefruit

Honey and Banana Broiled Grapefruit

Ingredients

grapefruit
honey
ground cinnamon and ginger
banana slices

Directions

Cut grapefruit in half, separate sections from skin
Place on baking sheet
Drizzle with honey and place banana slices on top
Sprinkle with cinnamon and ginger

Broil for about 4-7 minutes
Serve warm and enjoy!!

Day 3 Of 7 Gluten Free Lunch Cranberry Kale With Balsamic

Cranberry Kale With Balsamic

Ingredients

1 Tbsp. olive oil
1 medium onion diced
7 cups of Kale shredded
1/4  cup dried cranberries
2 Tbsp. water
4 Tsp. balsamic vinegar to taste

Directions

Heat oil over medium heat, add onion and sauté till brown
Add kale, cranberries, water, cover and cook
Stir often, cook till tender
Drizzle with balsamic

Enjoy!!

Day 2 Of 7 Gluten Free Lunch Turkey And Cheese Wrap

Turkey and cheese wrap

Ingredients

3-5 ounces of turkey
1-2 slices low fat cheese
1 large collard green leaf
4 small tomatoes cut in half
1 slice of onion and pepper
1 Tbsp. hummus
1 Tbsp. mustard

Directions

Wash and dry the collard green
Smear leaf with mustard and hummus
Top with remaining ingredients

Cut in half and enjoy!

Day 1 Of 7 Gluten Free Lunch Apple Tuna Wrap

Apple Tuna Wrap

Ingredients

2 Cans of tuna drained
1 medium apple diced
3 Tbsp. onion chopped
3 Tbsp. low fat mayo
2 Tbsp. pecan pieces
1/8 cup chopped parsley
salt and pepper to taste
Lettuce leaves for wraps

Directions

Mix all ingredients, add salt and pepper to taste
Wrap with lettuce and eat up!