So it's day one, of 40 days gluten-free for me and Vegan for my daughter! But there wasn't time throughout the day for extensive cooking, so breakfast for me consisted of Greek Yogurt and an applesauce cup. (Thankfully coffee is gf!) We have protein bars on hand for days like today when everyone is on the go. (Again, finding a protein bar that meets everyone's needs can be a challenge, so we each have a different type.) Pre-packaged gf/Vegan mac and cheese is also convenient, as well as gluten-free chicken nuggets. When I got home it was a handful of sugar-snap peas for me and a quick bite of leftover cauliflower pizza. (Watch for that recipe in an upcoming post!). There was also fruit on hand for my daughter to snack on when she got in!
Later, we teamed up to make Chickpea Patties for dinner. Super easy, and both Vegan and gluten-free!
We drained 2 cans of Chickpeas (garbanzo beans), put them in a food processor and added garlic powder, salt, lemon pepper, parsley, and salt-free veggie seasoning blend to taste. We also added 1/4 teaspoon ground cumin, 3 teaspoons of lemon juice and several Tablespoons of olive oil. You may need a little more oil in order for everything to process easily. Last we diced half an onion and added it before starting the food processor.
We combined everything until it made a paste. I preheated a skillet with a little olive oil and used an ice cream scoop to portion several patties in the pan. Lightly browned on both sides, they were ready to serve!
Chickpea paste
Another easy do-ahead is simply slicing favorite veggies at the beginning of the week and portioning them in plastic storage bags or individual containers, then store in the refrigerator. My family is much more likely to grab this healthy snack if it's already prepared and ready to eat. Rice cakes or gluten-free crackers paired with nut butter or nut-free butter or hummus is a fast protein source and goes well with a handful of veggies!
JBW
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