Here is a wonderful “wheat-free” menu to get you started…
Quinoa & Orange Porridge
Bring 30-40g quinoa to the boil and then simmer until tender and the liquid has absorbed. Peel a fresh orange and chop into the porridge. Stir, and then serve with a spoon of goat or sheep’s yogurt, and a sprinkling seeds.
OR A simple bowl of fresh fruits – Top a sliced banana, chopped apple, and blueberries, with some creamy live yogurt and a tablespoon of sunflower seeds or shelled hempseeds.
Mid-morning snack – if hungry
A Nakd bar
Garden vegetable salad – Use 2 handfuls of mixed salad leaves as a base. Add 5-7 raw chopped vegetables such as tomatoes, courgettes, fennel, cucumber, carrot, cauliflower, broccoli, green beans or cabbage. Add some chopped coriander or mint and dress with a little olive oil and apple cider vinegar. Follow with an apple
100g of hummus with slices or sticks of red pepper, carrot, cucumber sticks, & sugar snap peas for dipping
Grilled salmon steak with steamed vegetables and brown rice noodles – Season a medium salmon steak, & place on a sheet of baking foil. Grill until cooked all the way through (approx 10 mins). Boil a portion of brown rice noodles, drain and dress lightly with some hemp oil, chilli oil, or olive oil. Place the salmon on top of the boiled noodles and serve with 100g steamed green beans and 150g steamed broccoli.