Tag Archives: Lunch

Pesto Pasta With Sundried Tomatoes

sundried-tomato-pesto-pasta

If you like pesto this pesto pasta with sundried tomatoes will quickly become one of your absolute favorites. It’s easy to throw together and tastes like you’ve been working on it all day. Definitely a favorite in our home, of course, I love anything with sundried tomatoes. I could eat this everyday if I were “allowed” to, though I know it’s probably not the healthiest to live on one thing (but hey, it has vegetables).

This is perfect for dinner or lunch, or even breakfast if you can’t resist. It doesn’t take long to prepare, which makes it a great summertime or weeknight meal. (It’s also delicious with some cubed cooked chicken if you want it some protein.) I hope you enjoy! 🙂

sundried-tomato-pesto-pastaPesto Pasta With Sundried Tomatoes

  • 1 (12 oz) box of gluten free pasta
  • 1 batch homemade pesto
  • 1 cup sundried tomatoes, chopped (more or less depending on desired amount)
  1. Cook and drain pasta as usual.
  2. In a large skillet over medium heat, toss the tomatoes and give a stir.
  3. Add in pasta and pesto and heat until warmed.
  4. Remove from heat and serve hot.
  5. Enjoy! 🙂

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Gluten-Free Fish And Chips

What could be better than crispy battered fish with a side of fries? Not much in my opinion. I have been craving fish and chips for so long now, I finally broke down and decided to make it at home. Even my picky husband loved it, that’s always a win in my book! 🙂

fish-and-chips

Gluten-Free Fish And Chips

  • 4 Haddock fillets, thawed and patted dry
  • 1/4 cup all purpose gluten-free flour
  • 1/4 cup corn starch
  • 1/2-1 teaspoon gluten-free baking powder
  • 1/4 cup milk (or water for dairy free)
  • 1 egg
  • Sprinkle salt and pepper
  • Oil for frying
  • Gluten-free French fries
  • Lemon, sliced
  1. Heat 1-2 inches of oil in a cast iron pan.
  2. Mix flour, starch, and baking powder in a medium bowl. Add in the egg and milk and mix just until combined.
  3. Pat the haddock fillets dry (I used paper towel). Coat them in the batter and gently place in the preheated oil, keeping them from touching each other. You know that the oil is ready when a drop of water sizzles in it.
  4. Flip fish after 2-3 minutes, and cook another 2-3 minutes, until both sides are golden.
  5. Serve with French fries and lemon.
  6. Enjoy!

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Lemony Chicken And Pasta

Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.

With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.

It’s so good that we’ve been eating it every week!

lemon chicken pasta easy dinner

 

Lemony Chicken and Pasta

  • 1 box of (gluten free) pasta
  • 7 chicken tenders, cubed
  • 3-4 lemons, juiced
  • 1/4 cup olive oil
  • 1/2 cup walnuts
  • Parmesan (to taste)
  • Salt, pepper, dried parsley (optional, to taste)
  1. Cook pasta, drain, and set aside.
  2. Use 2 Tbls olive oil to coat the bottom of a large pan.
  3. Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
  4. Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
  5. Add walnuts to the chicken.
  6. Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
  7. Season with pepper, dried parsley, and Parmesan cheese.
  8. Serve with a side of steamed broccoli, and enjoy!

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Avocado Egg Salad (Mayo-less)

What happens when you want egg salad and have no mayo? You make substitutions of course! I use mashed avocado instead, and that makes it healthier too. It’s a total win-win!

In the summer months I love different types of salads. They’re super easy to throw together and I don’t have to heat the house up by using the oven.

One of my favorites the past few years has been avocado egg salad. See, the thing is, this is virtually the only thing I would use mayo for, and I don’t eat it quite enough to justify that. That is one thing I’m not into making on my own. I’ve tried it before and it was a horrible disaster.

I’ve been making this egg salad for a few years now, and I just can’t get enough of it! I think it’s better than the “real” thing, but you’ll have to try it and let me know what you think.

Avocado Egg Salad

 

Avocado Egg Salad

  • 1 avocado
  • 4 hard boiled eggs
  • 3 Tbls raw apple cider vinegar
  • 1/2 tsp salt (or to taste)
  • Ground black pepper, to taste
  1. Mash the avocado in a bowl, then stir in apple cider vinegar, salt and pepper.
  2. Peel and chop the eggs.
  3. Mix it all together and enjoy! (My favorite way is on toast, gluten-free, of course!)

 

What are your favorite light, summery meals? I’d love to hear about them! 🙂


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Coconut Mango Chicken

Coconut Mango Chicken

The combination of coconut and mango gives this chicken a light, summery feel and it’s just perfect for those warmer months or those times when you want to capture that summertime feeling in the middle of winter. To make it even better, it’s a quick, simple and easy meal to throw together. Enjoy!

Coconut mango chicken recipe card

 


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