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11-05-2013

Gluten Free Protein Packed Lunches

How to Brown bag a Protein Packed Lunch

By Lindsay Cotter

The cool crisp air is here! And do you know what that means? A change in produce and maybe even a change in our meals. I’m all about salads during the summer. In fact, I’m kinda obsessed with making colorful and flavorful fresh salads, but I have to admit, as much as I love a good salad, I like variety even more. Having variety in my diet keeps my taste buds happy and my body nourished. Yes, that means salad free lunches. Yes, that means one upping your sandwich. Yes, that means taking your post workout meal to a whole new level!

Gluten Free Protein Packed Lunch Recipes

  1. The Perfect Protein Packed Sandwich

Ingredients:

  • 2 Hard Boiled Eggs
  • 1/4 cup Organic Cottage Cheese
  • 1 tbsp. nutritional yeast (optional)
  • Black pepper and sea salt
  • A dash of paprika
  • Your favorite bread (I used Udi’s Gluten Free bread but I think whole wheat pita bread would also be lovely)
  • Cucumber or romaine lettuce to add crunch
  • And the secret ingredient- 1 tbsp. thousand island or French dressing – Organic Ville makes a great gluten and dairy free dressing.

Directions

Slice up your eggs and empty out the yolk into a separate bowl. Add the cottage cheese, dressing, and remaining ingredients. Mix thoroughly. Layer it onto your bread; add the sliced egg whites, and romaine/cucumber. DONE!

For an extra kick, add in jalapenos.

2.       Hummus Flatbread

 

Ingredients:

  • 1/4 cup of water
  • 1 egg (or egg substitute)
  • 1 tablespoons oil (I used grapeseed)
  • 1 teaspoon seasoning mix (salt, black pepper, garlic, onion)
  • 2 tablespoons coconut flour – I actually used a combination of gluten free flours made from coconut flour, pumpkin powder, and almond flour. But using just coconut works too!
  • 1/4 teaspoon baking powder (I might have used a little more)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 2 tbsp plain hummus

Instructions

Whisk together water, eggs, oil and hummus. Then mix together flour, baking powder, half the paprika and chili powder. Combine the wet ingredients and the dry ingredients and whisk thoroughly making sure the batter is clump free. Heat oil on a skillet over medium high heat. When the oil is hot, pour in batter evenly until it spreads thin. Usually heats up nice and brown after 1-2 minutes, then flip to the other side. Remove and sprinkle with the rest of your smoked paprika. This made 2 flatbreads. Double the recipe to make 4 easily.

3.       Loco for Cocoa Eggins

 

Ingredients

  • 4 eggs
  • 4 egg whites
  • 1/4 to 1/2 cup coconut cream or regular cream (want them sweet? Try adding vanilla honey milk instead)
  • 1 tbsp 100% cocoa powder
  • Optional – cocoa powder for sweetness or chili pepper for spice
  • Oil

Instructions

Mix all your eggs and cream in a bowl. Add in your spices and mix again. Oil up a muffin pan and spoon in your batter to each tin.
Place in oven at 350F for 18-20 minutes depending on your oven.
Let cool for 5-10 minutes
Sprinkle with extra cocoa if desired.
****Add a side of fruit and a yogurt for a complete “breakfast” for lunch.

4.       Cobb Salad Wrap

 

      This is not your average wrap, trust me! Get all your fixings for a Cobb salad. I just use leftover veggies, bacon, feta cheese, chicken, olives, and avocado. Slice them up and throw in a wrap with garlic hummus spread.

And don’t forget to include a bottle of your favorite Core Power high protein shake with your packed lunch for that extra dose of protein!

So there you have it, a few non-salad NOURISHING lunch time remedies!

Cheers!

Lindsay Cotter

Lindsay is a long time Core Power user and fan. Along with being a regular contributor to the fairlife team and the Core Power Tip of the Day, she’s a #FitFluential Ambassador, a nutrition/fitness consultant, and has a passion for Gluten Free cooking. She’s married to pro-triathlete James CotterMeet Lindsay at CotterCrunch.com and follow her on Twitter.

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