Going gluten free meant giving up bread. Giving up bread meant my standby lunches were gone. I am getting used to gluten free bread but if you haven't had it I have to tell you it is an acquired taste! So trying to think outside of the
bread box I decided rice cakes would be my new favorite base for sandwiches. This is one of my favorite lunches to throw together for a quick lunch and a good dose of protein with a bit of an ethnic kick!
Eggy Curry in a Hurry
2 hard boiled eggs, mashed
1/4 cup of lite mayonnaise (or I substitute hummus sometimes)
1 tbsp diced green onion
2-3 teaspoons curry powder (depending on personal taste)
1/8 cup diced celery
Fresh sprouts
2 large rice cakes (I am in love with the Quakers Tomato and Basil)
Mix ingredients together and spread over rice cakes. I like to top mine with fresh pea or alfalfa sprouts.
Bon Appetit!
No comments:
Post a Comment