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Food Recipes

Day 3 of "28 Days of Clean Eating"

Jan. 24th, 2018 @ 9:35pm
Kevin Sims, CoFounder

Cookies for breakfast! yup you heard that if you need any gluten free breakfast ideas the pumpkin-pecan breakfast cookie will be great to try. How about Dairy Free Turkey-cucumber sandwich with mashed avocado for lunch or a great Curried chickpea with spinach and brown rice. Well if any of those things sound good to you then Day 3 is already starting off right.

Week 1 Day 3 Breakfast - Pumpkin-Pecan Breakfast Cookies

When thinking about gluten free breakfast ideas I would have to say cookies makes things sound a little better. I have to be honest with you the taste of gluten-free being my first time was a little on the downside, but that doesnt mean it may not be great for you. I had to eat the cookies alongside some greek yogurt with honey mixed in. Recipe makes for 12 cookies so I hope you have extra hands.

Ingredients for Pumpkin-Pecan Breakfast Cookies:

  • 1 1/2 cups uncooked old-fashioned rolled oats
  • 2/3 cups unsweetened canned pumpkin
  • 1 Cup slow cooker Applesauce (or store-bought unsweetened applesauce)
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup dried unsweetened cranberries
  • 1 teaspoon pure vanilla extract

To prepare the the cookies first preheat the oven to 350 and line a baking sheet with parchment paper. Now take your oats, canned pumpkin, apple sauce, pecans, cranberries and vanilla and mix together in a large bowl and let stand for about 10 minutes. Then drop the dough onto the pan and flatten out. Bake for about 20 to 25 minutes or until golden brown and let stand for about 5 minutes.

Each cookie has about 81 calories and 3.2g of fat. 1.8g of protein and 1.9g of fiber. With preparing and cooking your looking at a total of about 30 minutes.

gluten-free vegan breakfast cookies

pumpkin pecan gluten free cookies

Week 1 Day 3 Lunch - Turkey-cucumber Sandwich with Avocado

cucumber and avocado sandwich

I never eaten a sandwich that conisted of avocado and cucumber, so today was a mystery day for me. After biting slowing into the sandwich it actually was not as bad as it sounded. If your in for a Dairy Free sandwich this recipe here is a great way to enjoy lunch and feel great about what you ate. Make sure that you pick a great avocado that is not too firm when shopping at the store.

Ingredients needed for Turkey-cucumber Sandwich with Avocado:

  • 1 avocado mashed
  • 1 tablespoon lime juice
  • 1/4 teaspoon freshly ground black pepper
  • 8 slices frozen sprouted-grain bread, thawed and toasted (I used hamburger buns, ran out of regular bread)
  • 1 cucumber thinly sliced
  • 1/4 cup fresh basil leaves
  • 1 (7-ounce) sliced deli roasted turkey

Take the avocado, lime juice, salt, and pepper and spread the mixture on four bread slices evenly. Top the unused bread with the cucumber, basil and turkey. Place the bread on the other half and server. This recipe servers 4 so if you want less just half the recipe.

Each sandwich has about 321 calories, 11.3g of Fat, 17.9g protein, 7.9g of Fiber and 44.1g of Carbohydrates.

Week 1 Day 3 Dinner - Curried Chickpeas with spinach and Brown Rice

Adding to the gluten free food list we have Curried Chickpeas with spinach and Brown Rice. This actually sounded just as good as it looked. Curry is a great spice to have on hand to add a boost to a dish

Brown rice

Chickpea curry sauce in pot

curried chickpeas and brown rice

Ingredients for the Curried Chickpeas meal:

  • 1 cup uncooked brown rice
  • 2 tablespoons coconut oil
  • 1 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 10oz bag fresh baby spinach
  • 1 (14.5-ounce) can stewed tomatoes, drained
  • 1 (14.5-ounce) can reduced-sodium vegetable broth
  • 2 (15.5 ounce) cans chickpeas, drained and rinsed
  • 4 sprigs fresh basil leaves for garnish

Cook the rice accordingly to the instructions on the box or bag. In a skillet over medium heat, heat the coconut oil, and add the onion, garlic and ginger. Saute for 5 minutes or until the onions are tender. Stir in the curry powder and cook for another minute.

Add in the spinach, tomatoes and vegetable broth and cook for 5 minutes or until the spinach is wilted. Then add in the chickpeas and cook for 10 more minutes or until the sauce has thickened. After the sauce and rice is cooked I enjoyed the sauce over top of the rice in bowl. Then garnish with basil and enjoy.

This dish contains about 1,039 calories per serving, 21.8g of fat and 48g of protein, 41.1g of fiber and 170.3g of Carbohydrates.

Disclaimer: I have no affiliation with the author of this book. I recommend this book purchase to anyone looking to start a new venture.

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