Breakfast - Protein porridge & berries.
Lunch - Veggie loaded omelette.
Dinner - Tuna pasta bake. (Recipe below)
Snack - Apple spiced muffin & cup of tea.(Recipe in lunchbox / snack idea)
Recipe - Tuna Pasta Bake
1 onion, diced finely
2 Tbsp. brown rice flour
1.5 Cups. milk of choice
1 Cup. grated cheese
salt & pepper to taste
425g tin of tuna in spring water, drained & flaked
1/2 head of cauliflower
1/2 Cup. peas
150g gluten free pasta
a handful of chopped parsley
Pre heat oven to 200 deg fan forced
In a large saucepan melt butter on medium heat, add onion & cook until onion is soft.
Add flour & stir into butter until paste is made. Cook paste for 2 minutes; this will get rid of flour taste.
Gradually add milk and whisk over a medium heat until thick.
Take off the heat, add grated cheese, mix until melted & combined - you now have a cheese sauce.
Transfer cheese sauce to baking dish. (Use same pot to cook pasta)
Bring a pot of salted water to the boil & add GF pasta, cook until al dente. If you have a double boiler steam cauliflower whilst cooking pasta or simply add cauliflower to the pot of boiling pasta to cook. Drain pasta & cauliflower then add to cheese sauce.
Add flaked tuna, parsley, peas to the dish & combine.
Top with grated cheese & bake until golden.
1 Cup organic rolled oats
1 Cup quinoa flakes
½ cup chia seeds
¼ cup flaxseeds
¼ cup desiccated coconut
1 teaspoon cinnamon
Place all ingredients in a jar (at least 1 litre capacity) and shake until well combined.
Store in the cupboard for future use.
To cook, add 1/2 cup Protein Porridge mix with 1 - 1 1/3 cups milk of choice (eg. drinking coconut milk, soy, cashew, almond etc) into a small saucepan.
Bring to the boil and then reduce to simmer on low for about 5-10 minutes or until porridge has fully absorbed the water and is smooth.
Serve with nuts, seeds and fruit of choice.