I can’t believe summer is already coming to a close and everyone is getting ready to go back to school. I decided to create a video on my YouTube channel showcasing 3 gluten free back to school lunch ideas; a sandwich, a salad, and a snack. You can watch that video below!
I don’t know where this summer has gone, let alone this year! I know we technically have 1 month left of summer, but unfortunately, that is not the case for everyone going back to school. Because school is right around the corner (or it’s already started for some students), I thought it was the perfect timing to come up with some quick, simple, healthy, yet filling, lunch ideas.
For those of us not in school (how has it already been 4 years since I graduated college?!) these recipes are great to bring to the office or to eat at home. I work from home and find that the majority of the time, I just snack for lunch, or eat something random and unhealthy. It’s so easy to do when you aren’t packing a lunch for yourself every morning!
In this post, I’m sharing a sandwich, a salad and a snack. Bring these to school or work all together or combine them with your other favorite lunch items. All are healthy and gluten free!
Sandwiches can be boring, right? I rarely ate sandwiches, mostly because I didn’t want to put the effort in to creating tasty ones. Guys, this one is simple, loaded with flavor and perfect if you’re on the go. I know that gluten free folks tend to stray away from homemade sandwiches, because let’s be honest, the sandwich bread options out there aren’t fantastic. I’ve found that toasting your bread first makes a HUGE difference. Then, load it up with tasty, creamy ingredients like hummus and avocado, and that dry gluten free bread you know so well is a thing of the past! Hummus is my new favorite thing to put on sandwiches! It adds so much flavor and great texture. I’m not a huge cucumber fan, but I actually really love them on sandwiches. Again, it’s all about texture. They add a great crunch and are a really refreshing addition.
Here’s the ingredients I used to make this sandwich:
2 slices Udi’s gluten free bread
Salt & Pepper
I’m really not a fan of salads…. at all. Generally, you’ll only see me eating a salad if it’s the only thing on the menu that I can eat (which happens more often then I’d like). And I almost never make salads at home. I just don’t enjoy them. That being said, put a Caprese salad in front of me and it will disappear. I don’t think of Caprese salads as a salad though; there’s no leaves involved.
Heirloom tomatoes are very in season right now, which makes a Caprese a perfect “salad” for this time of year; especially if you’re like me and would rather pass on a normal salad. I stack heirlooms and mozzarella high, topping each layer with salt, pepper and dried basil. You can definitely use fresh basil, I just prefer dried. Then on the top layer, I add a drizzle of olive oil and balsamic glaze. You don’t have to stack yours, but for some reason, stacking mine makes me feel fancy.
Here’s the ingredients I used to make this “salad”:
1 large heirloom tomato
1/2 large ball of mozzarella
Salt & pepper
This last recipe is an awesome snack that is filled with flavor and protein! Roasted chickpeas are crunchy and delicious and they are great because you can customize them with whatever flavors you’d like. I did a bit of research on how to ensure that these babies stayed crispy, because I know that can be a struggle sometimes. No one wants soggy chickpeas for a snack!
There are a few tricks to keep your peas crispy. The first is to throughly drain and dry them. I put a paper towel on my sheet pan, poured my drained chickpeas onto the towel and then dried them well, with another paper towel. The next trick is to very, very lightly spray them with olive oil. Don’t pour oil on them! Be sure you’re using a cooking spray, and just spray them a little bit. Once you’ve sprayed them, add your spices and give your pan a good shake.
Put your chickpeas into a COLD oven. That’s right; don’t preheat your oven. Put them in cold, then set your oven to 425 degrees. Stir your peas every 10 minutes or so and leave the oven on for about 45 minutes. Your oven may never reach 425 with all the opening to stir them and that’s okay; mine never did. If your oven does reach that temperature, just be sure to keep an eye on them so they don’t burn. Once they’ve roasted for about 40-45 minutes, turn your oven off but leave them in the oven for at least an hour. This will really make them crispy. And the last step to making sure they stay crispy is let them cool completely before packaging them up.
Here’s the ingredients I used to make these roasted chickpeas:
1 can chickpeas
Olive oil spray
Salt & pepper
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