I am still continuing with my mission to eat a proper healthy lunch as many days as I can during the week. I have to admit that some days it’s just been too tempting to grab a packaged sandwich from the shop but I am getting better at forcing myself to have a decent meal between baby poop changes and feeds.
Earlier this week I spotted half a packet of rice cakes at the back of the cupboard. They had been languishing there after failing to convince my fussy little eater that they would make tasty snacks! I’ve never been a massive rice cake fan myself so perhaps I was a bit hypocritical expecting her to like them. But I decided to give them another go, and liven them up with some healthy toppings for lunch.
Let face it, rice cakes are a bit bland but they made a great gluten free base for a whole host of different toppings. I went with Egg & Cress, Turkey & Tomato, Tuna & Avocado and Salmon, Cream Cheese & Pesto. To be honest, I wasn’t sure these would fill me up but I felt nicely full afterwards.
- 4 rice cakes
- 1 boiled egg, mashed
- small handful of cress
- 3 slices turkey
- 4 plum cherry tomatos, sliced
- ¼ can tuna
- ¼ avocado, sliced
- 2 slices smoked salmon
- ½ tbsp cream cheese with pesto
- The recipe is pretty self-explanatory. Simple layer the ingredients onto the rice cakes!