Gluten Free Lunch Bowl

Welcome readers! Today I am sharing a Gluten Free Lunch Bowl. I am back, recharged, and ready to share some new recipes with you this year! Let’s start with a difficult meal. Lunch. Here’s one of my favorites, packed with spring mix, egg, avo, tomatoes, cojita, and a sriracha mayo. 

Let’s take a few steps back… Part of me wants to take 10 steps back and re-explain why I even started this blog. But I’ll spare you. Let’s take 2 steps back… or 2 years back, when I started medical school. 

Medical school has been one of the most fun, challenging, difficult, emotional, character-building, and rewarding times in my life. It’s taught me how to work harder than I ever could have imagined. But the harder I worked in my second year, the more I realized I had to make my health and my body a priority daily. If I didn’t I would be slower, emotional, and tired. So I ate salad every day, took my vitamins, worked out, and had two incredible study partners for support. 

Some days I just had to get out of the library and eat lunch somewhere new. If you follow my Instagram you’ll realize I frequented The Daily Beet quiteeee often. So as soon as I had time again, I wanted to recreate my favorite meal there, the lunch bowls! This one is a Gluten Free Lunch Bowl. It’s super easy to make (like most of my recipes) and easy to pack! The recipe makes enough for 2 bowls. If you’re like me you’ll eat it two days in a row, or 3… or 4… It’s what you need in a lunch, something nutritious and filling! 

On the topic of Paleo, my blog will be expanding to have non-Paleo recipes too! I haven’t decided on a new name for the blog yet, but you can look forward to lots of changes coming soon.

Each future recipe is going to have a gluten free option and a focus on nutrition for a certain disease process. This recipe, as well as all of my current recipes, is gluten free. This would be great for people with Celiac diseases. In the near future I hope to include recipes that may be helpful for people with acne, psoriasis, and other skin conditions. 

Gluten Free Rice Bowl

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Servings 2

Calories 542 kcal

Ingredients

  

• ¼-1/2 cup wild rice
• 1 egg + 1 TB coconut oil or butter
• ½ cup spring mix
• ½ cup cherry tomatoes halved
• ½ avocado sliced
• 1-2 oz. cojita cheese grated
• ⅓ cup mayo see paleo mayo recipe
• ¼ TB sriracha
• ½ TB avocado oil
• ½ lemon squeezed
• Salt and pepper

Instructions

 

• Follow directions to cook wild rice. My rice took 40-45 minutes after boiling water. Add salt and pepper to taste.
• Next fry the egg in a small frying pan on med-high heat, for 2 minutes. I like to get my pan hot before I crack the egg into it. Top with a pinch of salt and pepper. Place egg on a plate.
• In a small bowl, add mayo, sriracha, avocado oil, and lemon and mix with a spoon until oil is incorporated.
• To assemble the bowl, place rice in the bottom. Top with spring mix. Top with egg, avocado, tomatoes, cojita, and sriracha mayo. ENJOY!

Notes

Be sure to check the label on wild rice to make sure it is gluten free.
I personally use a Paleo Mayo recipe because it is superior to all store bought mayo!
You can substitute the fried egg with a hard boiled egg if you are packing ahead.