3 Gluten-Free Lunch Recipes from Kathryn Budig - Clean Eating Magazine

3 Gluten-Free Lunch Recipes from Kathryn Budig

Try these inventive lunch recipes from Kathryn Budig's new book, Aim True. They're all low-calorie, gluten-free and loaded with powerful health benefits.
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Also see Curtis Stone Does Lunch

Kathryn Budig

Kathryn Budig is a well known yoga teacher and regular contributor at Yoga Journal and Women’s Health Magazine. But in her new book Aim True, she goes beyond the yoga mat, detailing her philosophy on how to live a happy, healthy, well-balanced life. In Aim True, she features meditation tips, inspiring yoga sequences and over 85 healthy, nutrient-rich recipes – like fresh salads and smoothies and simple dips and dressings made from whole foods and natural ingredients. We’re featuring three of her gluten-free recipes that are perfect for lunch.

So, strike a pose, eat your veggies and smile!

Swiss Chard Wraps

1. Swiss Chard Wraps

These little pockets of joy are traditional snack food in Thailand and one of my all-time favorite things to prepare. I normally enjoy these with my girlfriends and several bottles of wine. I prep all the ingredients and turn us into an assembly line until every flavorful morsel is wrapped up in its green leaf burrito. The result? A happy dance in your mouth. Make a ton — these are "poppable" and go fast!

Get the recipe here. 

Kimchi Pancakes

2. Kimchi Pancakes

My niece and nephew both hail from Korea, and this recipe is an ode to their heritage. Kimchi is a classic fermented vegetable dish, often made with cabbage, that does wonders for your digestive system and taste buds. These pancakes are a great appetizer or casual lunch. Just be sure to make plenty — they tend to get scooped up before you’re even done!

Get the recipe here. 

Zucchini Pasta

3. Zucchini Pasta with Almond Basil Pesto

Raw cuisine isn’t always my favorite (my digestion has seen better days), but I’ve always been impressed with veggie pasta. It’s a sponge for flavor and the perfect canvas for sauce. I took a spin on the classic basil pesto by replacing pine nuts with almonds. The result is a simple, fast, refreshing lunch.

Get the recipe here.

Also see Zucchini Noodles with Cherry Tomato Marinara