This “What Do I Eat Today" gluten-free menu starts with warm lemon water, then Green Drink. For breakfast, Avocado Toast is a rich tasting treat. Lunch is my “Chipotle" style Burrito Bowl, and the day’s snack is a choice of three different hummus’s served with fresh veggies.
First Thing in the Morning
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Avocado Toast
A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.
Lunch – Chef V’s ‘Chipotle’ Burrito Bowl
Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas. – Veronica
Snack – Choose from Three Hummus’s and Fresh Veggies
Choose from three of my Hummus recipes, pair with fresh veggies, and have a rich tasting and delicious gluten free snack.
Get the recipe – Easy Hummus
Get the recipe – Green Goddess Hummus
Get the recipe – Red Beet Hummus
Dinner – Quinoa Enchilada
My famous Quinoa Enchilada – or “the whole enchilada" as my husband says. That’s so cheesy – no pun intended. This recipe is approved for the purpose of cleansing as long as you substitute vegan cheese and omit the corn. Watch my YouTube video or read the recipe on the blog.