5 Day Healthy Meal Challenge, Day 3

Good morning!  Glad to be here today sharing the third day of Brooke's Healthy Meal Plan Series. If you are just joining us, make sure to check out Day 1 and Day 2 for more healthy recipes that you and your family are sure to love.  My name is Emily, from The Best of this Life, and I enjoy creating, developing and trying new healthy gluten-free recipes  - I hope you enjoy these for Day 3!

DAY 3

BREAKFAST

Gluten-Free Berry Crumble (Dairy-Free too)
Serves 6

3 cups of frozen or fresh mixed berries (but not thawed from frozen!)
2/3 cup coconut sugar (or preferred sweetener)
3 Tablespoons of cinnamon
1 tsp of nutmeg
1 cup brown rice flour
1 cup gluten free oat flour
2 cups gluten free rolled oats
3/4 cup of warm melted coconut oil

1. In a medium sized casserole dish (mine is 8 inches in diameter / 2.5 Quart) place berries.
2. In a small bowl, mix together 1/3 cup coconut sugar, 2 Tbsp cinnamon, and 1 tsp of nutmeg.
3. Sprinkle over berries and mix into them, coating the fruit.
4. In a medium bowl, mix together oat flour, brown rice flour, gluten-free rolled oats, 1/3 cup of coconut sugar, and 1 Tbsp of cinnamon.  Pour in 3/4 of warm melted coconut oil and stir until the crumble begins to form.
5. Place the crumble on top of the berries, patting gently to make it all fit, but leaving it loose on top.
6. Cover with glass lid.
7. Bake covered for 45 at 350 F and then for another 15 minutes uncovered.
8. Enjoy!

Note: Some people might save this for dessert, and yes it makes a great one, but it's also essentially oats and fruit - a perfect breakfast! This is one of my most popular recipes, so I thought I'd share it with  you!

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LUNCH

GLUTEN-FREE TABBOULEH SALAD
Serves 4-6

1 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon black pepper
1 teaspoon salt
1/2 red onion, diced 
5 ounces Italian parsley
2 English cucumbers, cubed 
2 ripe tomatoes, cubed

1. Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl.
2. Wash the parsley then use a salad spinner to dry it. 
3. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. 
4. Add the parsley to a large bowl along with the cucumbers, tomatoes and onions.
5. Pour dressing on top and toss everything together. 
6. Enjoy!

Note: you could mix in some cold, prepared quinoa and that would be delicious!

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DINNER

HEALTHY VEGETABLE STIR-FRY

Serves 4-5

2 cups of frozen Asian stir-fry vegetables
2 cups of small Chinese green cabbage leafs or bok choy, chopped
1 cup of carrots, julienned
1 package (4 servings) of vermicelli rice noodles, prepared
2 Tablespoons of water
2 teaspoons of coconut oil
1 teaspoon of pure chili sauce

1. Wash and prepare vegetables.
2. In a large wok, on medium heat - place water, coconut oil and chili sauce.
3. Add 2 cups of  frozen Asian stir-fry vegetables. Cover with lid.
4. Allow vegetables to defrost/cook for 8-10 minutes on medium heat, stirring occasionally.
5. Add in chopped cabbage leafs and cover for another 5 minutes.
6. Finally, add in julienned carrots and heat for another 5 minutes, making sure all vegetables are hot right through.
7. Serve over prepared noodles and top with gluten-free, low-sodium soy sauce if desired.
8. Enjoy!

For more healthy recipe ideas, you can visit my blog | facebook page | pinterest boards

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Emily, I have to say, I am making the berry crumble today--for the third time. It is so, so good, and perfect for this time of year! And we're making the stir-fry tonight as well!

 Here's my little one helping stir up the crumble!

The first time I made this, I used fresh raspberries and blackberries. The second time, I used fresh strawberries and raspberries. They were equally delicious! Today I will be trying frozen blueberries, raspberries, and blackberries!

Thanks again, Emily!