Hi weekend entertainers,
Over the summer we hosted several families at Riverbend. Here is another great lunch that we served up. This lunch was for two men, two ladies, two teenagers. There were three plant-based eaters, four who were specific about what they could eat and two who had no restrictions on their diet. I believe we accomplished a meal that worked for everyone.
This menu took about 20 minutes to prepare and one of the teenagers was actively involved in helping with this beautiful display of tasty food.
Let me take your through lunch menu #3:
- Black Bean chips
- Triscuit crackers
- Flamous Falafel chips
- Baby carrots
- Organic Brown Rice Crackers
- Mary’s Organic Crackers
- Raw Sauerkraut
- Feta cheese
- Green Monster Hummus
- An assortment of cheese (pre-sliced)
- Homemade rye and red fife flour bread from the farmer’s market
- Flat green beans
- Red peppers
- Pesto Kelp salad (Summer Fresh Kale Pesto with cut-up Kelp noodles ribbons of yellow Zucchini)
- Salad greens
- Sprout salad with red peppers
This was a great meal as I am eating gluten-free and dairy-free and I needed to only avoid items 2 (triscuits), 8 (feta), 13 (cheese), and 14 (bread) which leaves me with 15 items to select from. And if you start with the bottom of the list filling your plate with sprouts, greens, kelp salad, red peppers and beans, it leave less room for the crackers and chips. Be sure to get some protein from the nuts and hummus.
Many of these items are on my 8 favourite gluten-free, dairy-free, sugar-free list. Check them out to see the ingredients.
To make it easy for the people with restricted diets, we placed the foods that most could enjoy on the outside of the tray.
We filled our plates and sat together and had good laughs. Everyone felt included and part of the wellness revolution.
May your menu planning allow you to be creative.
To inclusion and wellness,
Jo, your 9CupChallenge partner