www.wrightsvillebeachmagazine.com Voted Best Vegetarian Food by encore magazine Lovey’s Your LOCAL Health Food Store and Café CELEBRATING 12 YEARS • Organic Produce and Groceries • Salad, Soup, Hot & Juice bars • Cafe • Catering • Supplements • Health & Beauty Aids • Wheat & Gluten-Free foods SpecialS Solgar 25% off Irwin Naturals 20% off Supplements 910-509-0331 Landfall Shopping Center • 1319 Military Cutoff Road www.loveysmarket.com 23 WBM GLUTEN-FREE LUNCH Sonia Kennedy, NUTRITION IN MOTION Prepared by registered dietitian Sonia Kennedy, organic ingredients and whole foods are the backbone of this clean lunch on the go. Mozzarella Olive Salad INGREDIENTS 1 ounce mozzarella, cubed ¼ cup organic grape tomatoes 10 green olives DIRECTIONS Cube mozzarella into ½ inch pieces. Wash grape tomatoes. Drain olives. Combine all three together in a dish. Add balsamic vinegar if desired. Mixed Fruit Salad INGREDIENTS 1 small organic apple 1/₈ cup blueberries 1/₈ cup strawberries, sliced DIRECTIONS Wash apple. Slice into small half moons. Rub each slice of apple with a wedge of lemon to prevent browning. Wash blueberries. Ensure they dry completely for better quality and longer shelf life. Wash and slice strawberries. Combine all three fruits in a dish. Turkey Cucumber Roll INGREDIENTS Organic cucumber 2 ounces organic turkey breast 1 ounce organic Swiss cheese DIRECTIONS Wash cucumber. Use a peeler to make ½ inch stripes around the entire cucum-ber. Slice cucumber lengthwise. Scoop seeds out with a measuring spoon or melon scooper. Lay thin slice (½ ounce) mozzarella flat with 1 ounce turkey. Roll slices into a tight roll. Repeat for the other ½ ounce of Swiss and 1 ounce turkey. The two meat and cheese roll ups will fit into the trench made in the cucumber. Place the other half of the cucumber on top to make a gluten-free sandwich. Resources Thirty-one Chill-icious! Thermal Turquoise Quilted Chevron Backpack
2014-9
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