Gluten-free date & banana bread
This café favourite is great as an on-the-go brekkie
As a general rule, Mexican food is a popular choice in most households. The combination of flavours that come from rich tomato, garlic and creamy avocado is so simple but so tasty. This meal is a perfect concoction for the end of the week, as most ingredients can be found in the pantry – which means you won't be rushing out to the shops last minute!
Using quinoa keeps the dish gluten-free and also speeds up the cooking time. Quinoa is a low GI food – this means it will cause a more gradual energy release, keeping you fuller for longer and preventing a rapid spike in blood sugar levels.
Prep time: 15 mins
Cook time: 20 mins
Want to make it dairy-free and vegan? Omit yoghurt or replace with plain coconut yoghurt.
Looking for more delicious, healthy recipes? We’ve partnered with nutritionists and dietitians to create an exclusive range of meal ideas. Check out our dedicated recipe page for more.
|Energy||1380 kilojoules or 330 calories|
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com