Chef Massimo’s
TUNA, RICE
& GRAINS
SALAD WITH VEGETABLES
chef
Massimo Capra
“Rice salads taste best
when served at room
temperature!”
GLUTEN-FREE
pancakes
INGREDIENTS
3 bananas
1/3 cup coconut flour
6 eggs
Photo by Stephani Buchman
DIRECTIONS
INGREDIENTS
¼ cup
¼ cup
¼ cup
½ cup
1 ½ cups
1 cup
1 pint
1 cup
1 ½ cups
3 Tbsp
white long grain rice
barley
quinoa
wild rice
giardiniera in oil,
chopped
red onion, chopped
cherry tomatoes, cut
in half
red peppers, diced
cucumber, diced
capers
2 cups
2 Tbsp
½ bunch
¼ cup
¼ cup
4
preserved tuna in
olive oil, drained and
flaked
Italian parsley,
chopped
green onions,
chopped
mayonnaise
vinegar or rice
vinegar
boiled eggs, roughly
chopped
1. Boil or steam all the grains
separately until completely
cooked or done to your liking.
2. Place in a large bowl and add
all the ingredients.
3. Taste for correct seasoning.
4. Sprinkle the chopped eggs
on top.
5. Serve at room temperature
on top of a few leaves of tender
lettuce.
DIRECTIONS
1. Preheat frying pan.
2. Mix eggs, bananas and coconut
flour until it turns into a thick puree.
3. Oil pan and pour mixture to make
pancake.
4. Cook one side for approximately
3-4 minutes until it is golden then
flip it.
5. Cook the other side for 3-4 minutes
till golden as well.
CHEF SECRETS FOR THE HEALTHY EATER
EAT THIS,
NOT THAT
Looking for low-carb
alternatives? We’ve got you
covered! Here are a few of our
favourite substitutions.
30
ROMAINE LETTUCE
INSTEAD OF
TACO SHELLS
SLICED EGGPLANT
INSTEAD OF
PASTA IN LASAGNA
SPAGHETTI SQUASH
INSTEAD OF
SPAGHETTI PASTA