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	<title>leannes.cooking &#187; healthy lunch dishes</title>
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		<title>Cheesy Cauliflower Cake</title>
		<link>/?p=2734</link>
		<comments>/?p=2734#comments</comments>
		<pubDate>Mon, 03 Feb 2020 04:43:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[cheese dishes]]></category>
		<category><![CDATA[crustless quiche]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2734</guid>
		<description><![CDATA[I had a great season for growing cauliflowers so wanted to try something a bit different. This is a great lunch dish served with your favourite chutney or relish and salad, or a great side with fish, meat or anything barbecued. I&#8217;ve used fresh basil and rosemary from my garden, but you can substitute your &#8230; <a href="/?p=2734" class="more-link">Continue reading <span class="screen-reader-text">Cheesy Cauliflower Cake</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2734</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Celery Soup with a Kick</title>
		<link>/?p=2643</link>
		<comments>/?p=2643#comments</comments>
		<pubDate>Fri, 22 Jun 2018 05:15:46 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[celery soup]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2643</guid>
		<description><![CDATA[I often buy a whole or half head of celery when I only need one stalk for a recipe (eg. Fennel, Kohlrabi &#38; Carrot Puree, Ground Beef Stroganoff, Kohlrabi Mash, Smoked Fish &#38; Jerusalem Artichoke (Orzo) Risotto, “Jazzed Up” Toad in the Hole &#38; Crustless Bacon &#38; Mushroom Quiche), so this is a great way to use up the rest and &#8230; <a href="/?p=2643" class="more-link">Continue reading <span class="screen-reader-text">Celery Soup with a Kick</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2643</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cauliflower Pizza Base with Homemade Pizza Sauce</title>
		<link>/?p=2018</link>
		<comments>/?p=2018#comments</comments>
		<pubDate>Sat, 19 Dec 2015 18:52:47 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cauliflower pizza base]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[homemade pizza sauce]]></category>
		<category><![CDATA[Italian sauces]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2018</guid>
		<description><![CDATA[If you love pizza but don&#8217;t love what it does to your waistline? Well here is the answer and believe me you won&#8217;t miss that fattening pizza dough! I used a cauliflower that I actually grew myself, planted six and ended up with only two, but they were perfect and tasted so much better than &#8220;bought &#8230; <a href="/?p=2018" class="more-link">Continue reading <span class="screen-reader-text">Cauliflower Pizza Base with Homemade Pizza Sauce</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2018</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Green Cauliflower Quesadillas</title>
		<link>/?p=1925</link>
		<comments>/?p=1925#comments</comments>
		<pubDate>Fri, 04 Dec 2015 03:16:02 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cauliflower quesadillas]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[Mexican recipes]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[vegetarian quesadilla]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1925</guid>
		<description><![CDATA[If you&#8217;ve already made my Baked Beef, Bacon &#38; Mushroom Tortillas, you will have on hand some Mexican Spice Mix for this recipe, but if not you can find the recipe here &#62;&#62; I&#8217;ve used green cauliflower mainly for the colour, but white cauliflower will taste the same but just not be quite so colourful. I&#8217;ve used &#8230; <a href="/?p=1925" class="more-link">Continue reading <span class="screen-reader-text">Green Cauliflower Quesadillas</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Beetroot &amp; Feta Soufflés</title>
		<link>/?p=1349</link>
		<comments>/?p=1349#comments</comments>
		<pubDate>Mon, 31 Aug 2015 22:35:05 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beetroot feta soufflé]]></category>
		<category><![CDATA[cheese souffle]]></category>
		<category><![CDATA[french recipes]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1349</guid>
		<description><![CDATA[The combination of earthy, slightly sweet beetroot, with the feta, edam cheese and subtle spices in this soufflé recipe is delicious, not to mention that wonderful beetroot colour! Soufflés originated in the early 18th century in France and are made from separated beaten egg yolks and whites. They puff up during cooking but need to be served quickly &#8230; <a href="/?p=1349" class="more-link">Continue reading <span class="screen-reader-text">Beetroot &#038; Feta Soufflés</span></a>]]></description>
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		<title>Salmon, Kohlrabi &amp; Sweetcorn Fritters (with Brie)</title>
		<link>/?p=851</link>
		<comments>/?p=851#comments</comments>
		<pubDate>Thu, 16 Jul 2015 19:33:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[fresh brie]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[kohlrabi]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sweetcorn fritters]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=851</guid>
		<description><![CDATA[These delicious fritters are like a cross between a fritter and a fritatta and although they have a lot of flavours &#8220;going on&#8221;, they all work well together. Kohlrabi (German turnip or turnip cabbage) is an annual vegetable (which I have growing in my garden at present), and is a low, stout cultivar of cabbage. Kohlrabi is a &#8230; <a href="/?p=851" class="more-link">Continue reading <span class="screen-reader-text">Salmon, Kohlrabi &#038; Sweetcorn Fritters (with Brie)</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=851</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lotus Root, Bok Choy &amp; Shitake Rice Pie</title>
		<link>/?p=762</link>
		<comments>/?p=762#comments</comments>
		<pubDate>Tue, 07 Jul 2015 05:50:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[lotus root]]></category>
		<category><![CDATA[rice pies]]></category>
		<category><![CDATA[shitake mushrooms]]></category>
		<category><![CDATA[vegetarian dishes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=762</guid>
		<description><![CDATA[I recently had a lotus root dish in a Chinese restaurant in Auckland for the first time and loved it, so managed to buy it frozen from an Asian grocery store to create this dish. It is crunchy (even when cooked), delicate flavoured &#8211;  an edible root of the aquatic lotus plant. It is low in &#8230; <a href="/?p=762" class="more-link">Continue reading <span class="screen-reader-text">Lotus Root, Bok Choy &#038; Shitake Rice Pie</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=762</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seafood Bouillon</title>
		<link>/?p=606</link>
		<comments>/?p=606#comments</comments>
		<pubDate>Tue, 23 Jun 2015 04:58:28 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[fish soup]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[seafood soup]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=606</guid>
		<description><![CDATA[This soup is really a meal in itself, super healthy, quick and easy to make. I used celery herb because I have it growing in the garden, but coriander or Italian parsley could be substituted and the same applies to the oregano &#8211; fresh marjoram or basil could be used instead. You can make your own &#8230; <a href="/?p=606" class="more-link">Continue reading <span class="screen-reader-text">Seafood Bouillon</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=606</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Balsamic Mushroom &amp; Broccoli Pasta</title>
		<link>/?p=212</link>
		<comments>/?p=212#comments</comments>
		<pubDate>Wed, 08 Apr 2015 03:55:16 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[balsamic caramelised onions]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[economical]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[Vegetarian pasta dishes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=212</guid>
		<description><![CDATA[You won&#8217;t feel guilty after eating this pasta, and the wonderful fusion of the caramelised onions and fresh herbs make up for any of the naughty ingredients usually found in pasta dishes. It also costs next to nothing to make! I&#8217;ve used dry spiral pasta, but any of your favourite pasta (dry, fresh or gluten-free) will work &#8230; <a href="/?p=212" class="more-link">Continue reading <span class="screen-reader-text">Balsamic Mushroom &#038; Broccoli Pasta</span></a>]]></description>
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