Finding rice cakes boring? Not at all! Rices cakes are one of my favorite lunch items to eat. They are not only healthy, gluten-free and low in calories, but also very versatile.

You can eat them with all different kinds of toppings - depending on what you like to eat  or the ingredients you have in your fridge and kitchen cabinets at that moment. Therefore they are not only suitable for lunch, but each moment of the day when you want to have a snack.

In this post I give you 4 different kinds of toppings (2 richly topped, 2 simple ones) that I had for lunch the last two days. I bet that after seeing these variants, the rices cakes suddenly are not that boring anymore?








1. Rice cake with cottage cheese and cucumber

What ingredients do you need?
  • 1 rice cake
  • 50 grams of cottage cheese
  • 3 slices of cucumber
  • Some pieces of sundried tomato
  • Some lettuce 
  • Pepper
  • Salt
Instructions:
  1. Cover your rice cake with the cottage cheese and season with pepper and salt.
  2. Put the cucumber slices on top of the cottage cheese.
  3. Let the sundried tomato pieces leak out and put them on top.
  4. Top the rice cake of with some lettuce.

2. Rice cake with avocado, tomato and egg

What ingredients do you need?
  • 1 rice cake
  • 0.5 avocado
  • Slices of tomato
  • Boiled egg
  • Lime juice
  • Some lettuce
  • Pepper
  • Salt
Instructions:
  1. Put a pan on the stove with and boil the egg as long as you prefer (I like my egg boiled for 6.5 mintues).
  2. Scoop the avocado out of the shell and mash it with a fork.
  3. Season the mashed avocado with lime juice, pepper and salt.
  4. Cover your rice cake with some lettuce and the avocado.
  5. Put the tomato slices on top of the avocado.
  6. Peel the boiled egg and cut it in slices. 
  7. Finally, put the egg slices on top of the rice cake.
3. Rice cake with fried egg

What ingredients do you need?
  • 1 rice cake
  • Fried egg
  • Pepper
  • Salt
Instructions:
  1. Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
  2. Crack the egg into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
  3. When they’re ready, remove the pan from the heat and take the eggs out using a spatula. 
  4. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on the rice cake with a sprinkling of the sea salt and freshly ground black pepper.
4. Rice cake with peanut butter

What ingredients do you need?
  • 1 rice cake
  • Organic peanut butter (I have this one
No instructions needed ;) 

Enjoy!

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