{"id":471112,"date":"2026-05-28T10:33:10","date_gmt":"2026-05-28T10:33:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/ie\/471112\/"},"modified":"2026-05-28T10:33:10","modified_gmt":"2026-05-28T10:33:10","slug":"low-carb-and-delicious-at-63-liz-earle-shares-her-5-minute-heatwave-lunch","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ie\/471112\/","title":{"rendered":"Low carb and delicious: at 63, Liz Earle shares her 5-minute ‘heatwave’ lunch"},"content":{"rendered":"

What\u2019s your go-to summer lunch? A baked potato? Cheese sandwich? Tuna salad? If you have an eye on your health and weight management, then get inspired by Liz Earle\u2019s Instagram<\/a> post, which showed the wellbeing guru and bestselling author<\/a> creating her lunchtime wrap… made from quinoa and chickpea flour.<\/p>\n

The recipe<\/a>, which she labelled \u2018heatwave lunch inspo\u2019 and calls \u2018so delish!\u2019 comes together in super-fast time. First up, she says, rinse and soak 100g quinoa overnight. Tip into a blender<\/a> with half a cooked beetroot, 180ml water and salt, then blend. Add 1.5tbsp chickpea flour and mix well! The mixture makes four wraps \u2013 pour a ladleful into a hot non-stick frying pan and cook for 2-3 minutes each side… then repeat. Once wraps are ready, stuff with a salad and feta filling. <\/p>\n

Liz\u2019s wraps are protein-packed, moderately low-carb and nourishing, containing magnesium, iron, folate for cell health, potassium, vitamin C, protein and B vitamins. Each wrap is rich in plant protein.<\/p>\n

Over on her website, Liz shared<\/a> some must-know food hacks and a glimpse into her daily diet. She starts every day with a large glass of water, and adds electrolytes or rock salt for extra hydration. For breakfast, she prioritises protein and fat: \u2018I\u2019ll have a couple of boiled eggs most mornings, or smashed avocado with a squeeze of lemon and lashings of olive oil on sourdough toast, or a bowl of thick Greek yogurt, a splash of kefir and some berries.\u2019<\/p>\n

Because of her busy schedule, she batch-freezes bags of homemade soups for a quick bowl of something hot, and usually makes \u2018overnight yogurt pots with yogurt and kefir to grab and go. If I\u2019m travelling, I\u2019ll chuck a few chopped walnuts and bits of apple into a tub of cottage cheese and take that with me,\u2019 she says.<\/p>\n

Dinner is often protein with green veggies, \u2018especially broccoli and raw watercress, both powerful superfoods. I don\u2019t eat many conventional carbs (potatoes, rice, pasta), but if I am cooking pasta, I\u2019ll cook it ahead of time, allow it to go cold and then reheat it for a minute in boiling water. This reduces its glycemic load and releases more of the resistant starch gut microbes thrive on. A simple carb-lovers\u2019 hack.\u2019<\/p>\n