Sardine & Avocado Rice Cakes
5 minLow FODMAPDairy-freeNo-cookHormone balanceOvulationGluten-freeHigh proteinBone densityLess inflammation
Servings:
2
·
Ingredients
- —4 plain rice cakes
- —120 g sardines in olive oil, drained
- —1 avocado
- —1 tsp lemon juice
- —black pepper
- —fresh parsley
- —pinch of chilli flakes
Method
- 01Mash the ripe avocado in a bowl with a fork. Add lemon juice, freshly ground pepper and chilli to taste. Mix well into a smooth paste — it should spread easily.
- 02Spread the avocado thickly onto the rice cakes. Be generous — this is the base of the dish.
- 03Top with sardines, flaking them into larger pieces with a fork. Scatter fresh parsley and add an extra squeeze of lemon if you like.
Why this works
Sardines are among the richest sources of calcium and omega-3 EPA/DHA; avocado adds monounsaturated fats for hormone synthesis; rice cakes keep it light and gluten-free.
Nutrition (per serving)
290
kcal
16g
protein
18g
fat
18g
carbs