This weekend, we’re spending time in South Carolina, visiting family…and I’m bringing them some plant-based goodness! Our third niece, Charlie, was born almost 2 months ago and what better way to visit and help out then meal prepping delicious, plant-based … Continue reading
Seriously, step away from the vending machines! Get out of the fast-food line! Please, your body can’t take it!
I get it. Eating healthy isn’t always convenient. We’re busy and we have to commute, work 9 hours a day, work out, run errands, do wash, clean the house, do the dishes…..then do it all again the next day. Who the FRIG has time to make their own healthy lunch!?!?!??!
You have time to make a simple, healthy, nutrient dense lunch. Yup, YOU!
Here are 13 ingredients you probably already have in your house (or can easily get at your local grocery store) that you can use to construct 5 healthy lunches you can eat throughout the week. With a little bit of prep, these lunches take no time at all to grab and go. Your body will thank you for feeding it real food.
1 cucumber peeled & sliced
1 tomato sliced
2 handfuls of almonds (raw/organic) chopped roughly
2 cups of spinach
1 can of organic garbanzo beans
5 radishes – chopped
4 slices of multi-grain organic bread
2 cups of shredded carrots
4 spring roll wrappers
4 nori sheets
4 tablespoons of olive oil
If you’re making all of these fabulous lunches at once, prep all your veggies first and put aside. Shred your carrots, chop your cucumbers, slice your radish.
Use 1/2 the can of garbanzo beans to make a homemade paste – putting 1/2 can in a food processor with 2 tablespoons of olive oil and a tablespoon or two of lemon juice. Peel the avocado and slice.
- Veggie Spring Rolls
Take your spring roll (one at a time) and wet with warm water. Place on a plastic cutting board. Lay a nori sheet ontop. Put about 4-5 pieces of raddish, 2 slices of avocado and a tablespoon or two of shredded carrots in the middle of the roll. Fold in and roll up. Make 4 – these are delicious with hummus, a peanut dipping sauce or just plain! They’ll keep in the fridge for 2-3 days.
- Open face hummus sandwich
Toast two pieces of wheat bread. Slather with your hummus and pack each with radish, cucumber, avocado, a few pieces of tomato and 2 tablespoons of shredded carrots. Sprinkle with lemon juice.
- Spinach Salad with garbanzo beans
Pack a big bowl with most of the spinach. dump half the chopped almonds, garbanzo beans and a few radish for crunch. Top with a few slices of avocado. Sprinkle with olive oil and lemon (as much as you want!)
- Panzella Salad
Take two pieces of bread and cut into bite size pieces. Toss with 1/2 tablespoon of olive oil. Toast. Take a few slices of tomatoes and cut into bite sized pieces. Toss in a 1/2 handful of spinach, the rest of the almonds, a few squeezes of lemon juice and toss.
- Tomato Stacks
Layer the remaining tomato with the left over goods – avocado, hummus, shredded carrots, radish. Sprinkle with a bit of olive oil & lemon juice.
You can use more veggies, different veggies, more hummus, more bread…..whatever healthy additions you’d like. Top with seeds, more nuts, spices. Serve with an apple, banana, strawberries, blueberries, kale chips, sweet potato chips. There are a million variations here!
With a little bit of prep and a little bit of conscious thinking, you can make a huge difference in the way your day goes, the way you feel, the way you allow your body to feel.
Healthy is a lifestyle – live it well!