Packing a lunch every day can be a grind. Sandwiches and plain old salads quickly get boring, and some prepared foods from the store have unnecessary ingredients that derail even the best-laid healthy eating plans. So, we decided to give you a little foodie inspiration for your next packed lunch. We know you will love them just as much as we do!
This recipe only takes about 15 minutes of prep and 20 minutes to cook. Not only is it flavorful and delicious, but it's also loaded with nutrition and packs a whopping 19g of protein. Definitely not just any old salad! Cooked, cubed chicken breast andcooked brown lentils are the perfect base for the rest of the ingredients.Garlic cloves, basil leaves, spinach, red onion and cherry tomatoes add additional flavor and color to this pretty little lunch jar. Avocado oil offers monounsaturated fat to keep you sated, while salt and lemon juice make it even more delicious.Once you cook the chicken and lentils, toss the chicken into your homemade pesto. Oil, garlic, salt, lemon juice and basil make this delicious dressing. Mix your lentils with extra lemon juice, salt and pepper, then layer your ingredients in the Mason jar.Start with the chicken, then throw in tomatoes and follow with the red onion. Add your lentils next and top with spinach leaves. You now have a nearly perfect salad. The best part is when you empty it onto your plate, it is ready to eat.
For another tasty and light lunch option to pack for work next week, try these delicious quinoa spring rolls. You can try out different fillings to figure out which flavor combinations suit you best. Maybe you like using seasonal fillings, or perhaps you prefer special ingredients that complement your current diet plan.This recipe includes both a shrimp filling and a chicken filling. The shrimp rolls are filled withcooked quinoa and shrimp, along with thinly sliced red and green cabbage, green onions and red bell pepper.Chopped cilantro adds a flavorful kick that takes the dish to the next level. To tie it all together, add spicy chili garlic sauce on the side for dipping. These delicious goodies are wrapped in rice paper rounds made from brown or white rice, dealer's choice. Roll up your ingredients much like a burrito and serve these with your dipping sauce.If you prefer to make the chicken spring rolls, prep is the same. Start with cooked quinoa and chicken tenders, cooked and chopped. Use the same veggies and cilantro as above and wrap all the ingredients in your rice paper rounds like mini-burritos.Serve these treats with a satay sauce made with coconut milk, creamy peanut butter, soy sauce and chili garlic paste, with just a touch of sugar. Either recipe makes about 12 rolls, which should be more than enough to share with a friend or pack a couple of lunches.
Sometimes the best lunch to pack is a hearty soup or stew, like this amazing slow cooker white chicken and quinoa chili. Not only is this recipe healthy and flavorful, but its also hearty, making it the perfect dish for the first cold winter day of the year.Prep time only takes about 20 minutes, and then its all set. Cook it all for 3-4 hours on high heat, or 6-8 hours on low in your slow cooker. Start with quinoa, boneless skinless chicken breasts and cookedcannellini beans, rinsed and drained.Add in veggies like frozen corn and diced green chilies along with onion and celery. Then flavor it all up with jalapeo, garlic, ground cumin, dried oregano,sea salt, pepper and a bay leaf. Top your chili with a touch of fresh-squeezed lime juice, avocado, cilantro and shredded cheese. This recipe is so good, youre going to want to bring it to work all week long.
There are days you want something super simple. So why not try a great substitute for your favorite tortilla? One that is gluten free but still tastes great. These wraps are made withorganic coconut flour,baking soda andsea salt.While this recipe calls for milk, you can also use a non-dairy alternative if you have a lactose intolerance. Note that lemon juice is the secret sauce that makes these tortillas so good. Once you mix and whisk all your ingredients together and let it thicken, pour your batter in a thin layer into a hot pan, and cook until the middle looks set.Flip it over and let the other side brown before tossing it on a plate to cool. You can wrap these in foil and use parchment paper between them to keep them from sticking. Theyll be ready to rock wherever you are cooking up a healthy Mexican fiesta.Use these tortillas for tacos, enchiladas, burritos or even a sandwich wrap. The sky's the limit on how you'd like to eat them! You could even try filling them with sweet cream filling and some fruit if you prefer something sweeter. Enjoy!