Lunch seems to be one of the hardest meals of the day. We tend to think more about dinner, it lunch is the least planned, I for sure used to spend more time planning dinner until a while ago. Breakfast can easily be almost the same thing through the week, think of smoothies, porridge or toast with avocado. When it’s lunchtime, we have been busy for a while and our bodies need a balanced and enerhizing meal to keep us going until dinner.
Plain sandwiches or ready made, store bought foods aren’t our choices anymore so I do make more time to plan out our lunch.
There are many kinds of lunchboxes, whatever you prefer, as long as it’s free of BPS’s and it can keep your meel fresh it’s just fine. I do have to admit that I have a growing collection of lunchboxes so I can always choose the right one for every kind of meal! Soups, big salad, small salads and sanwiches, dressings to go etc.
I tend to make extra portions during dinner preperation so I always ( most of the time ) have enough letfovers for the next day(s). Think of burgers, cooked quinoa, soba noodles, brown rice, glutenfree tortilla’s, soup … soup is always a great lunch! I always make fresh veggies a big part of lunch, fresh green leaves, grated carrots, cabbage, fennel or some zucchini pasta are great additions.
I try to make these lunches as balanced and nourishing as possible so they are usualy made up of a big portion of veggies, raw and/or baked/steamed, a plantbased protein like beans, lentils, nuts and seeds, nut based cheese, tempeh or quinoa. A complex carb for longterm energy like a sweet potato, noodles, quinoa, buckwheat, glutenfree crackers or bread, and a healthy fat in the form of a dressing, avocado or a nut- or coconut based snack.
Sauteed kale, onion, garlic, herbs, sweet potato, black olives, black beans and some mashed avocado.
Soba noodles, arugula, cucumber rucola, sateh sauce and homemade kimchi.
Ingredients for 8 Burger Buns, very easu and quick to make,
- 3/4 cup of rice flour
- 1/2 cup oatflour ( blended oatmeal )
- 1/4 cup tapioca flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. pink or see salt
- 1 Tbsp. melted coconut oil
- 1/2 to 3/4 cup of water
- 1/4 cup almondmilk plus 1 tsp. apple cider vinegar, left for 10 minutes
Preheat oven to 425F / 200C.
Mix the dry ingredients. Mix the wet ingredients and add it to the dry. Stir until it forms a dough, a bit sticky but firm enough to hald shape on a baking tray.
Place about 1/3 of a cup of doug on a bakingsheat lined with archement paper, press it into the right shape ( round and about 1/2 inch thick) with slighly wet hands. You could add some sesame seeds on top. Bake for about 12 to 15 minutes, they don’t need to brown. Taste the best fresh baked or toasted the next day.
Nuts & Seeds Bliss Balls,
These Nuts & Seeds Bliss Balls are delish, not too sweet, here’s the recipe if you would like to give it a try,
- 1/2 cup cashews
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup walnuts or almonds
- 1/4 cup almond butter
- 1/4 cup tahini
- 2 Tbsp. coconut oil
- 6 dried apricots or 3 larger dates, pitted and chopped in small piece
tiny pinch of pink or sea salt
- a few drops stevia for a sweeter result, I used vanilla flavoured
plus extra chopped pumpkinseeds or dessicated coconut to coat the balls
Place the nuts and seeds in a foodprocessor. When broken down a bit add the remaing ingredients and process until it starts to form a dough which holds together. If it seems too you could add a tbsp. of water or a liquid sweetener if you prefer.
Form the balls and roll in the chopped seeds or coconut.
Great as an energizing and nourishing snack.
A spring inspired Potato Salad made of oven baked potatoes. Because they are cooled down the starches turn into resistant starch which is a prebiotic, food for the friendly bacteria in our guts. Iceberg, grated carrot, radishes, flat parsley, green peas and homemade mayo.
A bed of dandelion, spinach or any dark leafy greens with chunks of cold Mac & Cheese, balsamico dressing, olives and fresh basil. This a mighty delicious Mac & Cheese!
Ingredients for 4 portions,
- 1/2 cup cashews, soaked for 4 hours and well rinsed en afgespoeld
- 3/4 cup white beans, cooked or canned and rinsed
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. paprika powder
- 1 tsp. kurkuma
- 1/4 cup nutritional yeast
- 1 clove of garlic or some garlic powdert
- pink or sea salt to taste
- black pepper to taste
- 1/2 cup water
- a glutenfree or spelt macaroni of your choice
Add all the “cheese” ingredients to your blender and blend until creamy. Season to your taste, heat in a pan, stir often and mix with the cooked macaroni. You can also add the cold cheese sauce to the al dente cooked pasta and place it in a preheated oven for 15 minutes. Great with a big salad, steamed broccoli and peas.
- 2 Tbsp. olive oil
- 1 Tbsp. balsamico vinegar
- pink salt to taste
- 1 tsp. liquid sweetener like rice- or maple syrup
Add ingredients to a small glass jar and shake well. Add pink or sea salt to taste.
Also a huge favorite … wraps filled with all kinds of goodies! I always add avocado for creaminess but hummus is also wonderful. Grated veggies, thinly sliced tomato and red bell pepper, fresh herbs, nut based cheese or some vega cheese of your choice all rolled up make a great lunch!
I hope I have been able to inspire you to make some yummy lunches and to spoil yourself and your loved ones with some healthy meals even when on the go! If you have any questions post them below and also which of these boxes you would prefer!
Thank you for reading,
More lunch inspiration, ,