Since summer is about to be over we thought it would be a great time
to share some easy and healthy lunch ideas with you.
Here's 5 of them, perfect to bring to school or work with you.
These can of course also be used as dinner meal ideas.
1.
Sweet & Sour Broccoli Salad
You need:
3 small stalks of broccoli, cleaned, cut into small florets and blanched
1 TB of sesame oil
black sesame seeds
a handful of roasted cashews
and 2 stalks of sliced green scallions.
Spoon out 1/4 a cup of sweet and sour sauce in a large glass bowl. Next add the broccoli and mix. Make sure the florets are evenly coated with the sauce. Drizzle with a tablespoon of sesame oil and mix. Toss in your preferred amount of sesame seeds and a little bit more sweet and sour sauce if desired. Throw in a handful of roasted cashews and mix. Finish with some scallions and give it one last stir.
Plate on a large plate or in a glass container and drizzle additional sauce if needed. This makes about 3 ½ cups and leftovers can be stored in the fridge for up to 5 days.
2.
Mini Frittata Brunch Bar
-
- You need:
- 10
- large eggs
- 1/2
- cup cooked Mexican chorizo
- 1
- cup spinach, finely chopped
- 1
- leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
- 1
- cup shredded mozzarella
- 1
- pinch coarse salt and freshly ground pepper
- 1
- tablespoon fresh oregano
DIRECTIONS
- In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
- Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
- To the pan, add the chorizo and cook until until it's softened, 5 minutes.
- Pour the eggs into a non-stick muffin tin.
- Sprinkle the leeks evenly into each eggy mixture.
- Followed by a good dollop of the chorizo.
- Go ahead and throw that spinach in there too.
- It would be wise to sprinkle some cheese and oregano on top of each frittata.
- Throw the whole thing into an oven, preheated to 375°F.
- Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch! (Source: Tablespoon)
3.
FUJI APPLE CHICKEN SALAD
You need:
- 2 boneless, skinless chicken breasts pounded to half inch thickness
- 1 teaspoon seasoning salt
- 6-8 cups mixed greens
- 2 medium tomatoes, cut into wedges
- ¼ red onion thinly sliced
- ¾ cu pecan halves (such as Diamond of California)
- ½ cup gorgonzola or blue cheese crumbles
- 2 cups apple chips
- 1 cup fuji apple salad dressing store-bought
Directions:
- Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
- In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing. (Source: lecremedelacrumb)
4.
5 min spicy Asian Chicken Salad
You need:
2 bags shredded carrots
2 bags of "Cruciferous Crunch" shredded salad from Trader Joe's (alternately you could use slaw mix + shredded kale)
2 Tbs black sesame seeds
1 jalapeno sliced very fine into halves (more or less according to taste, I like it SPICY!)
1 rotisserie chicken, torn into shreds
juice of 2 limes
4 Tbs Tamari (tamari is a gluten free soy sauce) or regular soy sauce
1 Tbs Siracha
5-6 drops liquid stevia (alternately you could use a drizzle of honey or maple syrup but I like to keep it sugar free)
Directions:
Simply put all ingredients into a large plastic bag and shake vigorously until well incorporated. Adjust flavors as needed .
Pour into bowls or onto plates and enjoy!! (Source: Lindawagner)
5.
Sonoma Chicken Salad Sandwiches
You need:
3 ½ cups cooked, shredded chicken.
1 cup of diced celery (About 3 stalks)
2/3 cup chopped pecans
½ cup dried cranberries, such as Craisins, rughly chopped.
2 Tbsp finely grated Parmesan Cheese.
Sliced bread, for serving.
Dressing:
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (Optional)
1 Tbsp poppy seeds
½ tsp onion powder
salt and freshly ground black pepper to taste.
Directions:
Toss together shredded chicken, celery, pecans, dried cranberries and paramasan cheese in a large mixing bowl. After that set it aside.
In a separate bowl whisk together all ingredients listed for the dressing until well blended.
Pour dressing mixture over the chicken mixture and toss to evenly coat.
Serve with sliced bread, croissants or rolls.
Store in refrigerator.
We hope you liked our 5 lunch ideas.
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