We want to know: What’s your best idea for an exciting (and healthful) weekday lunch? Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times.
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My new favorite is to blend my choice of beans, vegetable broth and a mix of spices and herbs into a soup. I plunk it into a canning jar and easily sip it during the day. I love it because you can really make it your own. Sometimes I add rice or sautéed veggies. If I'm really hungry I can make a little salad to pair with it. This leaves me satisfied and full of energy for the rest of the day.
Pair Dr. Todd's Greens Steam Saute with a fresh juice or smoothie and I'm set! Follow that with a walk outdoors and the rest of the afternoon is a breeze. www.EatYourselfSuper.com
Green Steam Saute Recipe--> http://eatyourselfsuper.com/recipes/dr-todd%E2%80%99s-greens-steam-saut%C3%A9
My life is busy, so I don't have time to make both dinner and separate lunch. I trick I learned long ago, double up, in order to have leftovers. In my household, there's just my husband and me, but I cook for four to ensure we have lunches for the next day.
On week nights when I'm too tired to cook, I pull together a Mediterranean antipasto: crusty bread, olives, pickled eggplant / artichokes, cantaloupe, cheese, sun-dried tomatoes, fresh tomatoes drizzled in olive oil, roasted red peppers (from a jar), and fresh figs. Any combination works and I just go with whatever I find in the fridge. It doubles up beautifully as a lunch for the next day.
A loaded spinach salad with fruit (strawberries, nectarine or peach), nuts and raspberry vinaigrette. Quick, easy and delicious!
I enjoy cooking ahead a big pot of black beans. I save them and when need a quick lunch I just throw some onions, garlic and tomatoes and add the black beans to the pan. Meanwhile I have sweet potatoes boiling in another pot. To serve I add the hot sweet potatoes to the bottom of my serving plate and then I add the black bean mix on top. Yummy and perfect on a cold day.
Narda - Maryland.
I'm addicted to whole wheat wraps with hummus, salsa, kale and avocado. Two of those with a tomato soup and a couple hard boiled eggs really keep me going throughout the day!
I love leftover soup for lunch. I always make large batches of soup so that I have plenty leftover. Lentil veggie soup and stuffed pepper soup are my favorites.
Kale salad with chopped apple, dried cranberries, and green onions. I use lemon juice and olive oil as a dressing.
Jackfruit carnitas wraps.
fresh vegetable & fruit salad with cheese, sesamy oil & dresed with any salad dresing you like... plus some glases of pure/plain drinking water & fruit juice if you like... besides, steemed potatoes-casavas-sweetPotatoes can help us having energy too if you like... just remember not to take them too much as your stomach will be easily full...
I'm addicted to black bean whole wheat or rice wraps layered with spinach,red and green peppers,humus,corn,olives and green onions with taco sauce. I eat it almost every day. All organic of course.
Roasted beet and quinoa salad with lite sesame dressing I add a small bunch of micro greens. My fiend adds slivered almonds and peas. Its really good!!
A healthful weekday lunch would be a quick stir fry rice with purple cabbage, brocolli, corn, chopped olives, sweet peppers, carrots, onions, topped with sesame seeds, a dash of tumeric and cayenne pepper with lentil burgers, steam squash, and a salad of cucumbers and lettuce with raisins or chopped walnuts. The stirfry seasoned to taste with a punch of salt, pepper and basil or whatever fresh herbs I may have on hand. This is my go to lunch
I love to make the vegetable kichari. Using spices like cumin, tumeric powder and ginger along with lentils, rice and vegetable, it makes a complete one dish meal ! Easy to digest and very nourishing.
I have a two that I really like: 1) roasted spaghetti squash and roasted eggplant (when I roast the eggplant I use a little olive oil on a baking sheet and salt the eggplant - I flip the rounds after about 10 minutes and cook another 10, it is super simple and delicious. I mix this with sautéed mushrooms (usually I buy the least expensive organic mushrooms at the store which means they are already sliced) in my lunch kit and I top this with my own red sauce which is made with sautéed onions and garlic in olive oil, fresh basil, salt, cayenne, and I am using Pastene ground peeled tomatoes these days, 2) roasted bell peppers and roasted red curry squash. I toss the veggies in olive oil with garlic, salt, and chili powder before I roast them. I eat this with kidney beans and rice, but I like to put roasted carrot sticks on top. I use olive oil, salt, pepper and parsley on the carrots. They stay sweet. :) Yum! I always make enough of either or both on a Saturday or Sunday to have ready for a few days each work week. It helps me stay focused on my nutrition no matter how busy I get during the week.
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