Hey there! If you’ve been looking for some healthy and easy recipes to take to work and school I have three great ideas that I love. All of them are vegan and there are no sandwich recipes. I remember being in high school and everyone would bring sandwiches and I was the only person at my table with something different. I started packing my lunch at the beginning of high school. I found that it was easier on my parent’s budget and SO much healthier.
When I meal plan on the weekends I like to mix it up and add variety because eating the same thing can get quite boring. I’ve put together three lunch ideas that are easy to assemble and super delicious. They’re vibrant in color and flavor and don’t need to be heated at all. None of them include elaborate recipes that force you to slave away in the kitchen.
Without recipes, this means the assembling process will be determined by you. I recommend eyeballing the ingredients until you feel it’s suffice and tasting along the way. A dash of this and a dash of that can make a delicious meal all your own. Don’t worry you really can’t mess up anything here. I really enjoyed putting these together, perhaps I will post more in the future. Without further ado let’s get right into it!
Calories: 250 Fat: 0g Carbs: 40g Fiber: 10g Protein: 10g
Main: Chickpea Curry
1 15oz can of chickpeas drained
¼ cup purple cabbage chopped
1 green onion sliced
1 apple chopped
½ – 1 lime squeezed over top
Directions: In a small mixing bowl add all the ingredients and stir to combine, add the lime juice, curry powder, and salt to taste
TIPS: The lime juice keeps the apples from turning purple so do this after the apples are added.
Side 1: Lauren Conrad’s Raw Cookie Dough Recipe
Calories: 124 Fat: 6g Carbs: 26g Protein: 2g
Makes about 6-8 balls
2/3 cup cashews
1/3 cup oats
2 tablespoons agave
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ cup dark chocolate chips
Directions: In a food processor combine the cashews and oats, pulse until it becomes a fine texture, add the agave, maple syrup and vanilla extract. Pulse again until it gets thick and combined. Fold in chocolate chips and roll into balls.
I didn’t have maple syrup so I just used 3 tablespoons of agave, that works too and tastes just as yummy!
These can either be stored on a counter top or in a fridge. The fridge hardens them up while room temperature keeps them nice and gooey.
They keep for about a week.
This also makes about 6-8 big balls for me so I eat them all week long.
Side 2: Strawberries and Grapefruit
1 grapefruit supremed
3 strawberries sliced
Top with julienned mint (optional)
TIP: Supreming is removing the fruit from the skin, pith, membranes and seeds into small segments. To do this I slice both ends off and slice down the sides ridding of the peel and the white parts. I then slide my knife in beside one of the white lines (membranes) and do the same on the other side and my fruit should come right out. I do this all the way around the grapefruit. Have a towel nearby, your hands will get messy.
Calories: 339 Fat: 8g Carbs: 60g Protein: 10g
Main: Pasta Puttanesca
1 cup whole wheat rotini cooked according to package directions
½ cup chopped sundried tomatoes
¼ cup sliced green olives with pimentos
1 green onion
¼ cup cherry tomatoes sliced in half
1 heaping tablespoon of capers
Salt and pepper if desired
Directions: Place all the ingredients over top of the pasta
TIPS: For extra flavor pour in a touch of juice from the olive or capers jar. You could also add some oil from the sundried tomato jar for that real pasta salad texture.
Calories: 111 Fat: 8g Carbs: 14g Protein: 4g
Side 2: Peanut butter chocolate sauce
1 heaping tablespoon of peanut butter
1 teaspoon cacao powder
itsy bitsy splash of vanilla
½ teaspoon agave
Directions: Stir and combine all your ingredients in a small dish
TIPS: All of the ingredients above are approximations. I eyeballed it and I suggest you do too especially since we are probably using different peanut butters, yours might be sweetened already or not at all. Like I said, taste as you go.
Side 3: Pineapple or strawberries to dip in the chocolate sauce
Calories: 417 Fat: 33g Carbs: 26g Protein: 12g
Main: Purple Cabbage Taco Bowl
1 Outer leaf of purple cabbage
½ – 1 avocado
4 cherry tomatoes
1 green onion
¼ cup frozen corn
¼ cup salsa
¼ cup walnuts
¼ cup sunflower seeds
¼ cup cashews
1 garlic clove
¼ cup red onion
1 lime squeezed
Directions: In a food processor pulse the nuts, garlic, and onion together until it becomes a fine texture. Sprinkle in some chili powder, cumin, lime juice, and salt until you get your desired flavor. To assemble your cabbage bowl, place the salsa into the bowl, then the nut meat, then the corn, then the rest of the toppings
Chipotle powder is very spicy so limit this if you’re sensitive to spicy foods.
Again, all these measurements are eyeballed, it’s just a matter of throwing things all together so don’t feel like you need exact measurements because you don’t.
Don’t be intimidated by the list of ingredients. You’ll be able to find most of them in your pantry. The next time you have taco night save your ingredients for a healthy lunch like this one!
I found that the cabbage itself was hard to eat, maybe it was just this particular piece. I had to go in with a knife and a fork. You can roll it into a taco shell or just eat the insides out if you’d like.
Side 1: 1-2 mandarin oranges
Side 2: Sugar snap peas and jicama
TIP:Pack a side of hummus if you’d like, they make great dippers!