Packing Adult Lunches (Back to School Day 5)
Back to school for the kids and back to work and routine for parents. Some of you may have been off all summer or have a more relaxed work schedule. Did you fall off with preparing your daily lunches and meals? As parents, we can have difficulty eating healthy lunches and taking the time to prep for ourselves.
Take a listen to my video to hear a few ideas for healthy lunches for adults and prep ideas:
- Prep extra for dinner and use leftovers from the night before
- Make a salad and add a protein
- Yogurt with fruit
- Egg whites with veggies
- Egg omelet with veggies, cheese or avocado
- Tuna salad or sandwich
- Rotisserie Chicken (soup, chicken salad)
Lunch on the go:
- Cut up veggies, fruit, yogurt, granola, cheese
- Nuts, hummus, veggies, hard boiled egg
- Chick peas
- Turkey Bacon with hard boiled egg and fruit
Lunch in the office:
- Leftover from the night before
- Salad with protein (shrimp, chicken, tempeh)
- Sandwich (turkey, tuna, egg)
- Tuna with hummus or avocado with veggies and fruit
- Quinoa Salad (see recipe below)
Take out orders or out to lunch:
- Salad with protein and dressing on the side
- Grilled chicken/salmon with side of veggies or over greens
- Flat bread pizza
- Yogurt parfait
FIXATE QUINOA AND BLACK BEAN SALAD
1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 10-oz. bag frozen corn,thawed
1 bunch fresh cilantro, finely chopped
1 Tbsp. olive oil
2 cans (15-oz. ea.) black beans, drained, rinsed
4 1/2 tsp. red wine vinegar
Ground black pepper (to taste; optional)
1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired)
in a medium bowl; mix well. Set aside.
4. Bring water to a boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing;
toss gently to blend.
If you are interested in learning more about eating healthy join my clean eating group for a few tips. Click on the picture below to get more details.