/> Clean Convenient Cuisine: A Week's Worth of Lunches

Clean Convenient Cuisine

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Tuesday, August 24, 2010

A Week's Worth of Lunches

Sometimes, lunch is tricky. Meetings, skipped meals, heavy lunches at fancy restaurants (or crappy lunches at cheap restaurants) can affect your overall bottom line when it comes to health. While it's okay to be a bit more lenient during the day in terms of what you're eating - as you are likely to burn it off before the end of the day - but let's try this. For one week, bring your lunch to work. If you like to get out of the office for lunch, take a walk instead. Or go to a park and eat it. But, all of these lunches take just a few minutes of prep. All of these lunches can be eaten cold. If you don't have a refrigerator at work, invest in a small cooler.

MONDAY: TURKEY SCRAMBLE

Ingredients:
1 package lean ground turkey
asparagus
tomatoes
2 ears corn
red bell pepper

You can use any variety of veggie. Spray a skillet with cooking spray and scramble turkey until done. Add washed and chopped veggies on top (saving the tomatoes for last) and cover skillet to let veggies steam on medium heat. Cook until veggies are crisp, let the meal cool and then put it in a container and pop in the fridge. (Meal can be eaten hot or cold at work and leftovers can be thrown into an omelet the next day.) If you are craving carbs, add 1/2 cup of brown rice to the meal and rinsed black beans.

TUESDAY: TUNA SALAD

Ingredients:
1 can albacore tuna
1/2 ripe avocado
1 tbs. greek yogurt
paprika, garlic powder, cayenee
1/2 cup pineapple
1 slice ezekial toast (optional)

In a bowl, combine tuna, avocado, yogurt and spices and mix until smooth. Spread on a piece of ezekial bread and eat with 1/2 cup pineapple. Watching carbs? Cut the bread and serve with 1/2 cup lowfat cottage cheese instead.

WEDNESDAY: PEANUT BUTTER/BANANA/APPLE SANDWICH

Ingredients:
2 tbs. natural peanut butter
1 sliced banana
1 tsp. agave nectar
2 slices ezekial bread
1 sliced granny smith apple

On two slices bread (toasted or plain), spread peanut butter and layer with sliced banana. Add thin slices of granny smith apple on top. Drizzle with agave and enjoy. Still hungry? Add some organic chocolate milk or yogurt as a side.

THURSDAY: CHICKEN SALAD

Ingredients:
1/2 cup baby spinach
shredded rotisserie chicken
chopped pecans
grapes
celery
red onion
cilantro
2 tbs. vegenaise or greek yogurt
paprika, curry powder

Dice or shred chicken and mix all ingredients together until smooth. Pop in a container over baby spinach and bring to work.

FRIDAY: HUMMUS WRAP

Ingredients:
1 tortilla or pita
3 tbs. hummus
lettuce
cucumber
tomatoes
shredded chicken (optional)

Take one tortilla or pita and spread with hummus and then stuff with veggies. Take leftover rotisserie chicken and place inside wrap.

4 comments:

  1. Peanut butter and banana!! I forgot all about this and it used to be my favorite. I love the healthier peanut butter and bread option (and the sliced apple). Perfect for my kids as well! Thank you.

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  2. I am so excited to try all of these this week. That turkey scramble sounds delicious (all of them do). And so EASY. Seriously, I can't wait! And it seems like I will save a lot of time and money as well.

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  3. Yes, Joy - peanut butter and banana are my favorite too! It's such a nice treat - and filling as well. I'm so glad these can help, Dina. Let us know what you think!

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  4. I love that the "binding" agent in the tuna is avocado! Healthy fats without the creaminess of a mayo. Awesome!

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