Do your lunches need a makeover? For me, lunch has always been a tricky one. When I would go to work everyday and pack my lunch, I always felt a little disappointed when I would open my lunch and see a lack luster meal staring back at me. I absolutely LOVE lunch, but it’s so hard to pack enough and something that will hold up when you go to work. So today, I have 2, yes 2, easy lunch recipes to spice up your lunchtime.
Recipe #1: 1000 Island Dressing and Mixed Greens
This one is simple once you have the dressing made (and that’s pretty easy too!). You can use it as a salad dressing, or as a spread on sandwiches and wraps to kick them up a bit. Think of it as healthier, tastier 1000 Island Dressing. All you need is a blender for this one!
Healthy 1000 Island Dressing and Keepin’ it Green Salad:
Adapted from Kris Carr’s Crab Cake Remoulade
1 cup Vegenaise/vegan mayonnaise
1 tbsp ketchup
1 tbsp Dijon mustard
1 tsp hot sauce
1 tsp vegan Worcestershire sauce
1 tbsp lemon juice
2 tsp capers
2 tsp minced onion
1 tsp dried parsley
2 tsp chopped bell pepper
2 tsp carrot, chopped and peeled
pinch of salt
Add all ingredients into blender and blend until smooth.
Keepin’ it Green Salad:
Mixed greens
1 Avocado, sliced and peeled with core removed
1/2 large cucumber, de-seeded and sliced into 1/2 inch chunks
Combine ingredients and top with 1000 Island Dressing. Healthy, filling, and delicious. I ate mine with some leftover quinoa and a slice of sprouted grain toast. It was SUPER filling and delicious.
For packing your lunch, bring all ingredients in a separate container or a separate compartment. This way, nothing gets soggy,wilted, or brown. Wait to slice you avocado when you are ready to eat your meal, as it turns brown quickly.
Recipe #2: Chickenless Salad Wrap
Another super easy one, that requires little more than a blender and a mixing bowl.
Chickenless Salad Wrap:
This is one of my frequent go-to recipes!
1 can chickpeas, drained and rinsed
2 tsp dried cranberries
2 tsp walnuts, sliced into small chunks
2 tsp vegenaise
1/2 apple, sliced into small chunks
1/4 diced
1 celery stalk diced
2 tsp dried rosemary
1 tsp garlic powder
pinch of salt
Pulse chickpeas in a blender until mashed slightly, but not completely smooth. Add all ingredients into a bowl. Mix well. Adjust to taste.
You can eat this on its own, or in a sandwich. I prefer it in a brown rice wrap.
To assemble: if possible, heat wrap so it’s easier to roll. Place mixed greens on wrap and top with chickenless salad. Add as much as you would like. Roll up wrap and enjoy! Again with this one, bring the salad, greens,and wrap separately and assemble right when you are ready to eat. I find this is one of the keys to keeping lunch as fresh as when you pack it.
There you go! Two tasty lunch recipes to try in the next few weeks. What are your favorite go-to lunches? Let me know in the comments below!
If you missed it, check out the new Energy Flow workout on YouTube and the start of the Green Living Series. And look out tomorrow for the latest DIY creation!
As always…
Peace and Love,
Jessi
