What’s for Lunch?

Photo 105--Woman Having Lunch

Having a delicious, nutritious lunch can be a fun part of your workday. And it can be real easy too. Here are three terrific lunch solutions:

1. Pack a salad the night before made from dinner leftovers. Make a dinner that includes salad, some meat you like that works well leftover (chicken works well for a lot of people, but any meat you like works), and whatever else you’d like to include with your dinner. Then simply put a portion of the salad and some of the meat into a food-storage container. Dress it with olive oil and the juice from a lemon. Pack the salad and an apple, banana, orange, or pear and you’ve got a great lunch.
2. Make soup, stew, or chili in a slow-cooker and have lunches for the whole week. Cooking with a slow-cooker couldn’t be easier. Pack some soup and some blueberries, strawberries, or raspberries and you’re looking at a tasty lunch loaded with nutrients.
3. Have a stir-fry for dinner and make extra on purpose. Store away the extras for a lunch or two. Add some fruit and some nuts like almonds, cashews, or walnuts if you like and you’re in business.

These recipes will help get you on your way. Enjoy!

Baby Spinach with Radishes and Cherry Tomatoes

• 5 cups baby spinach
• 3 stalks celery, sliced
• 20 cherry tomatoes, halved
• 1 cucumber, chopped
• 5 radishes, sliced

Combine all of the ingredients in a mixing bowl or serving bowl.

Beet Greens with Creamy Avocado

• 5 cups beet greens, chopped
• 1 yellow bell pepper, chopped
• 5 stalks celery, chopped
• 1 cucumber, chopped
• 5 radishes, sliced
• 1 avocado, chopped

Combine all of the ingredients in a mixing bowl or serving bowl.

Mesclun Salad with Bell Peppers

• 5 cups mesclun lettuce
• 5 stalks celery, chopped
• 1 cucumber, chopped
• 1 orange bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Combine all of the ingredients in a mixing bowl or serving bowl.

Minestrone Soup with Chicken

• 8 cups water
• 2 pounds boneless, skinless chicken thighs
• 4 carrots, sliced
• 4 stalks celery, chopped
• 1 bulb fennel, diced
• 8 white mushrooms, sliced
• 1 red onion, chopped
• 1 cup pea pods
• 8 shallots, chopped
• 3 tomatoes, chopped
• 1 can tomato paste
• 2 jalapeño peppers, diced
• 1 bulb garlic, diced
• 2 bay leaves
• 1 ½ tsp. black pepper
• 1 ½ tsp. salt

Place all of the ingredients into a slow cooker and cook the mixture on low for eight hours or high for four hours, stirring the mixture once after about three-quarters of the cooking time.

Shredded-Beef Stew

• 2 beef flank steaks, quartered
• 1 red bell pepper, chopped
• 2 stalks celery, chopped
• 1 white onion, chopped
• 2 cups chicken broth
• 3 cloves garlic, diced
• ½ cup diced cilantro
• 1 Tbsp. ground cumin
• ½ tsp. black pepper
• 1 tsp. salt

1. Place all of the ingredients into a slow cooker and cook the mixture on low for eight hours or high for four hours, stirring the mixture once after about three-quarters of the cooking time.
2. Remove the beef flank steaks from the slow cooker, shred it with a fork, and return it to the stew.

Scrumptious Turkey Chili

• 2 pounds ground turkey (light meat, dark meat, or a combination)
• 1 red onion, chopped
• 1 can (15 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cans (15 ounces) cannellini beans
• 1 poblano pepper, diced
• 1 clove garlic, diced
• 1 lime, cut into wedges
• ½ cup diced cilantro
• 1 Tbsp. diced oregano (or dried oregano)
• 1 Tbsp. ground cumin
• 1 Tbsp. chili powder
• ½ tsp. black pepper
• ½ tsp. salt

1. Place all of the ingredients except the cilantro and lime into a slow cooker and cook the mixture on low for eight hours or high for four hours, stirring the mixture once after about three-quarters of the cooking time.
2. Sprinkle the cooked chili with the cilantro and serve it with the lemon wedges.

Babson Shrimp-and-Veggie Stir-Fry

• 2 pounds shrimp, peeled and deveined
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 3 carrots, sliced
• 15 white mushrooms, sliced
• 1 white onion, cut into thin strips
• 3 Tbsp. coconut oil or olive oil
• Black pepper to taste (optional)
• Salt to taste (optional)

1. Heat the oil over high heat in a wok.
2. Add the vegetables to the wok and cook them over high heat, stirring them frequently, for a few minutes until they are cooked to your desired doneness.
3. When the vegetables are about three-quarters cooked, push them to one side of the wok.
4. Add the shrimp to the open side of wok and cook it over high heat, stirring it frequently, until it’s cooked. Cooking time varies based on the size of the shrimp. Check for doneness by cutting a shrimp open.
5. When the shrimp is cooked, combine the shrimp and vegetables.
6. Add black pepper and/or salt if you like.

Remember your mantra for today: NOURISHING MOVEMENT, NOURISHING FOOD, NOURISHING LIFE.

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