RECIPES: Lunch

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Take the time to make yourself a delicious lunch! Here are a few good ideas:

  • Seed butter sandwich on whole grain bread with raw honey and sliced banana

  • Whole grain pita pockets stuffed with veggies, organic cheese and guacamole

  • Tortilla Pizza

  • Nitrate free turkey on whole grain bread with lettuce, cheese (optional) and hummus spread

  • Veggie wrap (lettuce, avocado, sprouts, grated carrots, grated cheese, sliced bell peppers)

  • Vegetable Nori Rolls (seaweed rolled with brown rice and your child’s favorite vegetables – carrot, cucumbers, grated beets, bell peppers)

  • Mini Frittata muffins

  • Grilled organic tofu squares and soba noodles

Delicious Chicken Noodle Soup

 

1 whole chicken (specialty or organic) cleaned and insides discarded

Chicken bones/backs extras (optional for extra flavour

8 large whole organic carrots peeled cut in half

4 large parsnips peeled, cut in half

1 large sweet onion, whole, peeled

Several sprigs of parsley and/or dill to taste

 

Rinse chicken, place in large stockpot with all vegetables, and cover with fresh cold water.

Bring pot to a boil, skimming off fat and build up from top

Reduce heat and let pot simmer for FOUR (4) hours!

 

Strain soup and discard all vegetables, shredding chicken for later

Once cooled, skim fat off the top and before servicing, heat with additional chopped carrots and parsnips, and add chicken back in – enjoy!

*Soups are very forgiving so feel free to play around with these recipes and create your own soup using the veggies you have on hand in your fridge.

 

Lentil Soup

 

2 cups lentils, rinsed and picked through to remove stones etc.

7 cups of vegetable stock

1 medium yellow onion

2 cups of chopped sweet potatoes

2 garlic cloves, chopped

4 carrots, chopped

4 celery stalks, chopped

1 tablespoon dried basil

2 tablespoons dried parsley

2 bay leavespinch of red chilli flakes

salt and pepper to taste

fresh parsley (to garnish)

Pour the vegetable stock into a large soup pot and set on high heat

Add rinsed lentils, carrots, garlic, onion, potatoes, herbs and salt and pepper

Bring to a boil then reduce heat to a simmer (medium-low) and cover for an hour

Check often to make sure there’s enough liquid, adding small amounts at a time

The lentils should be totally broken down and soft.

Add more salt and pepper if needed and a sprig of fresh parsley to soup before serving.

*
Make soup in big batches so that you can freeze it in smaller containers to have on hand as quick healthy meals to be enjoyed at home or brought to school/work.


http://daniellelevynutrition.com/blog/Roasted
 

Roasted Beet and Goat Cheese Salad

 

4 Medium beets (red or orange) peeled and diced

5 Carrots peeled and chopped

1 TBSP virgin coconut oil

8 Cups arugula (or mix of your favorite baby greens)

½ cup goat feta

¼ cup toasted pumpkin seeds

Dressing:
¼ tsp sea salt

1 tsp lemon zest

2 tsp raw honey

1 TBSP lemon juice

1 TBSP + 1 tsp extra virgin olive oil

fresh pepper to taste

Preheat oven to 400

Combine coconut oil, beets, carrots together and spread on baking sheet

Roast beets and carrots until tender (30-40 mins)

Combine dressing ingredients and stir

Toss arugula with dressing and top with warm beets and carrots and top with feta

Sprinkle with toasted pumpkin seeds 

 

www.foodbabe.com

 

Sweet Potato and Veggie Nori Rolls

 

Julienned vegetables of choice (avocado, peppers, carrots, beets, green beans, cucumber, etc.)

1 large sweet potato, cooked

1 can chickpeas, drained

3 tbsp olive oil

5 tbsp tahini, pumpkin seed butter or almond butter

1 tsp curry powder

½ tsp cumin

1 tsp grated ginger

4- 6 nori sheets
 

Prepare vegetables and set to the side.

Blend together the cooked sweet potato, chickpeas, olive oil, nut or seed butter, spices and ginger.

Spread the mixture on nori sheets and pile on the prepared vegetables.

Roll up the nori sheet – you can cut into small, sushi-size pieces or eat the roll like a wrap.

 

*This is just a starting point for nori rolls – you can use whatever veggies you like, you could use brown or black rice instead of, or in addition to, the sweet potato hummus. You could also add some wild salmon and use alternative herbs and spice. Whatever meets your palate!

 

new salad recipe

 

Julienned vegetables of choice (avocado, peppers, carrots, beets, green beans, cucumber, etc.)

1 large sweet potato, cooked

1 can chickpeas, drained

3 tbsp olive oil

5 tbsp tahini, pumpkin seed butter or almond butter

1 tsp curry powder

½ tsp cumin

1 tsp grated ginger

4- 6 nori sheets
 

Prepare vegetables and set to the side.

Blend together the cooked sweet potato, chickpeas, olive oil, nut or seed butter, spices and ginger.

Spread the mixture on nori sheets and pile on the prepared vegetables.

Roll up the nori sheet – you can cut into small, sushi-size pieces or eat the roll like a wrap.

 

*This is just a starting point for nori rolls – you can use whatever veggies you like, you could use brown or black rice instead of, or in addition to, the sweet potato hummus. You could also add some wild salmon and use alternative herbs and spice. Whatever meets your palate!