Foodtrainers’ favorite lunches:
2. Nori Wraps-I was reminded of this great idea reading The Kind Diet. You can use sheets of Nori and wrap your favorite sandwich filling. Another calorie-saving option is to use large lettuce leaves. Try this with Zoe tuna or curry chicken salad below.
3. Muffin Frittatas– these are a go-to recipe of mine for breakfast or lunch. I make a batch and freeze or refrigerate the leftovers. Recipe below
4. Curry Chicken Salad– Ellie Krieger has some of the tastiest, healthy recipes around. I love her curry chicken recipe.
5. The Easiest Soup in the World– I hosted a cooking class with Jenna Helwig of Rosaberry a couple of months ago for family friendly recipes. This soup was a hit, takes very little time to prepare and is a staple in my lunch repertoire. Recipe Below
Mini Muffin Veggie Frittatas
2 mini muffin trays
Cooking Spray (I like Spectrum brand Canola spray)
Veggies (experiment with any veggies!) 1 red bell pepper, mushrooms, spinach, onions, broccoli whatever you have.
6 omega 3 eggs, 4 additional egg whites (can use 8 whole eggs, 16 whites, 2 whites=1 whole)
½ tsp each salt and black pepper
1 tsp chopped herbs (parsley or chives)
½ cup grated reduced fat cheddar or any cheese (OPTIONAL)
Spray 2 mini muffin trays with cooking spray. Preheat oven 375. Chop 1 red pepper, handful of spinach and couple of mushrooms (you can use any veggies). Mix together eggs/whites, herbs, salt and pepper. Add veggies to muffin trays. Spoon egg mixture over veggies almost to top. Scatter cheese on top if using or wait until halfway through cooking. Cook about 15 min or until frittatas rise up and slightly brown. These can be reheated in toaster oven at 300 degrees or nuked in a pinch.
The Easiest Soup in the World (White bean and tomato soup)
1/4 cup olive oil
2 large garlic cloves, chopped
1 can (14-15 oz.) organic diced tomatoes with juices
2 cups chicken broth (I like Pacific regular or low sodium)
2 cans Eden cannellini (white) beans, rinsed and drained
1/4 pound ham, cut into strips or cubes (we used Rosemary ham, delish)
Baby greens, like arugula or romaine (1 bag or 5 oz.)
1/2 tsp. salt.
Heat oil over medium heat on stove. Add garlic and stir until golden for one or two minutes.
Add tomatoes and juices to garlic. Stir in broth, beans, and ham and bring liquid to a simmer
Simmer soup for five minutes. Stir in greens and cook until wilted, 3-5 minutes. Add salt and season with additional salt and pepper to taste.
Store in refrigerator or freezer.
What are your favorite healthy lunches? Are you ready to accept the Foodtrainers “let’s do lunch” challenge?