The end of summer always feels like a new year to me. And what comes with new year territory is the need to simplify, detoxify, or even save a little money. If bringing healthy or interesting lunches is one of your intentions, let me help! I’ve compiled some of my favourite recipes that do just that. Challenge yourself and make a different recipe each week.
The Magical Noodle Bowl takes less than 20 minutes from chopping board to bowl and will make you believe that quick meals can indeed be magical. This soba and zucchini noodle bowl will show you the addictive power of soba and “zoodles,” melt-in-your-mouth salmon or shrimp, sushi ginger, mint-the-magical-ingredient, and a punchy dressing made from sesame, tamari and apple cider vinegar.
Throwing this season’s perfect cherry tomatoes with plenty of herbs, some diced onion and grainy mustard makes a salad that you will be happy to enjoy day after day. 2016 is the year of the pulse, after all! This lentil salad is rounded out with most of the vegetables that you’ll find in-season at this time of year. It’s the perfect brown-bag lunch. Make it on a Sunday and presto! You have lunch for the rest of the week. You can also substitute with any other kinds of herbs and vegetables you have on hand.
Ceviche doesn’t need to be made with fish – you can use mushrooms! I love this recipe because it’s crazy easy to make and seems to get better the longer it sits. If you’re planning to eat this salad all week long, omit the step where you soak the mushrooms in hot water.
Beets, tarragon and goat cheese are best friends. If you make this salad at the beginning of the week, you’ll give these besties some quality time to hang. Serve alongside some leftover grilled chicken or fish, and you’re set.
I love this salad because it’s filled with superfood ingredients and somehow tastes more delicious than healthy. Tabbouleh is all about the parsley, so you don’t really notice that the bulk of the salad is cauliflower. Use the super sweet cherry tomatoes that you can find in season right now for extra sweetness and flavour. Serve with grilled meat for dinner, then bring leftovers for lunch the next day.
Let’s pretend for a second that these cubes of roasted beets are raw tuna dressed in tamari, green onion and sesame, ok? This salad will be much safer hanging out in your lunchbox than raw seafood, anyway.
Wishing you a happy first week back. xo Andrea