Posts tagged ‘lunch’

January 29, 2012

Lemoney Lunch Quinoa

Eating lunch out can get expensive, and everything quickly begins to taste the same. I’ve been experimenting with lunch ideas that are portable, and balanced. This week, I’m turning to this quinoa recipe. It’s fresh, light, and provides the energy needed to get through your afternoon. You can eat this warm or cold, depending on your mood. Try making this on Sunday, and eating for lunch a couple of days of the week. You can always add some lettuce or spinach to make this more filling.

What You’ll Need:

  • 1 cup organic Quinoa, rinsed and drained
  • 1.5 cups low- sodium organic Chicken Stock
  • 1/2 Red Bell Pepper, diced
  • 1/2 yellow Onion, diced
  • 2 Garlic cloves, diced
  • 1 tbs Olive Oil
  • 1 vine Tomato, chopped
  • 2 Hearts of Palm, chopped
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1/4 of Lemon
  • Sea salt and fresh ground pepper to taste

Be sure to rinse and drain your Quinoa!

Method:

In a medium saucepan add olive oil, garlic, pepper and onion. Saute until translucent. Add quinoa and mix. Add chicken stock and cover. Bring quinoa to a boil and reduce to a simmer. Let cook for 20 minutes. Transfer to a container and let cool. Once cooled, squeeze lemon over quinoa. Add tomatoes, hearts of palm, parsley and dill. Toss until fluffy and mixed.

This fluffy Lemoney Quinoa will be sure to power you through the afternoon!

 **Makes 4 servings, and is 6 Weight Watchers PlusPoints per serving**

November 17, 2011

Some Easy & Balanced Lunch Ideas

When approaching any meal I first like to think of the protein I’m going to use. Whether meat, fish, beans, etc, I like to have that part of the meal planned out before I explore my other options in the fridge. Below are two great options for making a quick lunch or even dinner. You could even pre-make these meals and bring them to work with you. For lunch I usually like to get a big helping of my daily vegetables to give me fuel for the rest of the afternoon. Whether your watching what you’re eating or maintaing a balanced lifestyle, both of these are great options.

Tuna Salad with Veggies:

What You’ll Need:

  • 1 can low-sodium tuna, drained
  • 2 tsp dijon mustard
  • 1 tsp mayo
  • Dill, Onion Powder, Sea Salt, and pepper to taste.
  • A squeeze of fresh lemon juice
  • 1/2 Cucumber, sliced
  • 1 Sweet Pepper sliced
  • A handful of grape tomatoes
  • A few crackers of your choice (I like pita chips the best)

Method:   In a large bowl combine drained tuna, mustard, mayo, lemon juice and spices. Mix thoroughly. Arrange sliced veggies and tomatoes around tuna and serve. (Yes, It’s THAT easy)

 

 

Salmon Burger with Melted Goat Cheese, and Spinach salad with Orange Honey Vinaigrette:

What You’ll Need:

  • 2 cups fresh spinach
  • 1/2 cup arugula
  • 1 Salmon Burger (a nice quality frozen kind works just fine)
  • 1 Slice Goat Cheese Slices (I use goat cheese, as it digests a little better in your system)
  • 2 tablespoons Cider Vinegar
  • 2 tablespoons Orange juice, fresh squeezed
  • 1 tablespoon Honey
  • 1 tablespoon Canola oil
  • 1/8 teaspoon Onion powder
  • 1/2 teaspoon Dijon Mustard
  • 1 dash garlic powder
  • 1 dash cayenne

Method:  In a small bowl combine Cider Vinegar, Orange Juice, Honey, Canola Oil, Dijon, Onion powder, garlic powder and cayenne. Wisk thoroughly and set aside. Heat a small non-stick pan to medium heat, once pan is warm, place salmon burger in pan. Brown on each side for about 3 minutes, place Goat cheese on top and cover to melt. Plate spinach and arugula and add dressing. Toss salad and put any leftover dressing in fridge (for up to a week, the dressing also makes a great marinade). Remove salmon burger from heat and plate. Sit back, relax and enjoy every bite of this energy-filled lunch!

July 20, 2011

Lox and Cream Cheese…Refined!

Lately I’ve kind of been obsessed with lox. I wanted to share with you a great breakfast to start off your day. So here we go, Lox and Cream Cheese …refined.

What you’ll need:

1 slice sprouted bread (such as ezekiel bread)*

2 oz. Smoked Salmon

2 tsp. Neufchatel Cheese (or reduced fat cream cheese)

1/2 avocado, diced

1 diced plum tomato

1/2 diced jalapeno

Garlic, Lime, Cilantro, Red Onion, Salt and Pepper to taste.

Mix avocado, tomato, jalapeno, garlic, lime, cilantro, red onion, salt and pepper. Put to the side. Toast bread to your liking. Spread cream cheese on bread, place salmon on top. Garnish with avocado mix and serve.

*I use Ezekiel bread because it processes as a grain, instead of a carb ,in your system and provides more nutrients. You can usually find Sprouted bread in the freezer section of your grocery store.*

This meal is great for breakfast, lunch or even a appetizer, if you scale down the size. Full of Omega-3’s, fiber and protein, this is a dish is sure to keep you full and going strong! Gnash On!

April 26, 2011

A quick delish lunch!

Here’s a quick, healthy, balanced lunch idea for you.

Tuna couscous:

You’ll need
1 5oz. can tuna in water
1 cup cooked whole wheat couscous
1/2 cup cucumber (English work the best)
Large handful of cherry tomatoes cut in half
1 cup fresh spinach chopped
2 tbsp. feta
Drizzle of vinegar dressing
Salt and pepper

Mix and enjoy! Couscous takes about 10 minutes to make total and can easily be cooked ahead. Hope this can make your lunch feel fulling and energizing.

Happy gnashing!
– Michelle

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