How To make Lunch Suggestions
1 Cooked rice
1 Curry powder
1 Frozen spinach
1 cn Garbanzos
1 Raisins
Valerie's lunch: Fill a Tupperware container halfway with cooked rice, and use frozen peas (straight out of the bag) to fill it the rest of the way. Sprinkle curry powder on top (I use about a Tablespoon. YMMV). Take to work, and nuke it at lunch. My adaptation: Add some frozen spinach (see *below), some canned garbanzos, and some raisins (especially golden raisins). I started adding those other veggies, because my sister told me that green peas don't contain many nutrients. They also really add to the taste, especially the garbanzo beans. *Regarding frozen spinach: You may have already known this, but I only recently discovered that you can buy frozen spinach in bags ("Family Size") instead of in those famous blocks. The spinach is still all frozen in clumps, but the clumps are a manageable size, so that I can add just a little to my various dishes. I now use much more spinach than I did before because it is so convenient. Source: a variation on one Valerie H. posted here about a year ago. Posted by Susan Lehman to the Fatfree Digest [Volume 17 Issue 3] Apr. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80?
How To make Lunch Suggestions's Videos
LUNCH RECIPES // WORK FROM HOME & ON THE GO
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ONE PAN BUTTER BEANS
(2 servings)
250g butterbeans
150g fine green beans
1 courgette
2 garlic cloves
1 tsp. oregano
1 tbsp. tamari
extra virgin olive oil
Herby yogurt:
200g Greek yogurt
15g herbs (fresh parsley/ dill)
1 tbsp. lemon juice
sea salt
black pepper
extra virgin olive oil
CHESTNUT, BUTTERNUT SQUASH AND ORZO LENTIL SALAD
(3-4 servings)
½ butternut squash
1 cup orzo
150g beluga or puy lentils
200g cooked chestnuts
2 red onions
3 roasted red peppers (jarred)
30g parsley
2 tbsp. olive oil
2 tbsp. lemon juice
extra virgin olive oil
sea salt
black pepper
100g feta
Delicious Chicken Recipe In Minutes???? | Easy Dinner/Lunch Recipe
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School Lunchbox Ideas | Meatless Monday - Breakfast for Lunch
BENTO BOX LUNCH IDEAS | for work or back to school + healthy meal prep recipes
Bento box lunches are a great way to pack for lunch on-the-go. Choose an assortment of healthy ingredients for vibrant meals and balanced nutrition that's utterly convenient for work or school. The best part? You often don't need to heat them up. So all you have to do is open the box, dig in, and enjoy.
Because I love to meal prep, I also chose salads, snacks, and other recipes that are durable and can be meal prepped, saving you time in the kitchen throughout the week. It makes for fast bento box assembly!
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Lunch ideas for teens! #shorts
Chickpea Quinoa Salad (20 min lunch idea)
Get the Recipe:
⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt
For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt
For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️