Most of you are involved in some kind of work . In this busy life-style you are most often ignoring your body and diet. And I understand that because it’s hard to balance both tight working schedule and a healthy life-style. But you know what the most dangerous part of it is that little by little you are affecting your health by ignoring your healthy diet.
NHS inform says a well-balanced diet provides all of the energy you need to keep active throughout the day
and the nutrients you need for growth and repair, helping you to stay strong and healthy and help to prevent diet-related illness, such as some cancers.
Keeping active and eating a healthy lunch during working time can also help you to maintain a healthy weight.
May be you think you’re eating a healthy lunch during your working schedule but probably the fact is that preparing those meal/lunch whatever takes too much time.
This is one of the reason that frustrate you and the other reason is those recipes are complex to make it ready.
What if you get more simple ideas of recipes that is easy to make that can be prepared quickly than you think and hassle free.
So don’t get excited in this post I’m going to share 5 Quick Lunch Ideas not only for your working schedule but some of these recipes will going to make you enjoy during Holidays with your family.
So no more delay let’s check it out….
1. Easy Vegan Egg Salad :-
According to The Viet Vegan the vegan egg salad has the exact odd, creamy chunkiness and spicy flavour that egg salads need to have.
This recipe is perfect for your lunch if you’re getting bored eating regular egg salad and is also perfect for you to get a protein packed lunch.
The whole recipe is brought to you by HealthNut Nutrition.
Ingredients needed –
See full recipe here.
2. Asian Chicken Salad :-
Laura Fuentes assured that you do not have to buy boring salad each and every day because she gives you the easiest key recipe which is healthy and even more tasty!
You can also prepare this lunch quickly and easily at home for your work.
Ingredients needed –
Check the full recipe here.
3. Stuffed White Mushrooms :-
This recipe is a real taste of both love & heaven. I really love stuffed mushroom. I know it’s little bit wired to imagine mushroom for a lunch beak but believe me this is really cool lunch idea. You can also share this idea with your friends.
I can guarantee if you love to eat mushroom this is for you..
Ingredients needed –
¼ cup extra-virgin olive oil, 1 medium yellow onion, minced, 2 medium garlic cloves, minced, 4 sprigs fresh thyme, Kosher salt and freshly ground white pepper 2 ½ lbs. , Large white mushrooms-stems on, ¾ cup dry vermouth, ½ cup full-fat sour cream, Grated zest and juice of 1 lemon, Leaves from 6 sprigs fresh tarragon, coarsely chopped, 2 Tbsp. unsalted butter, ½ cup freshly grated ParmigianoReggiano cheese, ¼ cup panko bread crumbs, toasted.
Make the stuffing:
Heat a large skillet over medium heat. Add the olive oil, onions, garlic, thyme sprigs, and season with salt and pepper. Cook until the onions are tender, 3 to 5 minutes. Meanwhile, trim the stems of about ¼ pound of the mushrooms and slice them thinly. Add the sliced mushrooms and cook for 2 to 3 minutes. Add ¼ cup of the vermouth and cook until the mushrooms are tender and a lot of their liquid has evaporated, 8 to 10 minutes. Remove the thyme sprigs. Add the sour cream and allow it to melt over the mushrooms. Then add the lemon zest, half of the lemon juice, and the tarragon. Taste for seasoning and transfer the stuffing to a bowl.
Cook the whole mushrooms:
Rinse and wipe out the skillet and return it to medium heat. Add the butter and all of the remaining mushrooms, and season with salt and pepper. Add the remaining ½ cup vermouth and cook until the mushrooms are tender, 10 to 12 minutes. Taste for seasoning. Transfer the mushrooms to a baking sheet to cool. Preheat the oven to 350˚F.
Stuff and bake the mushrooms:
Remove the mushroom stems, set the caps aside, and coarsely chop the stems. Toss the chopped stems and ¼ cup of the Parmigiano-Reggiano with the stuffing. Fill each mushroom cap with stuffing, packing it in firmly. Arrange the mushrooms in a single layer on a large baking sheet. Mix the bread crumbs with the remaining ¼ cup Parmigiano-Reggiano and use it to top the mushrooms. Bake in the oven until they are hot inside and lightly browned on top, 5 to 8 minutes. Then run the mushrooms under the broiler for 1 to 2 minutes as a finishing touch. Sprinkle the remaining lemon juice over them and serve immediately.
4. Veggie Pasta With Contemporary Tomato Cream Sauce:-
Ingredients needed for Contemporary Tomato Cream Sauce –
¼ cup virgin olive oil ¼ cup fresh garlic, chopped fine ½ cup Spanish onions, chopped fine 1/3 cup pumpkin seeds, shelled ¼ cup fresh basil, chopped fine ¼ cup fresh sage, chopped fine ¼ cup fresh parsley, chopped fine; 4 cups plum tomatoes, skinned and seeded, rough chopped 1 ½ cups black turtle beans, drained, rinsed 1 cup heavy cream ½ cup cold water ¼ cup cornstarch ,Salt and pepper, as needed .
Make the sauce –
Sauté (fry quickly in a little hot oil) the garlic in oil until golden brown. Add the onions, pumpkin seeds, sage, basil, and parsley and sauté until lightly browned. Add the tomatoes, beans, and heavy cream and simmer for 10 minutes. Blend together the cold water and cornstarch. While boiling, slowly pour and whisk in a little cornstarch slurry, as needed, until the sauce thickens lightly. Season to taste.
Ingredients needed for Veggie Pasta –
12 oz. spiral cut zucchini, 12 oz. spiral cut carrots, 12 oz. spiral cut white turnip, 12 oz. spiral cut golden beets, ½ cup virgin olive oil, Salt and pepper, as needed, Shredded Parmesan cheese, as needed
Final Preparation –
In a large sauté pan over high heat, add a portion of the oil and in small batches lightly brown and wilt the zucchini, carrots, turnip and beets. Remove to a bowl until all the vegetables are tender and lightly browned. Toss the vegetables with a third of the sauce. Season to taste with salt and pepper. Plate the vegetable pasta and top with a portion of the sauce, grated cheese, and additional olive oil and pepper.
5. Sweet Potato & Black Bean Chili :-
This meal is one of the easiest and the quickest one that can be prepared within about 15 minutes. That means this meal prep can save a lot valuable times for you.
Ingredients needed –
2 Tbsp. extra-virgin olive oil, 1 medium yellow onion, chopped, 1 large jalapeño pepper, seeded and finely chopped, 5 medium tomatoes, chopped (or 2, 14.5 oz. cans no-salt-added diced tomatoes), 3 garlic cloves, minced, 2 tsp. fresh grated ginger, ½ tsp. ground cinnamon, ½ tsp. salt, 4 cups diced sweet potatoes, 4 cups low-sodium vegetable broth, 2, 15.5 oz. cans no-saltadded black beans, drained and rinsed, 1 Tbsp. honey, Coarsely chopped fresh cilantro, optional.
In a large stockpot, heat the oil over medium heat. Add the onion and jalapeño; cook for 3 minutes, stirring occasionally. Add the tomatoes and cook 5 minutes or until the tomatoes have broken down and the onion is soft, stirring occasionally. Stir in the garlic, ginger, cinnamon and salt; cook for 1 minute. Add the sweet potatoes and broth. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook for 10 minutes or until the sweet potatoes are tender, stirring occasionally. Add the beans and honey; cook for 15 minutes or until thickened, stirring occasionally. Serve with the optional garnishes if desired.
It seems difficult to eat healthy & tasty! lunch in a busy schedule during work but believe me it’s entirely possible if the lunch is quick to be prepared. And now you know how easy it is to prepare lunch in a short period of time which is both healthy & tasty.
So if this article helpful for you & solved some of your headache do share and provide your valuable comments about what other things your need to know from us… until then bye!…