Creative But Delicious Home Packed Lunch Ideas For Work
Posted in: RECIPE
Tired of the same old routine of having your lunch at the Subway outlet near your office that totally bores you come break time? Well, why not look forward to lunch with anticipation and a smile as you learn how to prepare these creative but delicious home packed lunch ideas? Trust us, you’ll never look at lunch the same way as before, besides 2016 is all about welcoming big changes and why not start it by having healthy but delicious meals ready to eat on your table? Say goodbye to monotonous lunch routines and banish unhealthy lunch options as you learn how to prepare these healthy and oh so yummy food.
Crunchy Tuna Wrap with a Twist
Your favorite tuna wrap couldn’t get any healthier and better! Replace the classic greasy and fatty mayo with greek yogurt, a nutritious alternative that provides the same creaminess minus all the cholesterol and additional fat. This quick and easy food staple is just ideal for that perfect lunch as it takes only 10 minutes to prepare.
1 whole-wheat wrap
1/2 a 6oz.-can of tuna
1/4 cup non-fat Greek yogurt
1/2 a celery stalk, chopped
3 slices roasted red peppers
1 handful of baby spinach
1 squeeze of lemon juice
Put all ingredients on the wrap and enjoy.
Vegan Taco Lettuce Wraps
If you can’t go to that favorite Mexican restaurant of yours over lunch, then bring the Mexican taste to your office’s pantry and satisfy your palate with this healthy and veggie-packed taco lettuce wraps. This dish is also perfect for those who doesn’t have enough time to cook as you can have your vegan taco lettuce wraps in as easy as 20 minutes, tops!
1 tablespoon extra virgin olive oil
1 cayenne pepper or a pinch of cayenne powder
1 package firm tofu (275 grams/10 ounces drained or 400 grams/14 ounces undrained)
140 grams corn kernels (3/4 cup)
240 grams cooked beans (1 cup)
60 grams tamari or soy sauce (1/4 cup)
1 teaspoon balsamic vinegar
1. Heat the oil in a saucepan over medium heat, add the cayenne pepper (chopped) and the tofu. Break it up into small pieces with a spoon. Cook tofu until golden brown.
2. Add the corn kernels, cooked red beans, tamari and vinegar. Cook for at least 5 minutes.
3. Grab one or two lettuce leaves and pile on the mixture, lay on diced tomatoes and avocado and put the sauce on top of tacos.
Turkey, Cheddar and Green-Apple Sandwich
Oh the glory of eating sandwiches on a daily basis with several twists and number of flavors can make you giddy and might even drive you to do somersaults. For the health-conscious who wants to stick to their diet, here is a sandwich that could be your next favorite.
2 teaspoons grainy mustard
2 slices whole-grain bread, toasted
2 teaspoons mayonnaise
4 thin slices cooked white-meat turkey
1 ounce thinly sliced extra-sharp cheddar cheese
4 thin slices green apple
2 pieces red-leaf lettuce
Spread mustard on 1 slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately.
Grilled Corn and Black Bean Salad
A salad that is packed with texture and variety, Grilled Corn and Black Bean Salad is sure to give you a full stomach after munching on a bowl or two. What makes it ideal as a home-packed lunch idea? It will take you less than 30 minutes to have it ready.
4 ears fresh corn, shucked
3 tablespoons EVOO
2 tablespoons fresh lime juice
2 teaspoons chili powder
2 15 ounce can black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 scallions, thinly sliced
1/3 cup chopped cilantro
4 ounces queso fresco, crumbled
1 avocado, thinly sliced
1. Preheat a grill to medium. Add the corn and grill until charred in spots, about 10 minutes. Let cool completely.
2. In a large bowl, whisk together the EVOO, lime juice, chili powder and 1/2 teaspoon salt. Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl. Add the beans, radishes, scallions and cilantro; toss well. Divide the salad among 4 plates; top with the queso and avocado.
Spaghetti with Lemon, Chile and Creamy Spinach
Who would have thought that you could eat pasta without feeling guilty that you’ve overloaded yourself once again with carbs and fats? The secret is now revealed: Substitute the heavy cream of your spaghetti with a low-fat yogurt so that you can binge-eat on spaghetti without regret. Here’s the recipe that will do you just right as it is perfect for that home-packed lunch that you could bring to the office. Share it with your workmates as well!
1/2 pound whole wheat spaghetti
1 1/2 cups plain low-fat yogurt
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1 red Thai chile, minced
10 ounces baby spinach
Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan cheese
1. In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.
2. Meanwhile, in a bowl, whisk the yogurt with the flour until smooth. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.
3. Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.
Images: Stylist, SkinnyMom, SparkPeo, MarthaStewart, GoodTaste, FoodAndWine | MYC Writer: Jessa Ann Z. GomezSubscribe to UpdatesRelated Articles