Tag: lunch ideas

Lunchbox Veggie Wraps

lunchbox-veggie-wraps

One day at lunchtime, about a month ago, I was sitting down to dig in when my kids stopped me and said, “Mom!  That wrap is beautiful!  You should take a picture and put it on Facebook!”.  At the time, I hadn’t really given much thought to my quick-lunch-from-whatever-was-in-the-fridge.  But they were right, it was beautiful and they reminded me to not let an opportunity to motivate or inspire others to pass me by.  So I did it!  It got some attention, so I figured why not give you the recipe.  The wrap is perfect for a lunch at home or on the go, since it travels well.  It’s quite versatile.  You can basically whip something like this up with whatever you’ve got available.  Just use your imagination (and your veggies!).

INGREDIENTS:

  • Mixed salad greens
  • 1 small to medium size tomato, seeded and chopped
  • 1/4 avocado, diced
  • 1 small handful shredded carrots
  • 1 green onion (aka scallion) thinly sliced
  • clover sprouts
  • 1 Tablespoon balsamic vinegar
  • Whole wheat tortilla (Here I used a “Food for Life” Sprouted Grain Tortilla).
  • 1-2 Tablespoons Hummus (I like the spicy version!)

DIRECTIONS:

  1. Throw the veggies in a large bowl.  Drizzle with balsamic vinegar and toss to combine
  2. Heat up your tortilla, either on a preheated skillet or in the microwave (about 30 sec.)
  3. Smear the hummus on one side of the tortilla, cover with your salad.
  4. Roll it up, slice it in half and dig in!

So there you go!  Your very own beautiful, delicious, nourishing bistro lunch. Enjoy!!

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Minted Peach Sandwiches – The Perfect Summer Lunch!


I get down right giddy this time of year.  Stone fruit, melons, tomatoes and corn are all at  their peak.  It’s also warm enough to wear my favorite sundresses.   At farmer’s market this week, we picked up some beautiful heirloom tomatoes, artisan melon, and stone fruit (peaches, nectarines and plums).

Today, as usual, lunchtime popped up before I had time to give it any thought.  After scouring the fridge for materials to create a decent lunch, we came up with something fantastic!  Isn’t that usually the case?  When things are sparse is when I tend to be the most creative.  So here’s what we came up with…Minted peach sandwiches (wanted to do roll-ups, but the tortillas were moldy), fresh Galia melon (like Honeydew, but sweeter!), and steamed edamame.  The sandwiches were too good not to share.

Ingredients (yields 3 sandwiches)

  • 6 slices Sprouted Grain bread, toasted (or 3 whole wheat tortillas, if you’d prefer a wrap)
  • vegan, non-hydrogenated cream cheese
  • 1/2 ripe peach or nectarine, thinly sliced
  • 1 tablespoons fresh mint, minced or chiffonade
  • raw agave nectar
  • fresh ground pepper.
  • Fresh spring greens

Directions

  1. Shmear a thin layer of vegan cream cheese on one side of each slice of bread.
  2. Top three slices with sliced peaches, drizzle very lightly with agave
  3. Sprinkle mint on top of peaches
  4. Finish with a few grinds of black pepper and some spring greens, if desired.
  5. Top with remaining slices of bread. Or roll up your tortilla, if you’re making a wrap.

meltrinidad2 Comments