Monday, January 14, 2013
Packing Healthy Lunches to GO!
I've already written about packing healthy school lunches for children here. But what about you, the adult? If you are working full time or going to school, you might want some ideas on simple ways to create a nourishing lunch. Of course, taking leftovers is always an option, but what about something new?
Let's face it, if we really want to continue moving forward as a culture and as a global community, we all need to take responsibility for what we consume. Every time we eat we vote with our fork for the kind of world we want to live in. Eating is something we partake in at least three times a day. If we are rushed and decide to go out for lunch, even to a seemingly "healthy" place, we are probably unknowingly consuming genetically engineered ingredients, foods grown with pesticides and herbicides, or ingredients that are far too processed for the human body to thrive off of. It's unfortunate that the world we live in right now isn't set up for the health and well-being of the people and the planet, but we can change that....we are changing it! One big step is to buy organic ingredients and prepare your own meals.
By taking a few moments out of your day on the weekend you can easily prepare a week's worth of lunches for yourself all ready to go. I like to use glass mason jars because they are easy to store in the refrigerator and transport well. After preparation, make sure to cover them tightly with a lid and store in your refrigerator for no more than 5 days, though I prefer to make enough for 3 or 4 days at a time. Below are some of my favorite combinations! It is best to wait to add the dressing until the day you plan on consuming your salad. If you have any lettuce in the salad then it is best to wait to dress it just before serving.
Cooked Red Quinoa
Chopped Raw Carrots
Chopped Raw Cauliflower
Chopped Raw Kale
Lemon-Tahini Dressing (recipe in The Whole Life Nutrition Cookbook)
Cooked Winter Squash (mashed)
Cooked Organic Chicken (shredded)
Roasted Beets (chopped)
Chopped Parsley or Cilantro
Lemon-Tahini Dressing or Cashew Herb Dressing
Cooked Brown Rice
Cooked Black Beluga Lentils
Caramelized Red Onions
Chopped Basil or Parsley
Chopped Raw Carrots
Balsamic Vinaigrette (recipe in The Whole Life Nutrition Cookbook)
Quinoa-Smoked Salmon-Cultured Vegetable
Avocado (cut this up just before serving)
Black Bean-Napa Cabbage-Corn-Tomato
Cooked Black Beans
Thinly Sliced Napa Cabbage
Cooked fresh or frozen Corn
Chopped Roma Tomatoes
Zucchini-Lime Dressing (recipe in Nourishing Meals)
Well, there you have a few options. These are our favorites! Use whatever ingredients you have on hand and substitute for what's in season. For example, in place of the fresh tomatoes in the last option maybe you could use some salsa that you canned yourself last summer or use a little mashed winter squash. The options are endless of course! I'd love to hear from you. If you have more ideas please leave a comment below and share with us, thanks! In fact, these layered salads are so pretty that it would be fun to see what you come up with. If you feel like it, please share a photo on our Facebook page! :)
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Posted by Ali Segersten at 1/14/2013 01:50:00 PM
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!