Food & Drink
salad in a jar
Grab a mason jar and layer it up for a great, yummy salad that won’t get soggy before lunchtime. The best part (beside the non soggy bit), is that you can make a weeks worth of salads ahead of time because they last for several days in the fridge. Just bring a bowl with you to work, dump out the jar, and you’ll be all set. layer 1: dressing layer 2: carrots, cucumbers, tomato, broccoli…basically any veggie you want layer 3: seeds, cheese, nuts layer 4: any meat, quinoa, etc layer 5: salad greens This can be changed up in a ton of different ways…maybe one day you want a Mexican themed salad. There are a ton of possibilities!
peanut tofu wrap Recipe from EatingWell.com
1 Tbsp store-bought Thai peanut sauce 1 8-inch whole-wheat flour tortilla 2 oz thinly-sliced, seasoned, baked tofu ¼ cup sliced red bell pepper 8 thinly sliced snow peas
Spread peanut sauce on the tortilla. Place tofu, peppers and snow peas in the center; fold the sides over the filling and roll up.
bean, corn and tortilla salad Recipe from marthastewart.com
creamy avocado & white bean wrap Recipe from EatingWell.com
2 Tbsp cider vinegar 1 Tbsp canola oil 2 tsp finely chopped canned chipotle chili in adobo sauce (see note) ¼ tsp salt 2 cup shredded red cabbage 1 medium carrot, shredded ¼ cup chopped fresh cilantro 1 can 15-ounce can white beans, rinsed 1 ripe avocado ½ cup shredded sharp cheddar cheese 2 Tbsp minced red onion 4 8- to 10-inch whole-wheat wraps or tortillas
1 2 3
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2 3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
tips & notes ingredient note: Chipotle chilies in adobo sauce are
smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
prep 25 mins | servings 4 ingredients:
1 can (15.5 ounces) pinto beans, drained and rinsed 1 package frozen corn kernels (2 cups) ¼ cup prepared tomato salsa 1 bunch scallions, thinly sliced (1 cup) 1 ripe avocado, peeled, pitted and cubed 3 plum tomatoes, thickly sliced Coarse salt, ground pepper 1 bag romaine hearts, cut into bite sized pieces 3 cups broken, baked tortilla chips ¾ cup coarsely grated pepper jack cheese
In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside. In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
food for thought bento box
This way of serving food originated in Japan, has been around since the 16th century, and it is perfect for packing a well balanced lunch. Containers are divided up into different sections, so foods don’t mix and portion control is built right in. There are tons of recipes available online and even blogs dedicated specifically to bento box recipes. Check out: justbento.com and aibento.net
Soups are a great thing to bring for lunch: invest in a good thermos, and you’ll have hot soup all ready for you come lunchtime. One big pot of soup on the weekend could net you enough soup for the entire week!