Packing Lunch – Ideas For Variety While Saving Time

Packing Lunch – Ideas For Variety While Saving Time
Heather Nicholds, C.H.N.

Packing lunch ideas can be super helpful when you’re trying to save time and keep things interesting on a healthy eating plan.

I wanted to share something I do sometimes, when I have more beans than I would eat in a meal, and split them with different vegetables and flavors to make 3 different lunches.

Packing Lunch Ideas With Blackeyed Peas

Prep time:
Cook Time:
Makes 3 lunches

I always have fun thinking of different combinations of foods and flavors to pair together. And then you can also get into putting them together in different ways, like in a wrap or a sandwich or made into a soup or a burger…

Sometimes I think the possibilities are endless, although every so often I do find myself making the same things over and over and then I have to break myself out of it.

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Ingredients

  • 1 19oz can blackeyed peas, rinsed (about 2 cups cooked)
  • 1 avocado
  • 1 large clove garlic
  • 1 tsp each cumin, coriander and paprika
  • pinch sea salt
  • 1 bell pepper, chopped
  • 1 small apple, chopped
  • 1 carrot, chopped
  • 1 cup spinach, chopped
  • 1 stalk celery, chopped
  • 1 cup leaf lettuce, torn
  • Whole grain wrap or bread (optional)
  • 1 orange
  • 1 Tbsp tamari (soy sauce)
  • 1 tsp toasted sesame oil
  • 1 small tomato, chopped
  • 1 green onion, chopped
  • 1/4 cucumber, chopped
  • 1 Tbsp almonds, chopped

Directions

  1. Split the blackeyed peas between 3 containers.
  2. Make the avocado dressing by pureeing the avocado with the garlic, spices, salt and about 1/4 cup of water until it’s smooth and creamy. Toss the dressing with 2 of the containers of beans. There will be a lot, you could use this for all 3 salads if you want to, or save some for dipping some sweet potato fries or spooning on top of a stew at dinner.
  3. Drizzle the 3rd salad with the tamari and sesame oil.
  4. Toss the chopped spinach, 1/3 of the pepper, the apple and the carrot in the first salad.
  5. Toss 1/3 of the pepper, 1/2 the green onion and the celery in the second salad. Take this one with the lettuce and wrap/bread, and assemble at lunch time so the lettuce doesn’t wilt and the wrap/bread doesn’t get soggy..
  6. Toss 1/3 of the pepper, 1/2 the green onion, the tomato and the cucumber in the third salad, and top it off with the chopped almonds (those are best added the day you take your lunch.

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