5 Healthy and Easy Lunches to Bring To Work

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We all here will agree that no other food tastes better than homemade food. Here is a list of 5 healthy easy to cook lunches.

ROASTED TOMATO BASIL SOUP

Ingredients

  • 3 pounds ripe plum tomatoes, cut in halflengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Directions

  • Preheat the oven to 400 degrees F.
  • Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
  • Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
  • Add the canned tomatoes, basil, thyme, and chicken stock.
  • Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for 40 minutes.
  • Pass through a food mill fitted with the coarsest blade.
  • Taste for seasonings. Serve hot or cold.

SALAMI AND CHEESE SANDWICH

Ingredients

  • Multi-grain bread
  • Low fat butter
  • Salami 2 slices
  • A slice of cheese
  • Lettuce
  • Tomato
  • Onion

Directions

  • Slather your bread with butter
  • Assemble the rest of the ingredients and grill

WATERMELON AND TOFU SALAD

Ingredients

  • Low fat salad dressing
  • Tofu
  • Pre-cut watermelon cubes
  • Basil
  • Seasoning

Directions

  • Throw all your ingredients together
  • Toss it around and dress for taste

HUMUS & PITA

Ingredients

  • 15-ounce can chickpeas, rinsed
  • clove
  • garlic
  • olive oil, plus more for serving
  • fresh lemon juice
  • tahini (sesame seed paste; optional)
  • ground cumin
  • kosher salt

Directions

  • In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy.
  • Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  • Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving

SUN DRIED TOMATOES PASTA SALAD

Ingredients

  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped
  • – For the dressing:
  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed basil leaves, julienned

Directions

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
  • Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.
  • Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

VEGGIE SUB

A quick way to gain all the nutrients simultaneously. Veggie Sub Sandwich is very easy to make and a delicious simple sub for veggie lovers. You can make it at home easily with vegetable patty along with your favorite veggies wrapped in your choice of bread.

Lead a healthy life despite ectice schedule with GAIA