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5 Healthy And Easy Lunches to Bring To Work

Posted on 31/05/16 3:44 PM
5 lunches to bring to work

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.


  1. 3 pounds ripe plum tomatoes, cut in half lengthwise
  2. 1/4 cup plus 2 tablespoons good olive oil
  3. 1 tablespoon kosher salt
  4. 1 1/2 teaspoons freshly ground black pepper
  5. 2 cups chopped yellow onions (2 onions)
  6. garlic cloves, minced
  7. 2 tablespoons unsalted butter
  8. 1/4 teaspoon crushed red pepper flakes
  9. 1 (28-ounce) canned plum tomatoes, with their juice
  10. 4 cups fresh basil leaves, packed
  11. 1 teaspoon fresh thyme leaves
  12. 1 quart chicken stock or water


  1. Preheat the oven to 400 degrees F.
  2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. 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.
  5. Add the canned tomatoes, basil, thyme, and chicken stock.
  6. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  7. Bring to a boil and simmer uncovered for 40 minutes.
  8. Pass through a food mill fitted with the coarsest blade.
  9. Taste for seasonings. Serve hot or cold.


  1. Multi-grain bread
  2. Low fat butter
  3. Salami 2 slices
  4. A slice of cheese
  5. Lettuce
  6. Tomato
  7. Onion


  1. Slather your bread with butter
  2. Assemble the rest of the ingredients and grill.


  1. Low fat salad dressing
  2. Tofu
  3. Pre-cut watermelon cubes
  4. Basil
  5. Seasoning


  1. Slather your bread with butter
  2. Assemble the rest of the ingredients and grill.


  1. 15-ounce can chickpeas, rinsed
  2. clov
  3. garlic
  4. olive oil, plus more for serving
  5. fresh lemon juice
  6. tahini (sesame seed paste; optional)
  7. ground cumin
  8. kosher salt


  1. 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.
  2. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  3. ransfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.


  1. 1/2 pound fusilli (spirals) pasta
  2. Kosher salt
  3. Olive oil
  4. pound ripe tomatoes, medium-diced
  5. 3/4 cup good black olives, such as kalamata, pitted and diced
  6. tahini (sesame seed paste; optional)
  7. 1 pound fresh mozzarella, medium-diced
  8. 6 sun-dried tomatoes in oil, drained and chopped
  9. For the dressing:
  10. 5 sun-dried tomatoes in oil, drained
  11. 2 tablespoons red wine vinegar
  12. 6 tablespoons good olive oil
  13. 1 garlic clove, diced
  14. 1 teaspoon capers, drained
  15. 2 teaspoons kosher salt
  16. 3/4 teaspoon freshly ground black pepper


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

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