If you’ve been around the blog for any period of time you know automation and systems are the ways I move forward in life. I can’t tell you how many times I’ve looked at my capacity and then just as quickly wondered, “How can I automate this?” As I sat down to plan 2019, there were a few things that came to the top of my list for healthy habits. One is simply completing meal planning and prep on a weekly basis. My downfall though? Lunch. I can get quickly caught up in task lists, projects, and meetings that I forget to eat. Wanting to reign things in a bit, these bowls and salads are both healthy, filling, and are perfect for meal prep. Tonight we made up the ingredients for Mediterranean bowls this week and are going to mix things up with various proteins (chicken, falafel or Greek salads through out the week).
Keep reading for the recipes after the jump!
Filled with hummus and quinoa, these bowls are robust and great cold or heated. To keep thing interesting I rotate between homemade black bean hummus and my favorite, roasted red pepper, sun-dried tomato, and basil hummus. To balance things out, the salad is finished with a handful of baby kale, olives, and freshly diced tomato, and feta cheese.
This salad is my favorite as it takes little time and is incredibly clean. I ate this every day for a school year and still absolutely love it. If you can’t find a blush wine vinaigrette, a quick homemade red one vinaigrette is perfect. I just add it right before eating and give it a good shake.
This salad is a seasonal favorite. To eat, simply reheat your squash separately and then toss with vinaigrette. Because the squash has it’s rind on you will be able to slice through it without any challenges. I love having this salad to replace others during the fall and winter months when delicata squash is readily available. The kale and pomegranate seeds add amazing superfoods to your lunch while keeping things festive (nothing like a bit of stunning color to make a desk side lunch more appealing).
Offering an amazing warm and hearty option, we love this creamy soup. At the beginning of the week make a big pot and fill up mason jars for lunch servings. To run out your meal had a slice of this homemade loaf or an apple and handful of almonds to keep things clean.
5. Homemade burrito bowls
If you’re someone who can quickly tire of salads, we use this recipe as a standby in our house. The best part? It’s perfectly customizable. Replacing a favorite fast food chain with this at-home option, we make smart switches and top it with our homemade salsa. (It’s absolutely delicious by the way. Once you try it, you’ll never want to go back.) Instead of brown rice, we use quinoa or cauliflower rice and top with all the veggies, extra lettuce, and no guac. Reheat this guy when in the break room and your lunch is complete. And because we switched out the quinoa with the rice, there’s no afternoon food coma. You’re welcome.
Tell us, what are some of your favorite lunches to meal prep?