By: Tayler Glenn
Offices are tempting places. With take-out always close by and breakroom snacks just a few steps away, you deserve a lunch that makes saying “no” easy! Ditch the soggy sandwiches and microwavable portions for our new favorite low-GI lunches!
Egg Roll in a Bowl
Prep Time: 25 minutes
Serves: Makes 6 servings
Ingredients:
- 1 T avocado oil
- 6 c cauliflower rice
- 2 cloves garlic, minced
- 1 lb lean ground turkey (or tofu if v/vg)
- 3 c shredded cabbage
- 1 large carrot, shredded
- 1 tsp ginger, grated
- 1 T toasted sesame oil
- 1 T low sodium soy sauce
- salt & pepper, to taste
Prep:
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Add oil to a large skillet on medium-high heat.
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Add cauliflower rice and cook until tender, then divide evenly into 6 containers.
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Add garlic and turkey/tofu to the skillet on medium-high heat, crumbling the pork as you cook.
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Cook until pork is 3/4 cooked, then add in cabbage and carrots.
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Cook 2-3 minutes, then add ginger, sesame oil and soy sauce, and combine.
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Add salt and pepper as needed, and cook until vegetables are tender and meat is fully cooked.
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Divide egg roll filling ingredients into containers, & garnish with scallions.
Enjoy one right away & stash the rest for later!
Seared Cilantro Chicken & Creamy Zoodles
Prep Time: 40 minutes
Serves: Makes 2 servings (double or triple as needed)
Ingredients:
Cilantro Sauce:
- 3/4 c cilantro
- 1/2 c + 1 T nonfat plain Greek yogurt
- 3/4 garlic clove
- juice of one lime
- salt & pepper, to taste
- 1/5 T avocado oil
- 1.5 T white wine vinegar
For the Rest:
- 2 large zucchini, cut into noodles
- 2 chicken breasts
- Salt & pepper, to taste
- salt pepper, garlic powder and paprika, to taste
- 1/4 c cilantro pesto
- 1 c cherry tomatoes, halved
Prep:
For Sauce:
- Add all ingredients to blender, and pulse until smooth
For the Rest:
- Place pan on medium-high heat with drizzle of oil & preheat oven to 350F
- Once the pan & oil are hot, pat chicken breasts dry and season with salt & pepper, then place chicken in pan
- Allow to sit for about 3-4 minutes per side, then flip and repeat.
- Once done, place in oven for 20-25 minutes or until cooked through
- Once chicken is removed from pan, add tomatoes to sear for ~5 minutes.
- Remove tomatoes and allow pan to cool slightly, then turn heat to low and add raw zoodles until they reach desired tenderness.
- Remove chicken from oven and slice once cooled.
- Remove from pan, and top with cilantro sauce, sliced chicken, and tomatoes.
Divide into containers and enjoy!
Avocado Peach Salad Wraps
Prep Time: 10 minutes
Serves: Makes 2 servings (double or triple as needed)
Ingredients:
- 6 large collard green leaves
- 1 avocado
- juice from one lemon
- 1 can chickpeas drained
- 1 cucumber diced
- 1/4 small red onion diced
- 1/2 red bell pepper diced
- 4 radish diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 peach sliced
Prep:
- Prepare collard greens; don’t eat them raw. Put a large pot of water on the stove to boil. Trim out the center stem of 6 leaves with a pairing knife, drop leaves into boiling water for 2 minutes until bright green, then remove and set aside.
- In a bowl, mash avocado & lemon juice, then stir until it has thinned out. Add all other ingredients except peaches, & stir well to combine.
If you’re saving these for the week, stop here and simply store greens
& mixture in separate portioned containers.
- Place a large spoonful of the chickpea mixture into the center of a leaf, top with sliced peaches, then roll collard leaf around the salad by first folding in sides, then rolling from bottom to top.
Enjoy!
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