Alright, I’m not going to bore you with an extensive list of ingredients and tedious steps on how to make a healthy lunch. If you’re like me, you don’t have the patience to read through chapters and chapters of steps. ‘Work smarter, not harder’ is what I believe in and Folks, this recipe is the result of that philosophy. The following ingredients are just guidelines simply because they were leftovers. You can alter this recipe as much as you want, just remember to keep it simple and healthy.
If you don’t have leftover quinoa, black beans, mushrooms, grape tomatoes, mushrooms, and kale, NO PROBLEM. Use whatever whole grains and fresh veggies you have in the fridge. I often find myself wondering what in the heck to do with veggies that are close to going bad or I’m just not in the mood to eat alone. The solution? Throw everything together in a bowl.
Chop your veggies into small pieces or keep them chunky if you prefer.
Afterwards, put ingredients in microwavable bowl and heat for 2-3 minutes until mixture is warmed through. Not a fan of warm salads? Feel free to skip the heat.
Finally, add a serving or less of your favorite dressing. (Read food labels and pay attention to serving size. Some dressings are well over 120 calories per serving.)
Whole Grains: Quinoa, Wheatberry, Barley, Brown Rice, Farro, 100% Whole Grain Pasta (Make sure packages are labeled 100% whole grain or 100% whole wheat)
Veggies/Fruit: Carrots, Onions, Spinach, cucumbers, cubed sweet potatoes, apples, pears, blueberries, melons
Protein: Chicken, Beef, Salmon, Chickpeas, lentils, tofu
Dressing: Whatever rocks your world (Just make sure it’s low in calorie or use less if it’s not. Better yet, shake things up a bit and make your own healthy concoction.)