Quick Lunches

Quick Lunches Recipes

Veggie Wrap

This is a wonderful choice for those who are avoiding Meat.

Ingredients

1 Brown Rice Wrap or Wrap of choice (heat wrap optional)
Vegenaise
Mustard
Sautee some onions and peppers
Top with avacadoes, lettuce, tomato and bean sprouts

To finish the meal off 1/2 cup of black bean or split pea soup.

Tuna Salad

If you need a quick lunch that is healthy and fast this is a perfect one over a bed of lettuce.

Ingredients

1 can of Organic tuna (in water)
1/8 cup of onion
½ stalk of celery
1 tbsp of Vegenaise (or more until desired consistency)

Optional Seasonings:

Salt & Pepper
Old Bay Seasoning
Curry
Ingredients
- 1 Brown Rice Wrap
- Turkey
- Vegenaise
- Mustard
- Tomatoes
- Spinach
- Pickles
Directions:
1. Spread Vegenaise and Mustard on Wrap
2. Place Turkey on wrap
3. Put the wrap in toaster oven or oven until warm
4. Take it out of oven and top it with spinach, tomatoes and pickles
5. Wrap it up and enjoy.

Sweet Potato Quinoa

Make the roasted sweet potatoes the night before and store in the refrigerator for a super-easy preparation of a nutritious, seasonal lunch.

1/2 cup dry quinoa
1 cups water
2 cups roasted sweet potato fries, diced (recipe follows)
1 can (15 ounces) organic black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1 cup diced red bell pepper
3 scallions, finely chopped
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil, divided
Freshly squeezed lemon juice to taste
Salt and pepper to taste

Rinse and drain quinoa. In a saucepan, combine quinoa, water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes, until water is absorbed and quinoa is tender. Once quinoa is cooked, transfer to a large bowl, stir in 1 tablespoon of olive oil and set aside to cool. In a separate bowl combine sweet potato, black beans, corn, bell pepper, scallion and parsley- toss to combine. Combine sweet potato mixture with quinoa; add remaining oil, lemon juice, and feta – season with salt and pepper to taste. Toss and serve chilled or at room temperature. Serves: 5 for a meal or 10 as a side dish.

Sweet Potato Fries

Preheat oven to 425°F. Cut 2 medium sweet potatoes into half-inch thick fries. Lay on a sheet pan and toss with 1 tablespoon olive or canola oil, salt, and pepper. Bake for 30 to 40 minutes or until golden brown — turn once half way through roasting.