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Nutrition Question: Lunch?

August 5, 2011

What do you eat for a nutritious lunch? This is the meal I’m most likely to skip, or replace with snacks. What do you eat?

4 Comments leave one →
  1. August 5, 2011 3:18 pm

    hey you.

    saw this on facebook.

    i love lunch. and i insist on always bringing mine from home.
    here’s what i eat and how i make it work:

    1) i keep homemade bean dips around. you can make a simple hummus, black bean, or white bean dip in your blender that tastes delicious with a piece of pita bread, toast, or on top of salad or any leftover cooked greens (kale, chard, broccoli).

    my standard formula is 1 can beans (drained), juice of half a lemon or lime, 1-3 cloves of garlic (to your taste!), pinch salt, glug olive oil, few twists of pepper. add water as you need to make the blender happy. two batches are usually necessary if you want to make 2 cans worth at a time.

    i also often soak and cook dry beans. these freeze really well. i recommend measuring them in 1/2 c or 1 c quantities.

    more complex dips i love include this white bean dip with rosemary and almonds (which you can see in the preview of this amazing book):

    2) i cook grains and legumes in bulk when i’m cooking other things. no big deal when i’m at the stove anyways. then i have cooked lentils, bulgar, quinoa, barley or even couscous in the fridge. if they’re all i have around, i season them so they’ll stand on their own. sometimes i’ll throw in some fresh or frozen hearty greens like kale. if i’m cooking something flavorful or have intensely seasoned leftovers around, i leave them plain and use them as the foundation of a lunchbox. cooked lentils also freeze well. (the freezer is an essential piece of equipment in my kitchen. i freeze kale and spinach whenever i find a great price at the market or when i know i’m leaving town. waste not, want not mentality).

    3) i also try to make extra of anything i’m cooking for dinner. throw it in a lunch box with lettuce, spinach, or cooked greens and some grains or legumes and/or a dip.

    these sweet potato falafel:

    and this potato salad:

    as an aside, this recipe makes a delicious summer fruit cake:
    i leave out half the sugar (the fruit is so sweet!) and use half barley flour (or spelt, whole wheat, or oat)

    apparently i really have a lot to say about lunch…..
    hope some of it’s helpful!



    • August 5, 2011 5:00 pm

      Thank you, Marissa! Amazing ideas! I am interested in eating *all* of that. I love Heidi Swanson, and we’re cooking our way through Super Natural Every Day at the moment. I’m thinking about how yummy the leftover chickpea stew would be as a dip… hmm…. I think you’ve hit on a truly great idea with those bean dips! Sounds highly versatile. They key to this whole food diet is leftovers and big batches of things. I agree about the freezer–my crepes are in there right now! I can’t believe how well they reheat.

  2. August 9, 2011 1:14 pm

    YEP! Leftovers are the way to go. I like sandwiches, sometimes I get creative and substitute mayo w/different types of salad dressings. But I prefer hot meals (which doesn’t always agree with a busy schedule) so leftover dinners are great. Pasta reheats well, and you can mix/match veggies, meat, sauce to keep it interesting.

    • August 9, 2011 3:47 pm

      I used to do sandwiches, but I’m not supposed to be eating so much bread anymore. Not good for my “glycemic level” (I need a degree in nutrition science stuff just to understand what she’s talking about…). Nathan makes amazing Indian food which reheats *really* well. If I end up being a full-time nanny, I am toting that along, for sure.

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