Lunch
Veggie Spring Rolls
Ingredients:
6-8 rice paper wraps
mixed greens (spring greens, spinach, lettuce)
sliced carrots, cabbage, bell pepper, cucumber, avocado
shallow servings dish or small cup filled with water
flat surface or cutting board
Directions:
Dampen each side of rice paper wrap with water and place onto the cutting board. Fill center of wrap with vegetable ingredients. Starting from the bottom, fold wrap into the center, followed by the sides, and continue folding until wrap is closed. Place onto a plate. Repeat until all ingredients are used up. Serve with sushi rolls, a side of rice, or baked fries!
6-8 rice paper wraps
mixed greens (spring greens, spinach, lettuce)
sliced carrots, cabbage, bell pepper, cucumber, avocado
shallow servings dish or small cup filled with water
flat surface or cutting board
Directions:
Dampen each side of rice paper wrap with water and place onto the cutting board. Fill center of wrap with vegetable ingredients. Starting from the bottom, fold wrap into the center, followed by the sides, and continue folding until wrap is closed. Place onto a plate. Repeat until all ingredients are used up. Serve with sushi rolls, a side of rice, or baked fries!
Herb Baked Fries
Ingredients:
4 or more russet potatoes
Italian herbs
Directions:
Pre-heat oven to 400d F. Peel and cut potatoes into thin wedges. Line baking sheet with parchment paper. Place potato wedges onto baking sheet and sprinkle with Italian herbs. Bake for 20 mins, flip, and bake for another 20 minutes. Fries will be golden brown when done. Serve with a salad, spring rolls, and lemon!
4 or more russet potatoes
Italian herbs
Directions:
Pre-heat oven to 400d F. Peel and cut potatoes into thin wedges. Line baking sheet with parchment paper. Place potato wedges onto baking sheet and sprinkle with Italian herbs. Bake for 20 mins, flip, and bake for another 20 minutes. Fries will be golden brown when done. Serve with a salad, spring rolls, and lemon!
Rice and Bean Salad Bowl
Ingredients:
1-2 cups cooked brown or white rice
1/2 cup black beans (canned, rinsed)
2-3 cups romaine or ice berg lettuce
1/4 cup corn (optional)
few serves of homemade or low sodium salsa
Directions:
Fill the bottom of the bowl with lettuce and place rest of ingredients on top. Enjoy!
1-2 cups cooked brown or white rice
1/2 cup black beans (canned, rinsed)
2-3 cups romaine or ice berg lettuce
1/4 cup corn (optional)
few serves of homemade or low sodium salsa
Directions:
Fill the bottom of the bowl with lettuce and place rest of ingredients on top. Enjoy!
Sweet Potato Quinoa Burgers
Ingredients:
1 baked sweet potato
1/2 cup pinto beans (canned, drained)
1 cup cooked quinoa
2 heaping tbsp diced tomatoes (canned, no salt)
2 tsp Italian herbs
Directions:
Combine all ingredients into a large bowl and mash together with a fork or your hands until all ingredients are well combined. Cover and refrigerate for 1-2 hours. Pre-heat oven to 400 degrees Celsius. Layer baking sheet with parchment paper. Scoop out a small handful of burger mixture and roll into a patty and place onto parchment paper. Repeat until all of burger mixture is used up. Bake burgers for 10-15 minutes; flip and bake for another 10-15 minutes until golden brown.
Serve over a bed of greens with some salsa!
1 baked sweet potato
1/2 cup pinto beans (canned, drained)
1 cup cooked quinoa
2 heaping tbsp diced tomatoes (canned, no salt)
2 tsp Italian herbs
Directions:
Combine all ingredients into a large bowl and mash together with a fork or your hands until all ingredients are well combined. Cover and refrigerate for 1-2 hours. Pre-heat oven to 400 degrees Celsius. Layer baking sheet with parchment paper. Scoop out a small handful of burger mixture and roll into a patty and place onto parchment paper. Repeat until all of burger mixture is used up. Bake burgers for 10-15 minutes; flip and bake for another 10-15 minutes until golden brown.
Serve over a bed of greens with some salsa!
Sushi Rolls
Ingredients:
3 cups cooked brown or white rice (1 cup dry)
filling: mixed baby greens, cucumber, shredded carrots, avocado
4-5 nori seaweed sheets
1 lemon- halved
bamboo sushi rolling mat (optional)
small shallow cup of water
Directions:
Place a full nori sheet on a cutting board or bamboo mat. Place some brown rice onto the nori sheet, flattening the rice into a thin layer and covering the entire nori sheet except for about 1-2 inches from the top. Fill in the bottom center of the rice layer with a thick, narrow layer of greens. Starting from the bottom, roll the nori sheet towards the top by tucking in the fillings and rice. Once sushi is rolled to the top, use a little bit of water on the bare 1-2 inches of nori at the top to help the roll stick. Cut sushi roll into about 1-2 inch wide pieces and set onto a serving dish or plate. Make as many sushi rolls as desired using up the ingredients!
3 cups cooked brown or white rice (1 cup dry)
filling: mixed baby greens, cucumber, shredded carrots, avocado
4-5 nori seaweed sheets
1 lemon- halved
bamboo sushi rolling mat (optional)
small shallow cup of water
Directions:
Place a full nori sheet on a cutting board or bamboo mat. Place some brown rice onto the nori sheet, flattening the rice into a thin layer and covering the entire nori sheet except for about 1-2 inches from the top. Fill in the bottom center of the rice layer with a thick, narrow layer of greens. Starting from the bottom, roll the nori sheet towards the top by tucking in the fillings and rice. Once sushi is rolled to the top, use a little bit of water on the bare 1-2 inches of nori at the top to help the roll stick. Cut sushi roll into about 1-2 inch wide pieces and set onto a serving dish or plate. Make as many sushi rolls as desired using up the ingredients!
Antipasta Salad
Ingredients:
2 cups (dry) whole grain pasta (cooked)
1/2 cup black beans (rinsed and drained)
1/4 cucumber (diced)
1/4 sweet bell pepper (diced)
1/4 cup red onion (diced)
1/4 cup salad dressing (Italian or Balsamic Oil Free or Light)
Directions:
Combine all ingredients in a large bowl and mix until salad is evenly coated in dressing. Cover and chill for 2-3 hours.
2 cups (dry) whole grain pasta (cooked)
1/2 cup black beans (rinsed and drained)
1/4 cucumber (diced)
1/4 sweet bell pepper (diced)
1/4 cup red onion (diced)
1/4 cup salad dressing (Italian or Balsamic Oil Free or Light)
Directions:
Combine all ingredients in a large bowl and mix until salad is evenly coated in dressing. Cover and chill for 2-3 hours.
