Last week I talked about healthy Breakfast options and today I'm talking about lunch! Both meals are always the easiest for me to whip up; dinner takes a little more thought and preparation. It's so worth it though because you're left with easy, healthy leftover lunch options! A little rough draft of menu planning is all you need to be in charge of your health through cooking for yourself. I was first introduced to Macrobiotic Counselor, Warren Kramer, while waiting in the bathroom line at Cafe Gratitude, Los Angeles. There was a flyer on the wall that said: "Cooking for One and the Creative Use of Leftovers". Exactly what I was looking for at the time. His class totally inspired me to learn the art of cooking basic healthy meals, and ultimately led me to healing myself with food. Check out the highlights from his class.
I have now fallen into an easy flow in the kitchen after practicing cooking and planning my meals. Here are my go - to Lunch Options:
Turn dinners into left-overs with:
Grains Salads: A mix of left over grains, blanched or raw chopped veggies, sprouts/bean, nuts/seeds, avocado and greens, dressed and tossed with lemon and flax or olive oil or home-made dressing/sauce (or Amy's brand dressings).* Try my fave Tahini dressing from Alicia's book The Kind Diet: tahini, lemon juice, tamari, garlic and water blended in a blender til light and creamy.
Stir Fry: Saute veggies then mix in brown rice or gluen free noodles with a little water and tamari – cook through til liquid is absorbed.
Millet/Polenta Squares: Store leftovers in a baking dish so it sets. Then cut into squares and either pan fry or serve cold with large salad.
Open face sandwich/wrap: use sourdough rye (French meadows brand) or Ezekiel Sprouted Grain bread, or gluten free wraps (warmed up on a stove to make pliable) or just wrap in nori paper or collard green ~ any veggies/sprouts inside for a quick and easy lunch.
Tabouli from Kris Carr's Crazy Sexy Kitchen: use quinoa or bulghar wheat and add hemp seeds, parsley, mint, diced onion and tomatoes, olive oil, lemon juice, salt and tamari mixed together and served atop spinach/greens
Kale Salad: In a large bowl, place sliced kale, chopped avocado, lemon juice and flax oil and massage with hands til wilted and creamed. Toss in sprouts and sliced almonds, and serve wrapped in a nori roll or served along side your millet square
Get fancy and roll your own sushi!
Vegetable/Tempeh Sushi Roll: leftover sweet brown rice, flattened on nori roll, then loaded with shredded carrots, sliced cukes, scallions, avocados and pan fried tempeh slices. Roll up with wet hands and cut into bite size pieces. Perfection!
Have fun and enjoy your health!