Lunch

All lunch recipes are:

  • Plant-based, with small amounts of organic, grass-fed animal products as options
  • Vegetable based, with small amounts of intact grains, seeds & nuts
  • Minimally processed
    • Flour-free
    • Oil-free (except for negligible amounts of spray oils)
    • Paleo friendly (although legumes and intact grains are included)
  • Gluten-free (as an option)

I’ve provided Amazon links for some items that may be hard to find, or are best purchased in bulk. Whenever possible, the brands I’ve chosen don’t include added sugars, BPA can linings, unnecessary chemicals, or excessive amounts of sodium. Often there are several good brands available. I will receive a small percentage if you choose to purchase items from the links provided.

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Five Layer Dip or Enchilada

     Prep Time: 8 minutes if the Sour Cream is prepared.  Yield: 6 servings. 

3 medium ripe avocados, peeled and pitted (or prepared guacamole and salsa  mix)

1 c. Trader Joe’s Chunky Salsa

1 c. Pine Nut Sour Cream or Almond Yogurt Sour Cream (under Staple Recipes)

1 15-oz. can of Amy’s Organic Refried Black Beans, heated

1 c. Engine 2 Fiesta Mix (available at Whole Foods) or Casbah Spanish Pilaf Mix

In a small bowl, mash the avocado with 1 T. of liquid from the salsa. In a separate bowls, mash the beans with 2 T. liquid from the salsa.

Heat the Fiesta mix and refried beans separately in pans or the microwave.

In a small serving bowl, or six individual single serving bowls, layer the beans, vegetables, avocado mixture and Pine Nut Sour Cream. Top with salsa.

Serve with Baked Nacho Chips (below). 

Five Layer Lettuce Wrap: Scoop into a Romaine Lettuce Wrap. (See Lettuce Wraps.)

Five Layer Enchilada: Spray a small corn tortilla  with oil and warm both sides and a medium-hot skillet until slightly crisp. Place approx. ¼ c. of the mixture on half of the tortilla. Fold the other half over and serve.

Six Layer Dip: Add a layer of Boca crumbles or grass-fed, organic ground chicken (half a pound, browned in a skillet).

Note: Instead of avocado mixed with salsa liquid, make Oh She Glow’s Cilantro Avocado Cream Sauce.

   Click image to purchase

   Click image to purchase

Baked Nacho Chips

     Prep Time: 20 minutes. Yield: 6 servings. 

6 small thin corn tortillas

Trader Joe’s Spanish Organic Extra Virgin Olive Oil Spray (No Propellants)

2 T. nutritional yeast (such as Bragg’s Nutritional Yeast)

1 ½ t. chili powder

1 ½ t.smoked paprika (such as

1 ½ t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

1 t. Himalayan salt (such as Sherpa Pink)

Preheat oven to 375°. Spray 2 cookie sheets with oil. Cut tortillas into nacho chip sized pieces and place on cookie sheets. Spray tortillas with oil. Mix spices and yeast sprinkle onto tortillas. Bake for 6-8 minutes. Flip tortillas. Spray and sprinkle with more spices. Bake for 6-8 more minutes.

Tips: Save leftover seasoning for Nacho Chip Salad (coming soon). Chips do not store well, but if the seasoning is pre-made, they’re very quick to make fresh.

         Click image to purchase

Click image to purchase

Mediterranean Quinoa and Veggie Bowl

     Prep Time: 15 minutes (if pine nuts are pre-soaked), plus time to prepare quinoa.  Yield: 4 servings.

1/2 medium red pepper

1/2 c. roasted red pepper (from a jar or pre-made)

¼ c. pine nuts (soaked for at least 3 hours)

¼ c. sun-dried tomatoes

1 T. lemon juice

1 t. balsamic vinegar

1/2 t. Himalayan salt (such as Sherpa Pink)

¼ t. crushed garlic (such as Trader Joe’s Crushed Garlic)

Pinch of cayenne

2-4 T. Trader Joe’s Organic Low Sodium Vegetable Broth, if needed

3 c. prepared white quinoa

Handful of fresh spinach, roughly chopped

½ -1 cucumber, peeled, quartered lengthwise and sliced thinly

½  c. chopped avocado

½ c. sliced cherry tomatoes

¼ medium red onion, chopped

1/4 c. Kalamata olives, sliced

¼ c. fresh parsley

2 T. pine nuts

Purée the first 9 ingredients. Add the vegetable broth if needed to form a thin consistency. Fold the spinach, parsley, cucumber, tomatoes, avocado, onion and olive into the quinoa. Divide the quinoa into 4 16-oz. bowls. Drizzle with the red pepper sauce. Sprinkle with pine nuts.

Tip: Make a large batch of quinoa and use leftovers for Quinoa with Seasonal Berries under Breakfast recipes and Main Dish Vegetable recipes that require the staple Quinoa “Bread” Crumbs.

Classic Hummus

     Prep Time: 15 minutes. Yield: 6 servings.  

2 15-oz. cans of garbanzo beans (such as Eden Organic Garbanzo Beans), rinsed

Juice of 1 medium lemon

¼ c. tahinis

¼ c. (approx.) low sodium vegetable broth such as Trader Joe’s Organic Low Sodium Vegetable Broth

2 T. (approx.) soy sauce such as Trader Joe’s Organic Low Sodium Vegetable Broth or gluten-free Bragg’s Amino Acids

1 T. garlic powder

1 T. onion powder

1 T. minced onion

4 drops hot sauce

Purée in food processor, adding vegetable slowly until the desired consistency is reached (approx. 4 minutes). Half way through, stop to scrape sides and adjust seasonings. Serve with assorted, seasonal dipping vegetables (broccoli and cauliflower florets, carrots, pea pods, snow peas, cherry tomatoes, bell pepper strips, etc.)

Red Pepper & Sun-dried Tomato Hummus

     Prep Time: 15 minutes. Yield: 6 servings. 

2 15-oz. cans of Eden Organic Great Northern Beans, rinsed

Juice of 1 medium lemon

3/4 c. roasted red peppers (from a jar with juice drained or pre-roasted)

¼ c. sun-dried tomatoes

2 T. tahini

2 T. (approx.) soy sauce such as Trader Joe’s Organic Low Sodium Vegetable Broth or gluten-free Bragg’s Amino Acids

2 T. lemon juice

1 T. garlic powder

1 T. onion powder

1 t. Himalayan salt (such as Sherpa Pink)

Purée in food processor until smooth. Serve with assorted, seasonal dipping vegetables (broccoli and cauliflower florets, carrots, pea pods, snow peas, sugar snap peas, asparagus, cherry tomatoes, bell pepper strips, etc.)

Red Pepper & Sun-dried Tomato Hummus Panini

     Prep Time: 10 minutes. Yield: 1 serving.

1 t. balsamic vinegar

Pinch of onion powder

Pinch of garlic powder

2 sundried tomatoes, finely chopped

Kale leaf

2 T. prepared Red Pepper & Sun-dried Tomato Hummus (recipe above) or Casbah Hummus Mix

2 slices of gluten free bread or Trader Joe’s Sprouted MultiGrain Bread

½ avocado

4 roasted red pepper slices (from a jar or pre-made)

Price Alert: Gluten-free and sprouted breads are currently very overpriced online. Fortunately they can be found in most grocery stores. Check the freezer section if you can’t find them in the bread aisle. Trader Joe’s Sprouted Multigrain Bread is my daughter’s favorite.

Warm a panini maker or skillet. In small bowl, add vinegar, spices and sundried tomato. Rip the leaf off of the kale stem and tear into small pieces. Toss the kale leaf with the vinegar and spices. Pit and mash the avocado. Spread the avocado on one slice of bread, and the hummus on the other. Top with pepper slices and kale mixture. Warm in panini maker or skillet.

Click the green Follow button, add your email, and we’ll let you know when more recipes are added to this site.

Please help us improve these recipes or share your own by clicking Leave a Reply below.

Other recipes we love:

Life-Affirming Warm Nacho Dip. The Oh She Glows Cookbook by Angela Liddon, page 83. Serve with green pepper strips, jicama and Baked Nacho Chips. For grilled cheese and tomato soup fans, pair with Cream of Tomato Soup with Roasted Italian Chickpea Croutons, page 141.

Nacho Dip Lettuce Wrap: Make leftovers into an Open Butter Lettuce Wrap. (See Staple Recipes.)

Nacho Dip Tortilla: Warm both sides of a Engine 2 Brown Rice (gluten-free) or Food for Life Ezekiel tortilla in a skillet, keeping it moist and soft enough to fold. Fill the tortilla with approx. ¼ cup each Amy’s Refried Black Beans and Life-Affirming Warm Nacho Dip. Fold.

Raw Aioli. Let Them Eat Vegan by Dreena Burton, page 56. This can often be used in place of cream cheese, mayonnaise or crème fraiche. It doesn’t taste quite like any of these. It tastes better! I omit the oil (as suggested in the note).

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