quick and easy lunch

Ok, I’ll be honest with you. I wasn’t planning on posting this picture on my tumblr, but then I realized: This is actually a REALLY good recipe and I use it SO OFTEN. And so here you go; an extremely delicious way to cook your tofu or seitan! 

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Soba Buddha Bowls (vegan)

A super easy vegan dish that I’ve been loving lately! Something about laying out a “Buddha bowl” is so therapeutic. This is also pretty cost efficient, since Soba is fairly cheap. You could also swap our some of these veggies for frozen edamame or canned chick peas to make it extra efficient for your budget.

Ingredients:
- Soba (the T&T brand one comes divided as four servings. I made two servings, one for me and one for Momo)
- Veggies of your choice! I used Diced cucumber, halved cherry tomatoes, chopped green onion, sliced bell pepper, and torn kale massaged with sesame oil and a sprinkle of salt. 
- Per serving: 1 tbsp rice vinegar, 1 tsp sesame oil, salt and pepper to taste
- Extra sauce: 2 tbsp sesame oil, 3 tbsp rice vinegar, 3 tbsp soy sauce

Instructions:
1) Prepare the soba as instructed on the packaging. Drain and since well with cold water. Transfer into a large bowl (if making more than one serving) and drizzle with 1 tbsp rice vinegar and 1 tsp sesame oil (per serving). Sprinkle a pinch of salt and pepper. Use tongs or your hands to toss the noodles.
2) Prepare all your veggies and set aside.
3) To prepare the Buddha bowls: Add your noodles to the centre, and arrange your veggies around. You can get creative with this!
4) I liked to prepare an extra sauce to drizzle on top as a dressing. In a squeeze bottle, I just combined 2 tbsp sesame oil, 3 tsp rice vinegar, and 3 tbsp soy sauce. I gave it a good shake, and just brought the squeeze bottle to the table with the Buddha bowls. That way everyone can use as much or as little dressing as they want.
5) ENJOY!

Worried  about what your kids eat when they’re at school? Packing them a balanced and  nutritious lunchbox can put your mind at ease, and pasta salad is a great way  to sneak more veggies into their diet.

Pasta Salad with Zucchini, Yellow Squash and Ham

Photo & Recipe Credit: Chef Lorenzo Boni

*Healthy lunch approved for K-5th grade nutrition standards.    

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ROASTED VEGETABLE & QUINOA HARVEST BOWLS

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

When I absolutely don’t have time to put into preparing a meal or studying leaves me out of energy 🙈 frozen veg with chickpeas cooked in a bit of tomato sauce, spices and turmeric will always be my staple 💛🌱🥕

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Quick Vegan Meals and Snacks
We all have days when we don’t feel like cooking or we don’t have a lot of time. Here are some meals I’ve had recently that were super easy to make, inexpensive and really delicious too!

Avocado, nutritional yeast and garlic salt on toast.

Oil free baked french fries seasoned with garlic salt, chili powder and onion powder.

Garden salad with zucchini spirals and pasta with soy crumbles, tomato sauce and onions.

Tacos with vegan chick’n strips, lettuce, refried beans, sauteed onions and salsa.

What are your favorite easy meals?

Sweet and Spicy Shrimp and Snow Peas Stir Fry is a quick and easy recipe that’s perfect for Lunch or Dinner. Cooked in a flavorful sauce made with honey, lemon, garlic, soy sauce and chili flakes this tastes fantastic served over Brown Rice. AD 

PRINT THE RECIPE: http://www.thelifejolie.com/shrimp-and-snow-peas-stir-fry/

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Who says pie has to be a lot of work?  I am having a lazy Saturday and using up some leftovers from the freezer to make a quick and easy pie lunch.  Frozen pastry and leftover filling from last week’s lasagne for the win!  The filling’s a little loose for a pie, but they taste great, and I didn’t have to chop anything.  WINNING.

They’re in party pie form partly to accommodate the sloppy filling and partly because this weekend is the inaugural weekend of the Australian Football League’s Women’s competition!  AFLW had their first season game last night, in front of a lockout crowd, and I’m still on a high over seeing women’s sports history being made.  Another go at the footy pie I made for the men’s Grand Final last year seemed appropriate.

This one’s got more veggies in it, though.  Extra vitamins for smashing the patriarchy :P

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tropical rice bowl 

brown rice. sweet sambal chili chicken. mixed greens. grape tomatoes. diced pineapples. sweet Hawaiian glaze (not pictured). 

something quick, easy, and filling for dinner. 

HEALTHY MENU

Eating healthy is crucial to maintaining good health. So here are some of my suggested aliments you can add to your daily food intake. And remember to make small changes over a longer period of time. Hope it helps!

BREAKFAST

  • Yogurt

- You can make a healthy bowl or parfait by adding granola and berries, fruit, etc. Just watch the contents of the yogurt, make sure that it isn’t loaded with sugar.

  • Oatmeal

- When making oatmeal, throw some berries or banana slices on top for your fruit/vege serving. I’d recommend making it with milk for its protein content and it gives taste. If you prefer oatmeal with water, be sure to get your protein somewhere. Like egg, glass of milk or some nuts.

  • Protein Shake

- Milk, a banana, a little cocoa powder and a scoop of protein powder flavors can vary, but you can add peanut butter as well. Also, almond or soy milk for lactose intolerance or sensitivity.

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