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Recipe Rehab: Lunchmeat-Free Lunches

September 10th, 2010 by Dawn

Bye-bye boring turkey, ham and roast beef sandwiches! Liven up your lunch box with this month’s menu of Lunchmeat-Free Lunches. You’ll be amazed at how creative and quick meatless midday meals can be. In just 10 minutes you can have a nourishing and wholesome veggie-licious lunch that will energize you without a groggy afternoon slump. Here are the recipes we will be enjoying in class:

Garden Sunflower Sandwich

OMG! You will love this sandwich. Not only is it super quick to make, the flavors are addictive.  The subtly sweet sunflower seed butter pairs perfectly with the tangy and tart pickled onions. PS: Pickling red onions is fun & fast!

 

 

Easy Eggless Egg Salad

Yes this recipe is made with tofu but don’t let that “t” word scare you away! It looks & tastes just like the real deal but a huge 1/2 cup serving is only 100 calories (about 3X less than the original!) Not only does this version use traditional celery, pickles and green onions but it also includes lemon juice and parsley to make it taste fresh & light. The final secret to success here is using turmeric, a bright yellow super healthy spice, to have beige tofu take on the classic yellow-hue of egg salad.

Lemon & Parsley White Bean Pita

Pitas are the best lunchtime bread choice since they open up wide to hold sooo many more veggies than two traditional bread slices. Stuffing a pita with this brightly flavored bean-based salad will be simple and satisfying enough that you will want this superstar recipe to make regular weekly appearances in your lunch box.

 

Brown Rice Lunch Bowl

Think outside of the traditional lunchtime sandwich and opt for an afternoon rice bowl. There are so many bowl options that you can make a different bowl every week and never get tired of them. This version uses plenty of produce and peanuts for extra protein and staying power.

 

 

Avocado Hummus & Tomato Sandwich

Avocados are loaded with heart-smart fat and fiber. It is easy to transform an avocado into a high-protein lunch spread just by smashing it with white beans. The peppery arugula & toothsome tomatoes are just the right ingredients to accompany the creamy avocado hummus.

Click here to sign up for a cooking class at Lincoln Square on September 18 at 10 AM.

Click here to sign up for a cooking class at Merchandise Mart on September 30 at 6 PM.

For more information visit my website: http://www.dawnjacksonblatner.com/

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Dawn Jackson Blatner, RD, CSSD, LDN is the resident nutrition expert at The Chopping Block and teaches healthy cooking classes every month. She also works with the Chicago Cubs, USA Today, NBC Chicago and national magazines. In her cooking classes and her book, The Flexitarian Diet, she shows people how to eat a more plant-based diet without giving up meat. Words of wisdom: Be good to your body and it will be good to you.

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