Let’s talk about five healthy lunch ideas.
Lunch number one: make a minestrone soup. Soup is a great way to incorporate many veggies in one meal. If you have leftover vegetables and you aren’t sure what to do with them, make a soup. Minestrone is an Italian soup, tomato based with veggies, beans, and small shaped pasta. Select whole wheat pasta for higher fiber content.
Lunch number two: make a hummus wrap. Make homemade hummus or use store-bought to spread on a whole grain wrap. Add a handful of dark leafy greens, shredded carrots, and sliced cucumber. Wrap and serve.
Lunch number three: chickpea salad sandwich. Use the leftover hummus to make chickpea salad, using mashed chickpeas, hummus, lemon juice, celery, and red onion. This is a vegan recipe, so it will keep all week long in the refrigerator.
Lunch number four: make avocado toast. Purchase whole wheat bread. Toast the bread and spread mashed avocado on top for a quick lunch. A cooked egg on top would add a punch of protein. If you don’t have time to cook an egg, serve with a serving of cottage cheese.
And lastly, lunch number four: leftover dinner from the night before. If you have extra dinner food from the night before, wrap up and place in the refrigerator for tomorrow’s lunch.
This is Carolyn Nichols for Church Health.