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Lunch Recipes

Mexican Chickpea Salad

Serves 1​

 

  • 1 Cup Organic Canned Chickpeas, drained and rinsed

  • 1/4 Avocado, pitted, peeled, and diced

  • 1/4 English Cucumber, diced

  • 1 Medium Roma Tomato, seeded and diced

  • 1 1/2 Cups Lettuce of your choosing - torn into bite size pieces

  • 1 Tbsp. Olive or Avocado Oil

  • 2 Tsp. Red Wine Vinegar

  • ½ Tsp. Dried Oregano

  • ¼ Tsp. Ground Cumin

  • ¼ Tsp. Chili Powder

  • Sea Salt Freshly Ground Black Pepper – optional

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  1. Toss everything together in a serving bowl and enjoy.

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Strawberry and Goat Cheese Salad

Serves 1

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  • 1/2 Cup Goat Cheese, crumbled

  • 1/2 Cup Strawberries, sliced 

  • 1/2 Cup Cucumber, diced

  • 2 Cups Arugula, Baby Spinach, or Greens of your choosing

  • 1 Tbsp. Olive or Avocado Oil

  • 2 Tsp. Dijon Mustard

  • 1/2 Tbsp. Balsamic Vinegar

  • 1 Tsp. Dried Basil

  • Sea Salt and Freshly Ground Black Pepper

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  1. In a small bowl whisk together the oil, Dijon, vinegar, and dried basil.

  2. Place the greens, cucumber, strawberries and goat cheese into a serving bowl, toss in the dressing.

  3. Season with a little sea salt and freshly ground black pepper and enjoy.

Curried Zucchini and Apple Soup

Serves 1​

 

  • 1/4 Cup Dry Red Lentils

  • 1 Apple, skin-on, cored and diced

  • 3/4 Cup Zucchini, diced

  • 1 Tsp. Curry Powder, you can add more if you really like curry

  • 2 Cups Water

  • Sea Salt and Freshly Ground Black Pepper​​

 

  1. Add everything but the salt and pepper to a pot, bring to a simmer over medium high heat, let cook for 15 - 20 minutes, stirring regularly.

  2. If the pan appears to be drying out, add more water, ¼ cup at a time.

  3. Transfer to the blender and process until a creamy texture.

  4. Pour into a serving bowl, season with a little salt and pepper and enjoy.

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