Lunch Recipes (Most Popular)
An easy fall-winter lunch for when you need something warming and light at the same time.
A wonderful light, tangy and sweet cucumber salad that is served at many Japanese restaurants in our area. For those not concerned about sugar levels, use 4 tsp of white sugar instead of the Splenda! The fresh ginger adds a heady, warming life to this dish, don’t leave it out!
Adapted from Vegan Addict (http://veganaddict.wordpress.com/2008/04/
10/buns-of-soul/)
A delicious, filling, nutrient-dense blend of vegetables and low-fat protein to have for lunch after the holiday meals. Delicious use-up for Thanksgiving and Christmas condiments too!
This makes a satisfying bowl of soup. You can use either a small pasta or rice, and frozen or fresh peas.
With sweet carrots, bell peppers and roasted tomatoes, spicy chiles and hearty beans and chicken, this wholesome soup will keep you warm and cozy inside for hours without weighing you down.
This is a great, nutritious, low-allergen "first food" for babies when they're starting solids - as they grow up you can ease up on the texture a bit if you want it a little less smooth. Makes 5 3.75 fl oz servings
12 grain, soy and whole wheat flour along with psyllium, flax and pumpkin seeds make for a delicious, hearty, healthy sourdough boule with a rather unique addition - mashed Jerusalem artichokes (aka sunchokes)! The bread gets dark and crusty from being baked in a cast iron pot and stays moist and tender inside. Makes a very large boule.
The sweet crunch of jicama and carrot and the chewiness of raisins make a perfect tangy slaw to top a mashed bean-filled wrap. This is a refreshing lunch for two on the back deck!
This is a fast, frugal and versatile recipe that happens to be gluten free and vegan – kids love the small size (perfect for a quick lunch), and adults don’t have to feel guilty about grabbing one for a snack thanks to the protein and fibre in the chickpea flour. I like using salsa as my “pizza sauce” but use whatever you fancy – and if you like cheesy ‘za feel free to pile it on and broil it a few moments until melted.
These are a great vegetarian lunch-on-the-go that’s big on taste but light on calories and fat. Each crispy pocket gives way to a gooey, spicy and garlicky cheese-covered broccoli filling.
Two "beefy" portabello mushrooms sandwich a roasted red onion, cream cheese and garlic filling before nestling into a whole wheat pita pocket! Can be served on a bun, sliced up for a salad, or done whichever way you choose!
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!
Baked Bao are stuffed with a hoisin-soaked turkey mixture and baked to golden perfection. Hot or cold, they're a treat for lunch or an after school snack!
A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog.blogspot.ca/2012/03
/healthy-springtime-celebrations-recip
e.html
One of my favourite lunches that can also serve as a simple supper with a bowl of soup or a garden salad. Tofu and ricotta puree into a creamy spread with a touch of tang and freshness from herbs and lemon. Spread on bread that's been flattened out with a rolling pin (or wine bottle...) and topped with slices of summer candy before being quickly broiled to soften everything into a delicious whole and you've got a meal for kings and hungry gardeners alike.
A summery spin on classic tourtière, without the fussy crust. Any other ingredients or toppings on this burger interfere with the traditional flavours!
This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger!
This is a low-fat, high protein, open faced tuna melt that is great for a satisfying lunch. My husband introduced me to the combination of salsa and tuna and I've made my own variation to accomodate my diet preferences. Hope you like it too!