We are always on the lookout for quick, easy and delicious lunch ideas that can take us through our busy work week without much added headache and cooking time. While perusing a few favorite websites and blogs this weekend, we found some great ideas! The green drink is always an easy go to, throw your ingredients in the blender, and you're done in no time. An alternative to that is preparing meals that will last throughout the week. Spend Sunday evening creating in the kitchen, and have great meals to take with you every day, that can be enjoyed hot or cold!
Kale, Spinach and Pear Smoothie
Courtesy of Joy the Baker
What you will need:
1 heaping cup of spinach
1 heaping cup of chopped kale leaves, removed from stalk
1/2 of a pear
1 frozen banana
1 1/2 cups of cold almond milk
1 tbs of honey
In a blender, combine kale, spinach and almond milk until no kale pieces are visible. Add in Banana, honey and pear and blend until smooth.
What you will need:
2 large eggplants
Salt
1/3 of a cup of olive oil
2 tbs of sider vinegar
1 tbs of honey
1 tsp of smoked paprika
1/2 tbs of cumin
4 large cloves of garlic, roughly chopped
Juice of one lemon
1 tbs of soy sauce
1 cup of flat leaf parsley leaves, chopped
1/2 cup of smoked almonds, roughly chopped
2 oz of goat cheese, crumbled and divided
1/4 cup of finely chopped scallions
Heat the oven to 400 degrees. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle with salt and set aside.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Add in eggplant and toss. Stir in garlic. Spread the eggplant on a baking sheet and roast in the oven for 40 minutes, or until very tender and slightly browned.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with lemon juice mixture. Stir in parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.
Edamame and Cauliflower Pasta Salad with Feta
What you will need:
1 pound of orecchiette pasta
16 oz of shelled, frozen edamame
1 medium head of cauliflower
1/3 of a cup of olive oil
1 tbs of soy sauce
1 tbs of maple syrup
2 lemons juiced
1 cup of mint sprigs, loosely packed
2 bunches of green onions, green parts only
8 oz of feta cheese, drained of excess liquid
flaky sea salt and freshly ground black pepper
Bring a 4-quart pot of salted water to a boil and cook pasta for 11 minutes, or until al dente. Drain and place pasta in a large mixing bowl. Add the frozen edamame and toss to combine. Set aside.
Refill the pot and add salt to the water. While water is boiling, chop the cauliflower into bite-sized florets, discarding the leaves and stems. Add cauliflower and cook until just tender, about 5 to 7 minutes. Drain and let cool.
Whisk the olive oil, soy sauce, maple syrup and lemon juice together and pour over pasta and toss. Tear mint leaves from stems and roughly chop the leaves. Chop the green onion and feta and toss all together with the cauliflower and pasta. Add salt and pepper to taste. Can be served warm or cold.
