New ideas for your packed lunch
Eating a packed lunch doesn’t have to be boring and monotonous. Why not try updating your recipe book for your lunch box and leaving your office coworkers speechless? You’ll see how you set a trend and end up eating better than at a Michelin-starred restaurant.
Curry penne salad. A good way to give an oriental touch to the pasta salads you always end up preparing with the same things is to add a homemade curry mayonnaise, super easy to prepare. To make it, simply mix salt, pepper, extra virgin olive oil, a few drops of lemon juice and a touch of quality curry. Then you just have to cook the penne so they are al dente and add hardboiled egg, radishes, green onions, black olives and sweet corn. A tip? Dress the salad the day before so that the flavors blend.
Lemon chicken wings with nuts. It’s an economical and attractive dish, very easy to make, that provides all the benefits of chicken (a lean meat, low in calories and high in protein) and a boost from nuts. You can fry the chicken wings in a pan, add lemon and let them cook for a while longer together with the juice so they acquire the flavor; lastly, add the nuts to your liking. What about raisins and pine nuts? If you pair the chicken wings with a baked potato, you’ll have a master dish, healthy and complete.
Quinoa salad with nuts. Have you still not made the switch to quinoa? Are you always making salads with pasta, rice and lettuce? Or couscous on days you wake up feeling wild? Well, we anticipate that when you add quinoa to your life you won’t be able to live without it. It’s a starch that goes with almost everything, super nutritive and light with slow-absorbing carbohydrates. A proposal? Prepare a salad with raisins, pine nuts, walnuts, toasted hazelnuts, cherry tomatoes, smoked salmon, sesame seeds and a little bit of feta cheese. You can dress it with an extra virgin olive oil vinaigrette, apple cider vinegar and Mediterranean herbs.
Lasagna with spinach and fresh cheese. It must be branded into the brain that you can prepare a lasagna WITH ANYTHING. Yes, yes, with anything. Lasagna is a catch-all where you can stick all of the vegetables you have left in the refrigerator and create a complete dish, solid and healthy, that will be the envy of colleagues with their frozen cordon bleus. A good idea is to make it with spinach, fresh cheese and nuts. Simply cook the ingredients lightly in the pan (the spinach is steamed prior), prepare a light béchamel with walnut milk and extra virgin olive oil instead of milk and butter… and all that’s left to do is assemble the lasagna! Be sure to add a pinch of clove and nutmeg, which go perfectly with this great dish.