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Healthy Lunches To Fuel Up On This January

Healthy Lunches To Fuel Up On This January

This year ditch your daily sandwich and make your lunch more exciting. These recipes are not only full of nutrient-rich ingredients, incredible flavours and textures but are also super easy to make.

Grilled Steak Tortilla Salad

Grilled Steak Tortilla Salad

Recipe via Delish

Ingredients:

  • 1 1/2 lb. skirt steak
  • 1 teaspoon chili powder
  • Kosher salt
  • Pepper
  • 1 1/2 lb. plum tomatoes, cut into pieces
  • 2 scallions, sliced
  • 1 jalapeño, thinly sliced
  • 2 tablespoon fresh lime juice
  • 1 bunch arugula, thick stems discarded
  • 1 cup fresh cilantro
  • Charred flour tortillas, for serving

Directions:

  1. Season steak with chili powder and ½ teaspoon each salt and pepper. Broil or grill to desired doneness, 3 to 4 minutes per side for medium-rare. Let rest before slicing. 
  2. In bowl, toss plum tomatoes, scallions, jalapeño, lime juice, ½ teaspoon salt and ¼ teaspoon pepper. Toss with cilantro and arugula; fold in steak. 
  3. Serve with charred flour tortillas.

Crispy Tofu Bowl

Crispy Tofu Bowl

Recipe via Delish

Ingredients:

  • 14 oz. extra-firm tofu
  • ½ small red onion, very thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup Thai sweet chili sauce
  • 1 tablespoon olive oil
  • 1 seedless cucumber, chopped
  • 3 tablespoon corn-starch
  • 2 tablespoon vegetable oil
  • 1 cup quinoa, cooked
  • 2 tablespoon roasted cashew halves
  • Parsley leaves, for garnish

Directions:

  1. Slice tofu ¼ inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
  2. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and ¼ teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
  3. Sprinkle tofu on both sides with corn-starch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
  4. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.

Slow Cooker Curried Butternut Squash

Slow Cooker Curried Butternut Squash

Recipe via Woman’s Day

Ingredients:

  • 1 15-ounce can light coconut milk
  • 1 ½ tablespoon vegetable bouillon
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • ½ teaspoon cardamom
  • 3 tablespoons grated fresh ginger
  • kosher salt
  • 1 1/2 cup yellow split peas, rinsed
  • 1 15-ounce can diced tomatoes
  • 2 lb. butternut squash, peeled and cut into ½-inch pieces (about 4 cups)
  • 1 medium onion, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice plus 1 teaspoon zest (from 1 lemon)
  • 2 large scallions, thinly sliced
  • Rice and plain yogurt, for serving

Directions:

  1. In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
  2. Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 4.5 to 5 hours on high.
  3. Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and ¼ teaspoon salt.
  4. Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle.

Tuna Salad With Sweet Potato And Basil

Tuna Salad With Sweet Potato And Basil

Recipe via GoodHouseKeeping

Ingredients:

  • 3 sweet potatoes, thickly sliced
  • ¼ cup water
  • 2 tablespoons Canola oil, plus more for brushing
  • Kosher salt
  • Black pepper
  • 2 15 oz. cans black-eyed peas, rinsed and drained
  • 2 5 oz. cans oil-packed tuna, drained
  • 1 cup shredded carrots
  • ¼ cup cider vinegar
  • ¼ cup basil, chopped

Directions:

  1. Microwave sweet potates and water, covered, on high 8 minutes, then drain. Brush potatoes with canola oil; sprinkle with salt and pepper. Grill on medium-high 10 to 15 minutes, turning once. Cut into chunks.
  2. In large bowl toss black-eyed peas, oil packed tuna, carrots, cider vinegar, basil, 2 tablespoons canola oil, and salt. Fold in potatoes.

Korean Pineapple Beef Lettuce Wraps

Korean Pineapple Beef Lettuce Wraps

Recipe via Delish

Ingredients:

  • ¼ cup pineapple juice
  • 1 clove garlic, grated
  • 2 tablespoons low-sodium soy sauce
  • ½ teaspoons red pepper flakes
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 lb. sirloin, strip steak, or boneless short rib, frozen until just solid (45 to 60 minutes)
  • 2 tablespoons canola oil
  • Kosher salt
  • Lettuce leaves, cooked sticky rice, scallions, red chiles, and chopped peanuts for serving

Directions:

  1. In medium bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, and sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking.
  2. Heat large skillet on medium-high. Add 1 tablespoon canola oil. Transfer half of beef mixture to skillet, arrange in even layer, season with ¼ teaspoon salt and cook without moving until lightly browned, 1 minute. Toss beef and continue to cook until just cooked through and crisp at edges, 2 minutes. Transfer to plate. Repeat with remaining tablespoon oil and beef.
  3. Serve immediately with lettuce leaves, sticky rice, scallions, chiles, and peanuts, if desired.

Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta

Recipe via Delish

Ingredients:

  • 12 oz. linguine
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 12 oz. boneless skinless chicken breasts, cut into 1-inch chunks
  • 2 teaspoons finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 4 oz. low-fat cream cheese, cubed, at room temperature
  • ½ cup grated parmesan
  • ¼ cup flat-leaf parsley, roughly chopped
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon pepper

Directions:

  1. Cook linguine per package directions, adding peas during the last 2 minutes of cooking. Reserve 1 cup pasta cooking liquid, then drain pasta and peas.
  2. Meanwhile, heat olive oil in large deep skillet on medium-high. Season chicken with kosher salt and pepper and cook until golden brown on all sides, 4 to 5 minutes.
  3. Add lemon juice to skillet and cook, scraping up any browned bits. Add cream cheese and stir until melted; remove from heat.
  4. Fold in lemon zest and Parmesan, then parsley. Toss with pasta (adding reserved cooking liquid, 1 tablespoon at a time as necessary). Serve immediately.

Spicy Lentil Tahini Wrap

Spicy Lentil Tahini Wrap

Recipe via Feasting At Home

Ingredients:

  • 1 cup dry lentils
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon olive oil
  • salt to taste
  • 2 tablespoons tahini paste
  • 3 tablespoons warm water
  • 1 tablespoon olive oil
  • 2 Tablespoons fresh lemon juice
  • 1–2 garlic cloves finely minced
  • ½ teaspoon kosher salt
  • cracked pepper
  • 1 teaspoon sriracha sauce
  • 1 ½ cups shredded cabbage
  • 1 ½ cups shredded carrots
  • 3 cups chopped cilantro and scallions
  • 2 tablespoons toasted sunflower – optional
  • ½ sliced avocado (optional)
  • 4 x 12-inch tortillas, warmed

Directions:

  1. Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander, olive oil and salt to taste.
  2. While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and sriracha sauce, until creamy.
  3. Prep all veggies.
  4. When ready to make wraps, heat tortillas over a gas stove top, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll. Dived lentils, cilantro, scallions, and veggies and roll up like a small burrito, Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.

Thai Noodle Salad With Peanut Butter Sauce

Thai Noodle Salad With Peanut Butter Sauce

Recipe via Feasting At Home

Ingredients:

  • 6 oz dry noodles
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • ½ bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • ¼–½ cup roasted, crushed peanuts (garnish)

*Thai Peanut Sauce*

  • 3 thin slices ginger- cut across the grain, about the size of a quarter.
  • 1 fat clove garlic
  • ¼ cup peanut butter ( or sub almond butter!)
  • ¼ cup fresh orange juice (roughly ½ an orange)
  • 3 tablespoons fresh lime juice (1 lime)
  • 2 tablespoons soy sauce
  • 3 tablespoons honey or agave
  • 3 tablespoons toasted sesame oil 
  • ½ –1 teaspoon cayenne pepper
  • ½ teaspoon salt

Directions:

  1. Cook pasta according to directions on package. Drain and chill under cold running water.
  2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
  3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl and toss. Add the cold noodles and toss again. Pour the peanut sauce over top and toss well to combine.
  4. Taste, adjust the salt and serve, garnishing with roasted peanuts, cilantro and a lime wedge.
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