Here are a couple of my go-to lunch recipes for when we want to eat healthy. My husband could eat these everyday without complaint. We originally got this bean salad recipe from Dr. Ardis Krueger, a naturopathic doctor.
Bean Salad
1 can organic black beans or kidney beans, drained and rinsed
1 can corn
1 cucumber diced, peeled if not organic
1 red or yellow pepper, diced
1/4 of small red onion
1 tomato, diced
1 tbsp. parsley, chopped
Dressing
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 tbsp. apple cider vinegar
1 garlic clove, minced
Vegetable Soup
Excellent if made ahead and frozen in single serving portions. We like to freeze it in mason jars, makes it easy to reheat in a glass dish and avoid plastic in the microwave. Recipe easily doubles, you just need a nice big stock pot. This recipe is adapted from an Everyday Food recipe.
2 tbsp. olive oil
2 cups chopped onion
1 cup diced celery
2 tsp. italian seasoning
course salt and ground pepper, to taste
3 cans (14.5 oz each) organic chicken broth
1 can diced tomatoes, with juice (28 oz)
1 tbsp. tomato paste
4-6 cups of mixed vegetables (frozen corn, diced carrots, frozen peas, diced zucchini, potatoes, green beans, quantity depends on how thick you like your soup)
1/2 cup small noodles, optional
1. Heat oil in a large stock pot, add onion, celery and italian seasoning. Cook until translucent.
2. Add broth, tomatoes and their juice, tomato paste and 3 cups of water (for richer flavour broth may be substituted - use 2 litres of broth total instead of broth/water mix). Bring to a boil and then reduce heat and simmer for 20 minutes, uncovered.
3. Add vegetables to the pot and return to a simmer. Cook until vegetables are tender, 20 to 25 minutes. If adding noodles, add just before final 20 minute simmer. Season with salt and pepper, as desired. Cool before storing.
