Packing Healthy Lunches to GO!

I've already written about packing healthy school lunches for children here. But what about you, the adult? If you are working full time or going to school, you might want some ideas on simple ways to create a nourishing lunch. Of course, taking leftovers is always an option, but what about something new?

Let's face it, if we really want to continue moving forward as a culture and as a global community, we all need to take responsibility for what we consume. Every time we eat we vote with our fork for the kind of world we want to live in. Eating is something we partake in at least three times a day. If we are rushed and decide to go out for lunch, even to a seemingly "healthy" place, we are probably unknowingly consuming genetically engineered ingredients, foods grown with pesticides and herbicides, or ingredients that are far too processed for the human body to thrive off of. It's unfortunate that the world we live in right now isn't set up for the health and well-being of the people and the planet, but we can change that....we are changing it! One big step is to buy organic ingredients and prepare your own meals.

By taking a few moments out of your day on the weekend you can easily prepare a week's worth of lunches for yourself all ready to go. I like to use glass mason jars because they are easy to store in the refrigerator and transport well. After preparation, make sure to cover them tightly with a lid and store in your refrigerator for no more than 5 days, though I prefer to make enough for 3 or 4 days at a time. Below are some of my favorite combinations! It is best to wait to add the dressing until the day you plan on consuming your salad. If you have any lettuce in the salad then it is best to wait to dress it just before serving.

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Quinoa-Bean-Lemon Tahini:

• Cooked Red Quinoa
• Garbanzo Beans
• Chopped Raw Carrots
• Chopped Raw Cauliflower
• Chopped Raw Kale
• Chopped Cilantro
• Lemon-Tahini Dressing

Squash-Chicken-Roasted Beet:

• Cooked Winter Squash (mashed)
• Cooked Organic Chicken (shredded)
• Roasted Beets (chopped)
• Chopped Parsley or Cilantro
• Lemon-Tahini Dressing or Cashew Herb Dressing

Rice-Lentil-Caramelized Onion:

• Cooked Brown Rice
• Cooked Black Beluga Lentils
• Caramelized Red Onions
• Chopped Basil or Parsley
• Chopped Raw Carrots
• Balsamic Vinaigrette

Quinoa-Smoked Salmon-Cultured Vegetable:

• Cooked Quinoa
• Lacto-Fermented Vegetables
• Smoked Salmon
• Avocado (cut this up just before serving)

Black Bean-Napa Cabbage-Corn-Tomato:

• Cooked Black Beans
• Thinly Sliced Napa Cabbage
• Cooked fresh or frozen Corn
• Chopped Roma Tomatoes
• Chopped Cilantro
• Zucchini-Lime Dressing

Well, there you have a few options. These are our favorites! Use whatever ingredients you have on hand and substitute for what's in season. For example, in place of the fresh tomatoes in the last option maybe you could use some salsa that you canned yourself last summer or use a little mashed winter squash. The options are endless of course! I'd love to hear from you. If you have more ideas please leave a comment below and share with us, thanks! In fact, these layered salads are so pretty that it would be fun to see what you come up with. If you feel like it, please share a photo on my Facebook page! :)

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