lunch box

15 Minute Meal: Spicy Kimchi Noodle Bowl

This recipe has many variations. You can add a protein, more vegetables, use a variety of different noodle types (veggie noodles work great!) or kick it up a notch by adding Siracha.

Serving size: 4
Prep time: 10 minutes
Cook time: 5 minutes  

Ingredients: 
2 tbsp olive oil
1 tbsp sesame seed oil
2 tbsp tamari 
4 garlic cloves, crushed
2 packages of spaghetti tofu noodles
1/4 head of red cabbage
5 mushrooms
1/2 bundle of cilantro
2 hot Italian chicken sausages
1/2 jar of Kimchi
1 lime, juiced

Directions:
Place protein in pan and begin cooking.
Cut all veggies and set aside. 
Prepare noodles as directed on package.
Add noodles, olive oil, sesame seed oil, tamari and garlic to a medium sized frying pan.
Add mushrooms and sauté on medium heat until mushrooms are cooked.
Add all components into bowl and top with cabbage, cilantro, kimchi, lime, Siracha and enjoy! 

 



 

Project Lunchbox: Quinoa with Protein, Spinach, Fruit

Eating lunch out is an easy habit to get into but it is costly and typically not as healthy as home cooked meals. This recipe yields 4 servings (4 lunches) and holds well in the refrigerator for up to 3 days. 

Prep time: 20 minutes
Cook time: 20 minutes

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Ingredients

1.5 cups quinoa
4 -5 chicken breasts 
1 head of spinach
1 cup of feta or goat cheese
2 peaches 
1 bundle of green onion
3 tablespoons olive oil 
Pepper & salt to taste 

Cooking Instructions

Follow instructions on quinoa packaging and begin cooking quinoa in saucepan. 
-Cut up chicken into bite size pieces. Heat olive oil on medium heat in frying pan and begin cooking chicken. Salt and pepper to taste. Stir occasionally. 
-While chicken and quinoa are cooking, cut all raw ingredients (Spinach, peaches & green onion.)
-When quinoa and chicken are done, create your bowl by evenly distributing quinoa, chicken then the spinach, cheese, peaches and green onions in tupperware.  

This dish is excellent chilled. Enjoy!