I don't know about you, but I struggle with lunches. I either don't make time to prepare a lunch or I struggle to find a place to eat by my work or I make the same old sandwich, salad and pasta dish.
This is year, my intention is to fuel my body with a variety of foods that will leave me feeling energized. I intend to take the time to prepare my meals and do what is right for my body (and my finances). That is why I'm kicking off the year with my Lunch Box Series posts. I will be posting photos and recipes of what I'm having for lunch in hopes to not only keep me on track of making a variety of meals but inspiring you to think outside the lunch box and fuelling your body with the right foods to avoid the afternoon slump.
For Christmas I never ask for anything because honestly, I want to cut back on the things I own and live a more minimalist life. Even though I didn't ask for anything, my sister (who knows exactly what kind of gifts I like - practical ones) got me a lunch box, foldable cutlery and reusable snack bags. I like simple, easy to use and well-designed products. Cue the Fuel Bento Lunch Box.
My light weight and BPA free Fuel lunch box (photo below) has 4 compartments, making it ideal for complete meals on the go.
This week, I bought spinach, peppers, avocados, carrots, chicken, tofu, quinoa, potatoes and buckwheat noodles. When pressed for time, I often opt for sautéed veggies with quinoa, potatoes, buckwheat pasta or tossed in a salad, as well as chicken or tofu for protein.
These meals take me 15-30 minutes to make and sometimes will find the time to prep the morning of. I hope to change my ways and prep the night before to start my morning less rushed and instead fit in a workout. I got big hopes for the upcoming months.
Quick Quinoa, Tofu and Veggie recipe
- Quinoa, 1 cup uncooked
- 2 medium carrots, sliced
- Handful of spinach
- 1/2 - 1 bell pepper, sliced
- 1/4 tofu, cubed
- Seasoning of your choice
- Salt and pepper to taste
- Cook quinoa according to package.
- Heat pan on medium heat. Once hot, add oil (I use grape seed oil or coconut oil).
- Toss in your carrots, bell peppers and tofu. Stir-fry for 5-7 minutes, until carrots are slightly cooked. Season with salt, pepper and your favourite spices.
- Add spinach, turning to combine with the seasonings. Cover and cook just until wilted, 30 to 60 seconds.
- In tupperware box, place veggies and tofu on a bed of quinoa.
How easy was that! In the upcoming weeks, I hope to challenge myself and use ingredients I wouldn't normally buy (spaghetti squash anyone?). If you have any lunch recipes you'd like to share, I would love to try them! Email me at hello[at]thrivewiththeseasons.com.
Until next time!