Brown Bag It!: Healthy DIY Lunch Ideas Crystal Durham9 Nov 2013no commentsTime is of the essence when you are busy taking care of a million and one things. We often let our health fall to the wayside as we scramble to get things done by eating junk food or skipping meals altogether. Here are some healthy and quick ideas to avoid the stomach grumblings. Serve each with a side of fresh fruit such as apples, oranges or pears depending on the seasonality in your area.Tuscan Tuna Wrap Time: 10 minutes Yield: 2 wraps 3 ounces Light Tuna, drained1/2 Lemon, juiced1/2 cup Fresh Corn Kernels1 tablespoon Olive Oil1/2 cup Cherry Tomatoes, sliced1/2 cup Baby SpinachSalt and Pepper to taste2 Whole-grain TortillasCombine the tuna with lemon, corn, oil, tomatoes, spinach, salt, and pepper. Wrap in tortillas.Turkey Lettuce Wrap Time: 10 minutes Yield: 2 wraps1 cup Romaine Lettuce, shredded4 tablespoons Cottage Cheese5 ounces Turkey Breast, shredded2 Whole-grain TortillasCombine lettuce, cottage cheese, and turkey. Wrap in tortillas.Baby Spinach Salad Time: 5-10 minutes Yield: 2 small salads or 1 large salad2 cups Baby Spinach1 cup Romaine Lettuce, shredded 1/2cup cranberries2 tablespoons Sunflower Seeds1/2cup Broccoli Florets1 Hard-boiled Egg, chopped1/4cup Kidney Beans6-8 Whole-grain Croutons2 tablespoons Balsamic VinaigretteCombine all salad ingredients and drizzle with balsamic vinaigrette.Quinoa Edamame Salad Time: 30-35 minutes Yield: 2 small salads or 1 large salad1/4 cup Quinoa, pre-rinsed1 cup Edamame, shelled8-10 Cherry Tomatoes, sliced1/3 cup Red Onion, chopped2-3 tablespoons Vegetable Broth1/4 cup Lemon Juice (approximately 2 lemons)2 teaspoons Dijon Mustard1 teaspoon Agave SyrupSalt and Pepper to tasteIf pre-rinsed quinoa if unavailable, soak it for 10-15 minutes then rinse thoroughly in a fine mess sieve. Cook quinoa in a pot with roughly 1 1/4 cups of water until it simmers, lower heat and cover. Let stand for 20-25 minutes. Meanwhile, combine the lemon juice, mustard, agave, salt, and pepper. Set aside. In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes, and edamame. Add the quinoa and mix together thoroughly. Flavor with the lemon-mustard dressing. (This recipe takes a bit longer to throw together but it is worth it in the end.)Peas & Pasta Time: 10-15 minutes Yields: 2 servings4 ounces Whole-wheat Penne4 teaspoons Olive Oil4-5 cloves Garlic, minced1 cup Fresh Peas, shucked2 tablespoon Parmesan Cheese, gratedCook pasta according to package directions. Meanwhile, heat oil in a saucepan over medium heat. Add the garlic and cook until it is translucent. Be mindful of the temperature so as not to burn it, which can happen unexpectedly. Add the peas and cook until heated thoroughly. Drain the pasta once it is al dente and add it to the peas and garlic. Toss to coat and sprinkle with the parmesan.Chicken, Ham, & Swiss Sandwich Time: 10-15 minutes Yield: 2 sandwiches 4 ounces Chicken Breast, sliced4 ounces Black Forest Ham, sliced2 slices Swiss CheeseHandful of Baby Spinach1 Tomato, slicedOlive OilSalt and Pepper to taste 4 slices Whole-wheat breadStart by heating half of the chicken and ham in a small saucepan. Once it is warm to the touch, place a single piece of cheese on top. Cook until it begins to melt around the edges. Remove from the pan and place on a slice of bread. Top with a slice of tomato and salt and pepper as desired. Add a little baby spinach and drizzle with olive oil. Place the second piece of bread on top. Splash approximately one teaspoon of olive oil into the still warm saucepan. Once it is heated, place the sandwich in the pan. Allow it to cook briefly until golden brown then flip over and cook until second side is golden. Repeat the process for second sandwich.Caprese Salad Time: 5-10 minutes Yield: 2 small salads or 1 large salad 4 Roma Tomatoes, cubed2 ounces Fresh Part-Skim Mozzarella Cheese, cubed1/2 cup Fresh Basil, roughly chopped1 1/2 teaspoons Olive OilSalt and Pepper to tasteCombine tomatoes, cheese, and basil. Toss with olive oil and seasonings as desired.Chicken Quesadilla Time: 5-10 minutes Yield: 2 quesadillas 1/2 cup Chicken, diced and cooked1/4 cup Monterey Jack Cheese, shredded1 tablespoon Cilantro, chopped1/2 cup Fresh Corn Kernels1/4 cup Yellow Onion, choppedSalt and Pepper to taste2 Whole-wheat Tortillas2 tablespoons Olive OilCombine the first five ingredients and seasonings. Divide between two tortillas. Heat one tablespoon of the olive oil in a medium saucepan. Fold each tortilla in half and place in the pan. Heat until the tortilla browns and the cheese melts. Flip and continue cooking until thoroughly heated. Repeat the process for second tortilla.Crystal Durham is a Certified Journey Baker who studied baking and pastry arts at the Culinary Institute of America, Greystone. For comments or questions, she can be contacted at [email protected]Leave a ReplyClick here to cancel reply.You must be logged in to post a comment.