3 Packable Lunches That Will Change Your ENTIRE Day by Anubhuti Paliwal - Musely
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3 Packable Lunches That Will Change Your ENTIRE Day

posted in Health & Fitness
07/15/2014
  • Collard Green Wraps:

    Think of collards as carb-free tortillas. Remove their stiff backbones and they become pliable, while still holding up to travel (no tearing or sogginess) better than flimsier greens. Add flavor by filling them with crumbly cheeses mixed with crisp vegetables and bright herbs.

  • With a paring knife, shave the thick spine from 2 collard leaves, being careful not to cut into the leaves. Flip them over and spread 2 tablespoons hummus on each wrap. Top each with 1 sliced hard-boiled egg, 1 tablespoon grated carrots, 1 sliced radish, and 1 1/2 tablespoons chopped roasted red peppers. Sprinkle each with 1/2 tablespoon chopped parsley and 1/2 tablespoon crumbled feta, then fold them like burritos.

    MAKES 1 SERVING
    Per serving: 320 cal, 19 g fat (6 g sat), 19 g carbs, 520 mg sodium, 8 g fiber, 21 g protein

  • Rice Noodle Bowl:

    If you'd rather eat takeout than brave the mystery splatters inside the shared office microwave, this hearty, best-served-cold bowl is your answer. Toss with dressing the night before, and the flavors should achieve perfection just in time for your afternoon meal.

  • Top 1 cup cooked rice noodles with 3 ounces cooked chicken, plus 1 cup shredded Napa cabbage sauteed in 1 teaspoon olive oil over medium heat. Finish everything with 2 teaspoons low-sodium soy sauce, a pinch each of chili flakes and toasted sesame seeds, a squeeze of lime, and a tablespoon of chopped scallions.

    MAKES 1 SERVING
    Per serving: 420 cal, 8 g fat (1.5 g sat), 54 g carbs, 510 mg sodium, 1 g fiber, 30 g protein

  • Salad in a Jar:

    Why bother with a plate when you can make, carry, and eat your lunch from a single vessel? The dressing-on-the-bottom approach keeps your veggies crunchy and lettuce crisp until the moment you're ready to enjoy. Then a few flips of the jar will coat everything nicely—genius.

  • In the bottom of a large jar, combine 1 tablespoon olive oil, 1 teaspoon each of red wine vinegar and Dijon mustard, and 1/2 teaspoon honey. Seal the jar and shake vigorously until the oil and vinegar combine. Layer in 1/3 cup cooked cranberry beans, 1/3 cup sliced radishes, 1/2 cup cooked freekah (or another chewy whole grain), a pinch of minced tarragon, and 2 tablespoons chopped black olives. Top with 2 tablespoons soft goat cheese. Fill the rest of the jar with 1/2 cup lightly packed arugula.

  • MAKES 1 SERVING
    Per serving: 350 calories, 22 g fat (6 g sat), 26 g carbs, 370 mg sodium, 8 g fiber, 13 g protein

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