Getting back to adulting and routine can mean making an effort to pack our own lunches, so we asked our friend and Registered Holistic Nutritionist Sara
Bradford of Nourish Real Food to give us some inspiration,
tips and a couple of her fav recipes to make lunches great.
Guest Blog Post by Sara Bradford of Nourish Real Food
Follow her at @nourishrealfood on Instagram!
The key to a fantastic adult lunchbox is the DESIRE for a fantastic lunch. That’s it really. Then things get really simple. Embracing it, finding a challenge in it, using it to fuel your creative needs. It doesn’t have to be a torturous experience. It can feel quite wonderful being the envy of the lunchroom.
So what makes a fantastic lunch?
Two things are at the core of a “fantastic” lunch: deliciousness & nourishment.
Pictured above; Trudeau Fuel Condiment Container, Bento Box Lunch container, Stainless Steel Bento Box, BuiltNY Lunch Bag, Now Designs Origami Napkins, Rosti Ice Pack - all available at Bradshaws.
Here are my top 8 things to consider when making up a fantastic lunchbox.
Here are TWO of Sara’s fav lunch on the go recipes
PESTO WHITE BEAN SALAD
I love this salad so much for its simplicity. The high-fibre beans are filling and nourishing, the pesto brings a level of flavour unusual to a bean salad, and the optional addition of tuna will leave you even more satiated.
If you don’t have time to make the pesto, simple sub in fresh parsley, a clove of crushed garlic, a good glug of olive oil, and a drizzle of raw cider vinegar.
1 can Eden (or quality-brand) cannellini beans
1/2 can albacore tuna (optional)
2 Tbsp minced red onion
juice of 1/2 lemon
sea salt and fresh ground pepper, to taste
2 or 3 heaping Tbsp Parsley Pesto (recipe below)
Prepare the pesto with the recipe below — or sub in your favourite pesto.
Drain beans and rinse. Add remaining ingredients and stir in the pesto.
Hello beautiful salad!
SIMPLE PARSLEY PESTO
2 cloves garlic, coarsely chopped
½ cup walnuts, toasted
½ tsp sea salt
2 cups fresh parsley, chopped
¼ cup olive oil
Put garlic, walnuts and salt in a food processor.
Add parsley and process until finely minced.
With machine running slowly add the olive oil in steady steam through the feed tube and process until the pesto is bended into a paste.
A super yummy, easy dish that most people don’t consider. My kids gobble these up ferociously. And my love for the them started after eating them EVERY SINGLE DAY the months I lived in Israel. Great in a pita but… ALSO yummy served over greens or a Quinoa Tabbouleh Salad, with additional pickled red onion, pickled red cabbage, lots of cucumber and tomato.
1 can Eden chickpeas (or 2 cups)
2 cloves garlic, minced
3 Tbsp onion, finely minced
1 tsp cumin
1/2 tsp turmeric
1 tsp sea salt
2 - 3 Tbsp fresh parsley, finely chopped
a splash or two of water — more if needed
a splash of lemon juice
3 Tbsp chickpea flour
olive or coconut oil
OPTIONAL TOPPINGS: sliced cucumber, tomato, white onion, pickled red onion, pickled red cabbage, tabbouleh, fresh parsley
Drain and rinse chickpeas. Combine everything in the food processor and blend until combined.
Heat a heavy skillet with the oil. When it’s hot enough, drop formed batter balls into pan and flatten slightly.
Saute over medium heat for 5 to10 minutes per side. They are done when crisp and delicious. Drain on paper towels when finished.
Let cool completely for using in a lunchbox.
Serve in a pita (with ideas above) and Tahini Lemon Sauce (recipe below).
TAHINI LEMON SAUCE
1/3 cup tahini (sesame seed butter)
juice of 1 lemon (or more)
1 clove garlic, minced
1/3 cup water
1/2 tsp salt
1/2 tsp (or more) cumin
Combine by hand or in a food processor.
Serve with falafel or drizzled over grilled eggplant.
1/2 cup water
1/4 tsp sea salt
2 Tbsp fresh cilantro, chopped
Mince garlic and ginger in a food processor. Add remaining ingredients and blend until smooth.
If you’re interested in MORE of Sara's ideas for this early fall season, head HERE and receive a FREE 5-Day Grown-Up Lunchbox Meal Plan for more inspiration (and a bonus snack recipe).