Packing a great lunch is one of the best ways to ensure you are making nutritional choices that support your LIFE, even when you are busy during the day. Christina’s got you covered with fun portable lunch ideas! Say NO to being #hangry at work! Here’s a couple ideas to get you started on your back 2 yoga lunches:
Creamy Tomato Soup (Vegan)
Ingredients:
- 1/2 cup extra-virgin olive oil, divided
- 2 cloves garlic, grated on a microplane grater
- 1 small onion, finely sliced (about 1 cup)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
- 2 (28-ounce) cans whole peeled tomatoes packed in juice
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
- Toasted bread or grilled cheese for serving
Directions:
- Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
- Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.
Easy Homemade Burrito Bowl
What’s the best part of burrito bowls? There. are. no. rules. Here’s an easy recipe to pack up when you’re on the go! Burrito bowls are a GREAT way to use up leftover chicken. Use brown rice instead of white, or try using quinoa or barley as the base of your meal. Lighten it up by nixing the cheese and swapping sour cream for a dollop of Greek yogurt. 😉
Ingredients:
- Cooked brown rice
- 1 lime, juiced
- 1/3 cup chopped fresh cilantro
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups shredded chicken (about 2 medium chicken breasts, approx. 1 pound)
- 2 avocados, lightly mashed
- 3/4 cup of your favorite salsa
- 1/2 cup plain Greek yogurt
