Take and eat: 9 recipes for lunch with you
EVEN THOSE WHO DO NOT HAVE USED TO TAKE LUNCH ON YOUR WORK, can get bored with the choice of dishes in the office dining room or in the surrounding cafes. We have chosen nine balanced and boring recipes that will help make the dinner more interesting – and perhaps spend less on it. Recall that a good rest promotes productivity – so it’s better not to dine at the computer, but take a walk to the nearest park. And one more thing: it is absolutely optional to cook early in the morning – a part of yesterday’s dinner can serve as lunch.
Omelet with fresh herbs and feta cheese
The period of fresh herbs is not so long, so it is better to seize the moment and add it to the most familiar dishes. You can modify a regular omelet with aromatic herbs like tarragon or basil.
INGREDIENTS:
4 eggs
2 bunches of fresh herbs (to taste: mint, parsley, tarragon, onion, spinach)
100 g feta cheese
zest of one lemon
piece of butter for frying
salt pepper
PREPARATION:
Beat 4 eggs with salt and pepper with a fork. Grind the greens and add to the egg mass.
Heat a frying pan over medium heat, melt butter in it, add beaten egg mass with greens. Cook over low heat for several minutes.
Visually divide the omelet into two parts, crumble the feta and lemon zest into one half. Cook another half minute. Directly in a pan, fold the omelet in half and remove from heat. Take along with lettuce leaves.
Quinoa with cherry tomatoes, zucchini and basil
Quinoa came into fashion as another “superfood”, and although it does not have magical healing properties, this cereal with a lot of vitamins and minerals helps to diversify the menu, replacing pasta, buckwheat and rice. In addition, quinoa is easy to cook, you can eat hot and cold and add to salads or pies.
INGREDIENTS (FOR 2 PORTIONS):
200 g quinoa
2 small zucchini
100 g of cherry tomatoes
1 yellow pepper
dried basil
salt pepper
PREPARATION:
Rinse the quinoa, fill the pan with water, pour in the cereal (the proportions should be indicated on the package, usually 1: 2), salt. Cook over medium heat for about 15 minutes, until water is absorbed.
Wash the zucchini, peel, cut into small cubes. Put in a suitable container and cook in the microwave for about 7 minutes at maximum power.
Wash peppers and tomatoes and chop finely.
In the cooked quinoa add zucchini, peppers, tomatoes, mix. Season with basil, salt and pepper.
Salad of pasta, tomato, tuna and corn
Universal option: on the eve you can cook a double portion of pasta, half of which is enough for a hot dinner. The second half in the form of salad can be taken to work.
INGREDIENTS:
250 g short durum wheat pasta
200 g of cherry tomatoes
1 cucumber
a glass of canned corn
200 g canned tuna
bunch of green onions
bunch of basil or parsley
100 g feta cheese
3 tablespoons of olive oil
salt pepper
PREPARATION:
Add the paste to the salted boiling water and cook according to the instructions. Ready pasta put in a large bowl and season with olive oil.
Cut the cherry tomatoes in half, chop the cucumber.
Add to the pasta cherry, cucumber, corn, tuna, chopped green onions, basil, salt and pepper. To stir thoroughly.
Pita with chicken and yogurt dressing
Habitual sandwiches can be varied by changing ordinary bread to pita bread. You can experiment and do pita every day with a new filling or dressing.
INGREDIENTS:
chicken breast
2 ready-made pitas
clove of garlic
juice of one lemon
2 tablespoons of olive oil
a teaspoon of ground coriander and cumin
a bunch of cilantro
a glass of natural yogurt
1 cucumber
1 tomato
salad leaf mixture
PREPARATION:
Mix a tablespoon of olive oil with lemon juice, garlic, coriander, cumin, chopped cilantro leaves, salt and pepper. Beat until smooth in a blender.
Cut the chicken into thin slices, grease with the resulting mixture of spices and leave in the refrigerator for 15 minutes.
Peel the cucumber, chop finely, mix with yogurt. Finely chop the tomato separately.
Heat a pan with olive oil, put the pickled chicken and cook for about 10 minutes, periodically turning over.
Lightly heat the pitas in the microwave (trying not to dry), cut them into pockets. Put chicken, tomato slices, lettuce leaves inside, add dressing, salt and pepper to taste.
Bowl
Bowls are a designer that can be assembled to your taste: with meat or vegetarian, with your favorite cereal, raw or cooked vegetables. The same principles apply to the sauce – options are available from tahini or mustard to guacamole.
INGREDIENTS:
Quinoa (can be replaced with couscous, buckwheat or rice)
lettuce leaves
cucumber tomato
100 g tofu
avocado
celery stalk
FOR SAUCE:
2 tablespoons of soy sauce
3 tablespoons of natural yogurt
a tablespoon of lemon juice
a teaspoon of grain mustard
olive oil
