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Three Healthy Lunch Ideas

Sunday is an important day, because Sunday is the day when I buckle down and lock myself in my kitchen until I have lunches for the week. I normally go in seasonal waves of dishes. The summer is full of fruits and salads, winter is hearty roasted root veggies, and spring is a bit of both! 

Recently, I have been prepping a big batch of quinoa/brown rice mixture at the beginning of the week, and I use it as my dish base. I portion some out into my lunch containers, and then all I need are the toppings. 

The following is an insight into what I will be having for lunch during the coming week! Hopefully you can find some healthy lunch inspiration. All dishes are gluten free and vegan. 

PHOTO CREDIT: Restore353

1. Thai Spicy Peanut Tofu & Veggies


- 12 oz. tofu

- Veggies to sauté (I used about 2 c. Broccoli and 2 peppers)

- 2 tbsp. Sesame oil

- Sliced almonds for topping

Peanut Sauce:

- 1/4 c. Agave

- 2 tbsp. Peanut butter (or other nut butter if allergic)

- 1 tsp. Sriracha sauce (or to taste... I use more)

- 1/4 c. Soy sauce / tamari

- 1 tbsp. Apple cider vinegar

- 1 tbsp. Sesame oil


Remove tofu from package. Drain liquid out. Wrap tofu in a few paper towels; place it on a plate and set a full tea kettle or glass dish on top to press the tofu. Leave it for around 15 minutes to drain fully. 

Then, cube the tofu, place it on a wax paper-lined baking sheet, and bake at 400 degrees for 20-25 minutes. (I usually flip the tofu halfway.) While tofu is baking, prep your veggies and make your sauce. 

Once finished, remove tofu from the oven and let it cool for 10 minutes, and once cooled, marinate it in the sauce for 15 minutes. 

While tofu is marinating, heat a skillet at medium heat and sauté the veggies in sesame oil. (Sometimes it's nice to add a little fresh garlic here as well) Cook veggies to desired tenderness. Remove veggies from skillet. 

Toss marinated tofu into skillet, and cook until it crisps slightly and the sauce gets thick. 

Heap veggies and tofu on top of quinoa-rice, sprinkle with peanuts, sliced almonds, or sunflower seeds, and serve. 

PHOTO CREDIT: Restore353

2. Mediterranean Beet Salad


- 2 packages cooked beets

- 1 tbsp. Apple cider, white wine vinegar, or red wine vinegar (I usually use apple cider)

- 2 tbsp. Olive oil

- 1 large clove chopped garlic

- 1 tsp. Dill

- Pinch sea salt

- Feta cheese


Remove beets from package and place on a plate, as they will stain a wooden cutting board, or other stainable surface. Slice into small pieces or cubes. Place beets into a medium mixing bowl. Normally, I add back whatever beet juice I can salvage from the package. Add remaining ingredients, mix. 

Place beets atop quinoa-rice, sprinkle with feta, and serve. 

PHOTO CREDIT: Restore353

3. Beans N' Quinoa-Rice & Veggie Sausage


- 2 vegetarian sausages (I use tofurkey Italian sausages)

- 1 can black beans (including liquid)

- 1 tbsp. Apple cider vinegar

- 1 red or green pepper

- 1 small onion

- 1 clove garlic

- Dash of your favorite hot sauce or 1 tsp chili powder

- Pinch sea salt (to taste) 

- 1 diced tomato


Heat olive or coconut oil in a skillet over medium-low heat. Sauté onion and garlic until fragrant, then add pepper. Cool about 2 minutes, and then add all other ingredients except sausage. Cover, and simmer for 20 minutes over low heat until mixture has thickened. 

In a separate skillet, cook sausages (you can slice them first) until slightly browned. 

Place beans atop quinoa-rice, and then add sausages on top of beans.