Healthy Lunches that Taste Good

We all know the benefits of packing a homemade lunch, such as saving money and eating healthier.  Instead of another boring salad or sandwich, this selection of recipes from Zipongo would be great additions to your lunch box.

Hearty Kale Salad (click for recipe)

Selecting fresh, healthy ingredients and creating a meal that will make you feel good can be a form of self-care.

Spend a little time preparing a salad with vibrant flavors that you actually want to eat, or a sandwich that isn't dry and bland.  Try mixing up different types of lettuce, adding texture with grains or beans, and a homemade dressing that isn't loaded with extra sugar and oil.

Kale is a great choice for meal prepping because it holds up with dressing unlike spinach or leaf lettuce.  Marinating your kale also helps it become easier to digest.

Mediterranean Wrap (click for recipe)

Change up your usual sandwich by transforming it into a wrap.  Select a whole-grain tortilla, or even use collard greens, romaine, or bibb lettuce to increase your vegetable intake.  For this recipe, make the filling ahead of time and assemble the morning-of so your wrap does not go soggy.

More tips on nutrition can be found through the Nutrition Guide in your Virgin Pulse account.  Make healthy eating easy on yourself by browsing healthy recipes, setting goals, and tracking your calories.

Pasta Salad with Lemon Chicken (pictured above)

• 1 tbsp extra virgin olive oil
• 1/2 tsp black pepper, freshly ground
• 8 oz whole wheat bow-tie pasta, (or rotelle, fusilli or macaroni)
• 2 cups arugula
• 1 tbsp balsamic vinegar
• 1/4 cup lemon juice
• 2 cloves garlic, sliced
• 1 small eggplant, sliced
• 3 tbsp basil, chopped
• 2 cups cherry tomatoes, cut in half
• 1/2 tsp kosher salt
• 2 boneless, skinless chicken breasts, sliced
• 1/4 tsp thyme, dried
• 1/4 tsp rosemary, dried
• 1/4 tsp oregano, dried

Instructions

• Slice the eggplant into 1/4-inch thick rounds. Sprinkle with a little salt and let sit for 20 minutes. Rinse and gently pat dry.
• Meanwhile, bring a pot of salted water to a boil and cook the pasta to al dente, according to package directions.
• While pasta is cooking, cut the chicken into thin strips, then add the chicken to a bowl with lemon juice, basil, thyme, rosemary, oregano, and 1/4 teaspoon each of salt and black pepper. Leave to marinate for several minutes.
• Preheat oven to broil. On a lightly greased baking sheet, lay eggplant and chicken slices. Broil on high for 5 to 7 minutes.
• Remove from oven and brush eggplant and chicken with 1 tablespoon olive oil and balsamic vinegar. Sprinkle with garlic. Return to oven for another 3 to 5 minutes, until done.
• Add chicken, eggplant, pasta, arugula and tomatoes to a bowl and mix. Toss with liquid from the chicken and eggplant pan, then season with black pepper. Serve hot for dinner or chilled for lunch the next day.