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Thursday, September 10, 2020

Clean Lunches under ten

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Are you looking for easy to make and healthy meals you can make in under ten minutes? You’ve come to the right place! We’ve compiled some of the healthiest and easy to make recipes that you can dowithout breaking a sweat.

Quinoa Fruit Salad

This easy to make quinoa fruit salad is a delicious and healthy version of a classic. This amazing meal is a well-balanced mixture of sweet and citrusy flavor. This can be made into a fulfilling breakfast, a quick snack or light lunch. If you’re looking for something to bring to your next corporate party that is healthy and appetizing, this recipe is right for you.

Quinoa Fruit Salad with Honey Lime Vinaigrette

Serving: 4 Serving Size: 2/4 Cup Calories: 241

Ingredients

  • One cup cooked quinoa
  • Half a cup of fresh strawberries
  • Half a cup of fresh blueberries
  • Half a cup of fresh mango chunks
  • Half a cup of fresh mandarin oranges
  • Two tablespoons of olive oil
  • One lime
  • One teaspoon of honey
  • 1 tablespoon of freshly chopped mint leaves

Directions

Start the recipe by extracting the juice of the lime and placing it in a large bowl. Add in the honey and olive oil into the bowl and mix. Once it’s properly mixed, add in the fruits and quinoa on top. Slightly mix the mixture from the side and toss it like a salad. Once the sauce coats the fruits and quinoa, finish it off with the chopped mint leaves. You can place this meal in a tight lid container for a later date. If you want to keep your fruits from getting soggy, you can mix the sauce or dressing a little later when you plan to eat it.

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Mediterranean Tuna Salad

This easy spiced up version of the tuna salad is a great alternative to the full fat version. This is a much healthy way to prepare tuna salad that can still fulfill your stomachs. This doesn’t contain loads of amounts of mayonnaise than the classic version, making it great for dieters. You create this meal with flavorful ingredients such as red peppers, artichoke hearts and olives. This amazing salad spread can be used on fresh crackers, sandwiches, tortillas or eat it on its own. If you can get a hand on fresh tuna the better, but you can always go for great quality tuna that is packed in olive oil. The olive oil gives this dish a bit more kick.

Serving: 4 Serving Size: Half a Cup Calories: 214

Ingredients:

  • Jar of tuna (olive oil or spring water) / Freshly cooked tuna
  • Half a cup of diced and pitted kalamata olives
  • One roasted and chopped red pepper
  • Half a cup of artichoke hearts
  • One fourth cup of freshly chopped parsley
  • Two tablespoons of chopped basil leaves
  • Three tablespoons of olive oil
  • Extracted juice from one lemon
  • Salt and pepper to taste

Directions

Combine all the ingredients together and mix thoroughly. Taste the mixture and add in salt and pepper to taste. Chill it for a few minutes and serve. You can serve this with whole wheat bread, baked tortillas, baguette or fresh lettuce. This is a great spread to bring to picnics. The ingredients will stay tasting fresh and delicious even after a day in the fridge. You can bring this to work and school without it, causing a mess. You can create a delicious on the go lunch with this easy recipe.

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Slow Cooker Minestrone

The word slow maybe in the title, but this easy recipe will surely be done in under ten minutes. Home cooked meals are made incredibly easy now a days due to the help of many technological advancements such as the handy slow cooker. All you have to do is combine all the ingredients and leave it on slow cooker and you have a proper meal. A famous Italian dish the minestrone is known for its long simmering, with the help of slow cookers. You can go about your chores and come back to a delicious Italian soup. You can mix this delicious soup with some pasta or rice depending on your lunch plans. You can add in in season vegetables.

Serves: 6-8

Part One Ingredients:

  • Two cans of diced tomatoes
  • Two tablespoons of tomato paste
  • One fourth cup of dried tomato pesto
  • One parmesan rind
  • Two cups of vegetable stock and water
  • One cup diced carrot
  • One and one fourth cup diced celery
  • One and half cup of diced white onion
  • Five minced garlic cloves
  • One teaspoon of dried oregano
  • One sprig rosemary
  • Two bay leaves
  • Salt and pepper

Part 2 Ingredients:

  • One can dried and rinsed red kidney beans
  • One can dried and rinsed great northern beans
  • One and a half cups of diced zucchini
  • One cup green beans
  • Two cups of baby spinach

Directions

Mix in the all the part one ingredients together in the slow cooker and season with salt and pepper. Leave this to cook for 3 to 4 hours on high. After this add in all the part two ingredients for 10 minutes. Topped with your choice of garlic toast or Parmesan cheese.

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What do you think about this recipe? Have ones to share with us?

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