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Wild Treats in Your Lunchbox

Sep 15, 2012 05:06PM

Wrap

Wild Treats in Your Lunchbox

 Complied by Lindzie St. Martin

 

Avocado Egg Salad Wrap

(via neverhomemaker.com)

4 hard boiled eggs

1 avocado, cubed

2 tbsp veganaise or mayo (also try fat free plain Greek yogurt)

1 tsp curry or fenugreek powder

Salt & pepper

*Combine all the ingredients in a large bowl and mash together with a fork. Adjust the salt/pepper/mayo to your tastes. Then slap between two slices of bread or in a wrap and enjoy.

Quinoa Fruit Salad w/ Honey Lime Dressing

 (twopeasandtheirpod.com)

1 cup quinoa (here I used red quinoa)

2 cups water

Pinch of salt

*Using strainer, rinse Quinoa. Add quinoa, water, and salt to saucepan. Bring to a boil over medium high heat for 5 minutes. Turn heat to low and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool completely.

Honey Lime Dressing

Juice of 1 large lime

3 tbsp of honey

2 tbsp finely chopped fresh mint

*In medium bowl, whisk all together until combined.

1 & 1/2 cups blueberries

1 & 1/2 cups strawberries, sliced

1 & 1/2 cups mango, chopped

Extra chopped Mint, to garnish *optional

*In a large bowl, add quinoa, fruit, and dressing. Toss well until combined. Garnish with additional mint. Serve chilled or room temperature.

Meat & Cheese Cucumber Sandwiches

(concept from Shelly's recipe at "theworldaccordingtoeggface.blogspot.com")

Slices of cucumber

Lean Deli Meat slices (roast beef, peppered turkey, smoked ham)

Reduced fat cheese, sliced thin (such as part-skim mozzarella)

*Who needs bread or crackers?  Great low carb snack!  One slice of meat & cheese makes about 4 "sandwiches".  You can spear them with a jazzy toothpick to hold together.  For a quick made lunch during the week, pre-cut cucumbers the night before, and keep in a sealed container in fridge.

Beef, Orange, and Gorgonzola Sandwiches

(cookinglight.com)

1 cup fresh orange sections (about 2 oranges)

4 (2-ounce) Italian or French rolls

2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)

1 cup bagged prewashed baby spinach

1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

*Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with Basic Grilled Flank Steak, baby spinach, 1 tablespoon cheese, and orange sections. Drizzle each serving with about 2 teaspoons vinaigrette (optional recipe below).  Add top halves of rolls. Wrap in aluminum foil or wax paper; chill.

 For the best results, use crusty rolls because they stay pleasantly crisp.

Prep Tip: This recipe starts with Basic Grilled Flank Steak that has been simply marinated. When cooking meats you plan on using for leftover creations, stick with simple seasonings so the flavors are subtle enough to pair with whatever lunch concoction you’re creating.

Viniagrette

2 tablespoons cider vinegar

1 1/2 teaspoons extra virgin olive oil

1/2 teaspoon grated orange rind

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

*Combine first 5 ingredients, stirring with a whisk.

TLT Lettuce Wraps 

(via cleaneatingmag.com)

Replace the bacon in your BLT with lean tuna and you’ve got a CE-approved snack. We’ve also swapped out the bread for Boston lettuce for a sushi-inspired mini –meal – with each wrap packing a mere 52 calories!

6 oz sushi-grade tuna

1 tsp to 1 1/2 tbsp Sriracha hot chili sauce, depending on your heat preference

1/4 cup nonfat plain Greek yogurt

2 Roma tomatoes, diced

8 small Boston lettuce leaves or hearts of romaine

Sea salt and fresh ground black pepper, to taste

Olive oil cooking spray

Season tuna with salt and pepper. Heat a nonstick skillet over medium-high. Mist tuna on all sides with cooking spray. Sear tuna for 30 seconds per side. Remove from skillet and set aside until cooled to room temperature. Slice tuna into 8 pieces and set aside.  In a small bowl, whisk together Sriracha sauce and yogurt until combined; set aside.  To assemble, place 2 tbsp tomatoes into each lettuce leaf. Top with 1 tsp Sriracha yogurt and 1 slide tuna. Roll lettuce gently to enclose ingredients, using a toothpick to secure, if desired. Repeat assembly with remaining ingredients, keep chilled, and enjoy!

Black Bean & Rice Salad

 10-15 servings

2--15 oz. cans of black beans, drained and rinsed

12 oz. frozen corn

2 cups cooked brown basmati rice

8 oz. cherry tomatoes, sliced in half

½ cup chopped cilantro

¾ cup chopped red onion

6 oz. crumbled feta cheese

¼ cup extra-virgin olive oil

¼ cup balsamic vinegar

calt and pepper to taste

Directions:

1. Mix in large bowl: beans, vegetables and cheese.

2. Drizzle olive oil and vinegar over the mixture.

3. Add salt and pepper, and toss lightly.

4. For best results prepare this dish the day before and let sit in the refrigerator overnight.

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