Lunch Suggestions.

Monkeymin
Monkeymin Posts: 197 Member
edited September 28 in Food and Nutrition
I am really struggling at the moment to make tasty healthy lunches. I am a vegetarian on a really strict budget. I would prefer something you can make up several lunches with before it spoils. I would appreciate any suggestions.

Replies

  • missxlaur
    missxlaur Posts: 286
    I'm not a vegetarian but I like to eat veggie sometimes because it's lower in calories. Suggestions please!
  • kirstyfromscotland
    kirstyfromscotland Posts: 555 Member
    bump
  • jraps17
    jraps17 Posts: 179 Member
    different beans and mixed veggies is a crock pot, add tofu for more protein, i make this and take it to work for lunch often.
  • MB_Positif
    MB_Positif Posts: 8,897 Member
    http://www.myfitnesspal.com/blog/mbcarreno08/view/quinoa-salad-with-cherries-and-pecans-80963

    I've made this and it is great! And it keeps fresh for several days!
  • Monkeymin
    Monkeymin Posts: 197 Member
    I forgot to mention, I can't eat nuts and I don't like Mushrooms :)
  • monocot
    monocot Posts: 475 Member
    Chili with Tofu.
    With lots of beans and veggies in it. I have a recipe if you would like it.
    It's Nice and Hearty and great for Multi Meals
  • jlewis2896
    jlewis2896 Posts: 763 Member
    I do a roasted corn and black bean salsa burrito that is right around 400 calories, but could be a lot less if you take out all the extras I throw on there:

    Salsa:
    about 1.5 cups of frozen corn kernels, cooked in a pan with no-stick olive oil spray on medium-high until they begin to blacken
    1 can reduced sodium black beans, rinsed and drained
    1 tomato, seeded and chopped
    Cilantro to taste (I use a LOT, about 3/4 of a bunch)
    Lime juice to taste (again, I use a lot -- 2 limes, or you can buy the bottled stuff so it doesn't spoil)


    I eat it on a low-carb high-fiber whole wheat tortilla with sour cream, avocado, and habanero salsa. Fills me right up and the salsa mixture stays good in the refrigerator for a few days at least.
  • Monkeymin
    Monkeymin Posts: 197 Member
    http://www.myfitnesspal.com/blog/mbcarreno08/view/quinoa-salad-with-cherries-and-pecans-80963

    I've made this and it is great! And it keeps fresh for several days!

    I am not sure if I'd like that with cherries, I might I could swap around some of the ingrediants. I've never tried Quinoa like that before. Thanks
  • Monkeymin
    Monkeymin Posts: 197 Member
    Chili with Tofu.
    With lots of beans and veggies in it. I have a recipe if you would like it.
    It's Nice and Hearty and great for Multi Meals

    I'd love the recipe thanks. :)
  • nmterp
    nmterp Posts: 74
    I oven roast a bunch of veggies. Then I make roasted veggie and hummus sandwiches out of the low cal bread of your choice. Tasty and lasts all week.
  • GKendall
    GKendall Posts: 3
    My roommate is a vegan and makes a delicious sweet potato chili. Chili recipes usually yield a pretty large serving and it is fairly inexpensive to make. If you find a good, healthy recipe, make a large pot of it and dish it into separate containers. Keep a few in the fridge and freeze the rest.

    If one of us is in a hurry, we will grab one and nuke it before class or work. Cheap, healthy, and convenient -> All the things a student/young adult needs.
  • Hottness4Lyfe
    Hottness4Lyfe Posts: 321 Member
    different beans and mixed veggies is a crock pot, add tofu for more protein, i make this and take it to work for lunch often.
    I agree with the beans..... Black beans are my fav! The first couple of days I eat them with rice, then I may wrap them in a tortilla for a sandwich, then you can throw some in a blender with herbs and a little broth and make a soup, or just mash some up with spices and make a nice hummus type dip..... For under $2 I eat good off of them for a week...


    I hope this helps.... Good luck!:wink:
  • FabCheeky
    FabCheeky Posts: 311
    There are a LOT of great vegan blogs out there. Raw Lawyer and Loveveggiesandyoga are the two that I've looked at most recently. BUT you can just google vegan recipes or vegan + {your favorite ingredient} to find cool food. I bet that hummus would keep for a few days, and any kind of bean chili mix...sweet potatoes can be baked in advance and kept in the fridge for 3 to 4 days without trouble.
  • bcattoes
    bcattoes Posts: 17,299 Member
    I am really struggling at the moment to make tasty healthy lunches. I am a vegetarian on a really strict budget. I would prefer something you can make up several lunches with before it spoils. I would appreciate any suggestions.

    Make a big bowl of brown rice and it will keep in the fridge for several days. Then you can stir fry it with a variety of different veggies and spices for a different lunch each day. Black beans and jalapenos one day. Tofu with carrots and celery. White beans with greens. Broccoli with peanuts. Kale and slivered almonds. Whatever. Just choose a protein and stir fry with whatever veggie you think goes best. You can have lunch ready in 5 min.
  • sarahwright01
    sarahwright01 Posts: 229 Member
    Vegetarian Chili.
    4 cans black beans
    4 cans kidney beans
    2 cans diced tomatoes
    6 cups Vegetable broth (Beef is better, but I am not sure how strict of a vegetarian you are)
    2 cloves garlic chopped
    1 medium sweet onion finely chopped
    2 Bell Peppers chopped
    1 Cup of Frozen Corn
    1/4 cup chili powder
    1 TBL Cumin
    1/2 TBL garlic powder
    1/2 TBL onion powder
    Salt and Pepper to taste

    Drain and rinse the beans well.
    Toss it all in the crock pot on low for 8 hours, or in a soup pot. But stir it often if you use the soup pot.
    When it is the thickness you like, Enjoy!

    This freezes REALLY WELL! I package this up into lunch and dinner portions, then freeze.

    For those of you who are not vegetarian, try adding 1 pound of browned Turkey Burger. Yummo!
  • Jackie_Snape80
    Jackie_Snape80 Posts: 152 Member
    Bags of dried beans are usually very cheap and easy. They can be soaked over night, and then tossed in a pot or crockpot without needing much attention. Black beans and Great Northern beans are pretty common and versatile and keep well. Lentils are a bit tricky to cook(they can get mushy), but they don't need to be soaked and they have more fiber and protein and less calories per serving than other legumes(awesome right?)

    Pair beans with some tomatoes, carrots, potatoes, spinach (cheap veggies...but awesome with so many things) as well as some brown rice. . I'm fond of minute rice versions myself...much faster. But, if you have the time get a big bag of brown rice. :p You can also mash beans, rice, and veggies and blend to shape into patties. Just toss them in the over or pan for a simple veggie burger.

    Also, always buy whatever produce is on sale. Chances are, you *can* make a fast meal with it somehow. Mushrooms, spinach, and broccoli are higher in protein than many other veggies and are so easy to prepare and dress up as well Tofu is good too, and it's fairly cheap as long as you don't buy it all the time.

    Gosh, I'm just rambling...not sure I helped too much. Just some stuff I've had to use when I was in my dorm and when I was at home by myself most of the summer XD. I'm a vegan as well, so it's more challenging...but fun!
  • dmest
    dmest Posts: 98 Member
    I like to make a veggie stir fry with fresh carrots, broccoli and spinach and whole wheat pasta. I use a little olive oil and Trader Joe's Island Soyaki sauce. I also include pine nuts (which I know you can't eat) but you could substitute tofu for the protein. Because the veggies are fresh and not frozen, this meal reheats really well.
  • Monkeymin
    Monkeymin Posts: 197 Member
    Great suggestions, thanks. I should point out I'm definitly not a Vegan, I am a vegetarian who eats fish, I know there is another term for that but I can't recall right now. I like the chilli ideas. I love chilli.
  • monocot
    monocot Posts: 475 Member
    1/2 tsp Virgin Olive Oil
    5 1/2 oz Tofu or Hearty Fish Like Mahi Mahi.
    1/4 cup Chopped Onion
    1/2 cup Mixed Beans
    1 1/2 tsp Chili powder Crushed chili peppers
    1 tsp minced Garlic
    1 tsp Black pepper
    1 cup Crushed Tomatoes
    1/4 cup Mushrooms-Sliced
    1/4 cup Red pepper- Sliced

    heat oil, add tofu or fish. Saute til brown, Add all the veggies. cook for about 5 minutes til onions area almost soft. Add in the Crushed tomatoes and the spices. Simmer for 20 minutes. Place in a bowl and serve!


    This is Low incalories. about 200. Please Note. this is a recipe that makes for 2 Servings. I live alone So I cook small but it is very Very easy to Triple.

    It's also Super Yummy with Whole Wheat Flax Yam Biscuits. They are so Moist. Both of these recipes I use weekly and enjoy alot.
    1/2 Cup Whole Wheat Flour
    1 Cup White Flour
    1/2 Cup Ground or Whole Flax
    3 Tbsp baking Powder
    2 Tsp Sugar
    1 tsp Salt
    2 tbsp Shortening
    3/4 Cup mashed Yam
    1/4 Cup Milk

    Directions

    Preheat oven to 400
    Stir together flour, baking powder, sugar and salt. cut in shortening til pea sized or smaller. Mix in the Yam and Milk. It shall be very soft and a tad sticky. just add a bit of Olive oil to your hands to prevent sticking and so you can work with the dough very well.
    Turn onto a floured surface. Pat flat. to about 1/2 inch thick. Cut into circles or take small cuts out and pat into Circles.
    Put onto a baking sheet. You can grease the pan if you wish but you don't have to. I never do and My biscuits never stick.
    bake 13 Minutes.
  • pa_jorg
    pa_jorg Posts: 4,404 Member
    this blog always has great veggie recipes http://www.dailygarnish.com/recipes
  • GKendall
    GKendall Posts: 3
    You're a pescetarian!
  • Monkeymin
    Monkeymin Posts: 197 Member
    You're a pescetarian!

    Thanks :)
  • lalilalu
    lalilalu Posts: 102 Member
    Soups are great - You can make up a big batch then freeze them into individual portions and use whenever you like.... A few of my favourites are - Spicy Red Lentil, Cauliflower, Leek and Potato, Corn, Minestrone, Sweet Potato and Pumpkin... I basically wait until the end of the week, the day before I go shopping again, and whatever bits and pieces of vegetables are left in my fridge and cupboard get made up into a soup.
    Another nice and hearty salad that would keep for a couple of days is. Tin of chickpeas, tin of tuna, tomato, red onion, avacado and basil if you have it and some salad dressing... It's also really nice with torn up bread in it, but only do that just before you are going to eat it...
    What about making your own sushi rolls. It's pretty easy to do, takes a little bit of time, but would last for a few meals.
  • Monkeymin
    Monkeymin Posts: 197 Member
    Soups are great - You can make up a big batch then freeze them into individual portions and use whenever you like.... A few of my favourites are - Spicy Red Lentil, Cauliflower, Leek and Potato, Corn, Minestrone, Sweet Potato and Pumpkin... I basically wait until the end of the week, the day before I go shopping again, and whatever bits and pieces of vegetables are left in my fridge and cupboard get made up into a soup.
    Another nice and hearty salad that would keep for a couple of days is. Tin of chickpeas, tin of tuna, tomato, red onion, avacado and basil if you have it and some salad dressing... It's also really nice with torn up bread in it, but only do that just before you are going to eat it...
    What about making your own sushi rolls. It's pretty easy to do, takes a little bit of time, but would last for a few meals.

    Thanks, I love the soup idea. :)
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