Try It Thursday: Lovely Lunch Recipes

by Kimberly Vanderpoel on January 5th, 2018

Creamy Avocado & White Bean Wrap

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons finely chopped canned chipotle chile in adobo sauce
  • ¼ teaspoon salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • ¼ cup chopped fresh cilantro
  • 1 15-ounce can white beans, rinsed
  • 1 ripe avocado
  • ½ cup shredded sharp Cheddar cheese
  • 2 tablespoons minced red onion
  • 4 8- to 10-inch whole-wheat wraps, or tortillas
  1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
  3. To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about ⅔ cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Recipe Source: Eating Well

 

Greek Power Bowls

FOR THE BOWLS
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 c. cooked quinoa or brown rice
  • 1 c. halved cherry or grape tomatoes
  • 1/2 cucumber, chopped
  • 1 avocado, thinly sliced
  • 1/2 c. halved kalamata olives
  • 3/4 c. crumbled feta
  • Fresh dill, for garnish
FOR THE DRESSING
  • 2 tbsp. red wine vinegar
  • Juice of 1/2 lemon
  • 1 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil
  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with dried oregano, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest 5 minutes, then thinly slice.
  2. Assemble bowls: Place cooked quinoa or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.
  3. Make dressing: In a small bowl, combine red wine vinegar, lemon juice, and dried oregano and season generously with salt and pepper. Slowly add olive oil, whisking to combine.
  4. Drizzle with dressing and serve.

Recipe Source: Delish

Balsamic Tuna Salad Sandwich

  • ounces tuna packed in water, drained
  • tablespoons balsamic vinaigrette
  • 1/4 cup chopped celery
  • slices whole-grain bread
  • pieces romaine lettuce
  • small orange

Make it: Mix tuna, vinaigrette and celery. Place on bread with lettuce. Serve with orange.

Recipe Source: Fitness Magazine

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