What are some easy recipes to make for lunch?

For me, lunch is the most important meal of the day. If I don’t feel full and satisfied, bad things happen later! Breakfast and lunch can be covered by eating light, or having a “not so perfectly satisfying meal,” but if that happens at lunch, all hell breaks loose!!

Over time, I created some really easy recipes to make for lunch. I usually make these while I am making dinner. Then, I freeze it in different plastic containers. In the morning, all I do is take a container out, reheat, and put in my thermos for later. It is my fail-proof method to avoiding cookies in the afternoon.

Easy Peazy Recipes to heat up, place in a thermos and take for lunch.

Tomato Coconut Soup


6 tomatoes (or large can of chopped tomatoes)

4 cloves minced garlic

1 can coconut milk (or two cups)

salt to taste

pinch of red pepper


  1. If you are roasting the tomatoes, Preheat oven to 375 degrees.  (If you are using canned tomatoes, go to step 4A)
  2. Cut the stems out of your tomatoes and place on an oiled baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes.
  3.  In a medium sized pot over medium heat, add olive oil and garlic.
  4. (Do this if you are NOT roasting tomatoes.)  Open the can of chopped tomatoes.
  5. Stir around until fragrant then add tomatoes and mash with potato masher or large fork. Stir in coconut milk.
  6. If you desire a smoother soup, as opposed to one with chunks of tomato floating around, blend soup in a blender.

Squash Soup


2 medium onions quartered

5 sticks of celery cut in half

2 carrots

2-3 different kinds of squash

The amounts do not matter. However much squash you have, that will make the soup. I love the “delicate squash” because they are so sweet. Normally I get 2 of these (they are small) and a larger butternut squash.

Water as needed

3 tbsp coconut oil

2 cups frozen corn

1 tbsp salt


  1. Cut squash down the center.  Take out the seeds and throw them away.
  2. Drizzle oil on meat of the squash, sprinkle with salt and place on cookie sheet meat side down.  Cook on 375 for about 45 minutes or until very soft.
  3. In a soup pot, put onions and celery and cover with water.  Simmer until they soften.
  4. Place the squash in the pot and cover with more water. (If it is a squash with particularly hard skin, scoop the meat out and discard the skin, otherwise put skin in soup also!)
  5. Stir it all up. Add small batches into blender and blend until creamy.  Once it is all blended, return to pot and add corn.   

Chili From Scratch!


1 1⁄2 tbsp. cumin

1 white or red onion, cut into small pieces

3 garlic cloves, minced

1 tsp. cayenne

2 tablespoons coconut oil

1 zucchini, diced

1⁄2 cup chopped sweet or white potato

Two cans of organic black beans, rinsed well

One can of organic kidney or garbanzo beans, rinsed well

One 14-ounce can of crushed organic tomatoes

2 cups water

2 tablespoons grade b maple syrup

1-teaspoon sea salt

Fresh cilantro (optional)


  1. Put coconut oil, onion, cumin, cayenne and garlic, in a pan. Put heat on low. Stir consistently until the onion is golden and translucent.
  2. Add in zucchini, and potato, and stir well. Sauté for 3 to 4 minutes, Remember to stir at this point so nothing burns.
  3. Add in beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low.  Cook on low for 20 minutes or until the potatoes are soft.
  4.  Turn off heat and stir gently.

About Ana Goldseker

I am a whole foods coach specializing in weight loss. No restricting, no artificial anything - all whole real foods. I help people with food addictions and building a food plan that works for them. I do skype and facetime sessions. Please visit my website at www.mindfulnutrition.net for more information.
This entry was posted in Cooking Ahead of Time, cooking at home, diet, Eating Out, Food as Medicine, Health, Healthful Food Choices, Lunch, mindful nutrition, Nutrition and tagged , , , . Bookmark the permalink.

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