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
- If you are roasting the tomatoes, Preheat oven to 375 degrees. (If you are using canned tomatoes, go to step 4A)
- 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.
- In a medium sized pot over medium heat, add olive oil and garlic.
- (Do this if you are NOT roasting tomatoes.) Open the can of chopped tomatoes.
- Stir around until fragrant then add tomatoes and mash with potato masher or large fork. Stir in coconut milk.
- If you desire a smoother soup, as opposed to one with chunks of tomato floating around, blend soup in a blender.
2 medium onions quartered
5 sticks of celery cut in half
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
- Cut squash down the center. Take out the seeds and throw them away.
- 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.
- In a soup pot, put onions and celery and cover with water. Simmer until they soften.
- 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!)
- 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)
- Put coconut oil, onion, cumin, cayenne and garlic, in a pan. Put heat on low. Stir consistently until the onion is golden and translucent.
- Add in zucchini, and potato, and stir well. Sauté for 3 to 4 minutes, Remember to stir at this point so nothing burns.
- 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.
- Turn off heat and stir gently.