All mothers who work outside the home promise, cyclically, to start eat healthier. One of the ways to achieve this is to bring your own lunch, at least in theory. In practice, however, then one collides with the time reduced to the bone, the other meals (and tastes) of the family and the thousand tasks of daily life.
With our own four healthy and easy-to-carry recipes (a single container will suffice) and the organizational tips to set the other meals of the day or the dishes of companion and children, however, it will be easier to stick to one's good intentions.
Read also: Weekly menu for mothers who want to keep fit
Sea tabule with algae
Il sheet it's a'middle eastern salad based on bulgur (also called broken wheat, or steamed, dried and then ground wheat grains) and then usually seasoned with parsley, spring onion, mint, tomato, cucumber, olive oil and lemon juice.
In reality, a bit like couscous, the tabule lends itself to being used as a base to create salads to eat lukewarm or cold season with the most disparate ingredients. The big advantage it has is that it cooks in a few minutes and is also good the next day, because it has plenty of time to flavor.
The version we propose is taken from the book "Organic recipes for the future mother" (by S. Darrigo-Dartinet, red!) and is topped with seaweed, an unusual but very healthy food, because rich in iodine, found in natural food stores.
THE PRACTICAL ADVICE:
Cook more portions of bulgur: in the evening you can use it seasoned with vegetables instead of the first. Then keep a portion aside, to be seasoned for your lunch the next day.
Ingredients for 4 servings
- 3 tablespoons of fresh dulse seaweed (or dried flakes, to be added at the end of cooking in this case)
- 160 g bulgur (or a bowl of couscous)
- 1 teaspoon of curry
- 1 tablespoon of extra virgin olive oil (or toasted sesame oil)
- 2 tablespoons of chopped fresh parsley
- fine gray salt
Rinse the dulse seaweed with running water and cut it into strips. Put it in a saucepan with the bulgur, 3 bowls of water, the curry and very little salt (the seaweed is already very savory) and cook for about 10 minutes. The bulgur will have to absorb all the liquid.
Let it cool and season with oil, parsley and gomasio.
When you have short while on lunch break, a sandwich it is the fastest thing, but it is not always the healthiest and moreover, after a while it also starts to get bored. This blog pumpkin and eggplant flan Cr_eative – mangiapositivo.com is a valid alternative.
The preparation is not very fast, but neither is it complex or with too long times. And if you don't have pumpkin or aubergines available, don't despair, but replace them with the vegetables you like best: broccoli and dried tomatoes, courgettes and peppers, spinach and leeks, artichokes ...
THE PRACTICAL ADVICE:
the ideal is to prepare a nice pan (if not more) on Sunday or when you have time, eat a portion immediately and then freeze a few, so that you have an emergency lunch to take from home always at hand: in the morning just put the portion of flan in the bag and time for lunch it will be defrosted, one heated in the microwave if there is and that's it.
Ingredients for a flan
- 100 g of pumpkin
- 1 small aubergine
- 200 ml of egg white
- 80 g of chickpea flour
- 20 g of brown rice flour
- 50 g of whole wheat flour
- 50 ml of water
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of instant yeast for savory
Cut the pumpkin and aubergine into cubes and cook in a pan lined with parchment paper at 250 degrees for about 15 minutes.
Beat the egg whites with a fork and add a pinch of salt, some nutmeg, the flour little by little, water, oil, yeast and finally the vegetables.
Pour this thick batter into a baking sheet covered with parchment paper, level if necessary and cook for about 30 minutes at 180 degrees. Do the toothpick test before baking.
Spinach and crescenza meatballs
Who does not love the Meatballs? It is useless to even ask. There is no doubt that they are good and moreover they are the perfect lunch box food: indeed they can prepare in advance (read have some leftover for dinner for lunch the next day or keep ready in the freezer).
This version taken from the blog Golosani it is particularly delicious because it is based on chickpeas and spinach, with a soft heart of growth (which can also be omitted). Ideal for vegetarian mothers or those who want to eat more legumes (for lentil lovers, on Wannabemum.com there is the recipe for making them without eggs).
THE PRACTICAL ADVICE:
There are (by A. Rossoni and R. Benetollo, Idea Montagna) and it is excellent vegetarian and gluten-free alternative for a light and filling lunch, as well as delicious and different from the usual.
Ingredients for 2-3 servings
- ½ cauliflower
- 1 onion
- extra virgin olive oil
- 200 g of boiled chickpeas
- 1 carrot
- horseradish sprouts
Reduce the cauliflower into florets and blend them coarsely in a blender, after washing them. Heat a drizzle of oil in a pan, brown the chopped spring onion and then add the cauliflower couscous and turmeric. Sauté in a pan for a few minutes and then transfer everything to a bowl.
Season this fake couscous with chickpeas, diced carrots, sprouts, chives, salt, pepper and another drizzle of oil. Leave to flavor in the fridge for a few hours before serving.
Updated on 23.04.2022TAG: