Making these lunches ahead of time helps you spend your lunch time eating, instead of cooking.
These flavorful and nutritious dishes are convenient to store and filling to eat.
The base of the soup is prepared in advance and stored in separate containers.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
When youre ready to enjoy it, simply add the broth and heat it in the microwave.
Cover and let the soup stand for 10 minutes before serving.
Vegetable Cabbage Soup
Cabbage soup gets a boost of fiber and heartiness with the addition of beans.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper.
Serve with crusty bread.
Serve with whole-wheat pitas, if desired.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
The base of the soup is prepped ahead of time and stored in separate containers.
Simply add the broth and heat it in the microwave when youre ready to eat.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis
Cilantro adds a pop of freshness to each bite.
Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad.
The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime.
Recipe by Nancy Baggett for EatingWell.
Enjoy it with a warm baguette or steamed rice.
Chickpea “Chicken” Salad
This chickpea salad is a vegetarian version of a classic chicken salad.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
It doesn’t mimic the flavor of chicken; it swaps chickpeas in for the chicken.
It’s an ideal recipe if you’re looking for simple, healthy lunch ideas.
It is a delicious and fiber-packed vegetarian alternative!
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Plus, it’s easily transportable, perfect for picnics and will surely step up your usual desk lunch.
If you’re able to’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
Topped with high-protein edamame and shrimp, this satisfying lunch will help you power through the afternoon.
Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke
All you have to do is pop the frozen ingredients into your multicooker and turn it on.
The addition of chopped zucchini and corn gives each bowl a nutritional boost.
The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
you’re able to also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
Jacob Fox
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
