At lunchtime, you need something fast and yummy, right? The best thing would be to have something healthy! But for lack of time and limited choices, you would have to resort to something unhealthy? After that, instead of a pleasant satiety feeling, you feel bloated and uncomfortable! To make sure this doesn’t happen to you, I’ve written down 3 super-fast recipes here!
3 easy (and super yum!) recipes for your lunch break
The preparation time is less than 10 minutes. So you can easily integrate this time into your evening planning. I promise you, it’s worth it!
The cool thing about the salads is that the dressing is right there! All you need is a large glass, such as an old cucumber preserving jar. Since I am one of the biggest vegetable noodle fans of all time, I always use my Gefu* to spiral cucumbers, carrots and courgettes. A slicer* also works well here, of course. Those who are particularly skilled can even do this with a knife. But of course, the small hand spiralizer is more time-saving. It can then be washed directly in the dishwasher or briefly by hand.
Easy salads as a party snack
The three quick takeaway salads are also great as a last minute party snack. If you prefer pasta, rice or quinoa instead of beans, simply change the recipe accordingly. The beans can be bought in jars and are ready to eat. You can also prepare everything in a hurry with a rice cooker: Throw quinoa, lentils, millet or bulgur into your rice cooker*, switch it on and chill on the couch while you wait 🙂
All good things come by three
- Dressing:
- tablespoon Tahin
- teaspoon soy sauce
- tablespoon lemon/vinegar
- 1 tablespoon Aquafaba
- Salad:
- 200 g chickpeas
- 1 beetroot
- ¼ apple
- ½ courgette, spiralized*
- ½ chicory
- Pour all the ingredients for the dressing into the glass and mix well.
- Wash chickpeas, peel and dice beetroot, cut the apple into sticks and the chicory into thin strips.
- Layer the ingredients in the glass on top of the dressing.
- Keep the salad in the fridge until stored in your lunchbox bag.
- Dressing:
- tablespoon coconut yoghurt
- ½ teaspoon chilli sauce
- tablespoon olive water
- 1 tablespoon sweet balsamico
- Salad
- 200 g kidney beans
- 100 g corn
- cherry tomatoes
- ¼ cucumber, spiralized*
- 5 olives
- Mix the ingredients for the dressing in a glass.
- Wash the kidney beans, sieve the corn, quarter the tomatoes and cut the olives into bite-sized pieces.
- Layer the ingredients for the salad on top of the dressing and keep the salad in the fridge to take with you.
- Dressing:
- 1 tablespoon peanut butter
- 1 tablespoon coconut
aminos - fresh ginger
- Salad:
- 200 g Tempeh, marinated
- Lentils, cooked
- Raisins/dates
- 1 carrot, spiralized (red)*
- 1 handful spinach
- Mix the ingredients for the dressing in a glass.
- Cut the Tempeh into small cubes and the dates into fine pieces.
- Layer the ingredients for the salad on top of the dressing and keep the salad in the fridge to take with you.
[…] 1-2 tablespoons of oil. If you don’t want to use oil, you can also make the dressings from my 3 quick salads to […]