Lunch Box Ideas for the Adult Appetite
2020 Oct 14th
Running to grab food at a fast food joint or trying to sneak in a real lunch at a restaurant within an hour’s time can all be a difficult task during lunchtime at work. The cost, time, and health benefits all diminish over time when buying lunch daily. Bringing lunch with you, whether in an adult style lunch box, or other leak-proof containers will save your cash and health. Any appetite can be easily pleased during work hours with a little research and knowledge.
The three “S’s” are traditional lunches: Salads, sandwiches, and soups. These dominate the lunch scene in Canada. Wraps (the new styled sandwich) is also a quick, health, and easy idea. And to bring your specially prepared lunch to the office or work site is effortlessly accomplished with a wide variety of lunchboxes, containers, and jars on the market today.
A tried & true classic, healthy soup for those dieting, eating more of a vegetarian lifestyle, or following dietary constrictions is the cabbage-based weight loss soup. This recipe is inexpensive to purchase all the ingredients. Easy to make. And it’s healthy, vegetarian and tasty which makes this soup a staple for lunch on the go.
EASY, HEALTHY VEGGIE SOUP
Ingredients- 6 cups low sodium vegetable (or beef) broth
- 1 cup carrots (diced on the bias)
- 1 small onion (diced)
- 1 cup sliced zucchini
- 1 cup cauliflower (cut into bite-sized pieces)
- 2 cups broccoli florets
- 2 cups chopped green cabbage
- 1 cup chopped bok choy
- 1 cup chopped savoy cabbage
- 2 whole small bell peppers (1 red, 1 yellow: Diced & Seeded)
- 1 cup green beans (ends chopped; cut in half)
- 1 small bulb of garlic (finely minced)
- 2 cans “Italian” style diced tomatoes
- 3 bay leaves
- 2 tablespoons tomato paste
- 1/2 teaspoon each black pepper, thyme & basil
- Pinch of ground rosemary
- Salt to taste or due to dietary restriction
- In an All-Clad 12QT Stainless Steel Stock Pot, cook down the garlic and onion on medium high heat until somewhat tempered.
- Place the green beans, cabbages, and carrots in the pot and cook for another 6 minutes on medium heat.
- Toss everything else into the All-Clad Stock Pot excluding the zucchini, broccoli, and cauliflower. Cook for another 7 minutes at medium-low.
- Finally, add in the broccoli, cauliflower, and zucchini. Slow simmer for another 10 minutes.
- Toss the bay leaves and serve.
- A Parmesan cheese rind
- A splash of wine
- Hot sauce
- Bouillon or a drop of balsamic
- More fresh herbs with dried herbs
- Chicken or turkey pieces
- Cheese
- Dollop of sour cream
- More fresh herbs and spices
- Croutons