School/Work Lunch Ideas #4 (Vegan/Plant-based) | JessBeautician

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MONDAY/IDEA #1: Chickpea Salad Sandwich
1/2 can chickpeas
1 small avocado
Juice 1/2 lemon
2 tbsp dijon mustard
1/3 cup celery, chopped
1/3 cup red pepper, chopped
1/4 cup dill pickle, chopped
1/4 spring onion, chopped,
Bunch parsley, chopped
Salt & pepperSnack ideas: Berries, hummus
Eat Real Chilli & Lime Quinoa Chips: https://bit.ly/2M9coKs

Add the avocado, lemon juice and dijon mustard to a mixing bowl and whisk with a fork until smooth. Next, add in the chickpeas and mash them up slightly using a fork or potato masher. Next add in the celery, red pepper, pickle, spring onion, parsley, season with salt and pepper, and mix together well. Place a layer of spinach on a slice of bread and top it with the Chickpea Salad, top it with the other slice and then half the sandwich.
TUESDAY/IDEA #2: Sun-dried Tomato, Artichoke & Basil Pasta:
1 cup wholewheat fusilli, pre-cooked
1/2 cup sun-dried tomatoes, chopped
1/2 cup jarred artichoke, chopped
1/2 cup green olives, sliced
1 handful fresh basil
1 tsp harissa
Juice 1/2 lemon
Pinch chilli flakes
Salt & pepper
Berries, coconut yoghurt in small pot
Snack ideas: Berries, coconut yoghurt in small pot
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Mix together the sun-dried tomatoes, artichoke, green olives, basil, harissa, lemon juice, chilli flakes and season with salt and pepper. Transfer 1/3 of that into an airtight container and store it in the fridge for the next day. Next add the precooked wholewheat fusilli to the bowl and mix it through well then transfer that back to one of the lunchbox containers.
WEDNESDAY/IDEA #3: Pita Pockets:
2 round wholewheat pitas
1/2 can chickpeas (remaining from Monday)
Sun-dried tomato-artichokes-basil mixture (Remaining from Tuesday)
Hummus, fresh spinach
Snack ideas: Cherry tomatoes, blueberries in small pot
Herby Geo Sticks

Toast the wholewheat pitas and meanwhile in a mixing bowl add the remaining chickpeas along with the sun-dried tomato-artichoke-basil mixture and mix them together well. Once the pitas are toasted, slice them in half, then stuff each one with some hummus, some fresh spinach and then the chickpea mixture.
THURSDAY/IDEA #4: Spinach & Herb Pesto Pasta:
1 cup wholewheat penne pasta, pre-cooked lemon
1/2 cup packed spinach
1 small handful fresh basil
1 small handful fresh parsley
2 tbsp nutritional yeast
1 tbsp olive oil
Juice 1/2 lemon
1 tsp garlic powder
Salt & pepper
Snack ideas: Green olives in small pot, blueberries
Livias Kitchen Biccy Boms: https://bit.ly/2ytg9IN

First finely chop up the spinach, basil and parsley. Add those to a mixing bowl along with the nutritional yeast, olive oil, lemon juice, garlic powder, and season with salt and pepper, then mix that well together. Add in the pre-cooked wholewheat penne pasta and mix that through the pesto, then add the pasta back into one of the containers.
FRIDAY/IDEA #5: Bagel:
1 bagel
Hummus
1 small avocado, sliced
1 salad tomato, sliced
Fresh spinach
Snack ideas: herby crackers, raspberries & almonds
Yoghurt small pot

Half the bagel, spread on a good amount of hummus, then add on the avocado, tomato and top it with spinach, then cut it in half to fit the bento box.

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Видео School/Work Lunch Ideas #4 (Vegan/Plant-based) | JessBeautician канала Jess Beautician