It’s noon and you are starving. Everyone else in the office has been talking about where and what they are going to eat for lunch for the past hour and all you can think about is your tight budget and the dress you are trying to fit into for the holiday party.
And, what if you work from home like I do? Boy, your friends Mrs. Pantry and Mr. Refrigerator have been calling your name all morning.
The worst thing you can do is go out to eat—again. Trust me. That healthy looking sandwich or take-out salad is going to leave you satisfied only short term. The veggies aren’t as fresh as you think and the salad dressing is either full of fat or unidentifiable ingredients.
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It is true that packing lunches is something many of us dread doing for our kids (unless you have a weekly plan like I do). And now, you have to pack your own? Don’t worry amiga, I’m called the lunch expert for a reason. From now on, I’m here to give your lunch a little sprucing up and help you think inside-the-box.
Today’s sprouted bean salad recipe is simple and easy to make. It’s one of those one-bowl mix and hurry-up kind of lunches. The benefits are that it is full of fiber, protein, vitamins, and minerals. The downside is that it will be gone before you know it and you are going to wish you had more.
CRUNCHY SPROUTED BEAN SALAD
Courtesy of MOMables® Menus
Large handful mixed greens
¼ cup sprouted bean mix
¼ cup cherry tomatoes
1 heaping Tablespoon blue cheese
1 Tablespoon of your favorite Italian dressing
- In a large bowl, mix all ingredients except the salad dressing.
- Place mixed salad in a lunch container.
- Fill a small-lidded container with your salad dressing.
- Keep refrigerated or inside a lunch bag until lunch. Toss dressing over salad and mix right before eating.
Shown inside a Laptop Lunches lunch box with organic strawberry yogurt topped with granola and whole wheat round crackers.