Meatless Monday Lunch Recipes

12.22.2014

Happy Monday everyone! Today marks the beginning of my first week off from school for our Christmas break. We head back after the new year but I look forward to a bit of relaxation and the comfort of my PJs...unless I find myself in a situation where it's necessary to wear actual clothes ;)

With it being Monday I wanted to share a couple of my favorite meatless lunch recipes that include simple, but healthy, ingredients. Going meatless makes me feel reenergized for the week and is especially helpful as we are in full swing of the holidays, which means cookies, ham, pies, etc...

Before I get to the cooking, some might be wondering what this whole #meatlessmonday trend is and why so many people participate. Well, here’s some background info to get you up to speed via The Humane Society...



Going meatless for at least one day out of your week has major health benefits, in addition to helping with the overall nutritional quality of your daily diet. By forming a meatless habit for at least one day during the week, it curbs your risk of obesity, diabetes, certain cancers, heart disease and strokes, and not to mention, you live longer. Also, going meatless once a week helps cut your grocery spending and it’s helpful to our environment. Who knew there were all these benefits?!

So, going meatless isn’t as hard as you might think...especially with all those yummy recipes floating around the web. Here’s two super easy (and meatless!) lunch recipes that are packed with flavor and incorporate nutritious ingredients.

Recipe via
This egg salad recipe quickly became a household favorite. It uses avocados and greek yogurt in place of mayo for an even healthier version of the original egg salad.

Ingredients:
2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, peeled and pitted
1 tbsp greek yogurt
1 tsp smooth dijon mustard
1 tbsp fresh lemon juice
2 tbsp fresh green onion, chopped
Salt & pepper to taste

Directions:

  1. Hard boil 4 eggs. Peel and chop 2 of the eggs including the yolk and place inside a large mixing bowl. Remove the yolk from the left over eggs and chop only the whites. Add the chopped egg whites to the bowl.
  2. Combine all other ingredients into mixing bowl with eggs and mix together. Add salt and pepper to your desired taste.
  3. Slice french bread or spread egg salad mixture onto sandwich bread and enjoy!

 If you haven’t invested in this avocado tool you need to. I received it from my wedding registry and it’s the best thing ever. Pitting and slicing avocados haven’t been easier...






Recipe via
Another favorite of mine, which makes for the perfect packed lunch, is this Greek Pasta Salad recipe. Simply combine all the ingredients in a large mixing bowl and chill before serving. This pasta salad requires no additional dressings as the oils from the artichoke hearts or sundried tomatoes provide the perfect flavor with the pasta, herbs, and feta cheese. The chickpeas are a great source of protein that is sure to fill you up.

Ingredients:
1 cup dry elbow macaroni
¾ cup chickpeas, drained and rinsed
1 6-oz jar quartered artichoke hearts 
½ cup chopped olives
1 tsp dried oregano
4 sundried tomatoes, chopped
½ cup crumbled feta cheese
1/8 tsp red pepper flakes
1/8 tsp black pepper
pinch of sea salt

Directions:
  1. Cook pasta according to package directions until al dente. Set aside to cool.
  2. Combine all other ingredients in a large mixing bowl. Add the cooled pasta and toss again.
  3. Serve immediately or chilled. Stays fresh for up to 5 days.
I hope you enjoy these recipes! Feel free to share other great meatless recipes you love to cook.


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