Here’s a treat for all the work-a-day warriors who eat lunch, and often dinner, at their desks: recipes from Packed, a new cookbook that serves up easy to carry lunches that are as nutritious as they are delicious.

Related: 8 Ways to Spice Up Your Salads

Most often, the deskside go-to isn’t exactly appetizing: a soggy sandwich, half an avocado, leftovers that don’t get hot in your 10-watt office microwave. Yum.

Packed provides an alternative: tasty, nutrient-rich recipes that can be made ahead, travel well, and give you a lunch you’ll actually look forward to.

We liked the recipes so much that we made them into a story – Para Llevar (To Go) – the March/April issue of Latina Magazine.

Enjoy! 

Click through to get the recipes!

 

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Very Berry Granola Bars

  • 1 cup jumbo rolled oats
  • 1 cup extra virgin coconut oil
  • 2 tbsp honey
  • 2 tbsp nut butter
  • 1 tsp vanilla extract

Get the full recipe.

 

Speedy Burrito Bowl

  • 1 cup canned kidney beans, drained and rinsed
  • ½ spring onion sliced
  • ¼ bell pepper, deseeded and chopped
  • ½ avocado, chopped
  • 1 handful of plum tomatoes, cut into quarters

Get the full recipe.

 

Kale, Almond, Quinoa Salad

  • ⅓ cup quinoa
  • 1 tbsp almonds
  • 1 large handful of curly kale leaves
  • 1 tsp extra virgin olive oil

Get the full recipe.

 

Warm Chorizo, Tomato, and Chickpea Salad

  • 3 small chorizo sausages, roughly sliced
  • 2 scallions, diagonally sliced
  • ½ bell pepper, deseeded and sliced
  • 1 handful plum or cherry tomatoes, cut in half
  • ⅓ cup cooked chickpeas, rinsed

Get the full recipe.

 

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