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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- 1 cup jumbo rolled oats
- 1 cup extra virgin coconut oil
- 2 tbsp honey
- 2 tbsp nut butter
- 1 tsp vanilla extract
- 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
- ⅓ cup quinoa
- 1 tbsp almonds
- 1 large handful of curly kale leaves
- 1 tsp extra virgin olive oil
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