Keep Lunch recipes varied, balanced and relaxed.
Lunch Recipes – Falafel with Tahini Dip
I ‘borrowed’ this one of my lunch recipes from my family in New York and it is the tastiest falafel mix I have ever eaten. You wont buy a falafel mix again after you make these! Have some friends round for a healthy lunch and share.
300g Cooked Chickpeas
1 tblsp Chopped parsley
1 tblsp Chopped Coriander
1 small clove Garlic
½ tsp red chilli Flakes
½ tsp ground cumin
½ tsp ground coriander
½ onion chopped
¼ cup plain flour
½ tsp baking powder
Sea Salt and freshly ground black pepper
2 tsp tahini
1 tsp lemon juice
1 tsp Extra Virgin Olive Oil or Avocado Oil
1 tblsp water
Sea Salt and freshly ground black pepper
In a food processor put the chickpeas and pulse for a few seconds until just broken up( not mush). Add in the herbs and spices and mix in a little. Lastly season with salt and black pepper and add in flour and baking powder. One last pulse. Should come together when pressed between fingers.If not add a little olive oil to bind.
Form little balls and press down slightly to make a pattie.
Heat some olive or groundnut oil in a frying pan.
Fry falafels gently on each side until golden.
Alternatively you can bake them in the oven on baking parchment with a little olive oil until golden.
Tahini Dip- In a jar with a lid put all the ingredients and mix vigorously until smooth. Place on the side in a dipping bowl.
It may say summer but this healthy soup is good in any season.There is a reason the Italians
all look so vibrant and this anti-oxidant rich bowl of goodness is the reason why!
60ml extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tbsp chopped fresh basil leaves
2 celery ribs, peeled and chopped
1 bunch asparagus, cut into 2 1/2-cm pieces
360g French beans, cut into 2 1/2-cm pieces
300g shelled English peas (or substitute frozen)
Coarse salt and freshly ground black pepper
2L low-sodium chicken stock, enough to cover
25g Wholemeal pasta/brown rice pasta
Basil and mint pesto( optional)
1 bunch watercress or parsley
For the basil and mint pesto:
30g fresh basil leaves
30g fresh mint leaves
50g Parmesan or Romano
50g pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 tsp salt
1250ml extra-virgin olive oil
1) In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. 2) Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Add in the chicken stock and bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together – do not let it boil hard. 3) Remove half of the vegetables from the pot and puree and add back to the pot to thicken with the pasta. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
So many delicious lunch recipes are available to treat yourself and have a lip smackingly tasty for lunchtime treat.
Gluten Free lunch box tips:
(please note all foods are gluten free in the list without stating it)
- Keep it colourful and balanced!
- Protein/complex Carbohydrate/essential fatty acids
- Good quality lunch bag-preferably with a cooler-bag section. The latest in flask fashion helps too!
- Hummus/gaucomole/smoked fish/bean dips with a selection of gluten free crackers,corn crackers, vegetable sticks-(sugar snap peas are great!)-try to encourage tastes maybe with a sticker reward system…
- Left over macaroni cheese,paella,pasta dishes,quinoa, burgers, pizza.
- Buckwheat noodle soups, rice noodle soups, vegetable/lentil/bean soups all good…
- Fresh potato salad and jazzed up coleslaw, grated carrot salad, roast vegetable salads,pesto salads and dips
- Various pastie fillings.
- Quesadilla-corn tortilla filled with a rich tomato sauce,grated cheese and some leftover chicken if you have it-my children love this!
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