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This Healthy Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe!

Healthy Pumpkin Chia Pudding

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

Have you ever tried chia pudding? It’s a great grain-free alternative to oatmeal, and a healthy way to indulge in pudding for dessert. With some mashed pumpkin and a few spices, this Healthy Pumpkin Chia Pudding tastes just like a slice of pie!

When chia seeds are left to sit in liquid, they form a gel consistency that is just like pudding. They’re full of fiber and omega-3 fatty acids, so you can feel good giving your kids some ch-ch-ch-chia!

This pumpkin chia pudding is great for breakfast, a healthy sweet snack, or even an after-dinner dessert. For an even smoother consistency, you can blend all the ingredients after soaking to create a silky pudding. I love topping mine with crunchy pecans for texture and a drizzle of molasses for true pumpkin pie flavor. Grab a spoon and dig in!

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

Healthy Pumpkin Chia Pudding

This Healthy Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe!

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

  • Author:
  • Yield: 2
  • Category: Breakfast

Ingredients

  • 1/4 cup chia seeds
  • 1 1/4 cups milk or non-dairy alternative
  • 1/2 cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon molasses (optional)
  • Toppings: nuts, fruit, seeds, molasses

Instructions

  1. In a medium bowl, add chia seeds, milk, pumpkin, pumpkin pie spice, vanilla, and molasses (if using). Whisk until ingredients are combined.
  2. Place in the fridge. Let sit overnight, or at least 4 hours.
  3. When ready to eat, divide into two jars or bowls and top with nuts, fruit, and a drizzle of molasses.

 

2 5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

5 Healthy School and Office Lunch Ideas with Egg Salad

What do you do when you have eggs about to go bad? You boil them and make egg salad! And make enough to enjoy it all week! Today I’m sharing five healthy school and office lunch ideas with egg salad!

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

What’s great about this post is that you can make perfect, easy to peel, hard boiled eggs and use them up to make egg salad for the week. Fresh eggs are not for boiling! Yep, that’s right. The best time to boil eggs is when you think they are going bad.

Making 5 different lunches with minimal ingredients that offer enough variety is quite simple. Check out this video for the inspiration.

Related: Top 5 Lunchboxes We’ve Tested

I don’t like eating the same thing day after day, and I know my kids don’t either. Nor do I want them getting bored with their food. So I have created a few videos for you on how to take some staple lunch items and create meals for the week.

For more meal ideas to help you add variety to your office and school lunches, head over to our meal plans page.

The 5 ideas to use Egg Salad include:

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

Classic Egg Salad Sandwich with Bacon

Use your favorite bread for this sandwich, add some lettuce on each side of the bread, this helps to keep your bread from getting soggy in the lunchbox, and top with two or three scoops of egg salad. If you love bacon like my kids do, adding two slices of bacon makes this sandwich the lunch version of bacon and eggs.

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

Celery Logs with Egg Salad & Olives

These celery logs are a fun crunchy way to eat egg salad. You can make these as a full lunch or even as a snack after school. Fill some celery sticks with egg salad and place a few sliced olives on top! It’s that simple. Add some fruit and extra veggies on the side and another lunch is complete.

 

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.
Avocado Stuffed with Egg Salad

This Avocado Stuffed with Egg Salad is one of my husband’s favorite lunches to bring to the office. It is full of protein and healthy fats, which help hold him over through the day. The best part, you can change this one idea up as well, just change the toppings, a little creole seasoning, tomatoes, olives or even some crumbled bacon.

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

Tomatoes Stuffed with Egg Salad

A lighter version of the above avocado stuffed with egg salad. This is a delicious way to eat egg salad, and for those bigger appetites, you might want to make two.

 

 

 

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.Egg Salad Wrap

My kids love hand-held foods in their lunchbox and this wrap is a simple way to get my kids to eat more veggies and protein in their school lunch. Use your favorite tortilla and chopped veggies, scoop in some egg salad and you have a delicious and filling meal for lunch.

 

 

Instead of trying to send turkey today, tuna tomorrow and ending the week with PB & J because we get lazy, try using one lunch staple a week and use these great tips!

Plus, if Egg Salad isn’t your thing, check out how to use turkey five ways and chicken salad five ways or even hummus five ways to keep lunch interesting all month long.

What would your kids love to eat every day for lunch?

Avocado adds lots of creaminess and nutrition to this vegetarian & gluten-free Avocado Egg Salad Sandwich! It's great for a healthy school or work lunch.

Avocado Egg Salad Sandwich

Avocado adds lots of creaminess and nutrition to this vegetarian & gluten-free Avocado Egg Salad Sandwich! It’s great for a healthy school or work lunch.

Avocado adds lots of creaminess and nutrition to this vegetarian & gluten-free Avocado Egg Salad Sandwich! It's great for a healthy school or work lunch.

Are your kids back to school yet? It seems to be everywhere – all the stores have notebooks and pencil colors everywhere, “back to school” clothing scales are happening, and easy recipes are what’s needed. Especially easy lunch recipes, for all of you awesome lunch-packing moms out there!

Related: Top 5 Lunchboxes We’ve Tested

Here’s another recipe to add to your lunch recipe list – Avocado Egg Salad Sandwiches! They’re healthy, filling, and perfect for kids & adults alike. I love avocado and its nutrition, so I try to add it in our diet as much as I can. These sandwiches use avocado to replace the mayo used in traditional egg salad. I’d say that’s a healthier swap!

This avocado egg salad is vegetarian, gluten-free, and grain-free. Serve it on allergy-friendly bread if needed, or even in lettuce wraps! I love to pack it with fruit and nuts for a well-balanced lunch I feel good about sending my kids with. Enjoy!

If you need more healthy lunch recipes, check out our awesome meal plans! Classic, gluten-free, grain-free, and vegetarian available.

Avocado Egg Salad Sandwich

Avocado adds lots of creaminess and nutrition to this vegetarian & gluten-free Avocado Egg Salad Sandwich! It's great for a healthy school or work lunch.

Avocado adds lots of creaminess and nutrition to this vegetarian & gluten-free Avocado Egg Salad Sandwich! It’s great for a healthy school or work lunch.

  • Author:
  • Yield: 4

Ingredients

  • 6 hard-boiled eggs
  • 1 ripe avocado, peeled and pitted
  • 1 tablespoon Greek yogurt (or any plain yogurt)
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 8 slices bread

Instructions

  1. Peel and roughly chop the hard-boiled eggs. To cook perfect hard-boiled eggs, learn how here.
  2. In a medium bowl, add avocado. Mash until completely smooth. Add yogurt, lemon juice, mustard, salt, and pepper; stir to combine. Add eggs; stir until ingredients are thoroughly mixed.
  3. Add a scoop of egg salad to 4 slices of bread; top each with another slice of bread to form 4 sandwiches.
  4. Pack in an airtight container or lunchbox for lunch with fruit, nuts, or crackers.

 

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

Zucchini Taco Boats (gluten-free, grain-free & a vegetarian option!)

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

What’s your family’s favorite vegetable? For us, it’s zucchini! It’s a vegetable I feel good cooking because I know my kids will actually eat it. Don’t you love when that happens?

This summer we’ve been enjoying lots of zucchini since it’s so fresh, especially where we live in south Louisiana. Our favorite zucchinis are the ones my mom sends us from her garden. There really isn’t anything quite like garden-fresh vegetables! Especially when you know they’re grown with lots of love.

Related: Top 5 Lunchboxes We’ve Tested

Since my kids love zucchini so much, I’ve learned to prepare it in my different ways, from baked parmesan zucchini to zucchini chips to (our favorite!) zucchini spaghetti noodles. This Zucchini Taco Boats recipe is one I can add to my list now!

This is an easy dinner that’s ready in about 45 minutes and packed with vegetables. It’s gluten-free, grain-free, and can be made vegetarian if you choose to use beans instead of ground meat. All the flavors you love about tacos stuffed into fresh zucchini – the whole family will love it.

I hope you get to make this dinner soon; it’s easy, healthy, and so delicious. Let us know what you think!
These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

Zucchini Taco Boats (gluten-free, grain-free & a vegetarian option!)

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 zucchini boats
  • Category: Dinner

Ingredients

  • Oil for cooking
  • 4 zucchini
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 1 jalapeno, diced (optional)
  • 1 pound ground beef or turkey, or 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup corn kernels, canned or frozen
  • 1 14.5-ounce can diced tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded Mexican blend cheese (or your favorite cheese)
  • Salsa and cilantro for serving (optional)

Instructions

  1. Preheat oven to 375F. Grease a 9×13” casserole dish.
  2. Slice each zucchini in half lengthwise. Use a spoon or a melon baller to scoop out the flesh in the middle of each zucchini. Place zucchini in the casserole dish.
  3. In a large skillet, warm a little oil over medium heat. Add onion, bell pepper and jalapeño; cook for 5-7 minutes, until the onions becomes translucent.
  4. Add the beef/turkey or black beans, corn, diced tomatoes, chili powder and cumin; stir to combine. Cook for about 5 minutes, until the meat (if using) is thoroughly browned, breaking up any large chunks. Season with salt and pepper to taste.
  5. Scoop the mixture into each zucchini half. Sprinkle the zucchini with cheese.
  6. Bake for 30 minutes, until the cheesy is bubbly and starting to brown. Serve with salsa and fresh cilantro.

 

5 Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

Southwest Quinoa

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

If you’re a long-time reader, you know how much I love repurposing meals – it’s like a two-for-one! That’s why I love dinner recipes that can be easily packed in the lunch boxes for the kids (and for me at the office).

Related: Top 5 Lunchboxes We’ve Tested

This Southwest Quinoa fits the bill. First, it takes less than 30 minutes to cook for dinner – yes, please! It’s a great vegetarian dinner option that’s full of protein and nutrition from quinoa and black beans. Once everyone’s done eating, I can pack the leftovers up in lunch boxes with some fresh fruits and veggies, and tortilla chips as a treat, and we’re good to go!

Sometimes I even double the recipe so I’m guaranteed leftovers. Because when I can make meal time a little easier, I go for it!

Southwest Quinoa

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4
  • Category: Lunch

Ingredients

  • 1 cup (173 g) quinoa, rinsed and drained
  • 2 cups (470 g) water
  • 3/4 cup (195 g) jarred salsa
  • 1 teaspoon (2.6 g) chipotle chili powder
  • 1 teaspoon (2.5 g) ground cumin
  • 1 cup (130 g) frozen corn
  • 1 15 ounce (425 g) can black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 1/4 cup (4 g) finely chopped cilantro
  • 3 green onions, thinly sliced
  • Dressing:
  • 1/2 cup (115 g) plain yogurt
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) freshly ground pepper
  • 1 teaspoon (3 g) garlic powder
  • Toppings:
  • 1 avocado diced
  • 1 cup (115 g) shredded cheddar

Instructions

  1. Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cook for 10 minutes and turn off heat.
  2. Cover and let sit for 6 minutes – you’ll know the quinoa is ready when you see the little white “tail” of the germ around the outside edge of each seed.
  3. In a small bowl whisk yogurt, salt, pepper, garlic and lime juice, set aside.
  4. Once quinoa is done, add salsa, chili powder and cumin, fold to combine well. Mix in cilantro, green onions, black beans and corn. Fold a few times until thoroughly combined. Stir in the yogurt dressing.
  5. Serve with avocado and cheese and garnish with additional cilantro if desired.

Notes

For school lunch: Pack leftovers in a container or lunchbox. This salad is great eaten cold or at room temperature as well.

 

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