Salads and sandwiches are an easy option for lunch, but can become so routine. Lunch should be something to look forward to, a welcomed break in the middle of the day. And with the weather warming up, the hunt for new recipes and ideas on what to pack is on.
With the insulated food jar as our muse, we came up with a few new recipes to put into our routine. They are quick, healthy, and easy for the whole family. And by packing them in our stainless steel jars, there is no need to worry about them staying hot or cold!
Smoothie bowls are popular right now and for good reason! Why wouldn’t you want to slow down, grab a spoon and enjoy every sweet bite for lunch?Acai berries, in particular, have many natural health benefits besides tasting delicious and make for a tasty, thicker base. The following is one of our favorite recipes, but play around! That’s half the fun.
- 2 cups (10 1/2 ounces) frozen strawberries
- 2 frozen sliced bananas
- 4 tablespoons acai powder
- 1 cup unsweetened almond milk (or milk of choice), plus more as needed
- 2 tablespoons nut or seed butter (we use almond)
- 1/2 to 1 tablespoon honey, to taste
TOPPINGS (pick 2 to 3)
- Fresh fruit, sliced (we like bananas, strawberries, and blueberries)
- Bee pollen (optional)
- Clear, runny honey (optional)
- Granola (optional)
- Unsweetened coconut flakes (optional)
- Dried goji berries (optional)
- Chia or hemp seeds (optional)
Add the frozen fruits, acai powder, almond milk, nut or seed butter, and honey to a blender. Blend until creamy and smooth, adding extra almond milk as needed to get the blender running. Aim for a frozen yogurt consistency (it should be thicker than a smoothie). Spoon the acai mixture into your insulated food jar and top with sliced fruit and any other optional toppings to enjoy! Note: Use a high power blender to achieve best results.
Carrot Ginger Soup
Super easy for your on-the-go lifestyle and full of flavor, this recipe is a great lunch idea! Full of vitamins and brain food, carrots and ginger pack a powerful punch. Change it up and opt for a more colorful rainbow variety of carrots from your local farmers market or produce store.
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 16-ounce bag baby carrots
- 2 tablespoons chopped fresh ginger
- 1 teaspoon Celtic sea salt
- 32-ounce box low-sodium vegetable broth
- Optional Garnish: Plain yogurt or sour cream
In a medium saucepan or pot over medium heat, heat the oil. Add the onion and sauté for 4 to 5 minutes, until translucent. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until the carrots are fork-tender. Puree the soup in a blender or with a hand blender until creamy and smooth. Serve, topped with a dollop of plain yogurt or sour cream if desired. Enjoy hot or cold.
Looking for more ideas of what to pack in your insulated food jar? Head on over to our pinterest page to see all of our suggestions!