Nourish

The Joyful Anthology

Lunch Bowl

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If you’re someone who is trying to be more conscientious about your lunch choices and are ready to embark on preparing your own health lunch meals, here are some inspiring and easy ideas.

SOMETHING GREEN
Green is the true color of health, so make sure your lunch has a majority portion of greens. Most dark, leafy greens are considered superfoods, so you benefit by using them as the primary ingredient of your bowl.  Swisschard, leafy greens,kale,arugula,spinach, broccoli, zucchini, asparagus,kelp are all amazing sources..

For the base of my salad bowl, I use leafy greens, arugula, spinach,and kale, For added greens and vegetables, I steam or grill  them ahead and leave them in the fridge.

MAKE IT AHEAD | PROTEIN:
Grains, legumes, baked tofu,smoked salmon, baked salmon,tuna are all great sources of protein.. Making ahead is the key to having perfect lunches all week long. Make a big batch of lentils, quinoa or baked tofu – the most important part is making sure you have enough protein to keep your hunger at bay. Without enough, you might be susceptible to brain fog or blood sugar drops, so always make sure to include at least one hearty source. Use last night’s baked salmon or a serving of lentils for an instant boost to any salad.

ADD AVOCADO:
It’s no secret that avocado is a nutritional powerhouse. They’re full of omega-3 fatty acids (keeps your hair, skin & nails glowing), stabilises your blood sugar and is full of too many nutrients to list.
I always make sure I keep avocados around to add into a meal to ensure I’m getting the amazing benefits avocado offers as well as delicious flavor.

DRESS AHEAD
I find that having a good dressing for my bowl is probably the key to a delicious meal. I almost always add Apple Cider Vinegar for its incredible properties as well as lemon, olive oil, sea salt, dijon mustard.
Blend them together and store them in a container that would be suffice to last a few days ahead.

2 tablespoons Dijon mustard
1/4 cup Apple Cider Vinegar
1/2 teaspoon Pink Himalayan  Sea Salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 lemon squeezed

Whisk  vinegar, Dijon mustard, , salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Store Your ingredients in glass sealed containers.

Be mindful about portioning your bowls.Screen Shot 2016-08-22 at 12.35.27 PM

Having these ingredients prepared ahead of time ensures the convenience of preparing my lunch bowls for the week ahead. I feel the reward of taking the initiative of being more conscious about my nutritious meals.

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