We have the best lunch recipes that can be made at home. Also, easy lunch recipes to make in your own kitchen!

Tofu and Veggie Skewers

  • Makes 8 skewers (4 servings)
  • Prep time: 20 minutes
  • Cook time: 30 minutes

This recipe calls for the tofu and vegetables to be marinated in a homemade, all-natural sauce before being oven-baked on skewers. This results in a delicious, hands-free preparation style that is both extremely portable and fun to eat. To make a well-rounded and satisfying meal, serve atop brown rice.

Ingredients:

  • Marinated Tempeh or Tofu with Garlic and Herbs Rice in its Most Simple Form
  • ½ of a red onion, chopped into large pieces
  • 1 medium zucchini, sliced to a thickness of a quarter of an inch
  • 1 yellow bell pepper or yellow squash, sliced to a thickness of a 
  • quarter of an inch
  • 1 package (eight ounces) of mushrooms with the stems removed

Directions:

1. Marinate the tofu for the specified amount of time (twenty minutes).

2. Soak eight wooden skewers that are six inches long in water for twenty minutes so that they won’t burn in the oven.

3. In the meantime, begin cooking the brown rice according to the directions.

4. Preheat the oven to 425 degrees Fahrenheit. Line the bottom of a large sheet pan with parchment paper.

5. To make the skewers, alternately thread marinated tofu slices, chunks of onion, zucchini slices, squash slices, and mushrooms onto the skewers, making sure to leave an empty space of one inch on each end of the skewer. Reserve the marinade.

6. Place the skewers in the pan, then drizzle them with half of the tofu marinade that you had previously reserved. Put the leftover marinade in a separate bowl. After the skewers have been baked for twenty minutes, turnthem over and brush them with the remaining marinade. Continue baking for an additional 15 to 20 minutes, or until the vegetables are tender and the tofu has developed a golden brown color.

7. Take the brown rice off the heat, and put it to the side where it can cool down.

8. Distribute the cooled brown rice among the four large containers, and then insert four skewers into each of the containers.

Storage instructions: Place in the refrigerator for up to five days. Reheating in the microwave for one to two minutes should do the trick. Because roasted vegetables do not keep well in the freezer, it is recommended that this dish be consumed within the week.

Tip for making substitutions: Use any vegetable you like, such as carrots, bell peppers, cherry tomatoes, eggplant, or any other vegetable you like. Alternately, you could substitute tempeh for the tofu.

Nutritions: 

417 calories, 18 grams of total fat, 3 grams of saturated fat, 20 grams of protein, 45 grams of total carbohydrates, 3 grams of fiber, 4 grams of sugar, and 0 milligrams of cholesterol are contained in a serving size of two Skewers.

Soup with Ginger, Turmeric, and Carrots

  • Makes 5 servings
  • Prep time: 10 minutes
  • Cook time: 40 minutes

This soup with a pureed consistency is loaded with nutrients that reduce inflammation and add layers of flavor. The earthy and creamy base that carrots provide is a nice complement to the sweetness of butternut squash. Using butternut squash that has already been packaged and precut, which can typically be found in the frozen or refrigerated sections of grocery stores, will help you save a lot of time and effort when preparing this recipe. Try serving it alongside one of the salads described in this cookbook.

Ingredients:

  • 2 tablespoons olive oil
  • 4 carrots, medium in size, chopped 
  • 1 cup butternut squash, divided into cubes 
  • 1/2 of a diced yellow onion
  • 2 cloves of garlic, finely chopped
  • 1 square centimeter of fresh ginger, grated. 
  • 1 level tablespoon of turmeric powder 
  • 1 teaspoon salt
  • 1 teaspoon of black pepper that has been freshly ground 
  • 3 cups of broth made from vegetables
  • 1 (13.5-ounce) can lite coconut milk
  • a third of a cup’s worth of chopped fresh parsley leaves

Directions:

1. Bring the oil to a simmer in a large saucepan set over a medium heat. After adding the carrots, squash, and onion, stir the mixture on a regular basis for the next five to seven minutes, until the vegetables begin to soften and the onions become translucent.

2. After two minutes have passed, add the garlic, ginger, turmeric, salt, and pepper to the pan, and stir all of these ingredients together constantly. After adding the chicken stock and the coconut milk, bring the entire mixture to a boil. The soup should be allowed to simmer for twenty minutes with the heat turned down to medium-low and the pot covered.

3. When the vegetables have reached the desired level of tenderness, puree the soup until smooth in batches using a stand blender (or in the pot using an immersion blender).

4. Distribute the soup into five medium-sized containers for storage. Keep the parsley in a separate container from the rest of the herbs.

When it comes to storing the soup, you can keep it in the refrigerator for up to five days, or you can freeze it for up to three months. To serve, heat in the microwave for two minutes, stirring well after the first minute, until everything is thoroughly warmed. Sprinkle some chopped parsley on top.

Nutritions:

277 calories, 24 grams of total fat, 17 grams of saturated fat, three grams of protein, seventeen grams of total carbohydrates, four grams of fiber, seven grams of sugar, and zero milligrams of cholesterol are contained in one serving.