5 Make-Ahead Vegan & Gluten-Free Lunches: Part 2

Next up, we’re getting over the hump with a protein-packed lunch.

Wednesday’s Lunch featuring Back on Track Brown Rice & Chickpea Salad

Adapted from Back on Track Wheatberry Salad.
Salad:

• 1/2 cup cooked brown rice
• 1 cup cooked chickpeas
• 1/2-3/4 cup chopped cucumber & red pepper
• 1/3 cup finely chopped flat parsley
• 1 green onion, chopped

Dressing (or sub in your favourite dressing)

• 1 tbsp balsamic vinegar
• 1 tsp extra virgin olive oil
• 1 tsp water
• 1 tsp pure maple syrup
• Kosher salt, ground black pepper, & Herbamare, to taste

Snacks:

• Mary’s Crackers & 1/4 cup hummus
• 1 juicy in-season fruit

1. In a bowl, mix together the salad ingredients. In a small bowl or jar whisk/shake dressing ingredients together. Pour onto salad and stir.

2. Season well with kosher salt, pepper, Herbamare, crushed red pepper flakes, etc.

In the original recipe, I used wheat berries and I preferred it to the brown rice. If you don’t need a gluten-free recipe, I suggest using wheatberries if you can, but use whatever grain that floats your boat.



Love juicy pears!

And because no week is complete without a big salad, Thursday packs in a bounty of vegetables while strategically leaving room for chocolate…muhauha.

Thursday’s Lunch featuring Big Lentil Power Salad

Salad:

• 2-3 cups lightly packed leafy greens like romaine, spinach, or kale (I used kale)
• 1/2 cup cooked lentils (I used beluga)
• 1 tbsp hemp seed (or seed of choice)
• 2 tbsp chopped toasted walnuts (or nuts of choice, sub sunflower seeds for nut-free)
• 1/2-3/4 cup chopped vegetables (I used pre-cut cukes, peppers, carrots, and tomatoes)
• 1-2 tbsp raisins or goji berries or dried cranberries

Dressing:

• Use dressing of your choice
• Or I suggest using Lightened Up Tahini-Lemon Dressing

Snacks:

• 1 peach
• gluten-free Bread and Earth Balance
• Chocolate (I wasn’t a big fan of that raw chocolate bar in the photo)

1. In a bowl, mix together the salad ingredients. If using kale, pour on dressing of choice and mix well. Allow kale to ‘marinate’ overnight or for up to 2 days in the fridge. If using other greens like spinach or romaine, pour on dressing just before serving so it doesn’t wilt.

This is a high volume lunch and one that I will split up into lunch plus a snack or two.



For Friday’s lunch, I used up any leftover grains or beans that I hadn’t used (you can also do this for dinners throughout the week).

Friday’s Lunch featuring Protein Packed Pita Pocket

Pita:

• 1 whole wheat pita pocket OR sub w/ Gluten-free wrap or bread if required
• 1/4 cup hummus mixed with 1/2 cup leftover cooked grains and beans
• Roasted red pepper slices or fresh red pepper slices
• 1/2 avocado, sliced
• Salt & pepper, to taste

Snacks:

• 1 plum
• Go Go Glow Mix
• Chopped vegetables

1. In a small bowl, mix together leftover grains/beans with hummus. Season to taste.
2. Spread hummus/grain mixture over inside of pita halves. Layer on avocado and red pepper slices.

Note: If packing this lunch, I suggest adding a layer of lettuce in between the pita and hummus mixture to prevent sogginess.