Healthy Lunches You Can Bring to School/Work

Sometimes it’s just not practical to not only spend money on fast food for lunch or dinner, but to also do more damage to your body than necessary. Of course, sometimes money is also an issue if you’re living on a broke college student’s salary, so these are simple, healthy, and quick lunches that will fit all of your needs – all the while, saving you money and saving you from those extra pounds.

Yum! What a nice looking lunch. (photo by slgckgc)

Yum! What a nice looking lunch. (photo by slgckgc)

#1. Frittata from cheaphealthygood’s blog:

6 large egg whites
1 large egg
Kosher salt and freshly ground black pepper
1/3 cup any grated cheese
2 teaspoons olive oil, divided
1/2 to 3/4 cup veggies, chopped
1/2 to 3/4 cup diced onion

In a small bowl, whisk eggs and cheese together with a little salt and pepper. In an oven-safe medium pan, saute vegetables (except onion) in 1 teaspoon olive oil. When tender, remove from pan. Add remaining 1 teaspoon olive oil. Saute onions until a little soft and translucent. Spread onions out in pan. Add egg mixture. Let set, about 3 or 4 minutes, or until the sides start to firm up a bit. Sprinkle veggie mixture evenly over top. Broil 2 or 3 minutes until risen and slightly browned. Remove pan from oven and immediately remove frittata from pan. Serve.

#2. Shane Halbach’s Pioneer Pumpkin Pancakes

1 egg
1 1/4 cups buttermilk
1/2 tsp baking soda
1 tsp baking powder
1 tbsp black strap molasses
1 tbsp canola oil
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 1/4 cups white whole wheat flour
1/4 cup walnuts

1) Beat egg in a large mixing bowl.

2) Beat in buttermilk, baking soda, baking powder, molasses, canola oil, pumpkin and pumpkin pie spice.

3) Beat in whole wheat flour. I just hand mix it (but then again Evie doesn’t mind if it is a little lumpy). You might notice that the batter is pretty dark thanks to the whole wheat flour and the molasses.

4) Add water to thin batter if necessary.

5) Heat skillet. You could hypothetically do this at the same time as mixing the batter, unless you also have to manage a 3 year old.

6) Oil the skillet. I usually do this about every other batch of pancakes or so.

7) Use a large spoon to make whatever size pancakes you want.

8) Sprinkle a handful of walnuts on each pancake. You could mix it into the batter, but I like to put it into the pancakes manually so the walnuts are evenly spread. I find that if you mix them into the batter, you end up with the last few pancakes being walnut city.

9) Flip the pancakes when bubbles rise to the top and the edges look a little crispy.

#3. Cheaphealthygood’s blog: Fast, Easy Garlic and Chili Soup with Broccoli

4 cups cold water + 2 vegetarian bullion cubes (“not chicken”, etc.)
4 cups rich vegetable stock
3 cloves garlic, coarsely chopped
1 tsp hot chili paste or crushed red pepper flakes
2 cups broccoli, chopped (frozen or fresh)
2 oz. Korean style somen noodles (or thin noodle of choice)

1)  Pour stock or cold water into medium saucepan and set heat to high. Add garlic and bullion (if using) to pot and bring to boil.

2) Add broccoli to boiling water and cook for 2 minutes. Add noodles and stir in hot sauce. Continue to cook on high heat for 3 minutes, until noodles and broccoli are tender.

3) Ladle into soup bowls and allow to cool for a couple of minutes, breathing in the spicy broth. Feel the relief in your sinuses.

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