Maintaining your healthy eating habits can be a bit of a struggle when you’re at work. Even if you brought a salad to have for lunch, it can be hard to resist tagging along with your coworkers for a bite to eat. I struggled with this too, which is why I set out on a mission to find some recipes I could meal prep that are so delicious and nutritious, I wouldn’t mind skipping on lunch out.
I found 3 amazing meal ideas/recipes that I am sure you guys will love! I wanted to find recipes that could take me through my whole day at the office which would include breakfast, lunch and a midday snack. Don’t worry, I tried to stick to easier recipes since us moms don’t always have 3 hours to spare to meal prep for the week.
Let’s get into the recipes!
This recipe is sure to be a winner because you make it the night before and it’s completely ready for you in the morning. Yes, I’m talking about overnight oats. They seem to be the latest craze, but for good reason. They are so easy, convenient and customizable. It’s no secret that I’m a matcha fiend. Any chance I get, I will enjoy some matcha! So for my overnight oats I decided to make this amazing Matcha Coconut Chia Overnight Oats by Marcie over at flavorthemoments.com. These turned out to be so tasty and I will for sure be making these again in the future!
Matcha Coconut Chia Overnight Oats
- 2 cups old fashioned rolled oats
- ⅓ cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1 ½ teaspoons matcha green tea powder
- 2 ½ cups unsweetened coconut milk (I use refrigerated coconut milk such as So Delicious or Silk)
- 3 tablespoons pure maple syrup
- Optional garnishes: unsweetened raw coconut flakes, fresh fruit or nuts
- Place the oats, coconut, chia seeds and matcha in a medium bowl. Add the coconut milk and maple syrup, and stir well to combine.
- Cover and chill up to 6 hours or overnight.
- In the morning, stir well and serve with additional unsweetened raw coconut flakes, nuts or fresh fruit. Enjoy!
Moving on to lunch! I was really bored of bringing my typical salad to work, which I do really enjoy, but I just felt burnt out on eating the same thing everyday. I still wanted a recipe that would give me as many nutritional benefits and the opportunity to sneak in as many veggies as my salad normally does. Low and behold, I found a recipe that solved all of those problems! A delicious Green Goddess Zucchini Pasta from fitfoodiefinds.com. This recipe elevated my lunch game and had everyone in the office asking for the recipe! Not only does this recipe have so many nutritional benefits, it’s also a switch up from eating a cold salad and giving me a chance to eat a warm, home cooked meal.
Green Goddess Zucchini Pasta
- ¼ cup quinoa
- 1 small garlic clove
- ½ medium avocado
- ¼ cup minced fresh basil
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives
- 3 tablespoons extra-virgin olive oil
- ¼ cup cup minced scallions (green parts only)
- ½ teaspoon red wine vinegar
- Salt and pepper
- 2 medium zucchini, spiraled with Blade A, noodles trimmed
- 2 tablespoons slivered almonds
- 1 cup packed watercress
- 2 tablespoons crumbled goat cheese, optional
- Place the quinoa and 2/3 cup water in a small saucepan. Cover and bring to a boil over high heat, then uncover, reduce the heat to medium-low, and simmer for 15 minutes or until the quinoa fluffs up. Transfer the quinoa to a small bowl and refrigerate for 30 minutes
- Meanwhile, make the dressing. Place all the ingredients for the dressing plus 1 tablespoon of water in a food processor and pulse until smooth. It should be thick, but add more water, 1 tablespoon at a time, as needed until the desired consistency is reached. Taste and adjust the seasoning to your preference.
- Put the zucchini noodles in a large bowl. Pour the dressing over the noodles and toss to combine. Set aside to soften for 5 minutes.
- Place a small skillet over medium-high heat. Toast the almonds in the skillet, tossing to avoid burning, for about 5 minutes or until fragrant and golden brown. Immediately remove them from the pan.
- Add the watercress and quinoa to the bowl with the zucchini and toss to combine. Divide the zucchini pasta between two plates and top with toasted almonds and, if desired, goat cheese.
Last recipe isn’t necessarily a recipe, just an idea for some wholesome afternoon snacks. I’m not gonna lie, I’m a serial snacker. Our office always has snacks, but sometimes they aren’t the healthiest options. I wanted to find some other snack ideas I could bring to the office with me when I want to indulge in my midday snack.
Here’s What I Pack
- Hu Kitchen Chocolate Almonds
- Raw salted almonds
- GoMacro bars (I love the Coconut Almond Butter)
- Seaweed crisps
Sticking to meal prep that I can eat throughout my work day instead of just picking one meal to prep has helped me out so much. It’s not only helped me stay on track with my healthy eating, it’s helped me save some money too! Having food with me at work keeps me from going out to lunch with coworkers or stopping and grabbing breakfast before I go in to the office. If you’re in a meal prep rut, try out some of these recipes and let me know how you like them! #callmelore