Busy New Yorkers often settle for store bought lunch and the excuse they give is time or lack there off. I get it, New York is hectic and the kitchens are small, but using leftovers to create a simple and nutritious lunch is easier than one might think.
I recommend buying all groceries for the week ahead on Sundays and then use a couple of hours to plan and prep; Wash all the salad, make two different dressings, cook barley, make soup and plan you dinners so that you can more easily plan your leftover lunches.
All the dishes are made with simple every day ingredients, definitely something I have in the fridge and pantry drawer at home.
Remember, you do not have to follow my recipes to the letter, use them as inspiration and experiment with your own ingredients.
Yes, I did say Kale with Vanilla!
My dear friend Ditte at the beautiful Danish Blog The Food Club taught me to add vanilla to bitter greens such as Kale and Brussel Sprouts, and let me tell you it is one of the best advice I have ever received. I know this sounds a little weird, but it is super yummy!
Kelp Noodles are raw noodles made of an edible brown seaweed that contains high amounts of iodine. They are a great low carb alternative and their crispness is a party for your mouth. Get them at your local health store, Whole Foods or other large organic markets.
You need a spiralizer to make vegetable Spaghetti, they come in various sizes and versions, I use this one.
Voila, a New York Lunch is served!
Recipe: Kale Salad with VanillaMy dear friend Ditte at the beautiful Danish Blog The Food Club taught me to add vanilla to bitter greens such as Kale and Brussel Sprouts, and let me tell you it is one of the best advice I have ever received. I know this sounds a little weird, but it is super yummy! Give it a try!
- Handful Kale
- 1 tbsp. Olive Oil
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Lemon Juice
- 1/2 tsp. Pure Vanilla Essence
- 1/2 tsp. Maple Syrup
- 1,25 dl (1/2 cup) Pearled Barley
- 2 slices Smoked Bacon
- 1/2 Blood Orange
- 1/2 Pear
- 2 tbsp. Crumbled Feta Cheese
- Trim the stems of the Kale, then cut into small pieces
- Make the dressing; oil, vinegar, lemon juice, syrup and vanilla and then massage it into the kale
- Cook the pearled barley using the instructions on the package
- Fry the bacon on a pan or in the oven until crisp
- Peel and slice pear and blood orange
- Mix everything in a large bowl and sprinkle with feta cheese (and pommegranits if you have it)
Recipe: Lentil Soup
- 2 tbsp Olive Oil
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Paprika
- 1/2 tsp Chili Flakes
- 2 Yellow Onions
- 3 Cloves Garlic, pressed or finely chopped
- 4 Carrots
- 2 Stalks Celery
- 2,5 dl (1 cup) Broccoli
- 340 g (12 oz) Green Lentils
- 1,5-2 L (6-8 cups) Water
- 2 cubes or 2 tsp Vegetable Boullion
- 1 can Crushed Tomatoes
- Salt and Pepper to taste
- Fresh Parsley and Mint for garnish
- Heat the olive oil and spices together over medium heat in a large pot
- Chop the onions and add to the spices. When the onions are clear add the garlic
- chop carrots, celery and broccoli and add to the pot
- When the vegetables start to soften add the lentils. Give it a good stir
- After few minutes, add water and boullion (or vegetable stock), crushed tomatoes
- Let simmer for 10-15 minutes or until the lentils are cooked. Salt and Pepper to taste.
- Garnish every plate with finely chopped parsley and/or mint
Recipe: Kelp Noodles with Miso BeetsThis is a perfect dish to make the night before.
I use leftover miso soup from my Japanese take out the night before!
Feel free to add chicken or salmon to this dish as well.
- 1 Beet
- Miso Soup
- Kelp Noodles
- 1 tsp. Sesame Oil
- 1 Spring Onions
- Fresh Cilantro for garnish
- Peel and cut the beet into small pieces, then boil in miso soup until tender. Then sift and discard soup. Place beets in a box and store in the fridge.
- Mix sesame oil, fish sauce, lime and sugar together. Then throw the noodles in there and let them soak.
- Take the noodles out of the marinate and mix with the beets.
- Chop the onions and cilantro and sprinkle over.
Recipe: Zucchini Spaghetti with PistachiosYou need a spiralizer to make vegetable Spaghetti, they come in various sizes and versions, I use this one. Here is my recipe for Baked Tomatoes, I always keep a jar in my fridge and throw on to sandwiches and pasta dishes. I recommend dressing the spaghetti at the office to avoid it becoming soggy. Place the noodles in a zip lock and the other ingredients in a box or separate bag.
- 1 Zucchini
- 2 tbsp. Lemon Juice
- 1 tbsp. Pesto
- 1 dl (1/2 cup) Pistachios
- 1/2 dl (1/4 cup) Baked Tomatoes
- 1/2 dl (1/4 cup) Shaved Parmesan Cheese
- Handful Fresh Basil
- Salt and Pepper to taste
- Usa a spiralizer or mandolin to make zucchini spaghetti
- Mix everything together and eat right away