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Healthy packable lunches have never been getting easier to put together! These are two of my favorite recipes to make for weekday lunches. They’re both kid- and adult-friendly, completely customizable, and as always, easy to make!

Veggie Burgers

simple blank notepad on rustic wood table, background

This recipe is a great way to use up any leftover veggies you’ve got sitting around

 in the fridge. They store well in the freezer and make a great addition to any sandwich or salad!

1 carrot

1 stalk of celery 

1 sweet potato 

1 zucchini 

1 cup cooked quinoa 

1/2 tsp. salt

1/4 tsp. black pepper 

1/2 tsp. cumin 

1/4 tsp. oregano 

2 tbs. oil

1 egg

1. Using a knife or food processor, peel and finely chop all the vegetables. 

2. Heat the oil in a wide pan. Sauté the chopped vegetables with the seasonings over medium heat for 15 minutes until softened. Set aside  to cool completely.

3. In a mixing bowl, whisk the egg, then add in the cooked quinoa, and the cooled vegetables. Blend the mixture well.

4. Form mini veggie burgers and place on a parchment paper-lined baking tray. Bake on 400 degrees for 20 minutes. 

Yield: about 12 veggie burgers.

Greek Pasta Salad

This pasta salad will be a favorite for the kids and adults in your family! Filled with tons of fresh vegetables and tossed in a bright, tangy dressing, it makes a great lunch or side dish.

1 cup cucumber, chopped

1 cup cherry tomatoes, cut in half

1/4 cup red onion, thinly sliced

2 cups cooked orzo, or any pasta shape you like

Sprinkle of feta cheese

For the dressing:

1/4 cup lemon juice

2 tbs. olive oil

1 tsp. salt 

1/2 tsp. garlic powder

1/4 tsp. black pepper 

1/2 tsp. dry mint 

1/4 tsp. cumin

  1. Cook the pasta or orzo according to package instructions.
  2. Rinse, drain, and allow pasta  to cool.
  3. Toss the pasta with the vegetables and dressing, and top with cheese before serving.


Here are a few dishes that are easy to make when repurposing leftovers!

  • Nachos. This is a great way to repurpose leftover ingredients such as chicken, beef, tomato sauce, coleslaw, cheese, canned beans, and more! Just top crispy tortilla chips with your choices, and you’ve got yourself a great snack!
  • Soup. Add any leftover vegetables or proteins to a pot, cover with broth or water and adjust seasoning. This makes for great, flavorful soups!
  • Pickling.  If you’ve got any vegetables that are wilted and on their way out, add them to a glass jar and top with a simple vinegar, water, and salt solution. Set aside for 2 weeks, and you’ve got yourself homemade pickles!
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