Quick and Healthy Work Lunches by Sophie Kovic

Our BRAND NEW Insulated Lunch Bag is the perfect lunch buddy to pack all your snacks, drinks and meals into. It'll keep them fresh all day.

LUNCHES

Zero Waste Ratatouille

One of our most popular recipes, it's perfect for your Lunch Box and can be stored in the freezer or fridge.

Easy Veggie Quiches

Filling & delicious, these super quick quiches can be made on the weekend and frozen ahead of the week. Cooked in our Muffin Cups, they're the perfect sized serve every time.

'Empty the Fridge' Vegetable Soup

Ingredients:

• Olive Oil
• Garlic Cloves
• Onion
• Pasta
• Beans
• Veggie Stock Cubes
• Fresh or dried herbs to garnish
• Salt & Pepper
• (Then whatever vegetables you have on hand, I usually add: Carrots, Celery, Zucchini, Cabbage)
• Pasta or beans
• 3L Boiling Water 
• 3 x Veggie Stock Cubes
• Fresh or dried herbs, to taste
• Salt & Pepper

Method:

1. Add olive oil to a large pot, add garlic and onion with carrot and saute. Add harder veggies first and then gradually add the rest. 
2. Add stock cubes and boiling water then add any pasta or beans. Cook for about 20 minutes.
3. Serve with hot crusty bread, fresh herbs, olive oil, salt & pepper.
4. Divide into portions.
5. Recipe alternative: for a tomato based veggie soup add 1 large jar of passata and some tomato paste.

Hot tip: Freeze some in your Silicone Pouches.

SALADS

Infamous NYC Salad

• Kale
• Almonds (or preferred nut)
• Apple (pink lady works well)
• Sweet potato
• Quinoa or whole grain rice

• Optional: slice of bread

 Dressing ingredients:

• Balsamic vinegar

• Olive oil

• Salt

• Pepper

• Honey Dijon mustard

 Method:

1. Cut sweet potato into cubes, cover with salt, pepper and olive oil and roast in oven at 225 degrees for about 25 minutes.

2. Boil water and add Quinoa or whole grain rice, cook.

3. Finely chop a bunch of kale, nobody likes chunky pieces of kale!

4. Chop almonds into small bits.

5. Chop 1 apple into thin slices.

6. to create dressing: mix balsamic vinegar, olive oil, salt, pepper and a spoonful of honey Dijon mustard. Quantities to taste preference.  Shake vigorously in one on our use handy Spice Jars. 

Optional: slice of sourdough bread. Add all elements together in amounts of your preference.

Roast Veggie Salad 

Ingredients:

• Beetroot
• Butternut squash
• Brussel sprouts
• Red onion
• Tinned chickpeas
• Kale
• Olives
• Capers
• Sun dried tomato

Dressing ingredients:

• Olive oil
• Apple cider vinegar
• Dijon mustard
• Lemon
• Garlic

Method:

1. Cut beetroot, squash, brussels sprouts and onion, drizzle with olive oil and seasoning and roast in oven.
2. Cut up all other salad ingredients. Mix together.

Greens and Seeds Salad

Ingredients:

• Baby cos lettuce
• Cherry tomatoes
• Baby spinach
• Red onion
• Avocado
• Broccoli
• Kale
• Cauliflower
• Seeds

  Dressing ingredients:

• Hemp oil
• Apple cider vinegar
• Balsamic vinegar
• Mustard seeds
• Crushed garlic
• Lemon

  Method: 

1. Steam broccoli, cauliflower and kale.
2. Cut up all other fresh salad ingredients and mix together.
3. Roast seeds and sprinkle on top, then dress! 

  Hot Tip:  make some extra dressing and store on a Spice Jar in the fridge  

Roast Veggie & Quinoa Salad 

Ingredients:

• Sweet potato
• Beetroot
• Carrot
• Garlic
• Onion
• Lemon
• Favourite herbs and spices
• Quinoa
• Your choice of stock
• Baby spinach

Herb yoghurt:

• Greek yoghurt
• Mint
• Parsley

  Method:

1. Roast sweet potato, beetroot, carrot, garlic & onions in olive oil & lemon zest with favourite herbs & spices (my picks are turmeric, paprika, sea salt, black pepper & fresh thyme).
2. Cook quinoa in lightly salted water or veggie stock.
3. Toss all ingredients together with some lemon juice, fresh baby spinach a drizzle of herb yoghurt.

Herb yoghurt:

1. To make the herb yoghurt dressing combine Greek or natural yoghurt with lemon juice, olive oil, salt & pepper and fresh herbs from the garden (my favs are mint and parsley).

Hot tip: keep the yoghurt separated with the leakproof Mini CrunchBox or with our Snack Containers.   

SNACKS

Blueberry Brain Booster Smoothie 

The tastiest smoothie recipe to pop into your Smoothie Cup for breakfast or morning tea at work. It's one of our all time faves. 

Kels Homemade Hummus & Flatbread

So easy to make this hummus for the week and decant into either the Nesting Containers or Snack Containers. Pop in some flatbread to go with it. Delish.

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Vegan Chocolate Snickers Bar

Sophie's Sweet Potato Toast

Ingredients:

• Sweet potato

• Avocado

• Sun dried tomato

• Sprouts

• Vegan feta/cashew cheese

• Seeds and crushed nuts

Method:

1. Slice sweet potato longways (roughly 1cm thick) and toast like bread (usually needs a few presses in the toaster).

2. Top with smashed avo, sun dried tomato, vegan feta (or cashew cheese) and sprouts.

3. Top with seeds and crushed nuts for a bit of crunch if I have them (cucumbers also work).

Hot Tip: save any leftovers in our Silicone Food Pouches or

Glass Containers

Extra Zero Waste Snack Ideas

Still looking for snack ideas? Check out some of our greatest zero waste snacks of all time!