Menu
Organic Bound

Make It Portable!


February 2014

One of the secrets (and there are many) of delicious and healthy lunchtimes is making good food portable. Easy to grab means easy to have, right? Here's a an easy way to pack up a terrific lunch around a healthy centerpiece recipe that travels well and tastes great, from our partner Ashley at The Edible Perspective.

Here’s the recipe: Quinoa Chickpea Veggie Salad with Lemon Basil Dressing — featuring our organic broccoli and baby kale, it’s incredible as a warm veggie salad for dinner, too.
 

Find a suitable container. You want it to be leak-proof and (if it’s plastic) BPA-free — even better if it’s made from recycled (or recyclable) materials.

Here’s what you’ll need for 1 lunch to go:

  • 2-3 Earthbound Farm Organic Carrots, peeled and cut into sticks, or 6-8 Earthbound Farm Organic Mini Peeled Carrots
  • 1/2 cup plain whole milk Greek yogurt or nondairy yogurt
  • 1/3 cup Earthbound Farm Frozen Organic Blueberries
  • 1 serving Quinoa Chickpea Veggie Salad
  • 1 large fresh collard leaf (preferably organic), optional
  • 1 piece of aluminum foil or parchment, optional
     

Place the carrots in one compartment.

Place the yogurt in another compartment with the blueberries on top; add a drizzle of honey, maple syrup or agave, if desired. (If you prefer, thaw the blueberries overnight before adding to the yogurt.)
 

Place the Quinoa Chickpea Veggie Salad in another compartment or container. (The salad soaks up dressing as it sits, so if you made it the night before, taste and add more dressing if needed.)
 

To make your lunch a wrap, slice the stem from the collard leaf about 3/4 the way up, so it’s still attached for about 1/4 of the leaf’s length at the top. (The fresh collard has a very mild flavor, and you don’t have to blanch it first.) Gently fold the collard leaf in half lengthwise, then again into quarters; place on top of the salad with the foil or parchment in between to keep them separated. Close your containers and pack them to go.
 

At lunchtime, create your collard wrap by gently unfolding the collard leaf and spreading it flat. Overlap the cut ends of the leaf and spread some of the salad on top. Tuck the sides of the leaf over the salad and roll it up, being sure the center stays overlapped where the stem was removed.
 

Slice the wrap in half, if you like. Enjoy!

Beautiful images courtesy of Ashley McLaughlin, The Edible Perspective.

 

You might also like

Get recipes, tips and exclusive coupons delivered straight to your inbox. You could save $50 a year!