When the temperatures and humidity start spiking this time of year, I tend to eat less and to eat lighter choices. Here are a few of my favorite vegetarian brown-bag lunch recipes that are perfect for the summer!
- I have mentioned the Caprese salad before, but I do love that option. If I want to make it the focal point of my meal, I usually dice and mix the tomatoes and fresh mozzarella, toss the combination in a touch of olive oil and a healthy dose of balsamic vinegar, and then add the entire mixture to a heaping handful of spinach to make a full salad. I also add a hard-boiled egg for extra protein.
- The options for pasta salad are almost immeasurable. You can add any veggie you like as well as a full flavor cheese, and then toss with your favorite vinaigrette. One of my go-to combinations is the tricolor spiral pasta with diced tomatoes carrots and broccoli, shredded spinach, diced provolone, and pesto sauce. Making a big batch of this on Sunday means that I don’t have to figure out lunch for a week.
- One of the Southern staples for sandwiches is pimento cheese. You can make your own or you can try a store bought type. It is a love-it or hate-it sandwich spread. But don’t assume that this is just for sandwiches. I love it stuffed into celery ribs, or on crackers.
- Let’s not forget the Mexican food. A Southwestern wrap has so many options. For non-meat protein, you can opt for healthy black beans or you can chop up a flavored veggie patty. Add some cooked brown rice, sliced avocado, grated cheese, and a healthy spoonful of pico de gallo and you have yourself one delicious meal.