This past week, I have been writing about the benefits of bringing lunch to work which include healthier options, saving money and providing tasty choices. Another great reason is to save more of your lunch hour because you won’t be waiting in the fast food line or at a restaurant. Driving to the destination and parking also take a big chunk of time. Bringing my lunch to work over the years, I have found extra time to take a walk or run some errands. My husband’s work is near a river park so he can enjoy lunch hour walking in a beautiful setting. I want to share these healthy food recipes to provide you some more plant based cooking ideas.

Today’s Lunch Menu:

Spring Green Quesadilla

Guacamole with asparagus

Seasonal Mixed Berries (can change up berries fresh or frozen depending on the season)




Spring Green Quesadilla

This makes a delicious lunch recipe! You can make it with fresh, local produce.

(Makes 4 servings)

1 cup cheese

1/2 cup salsa

1/2 cup green onions

6 ounces spinach, sauted

1/4 cup cilantro

1/4 cup black Olives

4 tortillas

Asparagus Guacamole

I love avocados and they contain healthy monounsaturated fats but as I was looking at fresh asparagus on my counter, I thought sharing this guacamole using it is a great way to use seasonal vegetables. Use fresh or use asparagus that you froze from this season!

2/4 cup, steamed asparagus cut into little pieces

1 teaspoon lemon juice

1/4 cup chopped green onion

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup salsa

1/4 cup Greek yogurt

Mix ingredients in the food processor and blend until smooth. Move into a bowl and put in refrigerator for several hours to allow flavors to blend.





If you are looking for a no fuss, bento style box that even has a carrying case and its own utensil, check out:

I hope that you enjoy these lunch recipes! Let me know what you have been eating on your lunch challenge and how it has been going! You will also find some seasonal lunch ideas in my new book Farm Fresh Nutrition! You can purchase it here:



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