Enjoy these “handy” bites for lunch, snack, or dinner.
Over the last few weeks, we have been busy here at ELW working with Genentech to get ready for their Wellness Wednesday event. They planned a full day of activities for their employees – including everything from yoga to tai chi to healthy eating.
And that’s where we came in.
Recognizing the importance of a healthy diet, the folks at Genentech asked us to come and share some of our tips and suggestions for nutritious, packable lunches. The best part is that they all got to experience a few of our tasty suggestions first-hand. Working closely with the Genentech team, we planned a menu of delicious, easy-to-make foods, perfect for a packable lunch or picnic.
Check out what we made. Maybe try a few on your own.
- Kale Chips with Coconut
- Superfood Green Salad with Fun Fixins
- Lemon Dijon Vinaigrette
- Cucumber Ranch Dressing
- Miso Vinaigrette
- Farro Grain Salad with Edamame and Carrots
- Veggie & Chicken Kabobs
- Best-Ever Maple & Honey Granola
- Dark Chocolate Granola Bites
ENJOY!
Ingredients:
Veggie Kabob
(makes 4 kabobs – serves 2)
6 crimini mushrooms – cut in half
1 roma tomato (cut into 6 pieces) – cut into 1″ pieces
1/2 large orange pepper – cut into 1″ pieces
1/2 red onion – cut into 1″ pieces
1 zucchini – cut into 1″ pieces
Chicken Kabob
(makes 4 kabobs – serves 2)
1/2 lb. chicken (about 4 oz chicken per person) – cut into 1″ cubes
1/4 of a red onion – cut into 1″ pieces
1/2 zucchini – cut into 1″ pieces
1/2 large orange pepper - cut into 1″ pieces
Marinade
(marinade can be used for ~2lb of veggies and/or meat)
1/2 cup lemon juice
1/2 cup olive oil
1 teaspoon sea salt
1 teaspoon fresh ground pepper
3 Tablespoons fresh, finely chopped thyme
1/3 cup fresh, finely chopped parsley (about 1/2 bunch)
12 cloves of garlic, finely chopped
Steps:
Preparing the Kabobs:
- In a medium-size glass bowl, combine all of the marinade ingredients and stir well
- Combine marinade with kabob veggies and/or kabob chicken in a resealable container (or large zip lock bag).
- Seal, and refrigerate 4 to 24 hours.
Cooking the Kabobs:
- Soak bamboo skewers in water for at least 30 minutes.
- Preheat the oven to BROIL. Position a rack in the middle of the oven.
- Thread the veggies/chicken on the skewers. Discard the remaining marinade.
- Place skewers on a cookie sheet with about 2″ between each stick.
- Place in oven for ~5 minutes.
- Flip each skewer and place back in the oven for another 5 minutes. Be sure to check that the chicken is thoroughly cooked. Veggies should be tender with a bite (not mushy).
Serves 4.
mmm sounds amazing! im definitely going to make this soon… sounds super easy.
Yes…you must try and let us know how it goes. Are you still making cute bentos?