3 Office-friendly Lunches

I’m going to show you guys three easy lunches you can prepare quickly at home and eat at work.

First dish: Gnocchi with Green Beans


You will need: Pack of gnocchi, green beans, mushrooms, slivered almonds, olive oil, and lots of garlic

This is one of my favorites! I make this at least once a week during my internship. It is very filling, plus you can customize it however you may like. You can use pesto, add tomatoes, add peas, etc. First, cut up and then steam the green beans for ~5 minutes. Then, start to sautée your sliced mushrooms (mine are baby bellas) and slivered almonds in a pan. After a few minutes, add the green beans to the sautéeing mushrooms on low/medium heat to keep them warm.

Drop the gnocchi into boiling water for about 1.5 to 2 minutes. Watch until they start to rise, then remove them quickly, as they will disintegrate if you aren’t quick enough. Lastly, mix your gnocchi, green beans, almonds, mushrooms, garlic (I like to add mine in raw), and about 2 tbsp olive oil into the bowl. Now you have a lovely “healthy-version” of a classic Italian dish.

Second dish: Quinoa and butternut squash bowl


You will need: white quinoa, butternut squash, spinach, garlic

To start, cube the butternut squash and pop it on a sheet in the oven for 30 minutes at 400 degrees fahrenheit. Make sure to dress them with olive oil and salt so they don’t get stuck to the baking sheet. Then, at the 15 minute mark remove the squash and mix them around and place back into oven. Now is also the perfect time to start making the quinoa. Add 1/3 quinoa with 2/3 cup water into a pot. When the quinoa/water mixture comes to a boil, immediately simmer, cover with lid, and let sit for 15 minutes. When the time is up, remove your squash from the oven and stir into pot along with some spinach which will quickly wilt due to the heat. Add in a few of your favorite spices — mine are garlic, cumin, and chilli powder– and here is your healthy bowl!

Third dish: Mango-kale salad with falafel


You will need: one ripe mango, bunch of kale, falafel, slivered almonds, and olive oil

First, you will need to wash your kale very thoroughly. I got a humongous bunch at my local farmer’s market for just $2.50. After washing, start slicing your kale into long thin strips as a base for your salad. When done, place kale into a large bowl and massage with a little bit of olive oil. This will help the kale soften and become easier to digest. Next, slice up some mango, trying to keep the strips long and thin. Then, heat up a frying pan with a dollop of olive oil and once heated, add a few pinches of slivered almonds. Toast these until they are light brown — they will add an interesting crunchy texture to your salad. Next, heat up your falafel in the oven, on the stovetop, or however you prefer to heat it.

Finally, mix the mango, falafel, and slivered almonds into the kale salad base. There you have it, a very quick and easy salad which doubles as the perfect salad to bring with you to work. Plus, it can be customized by adding different proteins on top such as tofu or salmon. Thanks for reading!

p.s. all of these dishes are container-friendly 🙂 I just use glass because microwaving plastic freaks me out.

Hope you enjoyed



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