Make a deconstructed gyro and picnic-style lunches.
With the holidays approaching, now is the time to make a pre-resolution and stick to positive eating habits. That’s why we’ve created a three-week plan specifically designed to give your body a healthy reset. And that doesn’t mean you have to go on a liquid-only diet. Nourish your body and focus on clean, whole foods with the following guides for lunches that feature lean proteins, energy-boosting carbs, heart-healthy fats, and plenty of veggies. Previously, we showed you how to make crispy tofu and flavorful lentils. This week, how to perfect hummus and create the ultimate bento box-style meals.
“Bento boxes are ideal for planning out meals ahead of time since they keep food organized and fresh,” says Denver-based recipe developer Julia Heffelfinger. “If you don’t already own a set, you can use regular tupperware.”
Click here to see more from our meal prep series.
SUNDAY PREPARATIONS:
Make the hummus.
FIT CHEF HOW-TO: SILKY HUMMUS VIEW THE RECIPE
There are two tricks to getting that ideal, cloud-like texture, says Heffelfinger.
- Peel your chickpeas. This quick five-minute step makes all the difference. Simply rub the rinsed and drained chickpeas between a folded kitchen towel and most of the skins will release. Then pick out the skins and pop the peels off any stubborn chickpeas. Even if you miss a few, just getting rid of half of the skins will improve the texture of your hummus.
- Fluff up your tahini. Instead of adding everything to your food processor at once, puree your tahini and gradually add some ice water. This aerates the tahini, allowing for a fluffier hummus.
Assemble all of the lunches and store in the fridge. START PACKING
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