LUNCH RECIPES

Written By Logan Kemp
 

GOOP COPYCAT “EVERYDAY KALE AND BRUSSELS SALAD”

WHAT YOU’LL NEED:

  1. Shredded Kale or Spinach

  2. Shaved Brussels Sprouts

  3. Aged white cheddar (Shave down to small peices)

  4. Superfood Crunchies

  5. Avocado

DRESSING:

  • 1 TBSP Dijon Mustard

  • 3 TBSP Apple cider vinegar

  • 2 TBSP organic maple syrup

  • 1/2 cup olive oil

  • Salt & Pepper

HOW TO MAKE:

  1. Shred/shave all of the greens and mix them all together.

  2. Add in the cheddar and crunchies

  3. Mix in the dressing and top with avocado!

  4. You can also top with salmon or chicken if you want more protein!

BUFFALO CHICKEN WRAP

  • chicken (we got the premade ones from Whole Foods but you can totally grill or bread your own).

  • Buffalo sauce (we used primal kitchen)

  • Pickles

  • Coleslaw

  • Bacon (optional)

  • Wraps (we used the siete food wraps)

  • Sweet potato fries

  1. Cook your chicken & toss with buffalo sauce in bowl

  2. Assemble in middle of wraps

  3. Add the coleslaw & pickles

  4. Wrap into a burrito and grill each side on heated pan

  5. Air fry sweet potato fries until crispy

  6. Enjoy!

VEGAN TOFU AVOCADO SUSHI

  • Nori sheets

    • Sushi rice

    • Rice vinegar

    • Avocado

    • Cucumber

    • Scallions/ green onion

    • Tofu

    • Dijon mustard

    • Tamari (or soy sauce, coconut aminos)

    •pickled ginger (for serving)

  1. Wrap the tofu in clean kitchen towel and place it on a flat surface like a baking sheet. Place a heavy cast iron pac or cutting board on top and let it press for 15-20 minutes.

  2. When the tofu is pressed, get rid of the excess liquid and cut the tofu into 1/2 inch strips. Mix up Tamari, dijon mustard and sriracha in a small mixing bowl. Place the tofu into a shallow baking dish, pour the marinade over the tofu and let it sit. You can keep it marinated for how ever long, if you want extra flavor keep this over night.

  3. Place the tofu into the oven and bake it for about 25 minutes until golden brown. Flip it over halfway through the cooking time to get it browned on all sides.

  4. To assemble the sushi, place 1 sheet of the nori onto a cutting board or plate. Spread 2/3 cup of the sushi rice over the nori sheet, leaving a border of about 1/4 to 1/2 inch around the edge of the nori.

  5. Place some of the sliced cucumber, 2 pieces of the cooked tofu, 2 slices of the avocado and a few strips of the green onion on top of the rice.

  6. Roll the nori sheet over top of the fillings and continue to gently and tightly roll the sheet up until it is all the way rolled up, giving the roll a gentle squeeze.

  7. You should get 4-6 sushi rolls that you can either leave whole or cut into 1-inch thick rounds of sushi.

ROASTED BRUSSELS SPROUT SALAD (VEGAN)

  • Spring Mix or any greens you like

  • Roasted Brussels sprout - seasoned with S&P, garlic, olive oil and lemon juice. Put in air fryer at 375 for 12-15 Min.

  • Walnuts & Pumpkin seeds

  • Pomegranate seeds (Apples would be good too)

  • Dressing: 4 tbs Olive oil, 1 tsp dijon mustard, 1 tsp maple syrup, 1 tsp tahini, S&P.

  • Mix everything together and enjoy!

BROWN RICE & SPINACH SALAD (VEGAN)

  • Spinach (or whatever greens you like)

  • Brow rice

  • 1 Green Apple

  • Strawberries

  • Walnuts & Shaved Almonds

    Dressing:

  • 4 Tbs olive oil, 1/2 Tbs whole grain dijon mustard, 4 Tsp Balsamic, S&P

  • Mix everything together and enjoy!

SPINACH & TURKEY

SANDWHICH

What you’ll need:

  • Fresh Sourdough Bread

  • Spinach

  • Hummus

  • Turkey

  • Salt and Pepper

  1. Toast Bread

  2. Add everything and enjoy!

HEALTHY SHREDDED CHICKEN TACOS

  • Chicken Breast

  • Shredded Lettuce

  • Black Beans

  • Avocado

  • Salsa

  • Taco Seasoning (we like to use the brand Siete)

  • Fav Tortilla we used Corn

  1. Boil and then shred your chicken.

  2. Add the two seasoning to the chicken.

  3. Cook beans and any other sides.

  4. Toast Tortilla then add everything on top and enjoy!

BRUSSELS SPROUT LEMON CEASER SALAD

  • Brussels Sprouts

  • Spinach or Arugula

  • 1 Lemon + Lemon zest

  • 1 Garlic Clove Minced

  • 1/4 Cup Parmasean

  • 1/3 Cup Olive Oil

  • Olive Oil Mayo

  • Honey

  • 1 tsp Dijon Mustard

  • Salt & Pepper

    DRESSING

  • Mix together the lemon juice, garlic, parmasean, olive oil, mayo, & S&P

    BASE:

  • Roast Brussels sprouts then drizzle with honey and mix together.

  • Mix together the dressing with salad mix and top with lemon zest and brussel sprouts!

GRILLED CHICKEN SALAD

Base:

  • Arugula/Mixed Greens

  • Cherry Tomatoes

  • Carrot Shavings

  • Avocado

  • Parmasean Cheese

  • Grilled Chicken Breast

Dressing:

  1. Olive oil

  2. Spicy brown mustard

  3. Lemon

  4. Lemon zest

  5. Salt & pepper

  6. Mix all together & enjoy

TURKEY WRAP

  • GF or Spinach Wrap

  • Fresh Turkey

  • Spinach or Arugula

  • Brown Rice

  • Hummus

  • Avocado

  • Lime

  • Salt and pepper

  1. Spread the hummus then add the brown rice on top.

  2. Squeeze half of a lime + add seasoning.

  3. Add the turkey and the rest of the toppings.

  4. Grill and enjoy!

Logan Kemp
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