Power Lunch Ideas

If you read my post entitled Power Breakfast Ideas, then you know that thinking about meals and what to eat during cancer treatment is a difficult task. Besides your emotional and physical reaction to the changes taking place, your mind just isn't capable of adding yet one more thing to worry about.

Ideally, someone can help you with meal prep a few days a week.  If not, below are some easy ideas to help you ensure you're getting the necessary nutrients during or after treatment, to build your immune system and boost your energy.

Click here to be taken to the Fantastic Foods section under Diet and Nutrition for more ideas on what to eat!  I hope this Power Lunch Guide is helpful to you.

~*~*~*~

Sardine or Salmon Salad Nicoise: romaine, arugula, endive and radicchio greens, 3 oz. wild caught cooked salmon, or 3 sardines, tomatoes, red bell pepper, lightly steamed green beans, sunflower sprouts, avocado and apple cider vinaigrette or lemon juice and olive oil.

Hoda’s Garbanzo Bean Salad: 1 cup cooked garbanzo beans, 1/4 c. cooked organic brown rice, ¼ c, chopped scallions, 2 Tbs. chopped red onion, ¼ c. chopped tomatoes, 1 Tbs. each chopped basil, mint, parsley and ½ - 1 tsp. chopped jalapeno pepper,  Season with a little salt, juice of 1 small lemon and 2 Tbs. extra virgin olive oil.

Tabbouleh Lunch: (click here for my recipe) and ½ baked acorn squash, small organic greens salad or steamed greens flavored with garlic powder and a squeeze of lemon (swiss chard, kale, spinach, beet greens).

Tempeh Sloppy Joes: Chopped grilled tempeh mixed with tomato paste, 1 tsp. olive oil, garlic, diced bell pepper & chili powder and a dash of salt. Serve open-face on 1 slice whole-grain bread, with steamed broccoli and beets or carrots. (courtesy of Jeanne Wallace, PhD, CNC)

Bison Burger: Organic grass-fed bison or beef burger (scant 1/4 lb) topped with ripe tomatoes or tomato paste, lettuce, red onion and sprouts; serve with sweet potato oven-fries sprinkled with pepper & garlic powder. Add a side salad of organic greens and chopped apple with a lemon, garlic, olive oil dressing.

 Whole Grain Pasta Salad:  Use buckwheat or kamut pasta; add chopped veggies, parsley, basil, garlic. Heat enough tomato paste and water to make a sauce, adding oregano, basil, garlic powder, black pepper, a little sea salt and olive oil.

 Veggie Wrap: Organic cooked brown rice, organic black beans, avocado, cucumber, broccoli sprouts, scallions, chopped cilantro and onions, wrapped in a sheet of Nori seaweed or whole-grain organic tortilla or rice-paper wrap.  (courtesy of Jeanne Wallace, PhD, CNC)

Tempeh Fingers: Marinated strips of tempeh wrapped in steamed chard leaves, with a baked sweet potato or yam topped with a mixture of 1 Tbs. flax oil, 1 Tbs. nutritional yeast 1 Tbs. chopped chives or green onion and shredded rice/ almond cheese.

 Vegetable Curry: Curried veggies over 1/4 c. organic brown basmati rice or faro, cooked in green tea. Serve with a cucumber, mint and tomato salad.

Vegetable or ‘Free-Range Chicken’ Burrito: Mix cooked chicken or roasted veggies with organic pinto or black beans, a little brown rice, salsa and/or guacamole in a Whole Wheat tortilla.

Pacific Brand Organic Soup: In a pinch these can be used as a base (tomato, butternut squash, and mushroom varieties).  Add your favorite veggies, beans or whole grains.

~ To Your Health!