No-Cook Clean Eating Lunch Boxes 4 Creative Ways!

No-Cook Cold Lunch Boxes 4 Ways 

Lunchbox game STRONG 
You’ve been asking for more no-cook lunch ideas…here ya go!

FUN, interesting, NEW ideas for children + their parents! Here are 4 SUPER creative ways to Eat Clean for the back-to-school and back-to-work season! Tuna Avocado Chickpea Sandwich
Ingredients:
makes 2 servings

• 1 cup chickpeas/garbanzo beans, drained and rinsed
• 1 ripe avocado
• 3 Tbsps fresh cilantro leaves, chopped
• 3 Tbsps chopped green onions, chopped
• 1 can spring water tuna, drained
• 1/2 fresh lemon, juiced + zest
• sea salt and pepper, to taste
• 4 slices of Ezekiel, high quality gluten-free, OR rye bread
• 1 cup fresh berries

Instructions:

1. Toast the bread if desired.
2. In a shallow dish add chickpeas, avocado, and mash them together with a fork.
3. Add in the cilantro, green onion, tuna, lemon juice and zest, sea salt, and pepper to taste, then stir until well combined.
4. Spread about 1/3 cup of mixture onto each slice of toast, then cut in half + smash together nicely, and arrange them in glass containers as shown. In the remaining space add in 1/2 cup berries into each.
5. Refrigerate for up to 3 days. Enjoy!

Greek Salad Lunch Box
makes 2 servings
Ingredients:

• 2 sprouted wheat pitas, sliced into triangles
• 1/2 cup cherry tomatoes, halved
• 1/2 cup thin sliced cucumber
• 1/2 cup chickpeas, rinsed and drained
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 red onion, sliced thin
• 1/4 cup homemade Tzatziki sauce
• 1 Tbsp fresh chopped parsley leaves

Instructions:

1. In 2 separate airtight containers or lunchboxes, add ingredients equally as shown.
2. Cover and refrigerate for up to 3 days.
3. I like to keep my pita bread separate until packing up to go (ready to eat), then I place it in the lunchbox – last minute. Enjoy!

Veggie Sushi lunchbox
makes 2 servings
Ingredients:

• 4 Tbsps homemade hummus
• 2 green onions, thinly sliced lengthways
• 1 yellow bell pepper, cut into strips
• 2 carrots, cut in matchsticks
• 1 avocado sliced
• 3 sprouted wheat tortillas

Instructions:

1. Place tortillas on a cutting board and spread the hummus over them equally.
2. Top with bell peppers, green onions, carrots, and avocado.
3. Roll the tortilla tightly around the vegetables as shown, then slice crosswise into 1.5-inch slices.
4. Arrange the veggie sushi into glass containers, cover and refrigerate for up to 1 day.
5. It’s best to serve it within 24 hours, otherwise, I find that the tortillas will get a bit too soggy. Enjoy!

Caprese Turkey Salad Lunchboxes
makes 2 servings
Ingredients:

• 1 cup cherry tomatoes, halved
• 4 oz high-quality mozzarella, cubed
• 6 thin cut nitrate-free turkey slices, all rolled up together and sliced as shown
• 2 Tbsps homemade pesto
• sea salt and freshly ground black pepper

Instructions:

1. In an airtight container or lunchbox, arrange together all ingredients.
2. Drizzle with pesto sauce and season with sea salt and black pepper to your taste.
3. Cover and refrigerate for up to 3 days. Enjoy!

Print

No-Cook Cold Lunch Boxes 4 Ways for Clean Eating!

Ingredients

• Tuna Avocado Chickpea Sandwich
• makes 2 servings
• 1 cup chickpeas/garbanzo beans, drained and rinsed
• 1 ripe avocado
• 3 Tbsps fresh cilantro leaves, chopped
• 3 Tbsps chopped green onions, chopped
• 1 can spring water tuna, drained
• 1/2 fresh lemon, juiced + zest
• sea salt and pepper, to taste
• 4 slices of Ezekiel, high quality gluten-free, OR rye bread
• 1 cup fresh berries

• Greek Salad Lunch Box
• makes 2 servings
• 2 sprouted wheat pitas, sliced into triangles
• 1/2 cup cherry tomatoes, halved
• 1/2 cup thin sliced cucumber
• 1/2 cup chickpeas, rinsed and drained
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 red onion, sliced thin
• 1/4 cup homemade Tzatziki sauce
• 1 Tbsp fresh chopped parsley leaves

• Veggie Sushi lunchbox
• makes 2 servings
• 4 Tbsps homemade hummus
• 2 green onions, thinly sliced lenghtways
• 1 yellow bell pepper, cut into strips
• 2 carrots, cut in matchsticks
• 1 avocado sliced
• 3 sprouted wheat tortillas

• Caprese Turkey Salad Lunchboxes
• makes 2 servings
• 1 cup cherry tomatoes, halved
• 4 oz high quality mozzarella, cubed
• 6 thin cut nitrate-free turkey slices, all rolled up together and sliced as shown
• 2 Tbsps homemade pesto
• sea salt and freshly ground black pepper

Instructions

1. Tuna Avocado Chickpea Sandwich
2. Toast the bread if desired.
3. In a shallow dish add chickpeas, avocado, and mash them together with a fork.
4. Add in the cilantro, green onion, tuna, lemon juice and zest, sea salt and pepper to taste, then stir until well combined.
5. Spread about 1/3 cup of mixture onto each slice of toast, then cut in half + smash together nicely, and arrange them in glass containers as shown. In the remaining space add in 1/2 cup berries into each.
6. Refrigerate for up to 3 days. Enjoy!

1. Greek Salad Lunch Box
2. In 2 separate airtight containers or lunchboxes, add ingredients equally as shown.
3. Cover and refrigerate for up to 3 days.
4. I like to keep my pita bread separate until packing up to go (ready to eat), then I place it in the lunchbox - last minute. Enjoy!

1. Veggie Sushi lunchbox
2. Place tortillas on a cutting board and spread the hummus over them equally.
3. Top with bell peppers, green onions, carrots and avocado.
4. Roll the tortilla tightly around the vegetables as shown, then slice crosswise into 1.5-inch slices.
5. Arrange the veggie sushi into glass containers, cover and refrigerate for up to 1 day.
6. It's best to serve it within 24 hours, otherwise I find that the tortillas will get a bit too soggy. Enjoy!

1. Caprese Turkey Salad Lunchboxes
2. In an airtight container or lunchbox, arrange together all ingredients.
3. Drizzle with pesto sauce and season with sea salt and black pepper to your taste.
4. Cover and refrigerate for up to 3 days. Enjoy!

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