Make it to go
Whether you’re packing a picnic or bringing your own lunch to work, these delicious one-bowl dishes will fit the bill. And don’t worry about how they’ll travel. They are guaranteed to stay fresh—not soggy—until you’re ready to chow.
Asian Shrimp Salad
Keep salads crisp by packing the dressing in a separate container and dress right before serving.
Ingredients: Eggplant, extra-virgin olive oil, salt, pepper, edamame, carrots, brown rice vinegar, orange juice, low-sodium soy sauce, shallot, fresh ginger, sesame oil, brown rice, cilantro, napa cabbage, large shrimp, roasted unsalted cashews
Heirloom Caprese Salad
To add more protein to this salad, mix in 4 ounces of chopped cooked chicken or tofu or a hard-boiled egg.
Ingredients: Whole-wheat orzo, kalamata olives, fresh basil, extra-virgin olive oil, pine nuts, balsamic vinegar, Dijon mustard, cherry or grape tomatoes, bocconcini, shallot, baby arugula, salt, black pepper
Overnight Oats With Stone Fruit
Use old-fashioned oats for a thick texture. The quick-cooking kind can get too mushy.
Ingredients: Old-fashioned oats, buttermilk, whole milk, maple syrup, vanilla extract, cinnamon, pecans, fresh stone fruit such as cherries, fresh lemon juice
Chia Chai Pudding
Substitute chopped toasted almonds, cashews, or walnuts for the coconut for added protein.
Ingredients: Almond milk, chai tea bags, honey, unsweetened coconut flakes, plain whole-milk yogurt, chia seeds, mixed berries
With 16 grams of fiber and plenty of protein, this salad will keep you satisfied.
Ingredients: Quinoa, scallion greens, salt, pumpkin seeds, chili powder, mango, fresh lime juice, extra-virgin olive oil, cilantro, reduced-sodium black beans, cumin, avocado, red bell pepper, corn kernels