Omega Nutrition Recipes: Lunch Ideas

Lunch Ideas

Calcium-Rich Greens Ingredients 2 cups (480 ml) Kale 2 cups (480 ml) Chinese cabbage 2 cups (480 ml) Broccoli florets and stems, peeled and sliced 1 cup (240 ml) Sweet red pepper, diced Directions Remove kale from stem and slice leaves matchstick thin. Cut cabbage leaves in half lengthwise and slice into 1/2-inch strips. Combine kale, Chinese cabbage, broccoli and diced red pepper. Toss and serve with Tomato-Basil Flax Dressing.

Lunch Ideas

Carrot-Cauliflower with Tarragon Soup Ingredients 1 Tbsp (15 ml) Omega Nutrition Coconut Oil, at room temperature 1 head Cauliflower, chopped 4 cups (960 ml) Carrots, chopped 1 large Onion, chopped 3 Tbsp (45 ml) Fresh tarragon, chopped (or 1 Tbsp dried) Water to cover Sea salt or Herbamare to taste Directions In a soup pot, heat Coconut Oil. If using dried tarragon, add it now. Add onion, sautéing until translucent. Add carrots, cauliflower, and water. If using fresh tarragon, add it now. Simmer until vegetables are tender (approximately 25 minutes). Puree contents of pot in a blender. Return to soup pot, adding sea salt or Herbamare. Simmer for 10 minutes to heat through, then serve.

Lunch Ideas

Ean's Vegetable Curry Ingredients 2 large Onions, sliced very thin 1 1/2 lbs (680 g) Potatoes, medium chunks 1 lb (454 g) Zucchini, small chunks 1 lb (454 g) Eggplant, small chunks 1 lb (454 g) Cauliflower, florets and stems 1 lb (454 g) Cabbage, chopped 1 lb (454 g) Green beans, whole 1/2 Tbsp (8 ml) Garlic, minced 6 Tbsp (90 ml) Curry powder 5 sprigs Curry leaves (optional) 5 Tbsp (75 ml) Omega Nutrition Coconut Oil 14 fl oz (400 ml) Coconut milk 1 Tbsp (15 ml) Sea salt 17 fl oz (500 ml) Water (in two portions) Directions Heat Coconut Oil in large pot. Brown potatoes and remove. Fry onions until brown; add garlic, continue frying. Add curry powder and leaves. Stir until mixture becomes dry. Stir in 5 fl. oz. of water slowly to form a thick paste. Add cauliflower, then rest of water, stir. Add green beans, salt and cabbage. Stir and cover for 5 minutes. Add eggplant, zucchini and coconut milk. Add potatoes. Stir, cover, and simmer until vegetables are cooked. Stir occasionally. Yield Serves 12.

Lunch Ideas

Quinoa and Shiitake Stir-Fry Ingredients 1/2 lb (230 g) Fresh Shiitake mushrooms, sliced 2 Tbsp (30 ml) Omega Nutrition Coconut Oil (at room temperature) 1 Tbsp (15 ml) Minced garlic 1 Jalapeno pepper, seeds removed and chopped 1/3 cup (80 ml) Slivered almonds 2 cups (480 ml) Quinoa, cooked 2 Tbsp (30 ml) Soy sauce 1 Tbsp (15 ml) Fresh lemon juice 1 Tbsp (15 ml) Ginger, finely minced 3 Tbsp (45 ml) Green onion, minced Directions Heat a wok until hot. Add Coconut Oil, and cook garlic until golden. Add mushrooms and cook for 2 minutes more over high heat. Remove mushrooms and set aside. Add almonds to remaining oil in wok. Cook until lightly toasted. Return mushrooms to the wok along with cooked quinoa. Stir-fry over high heat until quinoa is heated, about 1 minute. Add soy sauce and stir vigorously for 30 seconds, then add lemon juice and toss quickly. Sprinkle with minced ginger and green onion.

Lunch Ideas

Veggie-Burgers/Terry's Veggie Burgers Ingredients 1 cup (240 ml) Rolled oats 1/2 cup (120 ml) Carrots, grated 1 cup (240 ml) Alfalfa sprouts 1/2 cup (120 ml) Onions, chopped 1/2 cup (120 ml) Sunflower seeds, toasted 2 Tbsp (30 ml) Sesame seeds 1/2 cup (120 ml) Omega Nutrition Pumpkin Seed Butter 2 Tbsp (30 ml) Omega Nutrition Nutri-Flax® 1/4 cup (60 ml) Water 1/4 tsp (1 ml) Salt 1 tsp (5 ml) Miso 2 Tbsp (30 ml) Water 2 Tbsp (30 ml) Omega Nutrition Coconut Oil Optional: Herbs of your choice (e.g. Italian, basil, parsley, marjoram) to taste Directions Mix Nutri-Flax® and 1/4 cup of water a bowl and let sit for a few minutes. In a separate bowl mix miso and 2 Tbsp. of water. Toast sunflower seeds in dry frying pan over low-medium heat; stirring constantly until browned. Remove from pan and set aside. Add to medium sized bowl, Pumpkin Seed Spread, carrots, rolled oats, onions, sprouts, sunflower and sesame seeds, sea salt, and herbs. Add both liquid mixtures to vegetable mixture; mix well, using hands. Form into 1/2 "(1 cm) thick patties. In frying pan over medium heat, melt 2 Tbsp Coconut Oil. Cook patties until crispy and golden brown. To prevent sticking use more Coconut Oil. Yield 6-8 patties.