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New Year, Old Resolution

Let’s be real, majority of people vow to be healthier come January 1st– I am one of those people! And, like most people, I stick to it for the first month and then lose steam and go back to my old ways. For the first year ever, I am making sure I stick to this resolution! This entails not only upping my exercise every week but also eating healthier. For the past week, I have been scouring the web for healthy, delicious meals to get me excited about eating healthier and to keep me motivated the entire year. Here are a few of my favorites so far.

Sweet Potato Quinoa Salad

1 cup uncooked organic quinoa

2 medium organic sweet potatoes (about 1 lb)

1 organic red bell pepper, cored, and diced

3 tablespoons minced organic green onion

1 cup sliced organic black olives

1 organic avocado, diced

1/4 cup organic EVOO

2 Tbl freshly squeezed organic lime juice

1/4 tsp organic chili powder

1/4 cup minced organic fresh cilantro

1/2 cup diced organic cherry tomatoes for garnish

salt and freshly ground pepper


Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.

Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.

Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes.

Serves: 6

Source: Good Life Eats

Northern Spy’s Kale Salad

1/2 cup cubed organic butternut squash

Organic EVOO

Salt and freshly ground pepper

1 bunch organic kale, ribs removed and finely sliced (about 2 1/2 cups)

1/4 cup almonds, cut roughly in half

1/4 cup crumbled or finely chopped organic aged cheddar cheese

Fresh organic lemon juice

Organic pecorino or other hard cheese, for shaving (optional)


Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.

Divide salad between two plates or shallow bowls. Garnish shaved pecorino cheese, if desired, and serve.

Serves: 2

Source: Food 52

Five-Spice Lentil Soup

1 lb organic red lentils, rinsed

1/2 cup chopped organic onion

3 cloves organic garlic, chopped

1/2 cup organic celery, chopped

3 Tbl organic EVOO

2 quarts water (more if needed)

1/2 tsp organic coriander

1/2 tsp organic cumin

1/2 tsp organic turmeric

1/2 organic cinnamon

1/4 tsp organic cayenne pepper

salt to taste


In a large pot, place the olive oil and set over medium heat. Add the onions and celery, cook until onions are translucent, about 6 minutes. Add the garlic and cook for another minute. Add the lentils, salt and the five spices, stir to combine. Add water, cover and cook until the lentils are tender, approximately 35 to 40 minutes. Check the lentils after 20 minutes to make sure they have enough water. Taste and adjust salt and liquid if needed. Using a hand blender, puree the soup. Serve with warm garlic bread and drizzle with extra virgin olive oil.

Source: Delicious Shots

Quinoa-Nut Power Bar

2 cups organic oats, rolled, quick cooking

1/2 cup organic quinoa

1/4 cup organic flaxseed meal

1 tsp organic baking soda

1/2 tsp sea salt

1 cup organic nuts: combination of walnuts, sunflower seeds, slivered almonds

1/2 cup organic dried fruit

1/4 organic honey

1/2 cup organic whole wheat pastry flour

1/4 cup organic applesauce

2 tsp organic vanilla

1 cup water

1 tsp organic cinnamon


Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl.

Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together.

Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20 minutes at 350ºF. Allow to cool and cut into pieces.  Freeze extras that you won’t eat within 1 week.

Serves: 15 bars

Source: Get Off Your Tush and Cook

1/4 cup crumbled or finely chopped organic cheddar (if you can’t find aged cheddar, use parmesan)

Fresh organic lemon juice

Organic pecorino or other hard cheese, for shaving (optional)

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