Three Healthy Lunch Ideas

Being a stay-at-home mom, I'm in and out of the kitchen all day long. But often times 3:00 will roll around and I will realize that I haven't had much (or anything!) to eat that day. In an effort to eat regularly - that's a good thing, right! - I'm trying to bookmark easy and fairly healthy lunch ideas. Here are a couple that I've made in the past few weeks that I enjoyed and thought I would pass along.

{White Bean and Guacamole Wrap}

White Bean and Guacamole Wrap

adapted from Eating Well - serves 4

1 15-oz can cannellini beans, drained and rinsed

1/2 teaspoon chili powder

salt and pepper, to taste

1 tablespoon olive oil

1/2 cup prepared guacamole (or make your own)

1 carrot, shredded

1/2 cucumber, peeled and thinly sliced

4 whole wheat tortilla or sandwich wraps

In a food processor, pulse beans, chili powder, salt and pepper until mashed. With motor running, drizzle in olive oil.

Spread 1/4 of the bean puree, 1/4 of the guacamole, 1/4 of the shredded carrot and 1/4 of the cucumber slices on each tortilla. Roll up and slice in half.

{15 Minute Creamy Avocado Pasta}

15 Minute Creamy Avocado Pasta

adapted from Oh She Glows - serves 2

6 oz. whole wheat spaghetti

1 medium ripe avocado, pitted

1/2 lemon, juice and lemon zest, for garnish

2 garlic cloves, minced or grated

salt, to taste

1/4 teaspoon dried basil

2 tablespoons olive oil

black pepper, to taste

Cook pasta according to package directions. Drain.

Meanwhile, make the sauce. In a food processor, pulse avocado, garlic, lemon juice, salt, basil and olive oil. Process until smooth and creamy.

Toss sauce with hot pasta. Garnish with reserved lemon zest and fresh cracked pepper. Serve immediately.

{Mac N Cheese with Zucchini}

Mac N Cheese with Zucchini

a Baking and Eggs original

6 oz whole wheat short pasta (I used cavatappi)

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 oz sharp cheddar cheese, grated

2 oz American cheese

1 zucchini, grated

Cook pasta according to package directions. Drain.

Meanwhile, in a small saucepan melt butter over medium heat. Stir in flour and cook mixture for about 1 minute. Whisk in milk, stirring often, until sauce begins to thicken. Lower heat to medium-low and stir in cheeses. Cook until cheeses have melted. Stir in zucchini and toss with pasta.