Winter Lunch Ideas When Restaurants Are Closed
2020 was hard for everyone. Many industries had to pivot and find a way to continue with their daily operations while respecting COVID-19 regulations. One of the industries that was directly impacted by these regulations was the restaurant industry. Many restaurants had to make changes in order to continue working—and having to social distance wasn’t helping. With a lot of restaurants closed for indoor dining, cooking at home has become a great option for eating healthy and clean.If you are looking for an easier way to eat a good and healthy meal, I’ve collected a few recipes to serve as winter lunch ideas.
- Crispy Beet and Mozzarella Salad
- Roasted Salmon With Crispy Potatoes and Broccoli
- Kale and Pea Sauté With Garlic
Crispy Beet and Mozzarella Salad
This salad is an absolute favorite of mine. I eat it at least two times a month. Apart from the fact that it’s delicious, it is so healthy. And what I love most about it? It’s easy to make.
Packed with tons of nutrients and just a handful of calories, beets are delicious but need a little processing time. Their anti-inflammatory properties are also great for your digestion while keeping your blood pressure in check.
Olive oil is also known for its strong anti-inflammatory characteristics. It is extremely high in antioxidants, as well, keeping your heart healthy and protecting you from strokes.
Radish is an excellent source of vitamin C and calcium, and so is arugula, which also contains potassium, folate, and vitamin K and A, which protect your blood, heart, and your muscles.
Mozzarella is a great immune-system supporter. Having less sodium than other cheese, it contains high levels of probiotics that boost your immune system.
Recipe: Crispy Beet and Mozzarella Salad
Ingredients for this recipe are minimalistic, and the taste is out of this world. All you’ll need is:
- 1 ½ lbs. medium beets, scrubbed and trimmed
- 3 tbsp. extra virgin olive oil
- 1 cucumber
- 10 radishes
- 6 cups arugula
- 3 tbsp. red wine vinegar
- 8 oz. fresh mozzarella
Preheat your oven to 450°F. Cut beets into ¼ inch-thick slices and toss them in a big bowl with olive oil and ¼ teaspoon salt. Layer them in a single layer on a large baking sheet and roast for 20–25 minutes or until golden brown. Let cool.
In another large bowl, add chopped cucumber, thinly sliced radishes, arugula, vinegar, and the remaining 1 tablespoon of oil, and ½ teaspoon each salt and pepper. Add the cooled beets, and toss.
Serve with torn mozzarella and enjoy!
Roasted Salmon With Crispy Potatoes and Broccoli
If there’s anything I love more than working out, it’s making one-pan lunches. They make great lunch ideas for the winter months. I love the simplicity and the deliciousness of it. You know how they say “less is more”? That saying couldn’t describe this recipe better.
If you had too much meat over the holidays, it’s time to slow down a bit and make this refreshing, crispy vegetarian meal. It will only take about 30 minutes and will yield four servings, so why not have your friends over or cook it for your family for a regular Sunday lunch—while observing proper social distancing measures, of course.
Broccoli is my all-time favorite green veggie, and for good reason. Many have argued whether it should be labeled as a “superfood,” and if you ask me, broccoli is the superfood-est superfood you’ll ever find.
Broccoli contains practically every vitamin there is, and the fact that it takes care of your heart and reduces the risk of heart diseases is an added benefit to its deliciousness. It’s rich in iron, potassium, calcium, selenium, and magnesium and packed with vitamins A, C, E, K, and a solid array of B vitamins. It’s also a great source of fibre and protein.
Potatoes are also rich in vitamins and minerals, such as vitamin C and B6, that take care of your heart. And if there’s one fish that you should be eating because it’s healthy, it is salmon.
Salmon is a great source of protein and healthy fats that help us stay healthy. Omega-3 fatty acids help lower blood pressure, reduce triglycerides, keep our arteries healthy, and take care of the most important organ in our body—the heart.
Recipe: Roasted Salmon With Crispy Potatoes and Broccoli
The recipe is simple and straightforward, making it one of the easiest winter lunch ideas. All you need are the ingredients below and one pan.
- 1 head of broccoli
- 1 lb. Yukon gold potatoes
- 1 large red onion
- 3 tbsp. olive oil
- Kosher salt and pepper
- 1 ½ lbs. skinless salmon fillet
- ¼ cup mayo
- 1 tbsp. fresh lemon juice
- ½ clove garlic
Preheat the oven to 450°F. Toss together broccoli, potatoes, and onion with olive oil, salt, and pepper. Roast for 15 minutes. Season salmon with salt and pepper and nest it between the veggies. Put it back in the oven and roast for another 10 minutes or until the veggies are golden brown.
While the salmon and veggies are baking, in a small bowl combine the rest of the ingredients to make the tasty sauce.
Kale and Pea Sauté With Garlic
This unique kale and pea sauté is so easy to make and yet so delicious that even the most dedicated carnivores will go back for seconds.
If you’re serving picky palates, seed the hot pepper to dial the spice down a notch.
Kale comes from the cabbage family and is exquisite because of its many health benefits. It is low in calories, and in just one cup you’ll find vitamins A, K, C, B6, manganese, calcium, copper, potassium, magnesium, and B1, B2, and B3.
Peas are yet another green superfood containing a lot of vitamins and minerals necessary for our bodies to function properly. They take care of our eyes and digestive health, and are anti-inflammatory. Peas are also a great immune-system booster.
Recipe: Kale and Pea Sauté With Garlic
When looking for lunch ideas to warm you up in winter, this is a great recipe. Start with these ingredients:
- 2 cloves garlic
- 1 hot red chile
- 2 tbsp. olive oil
- 2 bunches kale
- ½ tsp. sugar, or honey as a healthy substitute
- 1 lb. frozen peas
Heat the saucepan on medium heat and add olive oil, garlic, and chile. Cook for 2 minutes, then add kale, honey, and salt. After about 6 minutes, add the peas and cook until the peas are cooked through.
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