As a society we tend to burn the candle at both ends, and our bodies often suffer as a result. Whether it’s lack of quality sleep and substantial exercise, or taking the time to fuel our bodies with the proper fresh, balanced nutrition, it’s time we all spend a moment taking stock of our approach to wellness. While it’s hard to stop being busy, making ourselves a priority is crucial. Our good health is our most precious and important possession.
One of the ways to stay on top of our health is by packing our own lunches instead of reaching for what’s quick and processed. When we pack our own food for work, we are directly controlling our nutrition, which is ultimately better for our health. But sometimes it’s difficult to figure out what to pack, and we find ourselves eating the same thing over and over. Just like workouts, it’s important to mix things up to give your body the right nourishment and care. Solution? Eat the rainbow! Change up the veggies and fruits that you have on the side, and pack in some protein while you’re at it.
Here’s a good choice that is simple to pack and keeps well---we give you our hummus and veggie sandwich. Great for the office or sending with the kids to school, this quick and fresh meal is a delicious and easy way to get plenty of healthy nutrition and protein for your busy day.
Here’s the recipe (serves 2):
4 slices whole-grain bread (preferably organic and with seeds for extra nutrition)
1/2 cup White Bean Hummus (recipe below or use any store-bought hummus)
1/2 ripe avocado, thinly sliced
1 small tomato, sliced
1/2 small red onion, thinly sliced
1 cup lettuce
2 cups baby carrots (or cucumber slices or whatever veggie slides you’d like to throw in)
1. Toast the bread.
2. Spread 2 Tbsp. White Bean Hummus on each slice of toast. Divide the avocado, tomato, and red onion, and lettuce evenly between the 4 toasts.
3. To serve, place 2 open-faced sandwich halves and 1 cup baby carrots on each plate.
White Bean Hummus
2 (15 oz.) cans cannellini beans (we recommend low-sodium beans, rinsed and drained well before use)
3 Tbsp. olive oil
2 Tbsp. lemon juice (plus zest of 1 lemon, if you’re looking for an extra burst of flavor)
2 Tbsp. water
1/2 tsp. black pepper
1/4 tsp. salt
2 tsp. ground cumin
2 to 3 cloves garlic (roast or sauté the garlic beforehand in olive oil for a milder garlic flavor)
Add all of the ingredients to the base of a food processer. Process until smooth and enjoy! It should keep in the refrigerator for about a week.
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Have a great week!