5 Delicious, Healthy Workday Lunches
by Genevieve Fish
PHOTO: Elizabeth Stein
We had some time to talk with the lovely Elizabeth Stein before her first cookbook, Eating Purely, is out this week. Not only is Stein a certified nutritionist, she is also an incredibly successful health-food chef (renowned makeup artist Bobbi Brown is her No. 1 fan!) and has her own line of Purely Elizabeth products. We asked the queen of the nutritious—but not restrictive—meal a few questions on her philosophy of food. Read on for Stein’s favorite tips, tricks, and weekday recipes.
MYDOMAINE: If you were on a desert island and could only have five foods with you, what would they be?
Elizabeth Stein: Avocado, Vermont creamery goat cheese, Purely Elizabeth cranberry pecan granola, nut butter, bananas.
MD: Where are your favorite places to shop for natural foods on a budget?
ES: Shopping the bulk bins in any supermarket with organic options is a great value. We actually just started selling our granola in select Whole Foods bulk sections.
MD: We love how you make each and every one of your recipes approachable. How do you edit your recipes so the average person doesn’t feel intimidated?
ES: Aside from a few superfood ingredients, most of the recipes highlight the ingredients in the dish, meaning the ingredients speak for themselves without a lot of extra work.
MD: Who/what inspired you to write your first cookbook?
ES: Since attending Integrative Nutrition seven years ago, I’ve always had the idea to write a cookbook. I love the idea of showing people that healthy eating can be easy, enjoyable, and never a sacrifice.
MD: What comes first for you: the dish or a main ingredient?
ES: Main ingredient always. That’s why I love shopping at the farmers market; I definitely get inspired by what is in season.
MD: Can you tell us a little bit about your five Eating Purely Principles?
ES: The five eating purely principles are meant to be pretty easy to follow: Eat whole, clean foods. Focus on plants. Kick inflammatory foods to the curb (like refined sugar, dairy, gluten). Add in nutrient-rich ingredients (those high in omega 3s and antioxidants). Lastly, practice the 80/20 rule for balance.
MD: We love the idea of “The Purely Scoop” as a way for you to weave useful information like the back-story of ingredients throughout Eating Purely. How did you come up with this idea?
ES: I’ve learned so many great tips and ideas over the years, so I really loved the idea of adding in some of those that will make your life easier and better in the kitchen.
MD: It’s great buying fresh produce but so hard to get through it before it goes bad in the fridge. Any tips for keeping fresh food fresh longer?
ES: It’s all about planning. If you know that you aren’t going to use some of your ingredients, store them in the freezer to use down the road. It’s also helpful to wash and prep produce when you first come home from the market. You are way more likely to put together something healthy if it’s already halfway there!
MD: We often find it so much easier to prepare food for the first half of the week as opposed to the second (and it’s gross to make Friday’s lunch on Sunday evening). How do you space out your food-preparation time during the week so that every day can be healthy but you’re not spending time every day cooking/preparing?
ES: Sundays are perfect for preparing meals for the first few days of the week. Some items, like a big batch of grains or beans, will last throughout the whole workweek. Then it’s just adding simple additions midweek to change up the meals—a new batch of salad, some grilled salmon, roasted vegetables, etc. The trick is to have a well-stocked pantry and fridge on Sunday so that you don’t have to do midweek shopping.
MD: What’s the best piece of nutritional advice you’ve ever received?
ES: Adding in more greens to your diet. I know that when I focus my meals around leafy greens, I feel lighter, more energized and focused, and all-around happier!
Read on for five of Stein’s favorite weekday recipes, including one she created just for MyDomaine readers!
Mixed Green Salad With Blackberries, Feta, Walnuts, and Rice
Loaded with blackberries and fresh mint, this light, refreshing salad is perfect to serve on a warm summer’s day. The antioxidant-rich blackberries help fight inflammation.
Ingredients
4 cups mixed greens
¼ cup feta (Haystack is amazing)
¼ cup walnuts, chopped
1½ cups brown rice, cooked
½ cup blackberries
1 sprig of mint, chopped
Dressing
¼ cup blackberries
2 tablespoons olive oil
1 tablespoons balsamic vinegar
Directions
In a large bowl, assemble the salad with mixed greens, feta, walnuts, rice, blackberries, and mint. In a high-speed blender, add dressing ingredients and blend until smooth. Drizzle salad with dressing and serve.
PHOTO: Elizabeth Stein
Buckwheat Autumn Salad With Sweet Potato and Cranberries
While buckwheat certainly sounds like it belongs in the wheat family, it’s actually gluten free. Technically not a grain but a seed, buckwheat is a great gluten-free substitute for couscous. In this salad, it pairs perfectly with the roasted sweet potatoes, which are high in antioxidants (helping to fight inflammation in the body).
Dressing
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon mustard
Pinch of Himalayan sea salt
Salad
2 cups buckwheat, cooked
1 pound sweet potato, roasted and cubed
½ cup dried cranberries
4 cups arugula
½ cup walnuts
Directions
In a small bowl, whisk together dressing ingredients. Set aside. In a large bowl, combine buckwheat, sweet potatoes, cranberries, arugula, and walnuts. Toss with dressing and serve.
RELATED: The Healthiest Back-to-School Lunches Your Kids Will Love
PHOTO: Elizabeth Stein
Chickpea, Tomato and Cauliflower Curry With Swiss Chard and Brown Rice
Feeling like you need more plant-based meals in your repertoire? This is a go-to recipe that is rich, flavorful, and incredibly easy to make. The added greens help detox the body, leaving you feel purely amazing!
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon ginger, minced
1 yellow onion, chopped
1 head cauliflower, chopped in florets
1 (15-ounce) can diced tomatoes
2 tablespoons red curry paste
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can coconut milk
2 cups chopped Swiss chard
1 teaspoon Himalayan sea salt
Cooked brown rice
Directions
In a large pan over medium heat, add oil, garlic, ginger, and onion. Sauté until fragrant, 3–5 minutes. Add cauliflower and sauté for 5–7 minutes. Stir in tomatoes, red curry paste, chickpeas, coconut milk, and Swiss chard. Reduce heat to low and simmer for 15 minutes. When fully cooked, season with Himalayan sea salt and serve over brown rice.
PHOTO: Elizabeth Stein
Kale Salad With Grilled Carrots, Cauliflower, Lentils, and Tahini Dressing
Filled with superfood ingredients, this plant-based meal is an excellent source of energy and fiber. It’s a heavy enough dish to leave you feeling satisfied, but clean enough to leave you feeling refreshed.
Ingredients
1 head of cauliflower, cut into florets
6 carrots, peeled and cut in half lengthwise
2 tablespoons olive oil
2 bunches of lactino kale, tough stems removed and cut into thin shreds
1 cup black lentils, cooked
Tahini Dressing
¼ tablespoon salt
1/3 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic
4 tablespoons water
½ tablespoon maple syrup
Directions
Heat a grill to medium heat. In a large bowl, toss the cauliflower and carrots with olive oil. With your hands, massage the oil into the vegetables. Place vegetables on the grill and cook for 15-20 minutes, turning halfway through. Meanwhile, in a small bowl, whisk together dressing ingredients. Assemble salad in large bowl with kale, lentils, and vegetables; drizzle with tahini dressing.
RELATED: 6 Ways to #ReclaimYourLunchBreak
PHOTO: Elizabeth Stein
6-Grain oatmeal With Pesto, Sun-Dried Tomatoes, and Kale
Forget sweet oatmeal. Here, I take our Purely Elizabeth six-grain hot cereal and make it savory with a flavorful hemp seed pesto. The six grains and additional superfood seeds increase fiber, protein, and omega-3s from traditional oatmeal, making this dish the perfect example of an Eating Purely swap.
Ingredients
1/3 cup Purely Elizabeth Ancient 6-Grain Hot Cereal
1¼ cups vegetable broth
1 cup kale, shredded
¼ cup sun-dried tomatoes, diced
Hemp Seed Pesto
3 cups basil
½ cup walnuts
2 cloves garlic
½ cup extra virgin olive oil
1 lemon, juiced
½ cup hemp seeds
Himalayan sea salt, to taste
Directions
In a food processor, add all ingredients for the hemp pesto and blend until smooth. Meanwhile, cook hot cereal according to package directions. In the last 5 minutes of cooking, add kale, sun-dried tomatoes, and 2-3 tablespoons hemp pesto. Stir to combine and continue to simmer. Serve.
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