THREE EASY LUNCH RECIPES FOR THE CORPORATE GIRLIES

Being a corporate girlie can be hard, so let’s take making lunch off your plate. These three easy lunch recipes will become your monthly staples—trust us.

It's best to prep these meals ahead of time on Sunday afternoon, so you can grab and go each morning when you're running out the door. We like to call it being high maintenance so you can be low maintenance later. Besides, these meals marinate and get better in your fridge throughout the week anyway!

NO-GREENS GREEK SALAD

Ingredients for the week:

• 1 cucumber

• 3 bell peppers

• 1 large container cherry tomatoes

• 2 cans chickpeas

• Kalamata olives

• Feta cheese

• 3 lemons

• Olive oil

• Dried dill

• Salt and pepper (optional)

Instructions:

1. Set out five airtight containers for your lunches.

2. Rinse and drain the chickpeas, then divide them equally among each container.

3. Add your desired amount of Kalamata olives and feta cheese.

4. Dice the bell peppers and cucumber into bite-sized pieces and divide them equally among the five containers.

5. Halve your desired amount of cherry tomatoes and divide them among the containers.

6. Squeeze half a lemon and pour a dash of olive oil over each container.

7. Top each with a pinch of dill, plus salt and pepper to taste.

8. Seal and store in the fridge. Give each container a light shake right before eating!

Tip: The order of the ingredients is intentional! Layering the sturdy ingredients at the bottom keeps the softer ones from getting soggy in the lemon juice and olive oil.

CASUAL COWBOY CAVIAR

Ingredients for the week:

• 1 can black beans

• 1 can chickpeas

• 1 can black-eyed peas

• 1 can corn

• 1 bunch fresh cilantro (if you don’t think it tastes like soap!)

• 1 pint cherry tomatoes

• 3 bell peppers

• 1 jalapeño (if you’re feeling spicy)

• Juice of 2 limes

• 2 tbsp red wine vinegar

• 2 tbsp olive oil

• Salt and black pepper to taste

Instructions:

1. Rinse and drain the beans, chickpeas, and corn, then transfer them to a large mixing bowl.

2. Dice the bell peppers and cherry tomatoes into bite-sized pieces and add to the bowl.

3. Finely dice the jalapeño (remove seeds for milder heat) and add to the bowl.

4. Finely chop the cilantro and add to the mixture.

5. Pour in the red wine vinegar, olive oil, and fresh lime juice. Season generously with salt and pepper, then toss well to coat.

6. Divide evenly among five containers and serve throughout the week with hint-of-lime tortilla chips.

RAINBOW SALAD

Ingredients for the week:

• 3 bell peppers

• 1 bag frozen shelled edamame (thawed)

• 1 small head purple cabbage

• 1 can chickpeas

• 3 carrots

• 2 cups cooked quinoa, cooled completely

• Juice of 2 limes

• 2 tbsp red wine vinegar

• 2 tbsp toasted sesame oil

• Salt and black pepper to taste

Instructions:

1. Cook quinoa according to package instructions and allow it to cool completely.

2. Rinse and drain the chickpeas, then transfer to a large mixing bowl.

3. Add the thawed edamame and cooled quinoa to the bowl.

4. Finely shred the purple cabbage and add to the bowl.

5. Peel and dice the carrots and bell peppers into bite-sized pieces, then add to the bowl.

6. Whisk or pour the lime juice, red wine vinegar, and toasted sesame oil over the salad. Season with salt and pepper.

7. Toss thoroughly to combine and divide evenly among five airtight containers.