Do you find yourself skipping lunch? This post features a recipe for Toasted Flatbread with a Vegetable Salsa & Feta as part of the idea to “take lunch back” and has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BistroBowls4Me #CollectiveBias #AuthenticBistro
I have three little kids and it has become an accepted reality that I have less time for myself. For me, I find that my meals seem to suffer the most – especially breakfast and lunch. I’ve had to get creative in order to make sure I’m eating those meals. Breakfast was easy – a smoothie or a healthy shake is my go-to. But lunch…lunch has always been my challenge. In the past, I’ve found myself finishing up my kids’ sandwiches or grabbing something by the handful to eat on the go. Not good – so now I’m taking lunch back.
A good lunch will get you through the long afternoon without snacking or making poor choices. My solution this summer has been to get more creative with lunch-time recipes – making something for the kids that I’d eat too and ‘taking lunch back’ for myself with Ready Pac Bistro Salads.
The Perfect Lunch
These Ready Pac Bistro Salads have become the focus for my lunch. They’re easy, fresh and the combinations are amazing. I love how everything is right in the bowl – salad add-ins, dressing and even a fork. There’s no excuses for me not to sit down and have a good meal.
For a side, you can pair these Bistro Bowls with anything from a smoothie, a fruit salad, sandwich or a flatbread – like I did with this Toasted Flatbread with Veggie Salsa.
I used fresh vegetables, a little olive oil, Naan (an Indian Flatbread) and feta cheese to create a quick side-dish to compliment my salad. As an added bonus, my kids love it, too and it is super simple to put together, especially if you make your salsa ahead of time.
Start by brushing the naan with olive oil and toasting for 2-5 minutes to achieve a light crunch. Top with the Veggie Salsa (recipe below) and sprinkle with Feta.
I like to shop — with double the help — in the produce section at Wegman’s for all the fresh veggies for this recipe and the Ready Pac Bistro Salads. (Thank you, Wegmans, for awesome carts that make my shopping trip possible!)
I found the Bistro Salads near the bagged salads and vegetables. I was there at lunch time, so as you can see, they were extremely popular!
With great combinations like, Turkey & Bacon Cobb, Spinach Dijon, Cranberry Walnut and a selection of Organic bowls, you’ll find something you love for lunch.
You can find the naan flatbreads in the bakery/bread section. These are good for making so many different dishes, appetizers or snacks!
- 1 Naan Flatbread
- 1 tbsp olive oil
- 1 dash of Apple Cider Vinegar
- Feta - for topping
- Sea Salt - to taste
- 1 red pepper
- 1 green pepper
- 1 purple onion
- 1 cucumber
- ½ c. corn - fresh from cob or you can use canned
- Start by cutting the naan flatbread into 4 pieces
- Brush lightly with Olive Oil and sprinkle sparingly with sea salt
- Set aside flatbread - ready to be toasted
- Chop and mince vegetables to desired size. Small pieces do best for a salsa.
- Add all vegetables to bowl, add a small dash of Apple Cider Vinegar, rest of olive oil and add sea salt to taste. Mix well and set aside.
- Toast naan until lightly toasted.
- While warm, top with vegetable salsa and sprinkle with feta cheese.
I may not always be able to enjoy a quiet lunch, but I’m definitely taking the time to sit down and actually eat a good one. This definitely helps me have a balanced day. Balance is good.
Now that I’ve shared how I’m “taking lunch back,” with Ready Pac Bistro Salads, share with me how you make time for a good lunch or how you would enjoy your Bistro Bowl. Leave a comment below!