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Every day we receive requests for quick and easy lunches, as lunchtime seems to be a tough spot for almost everyone. What to eat? To cook or not to cook? To bring or pick up? These are all great questions.
We put our heads together and came up with a list of our favorite lunch recipes that you can make in under 10 minutes, whether you are home or desk side.  Bon appetit!
Our Go-To Recipes



Bento Box
Mason Jar 
Avocado saver
Stasher bags
Freezable Lunch Bag
Klean Kanteen Insulated Food Carrier
We love the bento box to keep your lunch organized and portion controlled. Mason jars are great carriers in general, but also we love them for layering salads. Click here for recipe ideas. The Avocado saver is our favorite new kitchen hack-- you will never have a brown half again! Stasher bags are great, reusable bags perfect for snacks. The Built Freezable Lunch Bag is perfect for keeping your food cold all day long, and the Klean Kanteen Insulated Food Carrier will ensure your smoothie stays frosty or your soup remains piping hot!A riff on one of most popular arrangements, the About a Girl includes seasonal staples like cherry blossoms, daphne odora and hellebores.
Eliza Explains
Whether you can stash a few emergency items in your office or need quick, healthy grab and go options, any of the below combos or NYC spots will hold you over until your next meal. 

Grab & Go Ideas :

Take Out Options :

  • Bluestone Lane
  • Inday
  • Little Beet
  • Sweetgreen
  • Digg Inn
  • Le Pain Quotidien
  • Mulberry & Vine
  • Juice Press
  • Little Collins
  • Beyond Sushi
Check out Stephanie's Book

Stephanie's The Big Book of Organic Baby Food is an Amazon Best Seller! This book is filled with great recipes for your little ones, but there are so many great options for the whole family as well!

We love the Sweet Potato and Leek Soup, which is great to make for dinner and then reheat the next day for lunch.


Quick tip: if you don't have a traditional protein in your soup, make it a meal by adding 2 crackers (such as Wasa or Le Pain des Fleurs) topped with Kite Hill Cheese or avocado AND/OR top the soup with 2 tbsp. hemp seeds, pumpkin seeds, or roasted chickpeas.

Serves 4.

1. In a large pot, heat 2 tbsp. olive oil over medium-high heat until it shimmers. Add 1 chopped onion, 3 chopped leeks, and cook, stirring occasionally, until soft (about 7 minutes). Add 3 cloves minced garlic and cook, stirring constantly, for about 30 seconds.
2. Add 6 cups of vegetable broth, 4 chopped and peeled sweet potatoes, 1 tsp. ground ginger, pinch ground nutmeg, salt and pepper. Bring to a simmer. Reduce the heat to medium-low. Simmer, stirring occasionally, until the sweet potatoes are soft, about 10 minutes.
3. Transfer the soup to a blender or food processor. Add 1 cup canned coconut milk. Process until smooth. Store unoffered portions in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Photo credit: Shannon Douglas

Middleberg Happenings

Join us in the Middleberg Test Kitchen

We have two more events with our Resident Chef Beth Lipton coming up!

Make-Ahead High-Protein Breakfasts
Tuesday, March 21st

DIY Gluten-Free Muffins, Granola Bars & Pancakes
Tuesday, April 18th


92Y Workshop

Join us at the 92Y Monday, March 20th from 7:30-8:30 pm as Stephanie Middleberg and Dr. Drew Ramsey cover easy-to-follow recipes that incorporate key nutrients for brain health to optimize memory, focus and regulate appetite. Samples, meal plans and shopping lists will be included. Get tickets here. 


Two opportunities to RePlenish this Spring!

Did you join the ReNew program this past January and feel amazing? Did you miss it and want to join in? Get ready for spring with Middleberg Nutrition's Clean Eating plans. We provide you with a one-week meal plan, shopping list, and daily motivational emails. All you have to do is prepare the meals and enjoy!

March 27th - April 2nd


April 24th - April 30th

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