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Lunch Dates: Recipes from Juice Plus+® Customers

Even when we have the best of intentions, the day gets busy. It’s all too easy to skip lunch. Here are some recipes that can be prepared a day or two in advance. Lunchtime deliciousness awaits you.

Spinach Bars
Submitted by Connie Simon of Rowlesburg, West Virginia

1 (10 oz) package frozen chopped spinach, thawed & drained
4 tbsp. butter
3 eggs, beaten
1 cup milk
3/4 cup flour
1 tsp. salt
1 tsp. baking powder
12-16 oz sharp cheddar or Swiss cheese, grated
1 small onion, chopped
1/2 cup mushrooms, chopped or 1 large can of sliced mushrooms

*If you’d like to cut the gluten content in this recipe, the Juice Plus+ Community team recommends using gluten-free flour. If you’d prefer a little less dairy, consider using your favorite butter substitute; silken tofu is a good substitute for cheese and helps retain creaminess.

-Preheat oven to 350°F. Melt butter in 13" x 9" pan. Mix remaining ingredients and spoon into pan.
-Bake for 35 minutes or until lightly browned. Cool slightly and cut into squares. Serve hot or at room temperature.

Butternut & Carrot Soup
Submitted by Rosia Primous of St. Louis, Missouri
Makes 4–6 bowls.

2–3 lb butternut squash, cut in half lengthwise
Olive oil
3–4 medium carrots, peeled and cut into 1/2" pieces
1 medium onion, peeled
3–4 cloves garlic, kept in paper
1/2 tsp. each of cumin, cardamom, turmeric
1 tsp. sugar (if a little sweetness is desired)
1 knob fresh ginger, finely chopped (or 1/2 tsp. dried)
1 can chicken stock (low sodium) or water
Salt and pepper to taste

-Roast all vegetables at 350°F until tender.
-Brush butternut squash with olive oil. Roast cut side down on sheet pan at 350°F for 1 hr. or until tender enough that a knife will go through.
-Place carrots, onions, and garlic in foil of their own; drizzle with olive oil and tighten each packet; place on pan with squash.
-Let vegetables cool (10 min.). Spoon out the seeds of the butternut squash; discard or roast (for another recipe). Spoon only the flesh and place in blender with onion and carrots; squeeze garlic from paper.
-Add chicken stock or water to thin it out the way you want. Blend until smooth.
-Place in pot and simmer until ready to serve. Adjust seasoning and broth accordingly.

Sweet Potato Soup With Caramelized Fennel and Red Lentils
Submitted by Lynn of Glen Ellyn, Illinois
Serves 6.

2 tablespoons olive oil
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
2 tsp. fresh grated ginger
2 large sweet potatoes, about 1–1/2 lb, peeled and cubed
4 cups vegetable broth
2/3 cup red lentils
Salt and freshly ground pepper to taste
2 oz goat cheese

-Heat olive oil in a large pot over medium heat. Add onion, fennel, and ginger. Reduce heat to medium-low. Cook, stirring occasionally, until the vegetables are soften and begin to caramelize, about 10 minutes.
-Add sweet potatoes to the pot and stir. Add broth and 2 cups water. Bring the mixture to a boil, reduce to a simmer and cover. -Cook 10 minutes until potatoes begin to soften. Add lentils and cook 10 minutes more.
-Transfer 2 cups (about 1/3 of the soup) to a blender. Puree until smooth (add additional vegetable broth if needed). Return blended soup to the pot and stir to combine.
-Serve in soup bowls and garnish with a dollop of goat cheese. Enjoy!

Would you like to see more posts featuring your recipes or health tips? Let us know in the comments!

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