Lemon chicken with a side of greens and mushrooms and Coconut-matcha balls
Lemon chicken with a side of greens and mushrooms - main course

400 g chicken breasts (organic chicken)
Two bowls of mixed greens of your choice (I used pre-chopped mixed greens)
5-6 medium-sized mushrooms (I used pre-chopped)
6 Tbsp of pitted black olives
1 lemon
Half Medium-Sized avocado
4 Tbsp of extra virgin olive oil for the dressing
Olive oil for the cooking
Pink Himalayan Salt to taste
Coconut-matcha balls - light dessert

20 g coconut milk
70 g coconut cream/paste
50 g coconut shavings
2 Tbsp date paste
1 teaspoon powdered matcha tea
5-6 Tbsp hemp seeds

Your Lunchbreak-Presenter: 
Juliana Nikolova
Functional Medicine Health Coach, NTP, NBC-HWC
Cashew Pesto Pasta and Spring Salad
Cashew Pesto Pasta
Ingredients for one person:

80-100 gr brown rice pasta
35g cashews
1/2 ripe avocado, peeled and roughly chopped
Juice of ½ lemon
15g fresh basil / approximately une plant
olive oil
1 tablespoon nutritional yeast
1 garlic clove, peeled
Pinch of sea salt
Sundried tomatoes

Courtesy of Deliciously Ella
Spring Salad
Ingredients for one person:

100g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears
50g french green beans, topped 
80g broad beans (fresh or frozen)
baby spinach leaves 
1 shallot, peeled and very thinly sliced 
1 red chili, finely diced

Courtesy of Yotam Ottolenghi

Your Lunchbreak-Presenter: 
Flavia Deuchler
Holistic Health Coach & Founder of Ora Collective
Marrocan cauliflower rice  with raw beetroot carrot salad 
Marrocan cauliflower rice

One small head cauliflower 
1/2 small cup pomegranate seeds
1/2 bunch coriander / parsley thinly chopped 
Turmeric, sumac , ground cumin , ground coriander , paprika 
Salt , pepper 
One tbs raisins
One tbs cashews cut very small ( can be more)
One big onion or two smaller 
2 cloves of garlic 
2-3 tbs coconut oil 
Raw beetroot carrot salad

2 beetroots 
3 carrots 
Extra virgin oliveoil 
Apple cider vinegar 
Apple if you want 

Your Lunchbreak-Presenter: 
Tammy Valta-Nijhof

Mushroom Pockets with green salad
Ingredients (4 pockets) - prepare in advance (takes 5-7 min):

150 g wholegrain organic buckwheat flour (Werz)
20 g tapioca starch
Pinch of salt
Pinch of garlic powder
1 tsp of baking powder
1 whole egg (can be replaced with 1-2 TBSP of applesauce)
3 TBSP of olive oil
5-7 TBSP of water (gradually add water,        depending on the flour brand it will soak more or less)
Mushroom Filling

2 TBS of olive oil
120 g mushrooms of your choice, scrub them and cut in small pieces
2 small onions, cut in small pieces
1 garlic clove, crushed
Pinch of salt
Pinch of ginger
Pinch of black pepper
1 TBSP of freshly grinded flaxseeds

Add a green salad with tomatoes.
Instructions to prepare dough: 
1.   Combine all the ingredients using a handheld mixer first, then continue to knead the dough by hand.
2.    Adjust amounts of water, if needed, to make an elastic dough that does not stick to your hands. Divide into 4 equal parts.

Your Lunchbreak-Presenter:
Ana Balažin Vučetić Pediatrician & Founder of the Blog 
Ingredients for 4 servings:

Choice of protein: egg, beef, chicken or tofu
3 cloves garlic, minced
Sesame oil
1 onion, sliced thinly
2 carrots, julienned
3-4 dried shiitake mushrooms, soaked in hot water
1 small red bell pepper 
2-3 handfuls spinach or bok choy greens cut into bite-sized pieces
2 scallions or spring onions, chopped
5 tbsp gluten-free soya sauce/tamari/coconut aminos
2 tsp brown sugar
250 g sweet potato glass noodles 
coconut oil or ghee for cooking
sesame seeds for sprinkling
Tapioka Pudding
Ingredients for 3-4 servings:

1/3 cup tapioca pearls
2 cups plant-based milk
1 tbsp maple syrup
Vanilla (optional)
Fruit topping of choice: mango, passionfruit or mandarine

Your Lunchbreak-Presenter:
Mireille Wagner, Functional Medicine Health Coach