Renowned chef and founder of Malibu Farm restaurants, Helene Henderson, shares her journey from being a self-proclaimed “cooler lady” to creating flavorful, high-protein meals for spring lunches. With no formal training, Helene has mastered the art of combining vegetables, grains, and vegetarian proteins to create exciting and nourishing dishes.
As spring brings an abundance of fresh produce, Helene’s go-to ingredients include roasted asparagus with marinated white beans, grilled fish or shrimp, and roasted baby carrots with red lentils and Israeli couscous. She also recommends dishes like spring peas and broccolini with pesto and orzo, mixed salad greens with quinoa and green lentils, and a vegetable frittata filled with marinated artichokes and cheese.
Helene’s key tip for quick, high-protein lunches is to always make extra and save leftovers for future meals. By pre-cooking grains and proteins and stocking up the fridge, lunch can be prepared in a flash with minimal effort. Her standout ingredients for energy include coffee with whole milk, sunshine, fresh air, and connecting with others for mental health.
In a world where bland and colorless foods dominate, Helene encourages experimentation and adding bursts of color and flavor to every plate. She emphasizes the importance of embracing nature’s bounty and not being afraid to spice things up with chilies and cheese. Overall, Helene’s approach to spring lunches is all about simplicity, creativity, and nourishment.
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