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Top 7 Organic Lunches to Replace College Food

Organic sounds incredibly expensive but it doesn’t have to be. A trip to your supermarket will quickly give you an idea of the cost of basic fresh organic products. Students can plan an easy weekly menu, make all their purchases in one trip, and be set for the week ahead. 

With a little careful planning, replacing typical college food with healthy organic, delicious meals is easily possible. These meals are also quick to prepare and provide loads of energy.

Classic chicken and stuffed avocado mix

Cut filleted chicken breasts into strips until you have enough to fill half a cup. Lightly fry in a pan of olive oil over low heat with a touch of salt, pepper, garlic and a dash of cayenne pepper. Dice a stalk of celery, and add to a quarter cup of pickles and onions. 

Chop up your favorite nuts and mix everything up with organic mayo. Mix up with your crushed avo mix and stuff the shells. Place over a selection of butter lettuce, iceberg, and romaine and enjoy your healthy meal.

Chicken strips, strawberry bits and burritos

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Cut 2 filleted chicken breasts into strips. Grill in olive oil over a low heat. Remove from pan and allow to cool. Slice 8 strawberries, cut one mango into strips, and half a peeled cucumber. 

Slice an avocado and wrap half your mixture into 1 cabbage leaf and repeat for the other 3 burritos. Wrap these tightly and role them, fixing them with toothpicks and slicing them at an angle. 

Make your dipping sauce using 2 Tbs coconut cream, almond butter, salt to taste, 1 tsp sesame oil and white vinegar, a touch of chopped garlic and chili. Blend together for your dipping sauce.

Cold asparagus and chili soup

Add some olive oil to a deep pot on the stove over a low heat. Chop 1 onion, 2 celery stalks, a pound of asparagus cut into 1-inch pieces. Include a little crush oregano, a touch of salt and a few dashes of black pepper with a Tbs of chopped chilis. 

Mix in the pan and add 7 cups of organic vegetable stock once slightly browned. Heat to boiling point and then allow to simmer for 8 minutes. 

Turn off the heat, place the pan on a board to cool. Complement the mixture with 2 diced avocado pears and2 Tbs of lemon juice and mix with your electric blender. Chill for 2 hours in the fridge and serve with croutons.

Organic salmon, avocado and baby potato salad

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Add about 15 baby potatoes to a pot of lightly salted boiling water and boil until soft. Allow to cool slightly, remove and cut in 3 pieces each more or less. Lightly fry 2 pieces of organic salmon in olive oil a pan. 

Chop into strips. You can grill with a little lemon juice or parboil if preferred. Dice 2 avocados and drizzle with lemon juice. Mix all together, add balsamic vinegar, a little olive oil, garlic, salt and pepper and serve over a bed of butter and romaine lettuce.

Quinoa, roquette and berry salad

Add a cup of quinoa to a pot with 2 cups of water. Bring to boil without the lid, and then simmer with the lid on for about 15 minutes. Remove and leave to stand for another 8 minutes or until all the water is gone and your quinoa is fluffy.

Mix a half cup brazil nuts, cup of chopped strawberries, blueberries and sliced oranges into a bowl. Slice your roquette leaves as preferred. Add chopped fresh parsley and thyme, and mix with your cooled quinoa. In a separate bowl, pour 2 Tbs olive oil, red vinegar, salt, pepper, and pine nuts. Mix vigorously and pour over your quinoa mix.

Avocado mango salad

Finely dice 2 avocados, 1 mango, 2 small leeks, 2 Tbs of coriander and thyme. Mix in a bowl. Sprinkle with a tsp of lime juice. Add a touch of chili sauce, salt and black pepper. Enjoy over toasted bread, crackers or quinoa.

And as mentioned earlier, in all of this foodie environment, don’t forget to use a good resource for your college work. Topicsmill is a great resource for research paper related topic ideas. It covers all other subjects so just a simple click and your work gets easy.

Basmati rice and citrus sauce

Dice 2 carrots, 2 small onions, half a small cauliflower, 2 cups of button mushrooms, half cup bean sprouts, 2 sticks celery, yellow bell pepper. Mix altogether and eat raw or parboil for 2 minutes in pot of boiling salted water. 

Cook 1 cup of basmati rice until firm. Add to vegetable mix. Combine half cup orange juice, quarter cup maple syrup and soy sauce. Mix, eat and enjoy. 


The choices for tasty organic recipes that can be quickly whipped together are endless. With a little experience, imagination and your taste buds to guide you, even the novice student can become rapidly proficient in making organic meals. 

Using chicken, avocados and quinoa as your basics, adding just about anything else for variety becomes a simple process for hungry students on the go. 

Author Bio:

Connie Elser is a health and medical science academic writer working for an online essay writing portal that provides research and assignment work to university students. She also runs her own health blog YouTube channel. In her free time, she shoots TikTok videos, attends Pilate classes and learns new languages.