Easy Healthy Lunch Ideas
Lunches that are simple and tasty, plus good for you!
Got dinner plans? Whether you do or you don’t, you’ll love this recipe. These quick easiest ever lemon garlic chicken thighs take less than 20 minutes to make and are a hit with the whole family. This is one of the recipes included in the 4-week Menu Plan that Amanda Nighbert and I created. The menu plan coordinates with Amanda’s LEAN program, but it’s ALSO a great resource for those wanting lower carb meal ideas that use whole foods. The meal plan offers different meal ideas...
Summer Veggie Banza Pasta - What do you do with an overload of summer tomatoes, shucked corn, and fresh basil? Create a new dish using them, and today, I was craving pasta! Pasta is not something I eat every day usually, but I am loving Banza pasta made from chickpeas. One cup has about 8g fiber and 14g protein which makes it a perfect base for meatless meals, but also means it fills you up – something key for a carb-lover like myself who typically has trouble sticking to my portion size...
I decided to stop expecting all my taco shells to stay intact until eaten by creating a recipe where you actually HAVE to break them. My kids call them nachos; I prefer to call them “deconstructed tacos” to make me feel a little fancy and gourmet on a Monday night. Here are a few reason why this sheet pan dinner is always on the menu for busy week nights...
It's National Spaghetti Day! Instead of celebrating in the traditional Italian way, I’m mixing it up with a healthy and delicious Mexican Spaghetti Squash Bowl. This recipe is sure to become a staple to your menu planning and will be something the entire family can enjoy!
How about a stir-fry that requires almost no chopping? QUICK PORK STIR-FRY uses a bag of fresh broccoli slaw and an easy hoisin-lime-sesame oil sauce to keep total time to just 10 minutes but create a flavorful dish. This Quick Pork & Vegetable Stir-Fry is great served as-is, over hot cooked rice or riced cauliflower. The options are endless, making it a perfect dish for differing palates at the dinner table!
Anyone else a Zoe’s Kitchen fan? I can’t get enough of their Cauliflower Rice Bowl introduced on their updated menu last year. Lightly seasoned cauliflower rice is topped with cucumbers, feta, dill, and creamy Tzatziki sauce, and then I like to add chicken or salmon for protein.To keep things simple, I used a store-bought Tzatziki dip made from Greek Yogurt.
What do you do with an overload of summer tomatoes, shucked corn, and fresh basil? Create a new dish using them, and today, I was craving pasta! Pasta is not something I eat every day usually, but I am loving Banza pasta made from chickpeas. One cup has about 8g fiber and 14g protein which makes it a perfect base for meatless meals, but also means it fills you up – something key for a carb-lover like myself...
These steak tacos are one of my faves. They use flank steak which is a cut that requires little seasoning and cooks quick on the grill or in the oven (less than 15 minutes!). The secret to juicy, tender steak flank steak is letting the steak stand 10 minutes after cooking before slicing and then slicing against the grain. I top warm corn tortillas with thin strips of steak, a few of my pickled onions, and sprinkle of queso fresco.
Today I am sharing an article that I was featured in that gives SIX healthy lunch ideas that parents are guaranteed to love as well! These lunches are healthy, delicious, and best of all, easy to throw together on a busy weekday! Be sure to let me know if you try any of these awesome options for your next lunch recipe!
Easy meal prep BUFFALO CHICKEN SALAD. This chicken salad is so versatile. I love it on crisp romaine leaves to create lettuce wraps or simply use it as filling in a high-fiber whole-grain tortillas. The bold flavors also make it great to serve with raw veggies like cucumber slices, baby carrots, and celery sticks to dip in this chicken salad for a quick and easy lunch. Feel free to add a little extra chicken and celery if you like a slightly less creamy chicken salad.
Vegan Chickpea Burrito Bowls are ones that I love prepping ahead for weekday lunches. It’s also one super easy to throw together for a quick meal for those weeks when I’ve failed to do much meal prep. The chickpeas make the bowl by adding not only some major pops of flavor, but also crunch by cooking them in the skillet with taco seasoning (Wildtree is my fav!) and garlic powder.
I like to use Eat Smart’s Vegetable Stir-fry Bag that has snow peas, broccoli, carrots, and shredded cabbage, but you can use any assortment of cut fresh vegetables. When it comes to rice options, use ready-to-heat packages, previously cooked and cooled brown rice, or cauliflower “rice” to go lower-carb. They’re ready in two minutes, and there are lots of whole-grain options to choose from now (even Target’s store brand offers an assortment!). Basically, these pouches can save the day.
You can’t really go wrong with tacos of ANY variety, but these steak tacos are one of my favs. They use flank steak which is a cut that requires little seasoning and cooks quick on the grill or in the oven (less than 15 minutes!). The secret to juicy, tender steak flank steak is letting the steak stand 10 minutes after cooking before slicing and then slicing against the grain.
Has anyone else gotten a little too dependent on bagged salads this winter? It’s easy to get in a rut, and I’m calling myself out on this one. I’ve been ready/needing to upgrade my salad repertoire, and this LEMONY ARUGULA SALAD with PARMESAN is the perfect fit. Not only does it have a light lemon dressing and baby spring peas, but it also is about as easy as tossing together those bagged salad components.
Perfect healthy salad side dish for Father's Day or Fourth of July! This salad it the epitome of TACO TUESDAY but in a salad. Beans, corn, tomatoes, red onion, avocado and queso fresco all make for a one-course meal full of protein and fiber without the excessive carbohydrates. It is also great topped with some chicken or additional protein of choice.