Healthy Lunch Recipes

Ingredients:

• •1 cup quinoa
• •2 cups vegetable broth
• •1 cucumber, diced
• •2 tomatoes, diced
• •1/2 red onion, finely chopped
• •1/2 cup kalamata olives
• •1/2 cup feta cheese, crumbled
• •1/4 cup olive oil
• •2 tbsp lemon juice
• •2 tbsp fresh parsley
• •1 tbsp fresh oregano
• •Salt and pepper to taste

Instructions:

1. 1Rinse quinoa and cook in vegetable broth until tender (15 mins)
2. 2Let quinoa cool completely
3. 3Dice cucumber, tomatoes, and red onion
4. 4Whisk together olive oil, lemon juice, salt, and pepper
5. 5Combine cooled quinoa with vegetables
6. 6Add olives and crumbled feta cheese
7. 7Toss with dressing and fresh herbs
8. 8Chill for 30 minutes before serving

Ingredients:

• •1 lb ground chicken
• •1 head butter lettuce
• •1 carrot, julienned
• •1 bell pepper, diced
• •2 green onions, sliced
• •2 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •3 tbsp soy sauce
• •2 tbsp rice vinegar
• •1 tbsp sesame oil
• •1 tsp sriracha
• •2 tbsp vegetable oil
• •Cilantro and peanuts for garnish

Instructions:

1. 1Heat vegetable oil in a large skillet over medium-high heat
2. 2Cook ground chicken until browned and cooked through
3. 3Add garlic and ginger, cook for 1 minute
4. 4Add carrot and bell pepper, stir-fry for 3 minutes
5. 5Mix soy sauce, rice vinegar, sesame oil, and sriracha
6. 6Pour sauce over chicken mixture and toss
7. 7Separate lettuce leaves and wash thoroughly
8. 8Serve chicken mixture in lettuce cups with garnishes

Ingredients:

• •4 slices sourdough bread
• •8 oz fresh mozzarella, sliced
• •2 large tomatoes, sliced
• •1/4 cup fresh basil leaves
• •2 tbsp balsamic glaze
• •2 tbsp olive oil
• •Salt and pepper to taste
• •Butter for grilling

Instructions:

1. 1Slice tomatoes and mozzarella into 1/4 inch thick pieces
2. 2Season tomato slices with salt and pepper
3. 3Brush bread with olive oil on one side
4. 4Layer mozzarella, tomatoes, and basil on two slices
5. 5Drizzle with balsamic glaze
6. 6Top with remaining bread slices
7. 7Butter the outside of sandwiches
8. 8Grill in pan until golden and cheese melts (3-4 mins per side)

Ingredients:

• •1 cup brown rice
• •1 sweet potato, cubed
• •1 cup broccoli florets
• •1 cup chickpeas, drained
• •2 cups kale, massaged
• •1/4 cup pumpkin seeds
• •2 tbsp olive oil
• •For tahini dressing:
• •3 tbsp tahini
• •2 tbsp lemon juice
• •1 tbsp maple syrup
• •2-3 tbsp water
• •Salt to taste

Instructions:

1. 1Cook brown rice according to package directions
2. 2Preheat oven to 425°F (220°C)
3. 3Toss sweet potato and broccoli with olive oil and salt
4. 4Roast vegetables for 20-25 minutes until tender
5. 5Rinse and drain chickpeas, season with salt and pepper
6. 6Massage kale with a little olive oil until softened
7. 7Whisk together all dressing ingredients
8. 8Assemble bowls with rice, vegetables, and drizzle with dressing

Ingredients:

• •2 large flour tortillas
• •2 grilled chicken breasts, sliced
• •4 cups romaine lettuce, chopped
• •1/4 cup parmesan cheese, grated
• •2 tbsp Caesar dressing
• •1/4 cup croutons, crushed
• •2 tbsp mayonnaise
• •1 tsp lemon juice
• •Black pepper to taste

Instructions:

1. 1Warm tortillas in microwave for 30 seconds
2. 2Mix mayonnaise with lemon juice and spread on tortillas
3. 3Layer chopped romaine lettuce on each tortilla
4. 4Add sliced grilled chicken
5. 5Sprinkle with parmesan cheese and crushed croutons
6. 6Drizzle with Caesar dressing
7. 7Season with black pepper
8. 8Roll tightly and cut in half to serve

Ingredients:

• •1 cup red lentils
• •4 cups vegetable broth
• •1 onion, diced
• •2 carrots, diced
• •2 celery stalks, diced
• •3 cloves garlic, minced
• •1 can diced tomatoes
• •2 tbsp olive oil
• •1 tsp cumin
• •1 tsp paprika
• •1/2 tsp turmeric
• •Salt and pepper to taste
• •Fresh parsley for garnish

Instructions:

1. 1Heat olive oil in a large pot over medium heat
2. 2Sauté onion, carrots, and celery until softened (5 mins)
3. 3Add garlic and spices, cook for 1 minute
4. 4Add lentils, diced tomatoes, and vegetable broth
5. 5Bring to a boil, then reduce heat and simmer
6. 6Cook for 25-30 minutes until lentils are tender
7. 7Season with salt and pepper to taste
8. 8Serve hot garnished with fresh parsley