Lunch Recipes (Most Popular)
Full-flavored and fortifying. Good. Definately puree 1/2 or more of this before eating.
This versatile salad can be a whole meal when served on a bed of lettuce with tomatoes, hard-boiled eggs, olives, and Seasoned Tempeh. It's also delicious as a side dish for burritos, enchiladas, or quesadillas.
This taco salad has all the taste and VERY little fat. Kids love it, too!
This is a fantastic, quick, easy, luscious, and healthy way to enjoy the great taste of Pizza without the awful fat and calories. One of my favorites!
Adapted from a Hungry Girl recipe.
Makes 8 sandwich servings, but you can also just have it solo or with rice. Try throwing some cashews in for crunch and additional nutrients.
You can use any pre-cooked chicken, but I prefer to poach on the bone since it adds no fat and you can turn the water into stock when you're done.
I didn't create this. You can find the blog here: http://thealmondeater.com/2015/07/yogurt-l
ime-carrot-noodles/
I got this recipe from a cookbook I bought in Greece. The proportions are estimates for how I like it. The cookbook does not give specific measurements so feel free to play with it.
I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).
This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.
Also, given how many veggies are in this, I count it as 1 serving, but that's your call.
Adapted from Ziploc's website.
I prep the bag in the morning and bring it to work, letting it sit in the fridge till lunchtime.
Adapted from here: https://www.skinnytaste.com/zesty-lime-shr
imp-and-avocado-salad/
I kept the avocado, dressing and salad separate until I ate them, to limit spoilage.
Not my recipe. From here: http://www.seriouseats.com/recipes/2016/07
/smoky-lentil-salad-zucchini-poblano-p
epper-recipe.html
None of that gloppy, fatty, mayo laden stuff here! A yummy, light salad full of different tastes and textures. Great on its own or with some crackers.
I adapted the original recipe for my tastes/what I had on hand.
Here's the original recipe: http://www.thekitchn.com/recipe-chickpea-b
arley-and-zucchini-ribbon-salad-with-m
int-and-feta-173373
My adaptation of the recipe found here:
https://food52.com/recipes/24209-
farro-golden-beet-and-feta-salad-with-
pecans-and-chive-sage-dressing?utm_sou
rce=self.com&utm_medium=referral&utm_c
ampaign=f52-self
Serve over rice or in tortillas. Great topped with salsa, avocado, lime, cheese, whatever you want!
Adapted from NYTimes Red & Black rice stuffing.
If you want to use this as a side, just mark it as 1/2 serving (1/2 cup).
Not mine!
Adapted from: https://iowagirleats.com/2013/04/08/cashew
-chicken-mango-salad/
I made this while doing Whole30, so I dropped the honey from the dressing.