Lunch Recipes (Most Popular)
Summer veggies team up with a light, citrusy Ponzu sauce and a shot of peppery heat for a delicious, fat free lunch. Shirataki noodles are made from konjac flour - a high-fiber, low calorie substance that is great for the digestive system - but if you don't like them or can't find them cellophane or bean thread noodles work just as well.
Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings.
Simple, satisfying lunch made super easy, since all the stuff came out of my garden (except the hummus, which was storebought - Wendy and Barb's Skinny Dips is what I used). If you don't have purple beans (see the photo), which are exactly the same as green beans but purple (duh), just swap colours! Yellow would work too, and the purple ones actually turn green as they cook.
Totally inauthentic, this is sushi for those who don't like (or can't have) raw fish, but still want the experience. Serve with pickled ginger and soy sauce if desired.
If you choose to use red lentils, note that they cook faster than brown lentils so watch them closely. If this soup seems to dry out, add a little more water as necessary. It is a very thick and rich soup, however, so don't add too much.
There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.
Carne asada is one of the most delicious of taco
fillings and, fortunately, one of the easiest to make.
Use what ever left-over vegetables you have on hand. Drain well and soak on paper towel to absorb liquid before sauteing in hot oil. Use oven safe skillet, preferably a seasoned cast iron skillet.
A yummy cool chicken salad for parties or an easy lunch to take with you to work or on the go.
Sweet, spicy and a tiny bit of tang, wrapped up in a blend of 3 different beans and served over a delicious bowl of microgreens. A perfect way to enjoy a lunch!
This pizza uses a classic combination of Mediterranean flavours which will really seduce the taste buds. Dairy free since I can't have milk and soy cheese is (IMHO) gross! Adapted from Weight Watchers, and an awesome weekend lunch or light dinner.
There's no shortage of flavour in these babies! They're also perfect year-round, since you can broil them if your grill is under a heap of snow like ours!
Using leftover filling mixture from the Pan-Fried Vegetable Wontons, I whipped up a noodle bowl with no-cook brown rice vermicelli, extra green onions, a touch of agave nectar and a big glug of San-J's Schezuan Sauce. A touch of sesame seeds on top add a touch of flair!
This is my step-dad's go to condiment for everything - toast, pasta, rice, even burgers and steamed veggies! It is spicy, so use with caution.
A delicious, vegan version of the popular Vietnamese sandwich! Fresh and fragrant, this is a blend of marinated tofu, Spicy Shredded Root Pickle, Sriracha Veganaise and veggies piled onto crusty baguettes.
A fully flavoured, lite hummus-style dip made with black beans, yogurt and lots of garlic! I hate the flavour of tahini (I know, weird) so I leave it out.
Easy, fast, tasty lunch with ingredients from my pantry, fridge and freezer. This is a dry curry, so don't expect much sauce.
This is amazing served warm topped with oven roasted cherry tomatoes and fresh basil, but cold for lunch with a salad is equally tasty!
15-min Roasted Chicken & Veggies slightly modified from gimmedelicious.com make for a super quick dinner for 2 or lunches for a couple of days. Serve over 1/3 c brown rice, pasta, or salad for extra carbs if needed.
Full of healthy fat and protein, this is the perfect lunch when paired with a couple of brown rice cakes or a slice of Ezekiel bread.