5 Anytime Healthy Lunch Ideas

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Brighten up your day with these easy, tasty lunch ideas.


1. Greek Chopped Pita Salad

Greek Chopped Pita Salad

Ingredients

  • 2 cups romaine lettuce
  • 2 tablespoons crumbled feta cheese
  • 1/2 cup canned garbanzo beans, rinsed and drained
  • 1/2 cup cucumber, sliced
  • 1 whole wheat pita, chopped
  • 2 tablespoons low-fat vinaigrette

Directions

Combine all salad ingredients in a bowl and toss thoroughly.



2. Roasted Mushroom Parmesan Sandwich

Roasted Mushroom Parmesan Sandwich

Ingredients


  • 1/4 c. panko
  • 1/2 tsp. dried oregano
  • 4 large portobello mushroom caps
  • 4 hero rolls
  • 4 oz. fresh mozzarella
  • 1/4 c. Grated Parmesan
  • 1/2 c. jarred marinara sauce
  • parsley 

Directions

  • Preheat the broiler. Line the baking sheet with the nonstick foil.
  • In a small bowl, combine 1/4 cup panko with 1 tablespoon olive oil and 1/2 teaspoon dried oregano. Set aside.
  • Place 4 large portobello mushroom caps on the prepared baking sheet and brush with 1 tablespoon olive oil and season with kosher salt and pepper. Place in the oven and broil until mushrooms are just tender and beginning to release juices, 6 to 8 minutes. Transfer the mushrooms to a cutting board and slice 1/2- inch thick. Discard foil.
  • While the mushrooms are broiling, split and toast 4 hero rolls, slice 4 ounces fresh mozzarella, and grate 1/4 cup Parmesan. Divide the cooked mushrooms among the bottom halves of the toasted rolls, then top each with 2 tablespoons jarred marinara sauce, 1/4 of the sliced fresh mozzarella and 1 tablespoon grated Parmesan.
  • Broil until the cheese melts, 1 to 2 minutes. Top with the panko mixture, and broil until golden brown, 30 seconds. Sprinkle with chopped parsley before serving, if desired.
3. Chickpea, Cucumber and Dill Salad 

Chickpea, Cucumber and Dill Salad

Ingredients

  • 1 can of organic chickpeas, rinsed and drained 
  • 2 Lebanese cucumbers, halved and sliced. 
  • 2-3 stems of fresh dill, chopped
  • Dressing: 
  • juice of ½ lemon 
  • 1 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar – Add all dressing ingredients in a jar and shake to combine well

Directions

  • Combine chickpeas and cucumber in a mixing bowl, add dressing ingredients and dill and stir through. 
  • Serve immediately or serve chilled (great as a take to work or school lunch idea)

Credit: cleancookingrecipes.com

4. Vegetable Tortilla Roll Ups

Vegetable Tortilla Roll Ups

Ingredients

  • 8 ounces cream cheese softened 
  • 1 cup mayonnaise 
  • homemade ranch dressing mix or 1 packet store-bought
  • 1 teaspoon dried dill weed or 1 Tablespoon finely minced fresh dill
  • 8 (8-inch) flour tortillas
  • 3 cups assorted finely chopped vegetables such as broccoli, cauliflower, carrots or green bell peppers
  • 1 cup shredded cheddar cheese

Directions

  • In a medium bowl, combine cream cheese, mayonnaise, salad dressing mix, and dill weed.
  • Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
  • Starting at one end, roll each tortilla tightly and wrap individually in plastic wrap. Chill at least 2 hours before slicing. Slice each roll up into 8 pieces.
  • If the roll ups seem loose when you start to slice them (you see pockets of space or the vegetables seem to be falling out), feel free to unroll the tortillas and re-wrap them tightly.

Credit: www.culinaryhill.com

5. Mushroom-Quinoa Burger

Mushroom-Quinoa Burger

Ingredients

  • 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
  • 1/2 c. walnuts
  • 1 clove garlic
  • 2 tbsp. canola oil
  • 1/4 c. Chopped red onion
  • 3 green onions, chopped
  • 2 tsp. rice wine vinegar
  • 1 c. cooked quinoa
  • 1/2 c. cornstarch
  • Whole-grain burger buns
  • sprouts
  • Lettuce
  • Sliced tomatoes
  • Rosemary Mayo
  • 1/2 c. mayonnaise
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. lemon juice
  • Kosher salt 

Directions

  • Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
  • In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
  • Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2″ thick and 3″ wide). In a 12″ nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
  • Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
  • Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.

Credit: https://www.goodhousekeeping.com

Get Set for a nourishing Lunch date.


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