DIY Healthy & Easy Lunch Idea

Hey guys!

Whether it’s back to school, or lunches for work, packing healthy on the reg presents challenges. It’s easy to burn out on sandwiches every day, leftovers don’t always travel or reheat well, and it can be really time consuming to think of, and make, really healthy and fresh lunches day after day.

That’s why I wanted to give you three simple, cost-effective and super delicious options to throw into your rotation.  I promise you…packing lunches is a MUST if you’re wanting to save calories and money.  I wanted to think a bit outside of the box on these, because anyone can tell you to make a turkey sandwich on sprouted grain bread or pack apples and peanut butter. I wanted to show you how to maximize the use of veggies mid-day to help keep you full, keep calories in check and have you bursting with antioxidants.

Check out how to make the recipes here:



Here ya go!

Recipe #1: CHILLED SPINACH AVOCADO SOUP

Yield: 1 serving

Serving Size: 1 jar

Prep Time: 5 min

Ingredients:

3 tablespoons raw cashews, soaked 6 hours and drained
2 big handfuls spinach
3/4 cup vegetable broth
1 mini Persian cucumber, sliced
1 celery stalk, sliced
1/4 cup avocado
2 whole green onions, sliced
1/4 cup basil leaves (optional)
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Pinch of pepper
1/2 tomato, chopped

Method:

Rinse drained cashews.
Place everything but tomato into a high-powered blender and process until smooth. Top with tomato, and serve chilled.

Nutrition Info:

Calories: 316

Protein: 14g

Fat: 19g

Net Carbs: 16g

Fiber: 10g

Recipe #2: AVOCADO EGG SALAD PITA

Yield: 2 servings

Serving Size: ½ recipe

Prep Time: 5 min

Ingredients:

1 medium avocado, pitted and peeled
1 teaspoon lemon juice
3 hard-boiled eggs, peeled and chopped
2 hard-boiled egg whites, chopped
1 tablespoon Dijon mustard
1 celery stalk, finely chopped
1 green onion, chopped
Salt and black pepper, to taste
1 pita bread, cut in half

Method:

Mash avocado, with lemon juice in a medium bowl. Stir in the eggs, Dijon, celery and green onion. Season with salt and pepper, to taste.
Cut a pita into two, fill each side, and serve.

Nutrition Info:

Calories: 333

Protein: 17g

Fat: 18.5g

Net carbs: 18g

Fiber: 7g

Recipe #3: SALAD IN A JAR

Yield: 1 serving

Servings Size: 1 jar

Prep Time: 5 min

Ingredients:

2-3 tablespoons light salad dressing
1/3 cup garbanzo beans, drained and rinsed
2 ounces high quality deli turkey, chopped
1/4 cup shredded carrot
1 1/2 cups Romaine lettuce, torn
1/2 cup red bell peppers, chopped
1 ounce crumbled feta cheese
1/2 cup chopped cucumber
4 kalamata olives, sliced

Method:

In a 16-ounce mason jar, add the dressing to the bottom. Layer in the beans, followed by the turkey. Sprinkle on the carrots, then pack in the lettuce, bell peppers, feta, cucumber and olives.
Place in fridge overnight, then shake just before eating right from the jar.

Nutrition Info:

Calories: 334

Protein: 22g

Fat: 13.5g

Net Carbs: 26g

Fiber: 10g

There ya have it! Which one looks most appetizing?!