In order to keep on track with your nutrition and healthy eating during the day, it is important to be prepared for all meals! I know I’ve talked a lot about breakfast and snacks on here, but lunch is very important too–especially because many people seem to skip it because they find themselves “too busy” or running “too late” to make or buy healthy lunch. Or instead of skipping it they pick up fast food every day. So I thought I would share some of my super easy go-to lunches that take about 10 minutes or less to prepare–either the night before or the morning of. Don’t sacrifice your hard work and progress by skipping meals or opting for the “convenient yet unhealthier option”!!
Avocado Egg Salad
1 Hard-boiled egg (or more if desired)*
Seasoning of choice (Garlic/Onion salt, Nature’s, etc.)
Mash the egg(s) in a bowl. Add the avocado, lemon juice and seasoning, and stir/mix together.
Serve and eat it in whatever way you want: on a salad, in lettuce cups, on a sandwich or toasted bread, in a wrap, etc.
*If making only one serving, use 1 egg. Use 2 eggs for 2 servings.
**You can make ahead of time and store in the fridge in tightly sealed container for 1 day. The avocado may turn a little brown, but it is still good to eat.
Avocado Chicken Salad
Shredded chicken pieces
Seasoning of choice (Nature’s, Onion/Garlic salt, etc.)
Add the chicken and avocado together and mix. Add in lemon juice and seasonings and stir together.
*Same suggestions as with the avocado egg salad
Healthy Chicken Salad
1 6oz. container plain Greek-yogurt
Shredded Chicken pieces
Celery, cut into pieces
Any additional add-ins: grapes, nuts, apples, etc.
Put desired amount of chicken into a bowl. Add the Greek Yogurt and stir to combine. Add in a few drops of lemon juice until thickness is what you want. Mix together again.
Add in desired amount of Craisins, celery, grapes, etc. into the mix and stir together.
*Good in a sandwich, pita pocket, lettuce cups, on salad greens, by itself
**This can make as many servings as you want. 1 container of yogurt will only get you 1 or 2 servings, but to make more just add more yogurt and more of the rest of the ingredients. Can be stored for 1-2 days in the fridge in Tupperware or in the bowl with plastic wrap on
Mediterranean Quinoa Salad
Yields: 2 servings
½ cup uncooked quinoa*
½ cup black olives sliced
1/3 cup red bell pepper, diced
¼ cup red onion diced
1/3 cup feta cheese crumbles
For the dressing:
1 tbsp. olive oil
1 tsp. balsamic vinegar
½ tsp. dried oregano
Cook quinoa according to package. Once cooked, drain and set aside to let it cool.
Prepare the dressing by whisking all the ingredients together.
In a medium bowl, combine quinoa and the rest of the salad ingredient. Pour the dressing on to. Mix everything gently and enjoy!
*Meal prepping a batch of quinoa at the beginning of the week will make preparing this meal much quicker!!
**Only pour dressing on amounts you are going to eat. If you want to store it, wait to pour the dressing on until before serving and eating.
There you have it! If you have any other suggestions, I would love to hear them in the comment section below!