5 Quick Healthy Lunch Ideas
Let’s face it, probably 95% of you just stick to the same old boring thing day in day out? Well it’s not that it’s necessarily boring, it’s just you’ve had it so often it feels a bit boring, right?
It’s the ‘quick and healthy’ thing that’s gets us the most.
So much so in fact, that we end out going to the local supermarket or sandwich shop, or (dare I say it) pizza place, rather than spend five minutes getting something healthier (and often tastier) together.
Here are five quick and healthy lunchtime recipes that are bound to perk up your taste buds.
1. Roast beef and horseradish wrap
Gets your mouth watering just saying it huh!
This is an easy delicious option and perfect if you’ve had Roast Beef for Sunday lunch the day before!
Leftovers are ideal. But otherwise, get a few lean slices from the supermarket and make it up before work.
- 2 teaspoons light mayonnaise
- 1/2 teaspoon horseradish sauce
- 1 whole-wheat tortilla
- 1 large lettuce leaf
- 3 slices lean roast beef
- 1/4 cup chopped tomato (optional)
Mix the mayonnaise and horseradish together in a bowl then spread is on one side of the whole-wheat tortilla.
Next take the lettuce, tomato and roast beef and place them in the centre of the tortilla. Fold in and roll into a wrap.
Ready to eat when you are!
Recipe from Womens Health Magazine
2. Mozzarella and Tomato Salad
This is one of the best summery healthy lunch ideas and so quick and easy to make.
- 1 medium diced tomato
- 1oz diced fresh part-skim mozzarella cheese
- 1 cup fresh spinach leaves
- 1 clove pressed garlic
- 1.5 tsp olive oil
- 2 tbsp. balsamic vinegar
- 2 tsp sunflower seeds
- 1/4 tsp black pepper
Easy – mix all the ingredients above together in a bowl.
Pop it in a sealable container in the fridge ready for lunchtime.
Recipe from Womens Health Magazine
3. Lebanese Lemon-Parsley Bean Salad
Vegan and gluten free yummy crunchy and healthy salad – another one perfect for this time of year!
- x2 14 ounce cans red kidney beans, rinsed and drained
- x1 14 ounce can chickpeas, rinsed and drained
- 1 small diced red onion
- 2 celery stalks sliced in half and chopped
- 1 chopped tomato (optional)
- 1 medium cucumber, peeled and diced
- 3/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- 1/4 cup olive oil
- 1/4 cup of fresh lemon juice
- 3 cloves pressed garlic
- 3/4 teaspoons salt (optional)
- 1 small pinch of red pepper flakes (optional)
Place the kidney beans, chickpeas, red onion, celery, cucumber, parsley, dill (or mint) and tomato (if included) in a bowl together and mix.
Grab a small bowl and whisk together the olive oil, lemon juice, garlic, salt (if included) and pepper flakes (if included) until emulsified to make the dressing.
Pour it over the bean salad and toss thoroughly.
Place it in sealed container in the fridge until ready to serve.
Recipe from Cookie and Kate
4. Thai Tuna Salad
Okay, so you can probably tell, we’re loving the salads at the moment. But it is summer and they are super simple to make that it seems shame to revert to anything else!
- x3 cans of drained tuna
- 1 diced red bell pepper
- ½ diced red onion
- 1 thinly sliced and diced cucumber
- ¾ cup of sesame oil
- 1 lime juiced
- Pinch of salt (optional)
- Pinch of pepper (optional)
- Sesame seeds (optional)
Grab a large bowl and mix the tuna, peppers, red onion and cucumber together.
Next take the sesame oil and pour slowly on top while continuing to mix the salad.
Finally add the lime juice, and if you’ve chosen to add salt, pepper and sesame seeds, add them on now.
Recipe from Table for Two
5. Hummus Spiral Wraps
These delicious wraps taste so much more like a treat than a healthy lunch, so don’t let the taste fool you.
Our last healthy lunch idea is another perfect for this time of year, and yet another vegan delight.
- 2-3 Tablespoons of Roasted Red Pepper Spread
- 1 grated carrot
- Handful of baby spinach
- Dash of lemon juice/olive oil
- Ground pepper (optional)
- x1 can of edamame soy beans
- x1 sliced avocado
- Whole-wheat tortilla wraps
Mix the red pepper spread and lemon juice together.
Then take the tortilla wrap and spread the spread evenly. Next take a handful of the grated carrot, baby spinach, edamame beans, and place in the centre of the wrap.
Finally place the sliced avocado on top and pepper (if included) the wrap tightly.
A treat for one, or more (if you’re willing to share!).
Recipe by Kathy Patalsky
So which one will you try first?