Be Healthy

Lunch Recipes

Nutritious and satisfying lunch options to fuel your day.

Mediterranean Quinoa Bowl
Lunch
High Protein
Prep: 15 min
Cook: 15 min

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup kalamata olives, pitted
  • 2 tbsp feta cheese, crumbled
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. Combine quinoa, tomatoes, cucumber, red onion, and olives in a bowl.
  2. Whisk together olive oil, lemon juice, oregano, salt, and pepper.
  3. Pour dressing over quinoa mixture and toss to combine.
  4. Top with crumbled feta cheese and serve.
High Protein
Vegetarian
Chicken and Avocado Wrap
Lunch
High Protein
Prep: 10 min
Cook: 0 min

Ingredients:

  • 1 whole grain wrap
  • 4 oz grilled chicken breast, sliced
  • 1/2 avocado, sliced
  • 1/4 cup mixed greens
  • 2 tbsp Greek yogurt
  • 1 tsp lime juice
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Mix Greek yogurt with lime juice, garlic powder, salt, and pepper to create a sauce.
  2. Lay wrap flat and spread sauce in the center.
  3. Layer chicken, avocado, and mixed greens on top of the sauce.
  4. Fold the sides of the wrap in, then roll from the bottom up to form a burrito shape.
High Protein
Quick
Lentil Soup
Lunch
Vegetarian
Prep: 10 min
Cook: 30 min

Ingredients:

  • 1 cup dried lentils, rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 bay leaf
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes.
  2. Add garlic and sauté for another minute.
  3. Add lentils, vegetable broth, cumin, turmeric, bay leaf, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
  5. Remove bay leaf, garnish with fresh parsley, and serve.
Vegetarian
High Fiber
Tuna Salad Stuffed Peppers
Lunch
High Protein
Prep: 15 min
Cook: 0 min

Ingredients:

  • 2 bell peppers, halved and seeds removed
  • 1 can (5 oz) tuna in water, drained
  • 1/4 cup Greek yogurt
  • 1 celery stalk, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh dill for garnish

Instructions:

  1. In a bowl, combine tuna, Greek yogurt, celery, red onion, lemon juice, Dijon mustard, salt, and pepper.
  2. Mix well until all ingredients are incorporated.
  3. Spoon the tuna mixture into the bell pepper halves.
  4. Garnish with fresh dill and serve.
High Protein
Low Carb