Quick and Easy Lunches

Lunch is one of those meals people usually have to plan ahead for whether they are going to work or on the go.  I have come up with some healthy and quick lunches perfect for on the go.

Remember prepping your food ahead of time makes these so much easier. Here are some of my favorites!

I absolutely love this one. I use my shredded chicken I prepped ahead of time for this one.





I refuse to say salads are boring. Not when you have this Cobb Salad!

Complete with Turkey bacon, eggs, sweet peppers, feta cheese, avocado, olives, and fat free string cheese. I make my own homemade Italian dressing with rice wine vinegar, olive oil, and italian seasoning packet.


How about a Greek Salad Pizza Pita. I am in love with greek salad, so anything that combines these things in the form of pizza is great and its healthy!

                                               Ingredients: 

1 Whole Wheat Pita, cut in half

2 Tbsp Hummus, any flavor

Spinach or Mixed Baby Greens Lettuce

Cherry Tomatoes, diced

Cucumbers, diced

Carrots, diced

Red Onion, diced

*Optional: Olives (I don’t care for olives, but this would probably make a good addition if you do)

*Also Optional: Diced Avocados! I added them to the pics shown. They’re very delicious if you have them on hand, if not, don’t worry about it. (Calories don’t reflect added avocados.)

1 oz Feta Cheese

1 Tbsp of your favorite Italian Dressing

(I make my own dressing using the Good Seasons Italian Dressing packets. You can find these by the other dressings, usually on the top shelf. It takes just seconds to prepare and you can personalize it! I use Rice White Wine Vinegar and Olive Oil to make mine!)

Directions:

- Rinse, dry, and dice all veggies.

- Slice around the edge of the entire pita with a sharp knife to make two whole circle pita halves (notice pic). It’s easier to do if you heat the pita in the microwave for a few seconds.

- Toast pita halves sliced side facing up in a 350 degree preheated oven for 5 mins.

- Spread 1 TB hummus on each half.

- Pile on all the veggies to your liking starting with the lettuce.

- Sprinkle on feta cheese then drizzle with Italian dressing.

One of my all time favorites now. I love this one and your co workers will be envious. This one requires some prep ahead of time but well worth it!

Paleo Mexican Rice Bowls.

Mexican Rice Bowls

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Serves: 3-4

Ingredients

• 1 head of cauliflower, cut into florets
• ⅓ cup broth or water
• 1 teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• handful of fresh cilantro, roughly chopped
• juice of 1 lime
• ½ pound ground Turkey
• ½ white onion, diced
• 1 avocado, diced
• salsa of choice
• salt and pepper, to taste

Instructions

1. Run florets of cauliflower through a food processor using the shredding attachment, to rice the cauliflower. Or use a grater and crate the cauliflower until you have small pieces.
2. Place a small saucepan over medium heat, add cauliflower and broth or water and a bit of salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.
3. Once cauliflower is soft, add garlic powder, cayenne pepper, cilantro, lime, and a bit of salt and pepper.
4. While rice is cooking, place a medium skillet over medium-high heat and cook  ground turkey (Feel free to season turkey with some taco seasoning if you choose). Break up into small pieces and cook until cooked through completely.
5. Dice onion and avocado.
6. When cauliflower rice and meat are done cooking, add rice, meat, onion, avocado, and salsa to a bowl.

I love to cook and all these recipes were family approved and asked for again. 

These are also 24 Day Challenge approved. For more information email me!

 Teresa Copley

"Changing Lives"

Teresa@yourbestfitnesscoach.com

352-272-2034