24 Easy Healthy Lunches To Bring To Work

1. 5-Minute Spicy Asian Chicken Salad

Ingredients:
2 bags shredded carrots
2 bags of "Cruciferous Crunch" shredded salad from Trader Joe's (alternately you could use slaw mix + shredded kale)
2 Tbs black sesame seeds
1 jalapeno sliced very fine into halves (more or less according to taste, I like it SPICY!)
1 rotisserie chicken, torn into shreds
juice of 2 limes
4 Tbs Tamari (tamari is a gluten free soy sauce) or regular soy sauce
1 Tbs Siracha
5-6 drops liquid stevia (alternately you could use a drizzle of honey or maple syrup but I like to keep it sugar free)

Instructions:
Simply put all ingredients into a large plastic bag and shake vigorously until well incorporated. Adjust flavors as needed .
Pour into bowls or onto plates and enjoy!!

2. Sriracha Lime Chicken Chopped Salad

Ingredients:

Sriracha Lime Chicken
2 organic chicken breasts
3 tablespoons sriracha
1 lime, juiced
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper

Salad
4 cups lettuce, chopped (I use this salad chopper)
8 pineapple slices, using pineapple corer
1 cup organic grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed

Lime Vinaigrette
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp raw honey
Dash fine sea salt

Instructions:
Heat the grill to medium heat.
Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
Once ready to cook, add chicken to the greased grill.
Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use.
Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!

3. Lebanese Lemon-Parsley Bean Salad

INGREDIENTS:
2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 (14 ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 ripe red tomato, chopped (skip if you can’t find a great tomato)
1 medium cucumber, peeled, seeded and diced
3/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, pressed or minced
3/4 teaspoon salt
small pinch red pepper flakes

INSTRUCTIONS:
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).
Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

4. Sonoma Chicken Salad Sandwiches

Ingredients:
3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese
Sliced bread, for serving (here is a great recipe)
Dressing
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste

Directions:
In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

5. Sweet and Sour Broccoli Salad

Ingredients:
about ½ cup of sweet and sour sauce
3 small stalks of broccoli, cleaned, cut into small florets and blanched
1 TB of sesame oil,
black sesame seeds,
a handful of roasted cashews,
and 2 stalks of sliced green scallions.

Directions:
Spoon out 1/4 a cup of sweet and sour sauce in a large glass bowl.
Next add the broccoli and mix. Make sure the florets are evenly coated with the sauce.
Drizzle with a tablespoon of sesame oil and mix. Toss in your preferred amount of sesame seeds and a little bit more sweet and sour sauce if desired.
Throw in a handful of roasted cashews and mix. Finish with some scallions and give it one last stir.
Plate on a large plate or in a glass container and drizzle additional sauce if needed.
This makes about 3 ½ cups and leftovers can be stored in the fridge for up to 5 days.

6. Burrito Bowls

INGREDIENTS:

1 cup uncooked rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 (15.25-ounce) can whole kernel corn, drained
1 (15-ounce) black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

FOR THE CHIPOTLE CREAM SAUCE

1 cup sour cream
1 tablespoon chipotle paste*
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste

DIRECTIONS:

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce.

7. Lemony Couscous Salad

INGREDIENTS:
1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 tablespoons fresh squeezed lemon juice
1/2 of a medium English cucumber, diced (about 1 cup)
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/3 cup raisins
1/4 cup chopped walnuts, toasted
Fresh ground black pepper

DIRECTIONS:
Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, mix the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, raisins and walnuts. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

8. Tuna Salad

INGREDIENTS:
3: 70 gram cans of tuna, drained
1 medium red bell pepper, diced
1/2 red onion, diced
1 cucumber, sliced thinly and diced
1/4 cup sesame oil
Juice of 1 lime
Salt and pepper, to taste
Sesame seeds, as garnish

INSTRUCTIONS:
In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

9. Spinach Salad With Mozzarella, Orzo, and Snap Peas

Ingredients
1 cup orzo
3 tablespoons olive oil
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup chopped fresh herbs (such as dill, tarragon, and chives)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pint cherry tomatoes, cut in half
1 cup halved snap peas
8 ounces fresh ciliegine mozzarella balls (cherry-size, about 1/3 oz ea)
5 ounces Earthbound Farm Organic Baby Spinach
4 quart-size canning jars, with lids

Directions
Cook the orzo according to the package directions. Drain and let cool.
Whisk together the oil, lemon zest, lemon juice, herbs, salt and pepper in a medium bowl. Pour about 1 to 4 tablespoons of dressing into the bottom of each jar, to taste.
After the dressing, layer the salad ingredients into each jar in order: about 1/2 cup cherry tomatoes; then 1/4 cup cooked orzo; 1/4 cup snap peas; 2 oz mozzarella; and last, about 1-1/4 oz of baby spinach leaves, torn into bite-size pieces (or just fill the remaining space in each jar — it’s okay to pack it in fairly tight). Screw the lids onto the jars tightly and refrigerate immediately.
When you’re ready to eat, unscrew the lid and shake the salad out into a bowl. The action of shaking the salad into the bowl usually mixes the salad and dressing conveniently; if not, just toss the greens a bit with your fork to combine. Then enjoy!

10. 10-Minute Vegetable Fried Rice

INGREDIENTS
2 tablespoons sesame oil, divided
2 cloves garlic, minced
1 1-inch piece fresh ginger, grated*
3 eggs
4 cups brown rice (cooked, cooled, and separated)**
1 cup frozen corn
1-2 cups frozen peas
½ tablespoon rice vinegar
2-3 tablespoons soy sauce
fresh chives, fresh basil, baby spinach, any other add ins you want!

INSTRUCTIONS
Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.
Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!

11. Mushrooms and Wheat Berries

Ingredients
1 tablespoons olive oil
1 shallot, minced
2 cups mixed mushrooms, sliced
1 tablespoon (or more) soy sauce or tamari
2 garlic cloves, minced
½ teaspoon chinese 5 spice powder
about 2 tablespoons mirin
1 cup cooked wheat berries
1 cup baked tofu, chopped (optional)
¼ cup scallions, handful of micro greens, or herbs of your choice

Instructions
Heat a large skillet over medium-high heat. Add oil. Once the oil is hot add the shallots, and let them cook until slightly soft, about 1 minute. Add the mushrooms and stir. Then add a splash of soy sauce... give the pan a good shake, and let the mushrooms cook until they begin to soften, stirring occasionally. 5-8 minutes or so.
Add in the garlic and five spice powder and stir. Add the mirin to deglaze, scraping off any bits that are sticking to the bottom of the pan. Reduce heat. The mushrooms should be good and soft by now, if they're not let them continue to cook until they are. Add the wheatberries, a drizzle of honey, tofu and stir to combine.
Remove pan from heat and toss in scallions, microgreens, or any fresh herbs that you're using. Taste and adjust seasonings, add a little more soy sauce if necessary.

12. Hummus Spiral Wraps

Ingredients:

2-3 Tbsp Roasted Red Pepper Spread
handful of shredded carrots
handful of baby spinach
splash of lemon juice/olive oil
fresh ground pepper
edamame soy beans
avocado slices

How To:

* Spread the hummus.

* Add the ingredients in a thinly spread layer - distribute evenly.

* Roll up your lavash bread wrap - tightly. Slice into 1 inch thick rounds. Serve.

13. Roasted Tomato Soup

Ingredients (measuring cup used, 1 cup = 250 ml)

530 to 550 grams tomatoes
4 grams garlic
2 tablespoon olive oil
1 teaspoon black pepper
¼ teaspoon sugar
¼ to ½ cup warm water
salt as required

How to prepare recipe:
1. rinse the tomatoes in water.
2. now slice the tomatoes and place them in a baking tray.
3. add chopped garlic also in the tray.
4. drizzle the olive oil evenly on the tomatoes.
5. roast in a preheated oven at 180 degrees C for 25­30 minutes or till the tomatoes have shrunk in size & got
golden.
6. when the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic and all the juices
and oil from the tray.
7. add some crushed black pepper, salt and sugar to the blender.
8. add warm or slightly hot water and blend to a smooth puree.
9. pour the soup in serving bowls.
10. garnish the soup with mint or cilantro or cheese or cream.
11. serve roasted tomato soup warm or chilled.

14. Chicken Chickpea Chopped Salad

INGREDIENTS
2 large romaine hearts, washed and chopped
1 cup pulled cooked chicken breast
1 (15.5 oz) can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced in half
3/4 cup sweet corn (I grilled mine)
1/4 cup crumbled goat cheese
1/3 cup cilantro, washed and chopped
1 small avocado, diced
1/2 cup BBQ dressing, if desired

INSTRUCTIONS
In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips.

15. Honey Walnut Power Salad

INGREDIENTS
2 tablespoons butter
½ large yellow onion, thinly sliced
2 cups seedless red grapes, washed and cut in half
2 cups edamame (I did a quick steam-in-the-bag variety)
1 cup uncooked bulgur or other grain
¾ cup walnuts
¼ cup honey
¼ cup water
fresh baby spinach
crumbled blue cheese
salt to taste

INSTRUCTIONS
Melt the butter in a medium saucepan over low heat. Add onions and saute on low for about 30 minutes, stirring occasionally, until onions are soft, golden brown, and almost sweet tasting.
While onions are still cooking, pour bulgur and 2 cups water into a saucepan; bring to a boil and cook for 15 minutes, until most of the moisture has absorbed and the grains are soft enough to eat. Let cool for 15 minutes.
When onions are done, stir into the bulgur so the butter is absorbed by the grains. Season with salt.
Combine grapes and edamame in a large mixing bowl. Add cooled bulgur and walnuts. Whisk water and honey; pour over mixture and stir well. Add fresh baby spinach and crumbled blue cheese just before serving.

16. Raw Collard Wraps With Turkey Meatballs, Avocado, and Dijon

Ingredients

3 large collard green leaves, washed, dried stems removed
3 Big Batch Turkey Meatballs (leftover from Saturday’s dinner)
1/4 avocado, thinly sliced
1 large beefsteak tomato, thinly sliced
2 teaspoons dijon mustard

Procedure
Lay collard green leaves flat on a cutting board, and top each one with a turkey meatball. Mash each meatball with a fork until it’s about ¼-inch thick, then top each mashed meatball with equal amounts of avocado, tomato, and mustard. Roll up each leaf and transfer to a plate to serve.

17. Chopped Thai Salad Sesame Garlic Dressing

INGREDIENTS
For the dressing:
⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice

For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb)

INSTRUCTIONS
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

18. Oven-Fried Salmon Cakes

INGREDIENTS:
1 (14.75 ounce) can wild-caught pink or red salmon
1 cup cooked (or canned) sweet potato, mashed
2 large eggs, beaten
1/2 cup almond flour
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
2 scallions, white and green, very thinly sliced
1 tablespoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
zest from 1 lemon
2 tablespoons ghee, melted

GARNISH WITH ANY OF THESE:
Olive Oil Mayo
Paleo Ranch Dressing
minced fresh parsley
Awesome Sauce

DIRECTIONS:
Preheat the oven to 425F and cover a large baking sheet with parchment paper.
Drain the liquid from the salmon and using your fingers, crumble the fish into a large mixing bowl, removing the bones and flaking the fish. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest. Mix well and refrigerate for 10 minutes.
Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. (Brush with more ghee if that tickles your fancy.) Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.

19. Whole Wheat Fajita Quesadillas

Ingredients
1 large onion, thinly sliced
1 large bell pepper, thinly sliced
1 tbsp olive oil, extra virgin
2 cups shredded cooked chicken, turkey or diced tofu* (I used 12 oz package of tofu)
15 oz can black beans, drained & rinsed
1 cup salsa verde or regular salsa
6 - 7 large whole wheat tortillas (use GF if necessary)**
3/4 cup any cheese, shredded (I used white cheddar)
Cilantro, green onions, Greek yogurt & salsa, for toppings (optional)
Cooking spray (I use Misto)

Directions
Preheat large skillet on medium heat and add olive oil. Add onion and bell pepper; cook until softened, stirring occasionally. Add your choice of protein - chicken, turkey, tofu etc., black beans and salsa; cook for about 8 - 10 minutes or until salsa has reduced in half, stirring occasionally. You might want to increase heat to medium - high.
Preheat another medium - large non-stick skillet on medium heat and spray with cooking spray. Place tortilla in a skillet, sprinkle half with 1 tbsp cheese, evenly spoon bean mixture on top and sprinkle with 1 tbsp cheese. Fold uncovered half over top and press lightly. You can also place a small plate on top for pressure during cooking process.
Cook for a few minutes or until golden, carefully flip with a spatula and cook for another few minutes. You can make 2 quesadillas at a time. Transfer to a cutting board and cut in half. Repeat this step with remaining ingredients. Serve hot with your choice of toppings.

20. Chicken Lettuce Wraps

INGREDIENTS:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

DIRECTIONS:
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Adapted from Eat. Drink. Love.

21. Smashed White Bean and Avocado Sandwich

INGREDIENTS
2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra virgin olive oil
Juice of half a lemon
Salt and freshly ground black pepper, to taste
8 slices multigrain bread, toasted
1 small red onion, thinly sliced
1 cucumber, thinly sliced
2 avocados, pitted and thinly sliced
5 ounces arugula or sprouts

INSTRUCTIONS
Combine the beans, olive oil, and lemon juice in a medium bowl. Roughly mash until it comes together but is still a little chunky. Season with salt and pepper to taste.
Divide the bean mixture among four slices of the bread, spreading in a single layer. Top each with some red onion, sliced cucumber, avocado, and arugula or sprouts. Season with additional salt and pepper. Top with the remaining slices of bread and serve.

22. Mini Frittatas

Ingredients
10 large eggs
1/2 cup cooked Mexican chorizo
1 cup spinach, finely chopped
1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper
1 tablespoon fresh oregano

Steps
Begin by gathering your ingredients.
In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.To the pan, add the chorizo and cook until until it's softened, 5 minutes.
Pour the eggs into a non-stick muffin tin. Sprinkle the leeks evenly into each eggy mixture.Followed by a good dollop of the chorizo.
Go ahead and throw that spinach in there too.It would be wise to sprinkle some cheese and oregano on top of each frittata.
Throw the whole thing into an oven, preheated to 375°F.Bake for about 10 minutes, checking at the 8-minute mark.
They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!

23. Fuji Apple Chicken Salad

INGREDIENTS
2 boneless, skinless chicken breasts pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
¼ red onion thinly sliced
¾ cu pecan halves (such as Diamond of California)
½ cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go here for a great homemade version)
1 cup fuji apple salad dressing store-bought or homemade

INSTRUCTIONS
Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing.

24. Creamy Squash Soup

INGREDIENTS:
1 medium kabocha squash
1 yellow onion, roughly chopped
2 cloves garlic, smashed (optional - I like it both ways)
2 tablespoons olive oil
1¼ cup milk
¼ teaspoon cayenne pepper
toasted walnuts
salt to taste
cream to taste

INSTRUCTIONS:
Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.