Hey there, Pretties! Okay let’s just start with the obvious; it is now March and that means that we are now three months into the new year and (hopefully) three months in working towards our new year’s resolutions. But it’s around this time where people start to fall off the healthy lifestyle bandwagon and slip back into old habits. We know, we’ve been there too! And this year we really want to stick to our goals and keep progressing! Not to mention that the weather is starting to perk up and slowly but surely the warmer months will be upon us once more, so it’s time to really commit and get in the best shape possible. Thus we’ve compiled this list of five healthy lunches that you can bring on the go, whether that is to work, school, or anywhere in between! Since lunch is the easiest meal to just shrug off and decide to order takeout, we thought this was a good place to start. Try out some of these ideas, add your own spin on them and enjoy! Remember, a truly healthy lifestyle is 80% about what you eat and only 20% of working out. Happy March!
Mason Jar Salads
Now surely you’ve all seen these suckers popping up all over social media and Pinterest and the like, but have you tried one yet? Mason jar salads are not only super healthy (since, hello, they’re salads!) but they’re also very portable and easy to make! When it comes to a good mason jar salad here is the basic rule that you just can’t go wrong with: make sure everything goes in the jar in the correct order. What’s that order you ask? Just see below! And if you’re interested in this bit of heaven pictured above, called the Burrito Bowl Salad, you can check out the recipe here.
- The dressing goes in first, to ensure your salad doesn’t get soggy during the day!
- Now add the chunky parts of your salad, like grains and proteins.
It’ll protect your other ingredients from getting wet.
- Next add all the fixings, like nuts, raisins, cheeses;
any ingredients you want to stay dry until just before you eat it.
- Finally, add your leafy greens. And here’s the genius part: when you turn the
mason jar over and unload it all into a bowl, the greens will make the salad bed! Enjoy
Healthy Shrimp and Broccoli Stir-Fry
Craving Chinese? Skip the takeout and make this delicious and much healthier version of the classic! So easy to make the night before and easy to reheat, we love this recipe from PopSugar!
1 pound green beans
1 head broccoli, florets only
2 tablespoons gluten-free miso
3-inch piece ginger root, peeled and minced
1/4 cup rice wine vinegar
1 bunch chives, minced
Sesame oil, for cooking
1 1/2 pounds wild-caught shrimp, peeled and deveined
- Fill a large pot halfway with water and bring to a boil. Add the green beans and broccoli, and simmer for 5 minutes. Drain well.
- In a large skillet, cook the miso, ginger root, vinegar, and chives in a generous drizzle of sesame oil over medium-low heat for 10 minutes. Stir in the shrimp and cook for 10 minutes, flipping over the shrimp halfway through, or until they are curled and opaque when cut in half.
- Stir in the drained beans and broccoli, and serve immediately. Leftover shrimp can be refrigerated for two days.
Turkey Veggie Roll Ups
How cute is this take on your average turkey wrap?! They’re like little turkey and veggie sushi rolls! We think they are so cute, and since they’re packed with protein and other nutrients they’re a great lunch for anyone on the go. Found at Fox News.
1 large whole wheat wrap
3 tbsp cream cheese or hummus
4 slices turkey or your child’s favorite lunch meat
2 cups chopped veggies, rainbow colors
1/2 tsp salt dash or pepper
- Spread 1 1/2 tbsp of cream cheese on wrap.
- Sprinkle a bit of salt and/or pepper on the cheese (optional).
- Place turkey or favorite lunch meat on the wraps on top of the cream cheese. Set aside.
- Chop all your veggies into strips.
- Arrange veggies on top of the lunch meat on the wraps.
- Roll up wraps and slice into 5 small spirals.
Light Fajita Quesadillas
Craving mexican but not so into the grease? Try out these delicious light versions of fajita quesadillas! Make them ahead the night before and simply reheat what’s left the next day! Check out other recipes over at iFoodReal.
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
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
Cilantro, green onions, Greek yogurt & salsa, for toppings (optional)
- 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 or store in refrigerator.
Chicken Lettuce Wraps
Protein is key when it comes to a good lunch recipe. Protein is what keeps you feeling full and gives you that energy to get through the rest of the work or school day. So we love this copycat P.F. Chang’s Chicken Lettuce Wraps recipe from Damn Delicious! It’s packed with yummy chicken and the lettuce wraps are much more calorie/carb efficient than heavy breads or tortillas. Enjoy!
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 teaspoon Sriracha, or more, to taste
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
- 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.