This post is a collection of my 10 favorite healthy lunch recipes throughout the internet. Do you think there’s no fitness life beyond lettuce? Do you need to add variety and color to your meal plans? Then write down these yummy, whole and healthy recipes for lunch!
First of all, some important clarifications:
- I’ve only chosen recipes that can be used for a single course meal
- I’ve translated the recipes in Spanish and I’ve also converted the units to the imperial system.
- Always feel free to adjust the amounts. I often eat more (even a lot more… who eats just 1 egg or 100g chicken?) than what the recipe says.
- All photos are mine, it’s the result of me following the recipe.
Let’s go now to the recipes… Voilà!:
A super fun and tropical recipe, perfect for summer, for saying goodbye to summer, or if you miss summer and need something that brings it back to you. Since carving out the pineapple is quite annoying, one idea is to just cut pieces of pineapple and place them surrounding the other ingredients.
A fabulous bowl to recharge your batteries from the morning and fill yourself up with energy and good vibes for the afternoon.
There are many versions of this type of recipe, but I especially liked this one.
-1 zucchini cut in half
-1 boiled egg
-1 tin of tuna
-Tomato sauce (better if it’s homemade)
- Put the zucchini halves in the microwave for 10-12 minutes at maximum power.
- Meanwhile, mix the rest of the ingredients.
- Use a spoon to remove the inside part of the zucchini and add it to the mixture.
- Put the mixture in the zucchini and add more grated cheese.
- Put it in the microwave for 1 or 2 minutes.
A dish full of vegan protein that you’ll absolutely love.
Because who said salads had to be boring?
You don’t need to burn the salmon, I think she’s gone way too far haha. The sauce is to die for and you can re-use it in other salads.
An absolute madness of delight. You can also use this vegan bolognese when you make normal pasta.
-Textured soy protein
-Salt, pepper and oregano
-Extra virgin olive oil
She doesn’t give us a “method” but it’s easy, you just have to make the zucchini into zoodles with a spiralizer and cook them in a frying pan with the carrot. Then mix the other ingredients to make the sauce and add.
It’s a bit boring to cook, but when you taste the first bite you realize it’s been totally worth it. The yucca might sound a bit strange, but I recommend you not to skip it.
Ingredients for 4:
-300 g / 10,5 oz salmon
-1 tbsp milk
-Salt and pepper
- Marinate the salmon. For that, mix 1 tbsp sugar, 1 tbsp salt and a pinch of minced dill. Coat the salmon in the mixture and leave it in the fridge for 12 hours. Then, wash it, let it dry and chop it.
- Mince the carrot and the yucca. Cut the leek finely in threads. Place a frying pan with olive oil on the fire and fry the leek, the carrot and the yucca until crispy. Remove them from the frying pan and place them on a paper towel.
- In a bowl, beat the eggs with 1 tbsp milk and 1 tsp butter. Add salt and pepper. Distribute the mixture into a silicone ice cube tray and put in the microwave at low power until the eggs curdle. Remove and take out of the mold. Serve the eggs, the salmon and the crispy veggies with minced green onion.
This is a very basic recipe and that’s why it was indispensable to include it in this list, even if it isn’t the most dazzling one. It’s a complete and balanced meal, with veggies, cereals and proteins that give us natural and high quality nutrients. A very handy option when you don’t know what to cook, because it will always be good for you.
The first day, make the recipe giving it the rollup shape because it looks like you’re a professional cook. Then you can skip that step, the combination of ingredients is still yummylicious.