Make Weight Loss Better with these 10 Lunch Ideas!

Ingredients

• 2 (15-ounce) cans chickpeas
• 1 medium thin-skinned cucumber, often called hothouse or English
• 1 1/2 ounces feta cheese (substitute crumbled goat cheese)
• 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 cup coarsely chopped fresh dill (feathery fronds and tender stems only)
• Salt and fresh ground black pepper

Instructions

1. Open, drain and rinse the chickpeas, and then add to a large bowl.
2. Cut the cucumbers into quarters, lengthwise, and then chop them into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
3. In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste.
4. Pour the dressing over the salad and toss.

Ingredients

• 2 teaspoons olive oil
• 1 large yellow onion, diced
• 2 bell peppers, diced (any color)
• 1 large carrot, diced
• 2 cloves garlic, very finely minced
• 2 tablespoons tomato paste
• 1 teaspoon sea salt
• ½ teaspoon dried oregano
• 28 ounce can crushed tomatoes
• 2 teaspoons honey
• 2 cups panko, or sub gluten-free breadcrumbs, if needed
• 1 teaspoon dried oregano
• 1 teaspoon fresh cracked pepper
• ½ teaspoon sea salt
• ½ cup milk, or use almond milk
• 2 large globe eggplants, cut into 3/4-inch rounds (see notes)
• 3 cups grated pizza mozzarella cheese
• ½ cup crumbled feta cheese

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, occasionally stirring, until the onion is soft, about 5 minutes. Add the bell peppers, carrot, and garlic and cook until the vegetables are soft, about 6-8 minutes.
2. Add the tomato paste, sea salt, and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants have finished roasting.
3. While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees. In a medium-sized bowl, mix the panko, oregano, black pepper, and sea salt. Pour the milk into another bowl. Dip each eggplant round first into the milk, and then into the panko. Using one hand for the milk and the other for the panko will make this a lot less messy. Place the panko-coated eggplant round onto a baking sheet. Bake the eggplant in the oven for 20 minutes.
4. Spread a couple of small scoops of the tomato sauce in the bottom of an 11×9 inch baking dish. Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and cheeses. Bake in the oven for 40 minutes, or until it is hot and bubbling.
5. Remove the vegetarian eggplant parmesan from the oven and let it rest for 10 minutes before serving.

Ingredients

• 1 lb Ground Chicken (92/8)
• 1/2 Tbsp (8g) Chili Oil
• 1/2 C (96g) Swerve Brown Sugar
• 1/4 C (60g) Buffalo Sauce
• 2 Tbsp (30g) Cider or Rice Vinegar
• 1 tsp Ground Ginger
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Red Pepper Flakes

Instructions

1. Heat a skillet over medium-high heat with the chili oil. Brown both sides of the chicken, about 3-4 minutes per side, before mincing and fully cooking.
2. While the chicken cooks, whisk the remaining ingredients together in a mixing bowl.
3. Once the chicken is fully cooked, add the sauce to the pan and cook until thick and syrupy.
4. Serve with scallions and toasted sesame seeds over rice or cauliflower rice.

Ingredients

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato
• 15 oz can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice (from 2 limes)
• 2 TBSP avocado oil
• 1 clove garlic (smashed and minced)
• 1 TBSP fresh chopped parsley
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley to taste

Instructions

1. First, rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next, add your water, set the burner to high, and bring it to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
2. While the quinoa cooks, chop, slice and prep the remaining ingredients.
3. To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salt, and pepper. 
4. Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you’d like! I usually add 2-3 TBSP of extra parsley – I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

Ingredients

• 1 pound skinless, boneless chicken breast halves
• ½ cup pecans
• ⅓ cup red wine vinegar
• ½ cup white sugar
• 1 cup vegetable oil
• ½ onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• ¼ teaspoon ground white pepper
• 2 heads Bibb lettuce – rinsed, dried, and torn
• 1 cup sliced fresh strawberries

Instructions

1. Preheat the grill to high heat. Lightly oil the grill grate.
2. Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
4. Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.

Ingredients

• 2 cups cooked rice, to yield this amount, you’ll need approximately ⅔ cup of uncooked rice depending on the variety
• 1 tablespoon olive oil
• ½ pound ground turkey
• 3 cloves garlic, minced
• 1.5 tablespoons low sodium soy sauce
• 1 tablespoon ginger paste, or minced fresh ginger
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce

Garnish Ideas (optional)

• Sesame seeds (Learn why sesames seeds are healthy here!)
• Chopped peanuts
• Chili oil
• Hot sauce
• Sliced green onion
• Sliced chili pepper

Instructions

Instructions

• Cook rice according to package instructions.
• Meanwhile, to cook turkey, heat olive oil in a 10-inch or 12-inch cast-iron skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces and stirring occasionally, until it’s fully cooked through about 8 to 10 minutes.
• To cook turkey, stir in garlic, soy sauce, ginger, chili paste, sesame oil, and fish sauce. Cook for 1 to 2 minutes.
• Divide the rice between two bowls, then top with the turkey mixture and garnish (if desired) to taste. Serve and enjoy!

Note: To make things even more substantial, top with a fried egg and/or your favorite veggies.

Ingredients

• 3/4 cups quinoa (dry)
• 1 1/2 cups water
• 1/2 tsp garlic powder
• 1 tsp onion flakes
• 1/2 tsp paprika
• salt/pepper to taste
• 10 grape tomatoes (halved)
• 2 cups fresh arugula
• 1/2 cup feta cheese (crumbled )

Instructions

1. Bring the water to a boil.
2. Add the dry quinoa and lower heat to a simmer for about 10 minutes (or until light and fluffy).
3. Mix in the garlic powder, onion flakes, paprika, salt, and pepper.
4. Slice the grape tomatoes into halves. 
5. Mix the tomatoes, arugula, and feta cheese into the quinoa.
6. Serve and enjoy or refrigerate and store for up to 3-5 days!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound free-range extra-lean ground turkey
• 1 teaspoon garlic minced
• ½ cup onions diced
• ½ cup yellow bell pepper diced
• 1½ cup green beans chopped
• ¾ cup homemade tomato sauce or any other sauce of your preference
• Salt and ground fresh black pepper
• A pinch of crushed red pepper

Instructions

• In a skillet, heat the olive oil over medium-high heat.
• Add the ground turkey, and break it up until it’s in small pieces.
• Once the turkey is almost cooked through, add the onion and garlic. Stir occasionally, and cook until the onions are golden brown.
• Add yellow peppers, green beans, and homemade tomato sauce.
• Cover the skillet, and cook until the vegetables are tender.
• Add salt, pepper, and crushed red pepper to taste.
• Serve warm and enjoy!

Ingredients

• 1 large onion chopped
• 4 cloves garlic cloves minced
• 2 12-ounce packages of frozen vegetables* (or 2 pounds of fresh vegetables cut into bite-sized pieces)
• 1 15-ounce can dice tomatoes (preferably fire-roasted)
• 1 15-ounce can-cooked lentils (or 1 1/2 cups cooked lentils and cooking liquid)
• 4 cups vegetable broth or “no-chicken” broth
• 1 1/4 teaspoon Mexican oregano (or regular oregano)
• 1/2 teaspoon hot smoked paprika
• 1/2 teaspoon ground cumin
• 1/3 cup quinoa rinsed very well
• 2/3 cup pumpkin (canned or cooked and water pressed out)
• salt and freshly ground black pepper to taste

Instructions

• Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add the next 7 ingredients and cook until vegetables thaw and broth begins to boil. 
• Add quinoa and cook on medium heat until it is tender about 15 minutes. Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished with parsley, if desired.