Are you struggling to find easy, but healthy ideas for lunches. Are you sick of the dreaded salad, I totally understand I love salads but love other foods as well for lunch.  I’ve learned that you can eat good food and still get amazing results.   I am all about simple when it comes to my meals and have found some amazing recipes that work well for prepping or making fresh in a timely manner.  Healthy lunch ideas for prepping is important for me as well, I work a busy job so having food I can grab quickly is KEY!  Here are some of my top 3 healthy lunch ideas.  ENJOY!!  They are delicious!

Quinoa Chili

2 tablespoons coconut oil

21⁄2 pounds ground sirloin

2 onions, chopped

6 cloves garlic, minced

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 can (19 ounces) kidney beans

1 can (15 ounces) black bean

2 cans (14 or 28 ounces each) diced tomatoes

3 tablespoons tomato paste

1 cup quinoa, rinsed

2 cups beef broth

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1⁄2 teaspoon sea salt

Roasted jalapeño chile peppers, hot sauce, and/or avocado

1. In a large pot over medium heat, melt the coconut oil and then cook the beef until no longer pink. Add the onions and cook for 5 minutes. Add the garlic and bell peppers and cook for 5 minutes, stirring occasionally.
2. Add the kidney beans, black beans, tomatoes, tomato paste, quinoa, beef broth, chili powder, paprika, cumin, and sea salt. Simmer, partially covered, for 3 hours to let the magic happen, stirring occasionally. (You can eat it after 1 hour, but the longer you leave it, the tastier it gets.)

3. Serve in bowls, garnished with the roasted peppers, hot sauce, and/or avocado—they’re all delicious!

LUNCH: Southwestern Chicken Salad

(MAKES 2 SERVINGS)

1 teaspoon ground cumin

1 teaspoon paprika

1⁄2 teaspoon garlic powder

1⁄2 teaspoon chipotle chili powder 1⁄4 teaspoon salt

1⁄4 teaspoon ground cinnamon

 

1 chicken breast, sliced widthwise to create 2 thin halves

1 tablespoon butter

1 head romaine lettuce, chopped

1 mango, peeled and chopped 1⁄2 avocado, chopped

2 tablespoons olive oil (optional)

1. In a small bowl, combine the cumin, paprika, garlic powder, chili powder, salt, and cinnamon. Rub the spice mixture onto the chicken breast halves. Let the chicken rest for 5 to 10 minutes, or place it in a resealable plastic bag and refrigerate for several hours before cooking.
2. In a skillet over medium heat, melt the butter. Cook the chicken for 4 to 6 minutes, turning once, or until a thermometer inserted in the thickest portion registers 165°F and the juices run clear. Remove from the heat.
3. When cool enough to handle, chop the chicken into cubes or strips.

4. In a big bowl, combine the romaine, mango, and avocado. Add the chicken, toss it with the olive oil, if using, or a healthy dressing of your choice, and serve.

Garlic Shrimp and Brassica

DINNER

2–3 teaspoons butter

1 pound raw medium shrimp, peeled, deveined,

tails removed

1 head garlic (yes, indeed), chopped

1⁄2 head kale, stemmed and chopped

2 handfuls of Brussels sprouts, trimmed

1 cup baby carrots

Sea salt and ground black pepper

1. In a medium skillet over medium heat, melt 1 teaspoon of the butter. Cook the shrimp for 1 minute, stirring frequently. Add the garlic and con- tinue cooking for 3 minutes, or until the shrimp turns opaque. Remove from the heat.
2. Meanwhile, in a steamer, steam the kale, Brussels sprouts, and carrots for 5 minutes, or until slightly tender.
3. Melt the remaining butter in a separate skillet over medium heat. Add the steamed veggies. Cook, stirring frequently, for 2 minutes. Add sea salt and pepper to taste and serve alongside the shrimp.

These recipes are simple to make and you can prep ahead a few days, which is key for me and many other working women!  If this has been helpful share with a friend or save so you can quick access to it.

ENJOY!  Have a fantastic day!

XOXO Kylee