For lunch, we graze. I stick a jar of healthy olives or pickles on the table. I add a container of humus with almond crackers. I slice apples and put a bowl of almond butter with them. I add a bowl of nuts or seeds. Sometimes I roll up healthy (organic, preservative free) slices of lunch meat. I put some fresh fruit on the table. Lots of times we have leftovers for lunch. One of my favorite lunches is organic, preservative free hot dogs on a gluten free bun - done! Chips and healthy salsa also work. And there are lots of days where Lara Bars serve as meals on the go.
Any kind of salad will do. I usually grab a handful of greens, a can of salmon, and cut up green or red onions. I use salt, pepper, olive oil and balsamic or lemon juice. Lately I have been able to find some healthy store bought dressings. Just make sure you read the labels. Here are some creative options:
Chicken BLT Salad with Creamy Avocado–Horned Melon Dressing
The salad itself couldn't be much simplerundefinedchicken (use leftovers if you've got 'em), lettuce, tomato, and baconundefinedbut it yields tons of flavor. The unique and exotic dressing is worth the effort, but bottled ranch or blue cheese are fine too.
- Cooked chicken breast
- Romaine salad mix
- Center-cut bacon
Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette
With orzo pasta as a base, this salad makes for a hearty, filling meal that highlights the fresh flavors of asparagus and raw onion. If you use a bottled dressing, add a little dried dill to it, as the flavor is great with salmon.
- Orzo (rice-shaped pasta)
- Skinless salmon fillet
- Red onion
Prep: 3 minutes
Cook: 18 minutes
Since we always have chicken stock on hand from my once a week chicken, winter lunches include a lot of soup. I put the broth and whatever veggies or leftover meat I have in the crock pot in the morning. By lunchtime we have a healthy, warm lunch.
Leftovers - enough said!