planning ahead for lunch is key so you don’t grab something unhealthy in a pinch.
Having a plan for lunch, and making it ahead of time is so important to staying on track for the day. Your body will thank you for fueling it well.
I prep my meals for the entire work week and lunch for me is typically baked chicken, which I prep on Sunday afternoon. I make it with lentils, wild rice, quinoa or frozen broccoli. I like to keep it simple, but you do what works for you!
LUNCH
tURKEY BURGER LETTUCE WRAP
Serves 1 | Prep Time 3 Mins | Cook Time 5-10 Mins
Grill your burger (a head of time and reheat if you’re in a rush) and assemble your sandwich just the way you like it. Mine has a smidge of ketchup and mayo, with pickles, tomato, red onions, and banana peppers wrapped in roman lettuce.
Lunch
Tuna on whole wheat toast
Serves 1 | Prep Time 5 Mins | Cook Time None
One can of tuna in water, drained and mixed with 1.5 Tbsp of mayo, served with diced pickles and sprouts on a toasted whole wheat bread.
lunch
chicken and avocado salad
Serves 4 | Prep Time 20 Mins | Cook Time None
Ingredients:
1 (8 ounce) package of chopped romaine lettuce
12 ounces cooked chicken, shredded or sliced
1 pint of cherry tomatoes, cut in half
1 avocado, sliced
1/4 cup crumbled feta cheese
1/4 cup fresh cilantro, chopped
2 Tbsp extra-virgin olive oil
1/4 cup grapefruit juice
salt and pepper
Divide lettuce equally between 4 large salad bowls. Top each salad with an equal amount of cooked chicken, cherry tomatoes, sliced avocado, feta cheese, and cilantro. Drizzle olive oil and grapefruit juice lightly over each salad. Lightly sprinkle with salt and pepper and serve immediately.