Multiple healthy lunch choices on the go. If you eat well you live well. remember you are what you eat.
Lentil-Broccoli Salad with Orange Dill Dressing
Toss 1 cup chopped romaine lettuce with 1 cup chopped broccoli, ¾ cup cooked lentils (canned are fine; just rinse and drain), and ½ tomato (chopped).
Orange Dill Dressing: Mix 1 tablespoon olive oil, 2 tablespoons
orange juice, 1 tablespoon fresh chopped dill, 1/8 teaspoon salt, and freshly ground black pepper (to taste).
Veggie Burger
Serve on whole grain hamburger bun with 3 large romaine lettuce leaves, 2 thick tomato slices, and 2 tablespoons honey mustard; small bag of baby carrots
Fast Food
Grilled chicken sandwich with extra tomato and extra lettuce, no mayo or creamy sauces; garden salad with fat-free dressing
Sandwich
Lean turkey breast, or roast beef (3 ounces) on 2 slices whole grain bread; 1 ounce 50% reduced-fat Cheddar cheese, 1 cup arugula leaves, 2 slices tomato, and 1 tablespoon honey mustard
Pita Egg Salad
Chop 2 cooked egg whites and 1 hard-cooked egg. Blend in ¼ cup chopped onion, 2 tablespoons light mayonnaise, 1 tablespoon mustard, and freshly ground black pepper (to taste). Cut the top off a 6½" whole wheat pita pocket, then stuff with the egg mixture, romaine lettuce leaves, and tomato slices.
Easy Tuna Melt
Mix ½ can tuna (in water) with 2 tablespoons light mayo, ¼ cup finely chopped celery, and ¼ cup grated carrot. Divide mixture evenly between 2 whole wheat English muffin halves. Top each with ½ ounce low-fat Cheddar or low-fat American cheese. Broil until the cheese bubbles.
Tags: Choices, healthy, Lunch, multiple