Are you ready for some healthy prepared food you could make for less money at home? However, a healthy lunch does not need to be costly, so try to stick to the budget when making your own food. Ok, let’s see some great recipes that have so much to love for your work all week:

BACON-LETTUCE, AVOCADO – TOMATO SANDWICHES

Per serving: 342 calories, 16 g fat, 14 g protein, 36 g carbohydrates

Bacon-lettuce, avocado- tomato sandwiches, healthy-take-to-work lunch ideas
Source: allrecipes

In this healthy recipe, you can merely use a creamy avocado paste spread with the flavorous garlic and basil. Don’t forget to add some sprouts to make the lunch fresher. Try to use the sprouted-wheat bread in this recipe, or any other bread at your local grocery store.

Ingredients

  • 1 avocado
  • 2 tablespoons of chopped basil
  • 1 tablespoon of mayonnaise
  • ½ teaspoon of minced garlic
  • ¼ teaspoon of salt
  • 8 sliced wheat bread
  • 1 tomato
  • 4 romaine leaves
  • 8 sliced bacon

Preparation

  1. Cook bacon in a huge skillet over the medium heat until it becomes crispy.
  2. Mash avocado into the paste. Stir in basil with mayonnaise, garlic, salt and pepper
  3. Toast the wheat bread
  4. Spread 2 tablespoons of avocado paste on 4 slices of toast and top it with 4 slices of bacon, 2 slices of tomato, 1 lettuce leaf, sprouts and the rest of toast

 

BENTO LUNCH FOR PICNIC

Per serving: 445 calories, 16 g fat, 59 g carbohydrates, 19 g protein

Bento lunch ideas
Source: eatingwell

Enjoy all of the appealing flavors of this easy-to-make and healthy packable lunch box now! Feel free to include all of your favorite ingredients for a satisfying meal to take to your work.

Ingredients

  • 3 slices of halved peach slices
  • 6 mozzarella balls
  • 2 lean slices of prosciutto that will be divided into 6 pieces
  • ½ cup of cooked tortellini cheese
  • 2 tablespoons of carrot
  • 2 tablespoons of corn
  • 1 tablespoon of chopped basil
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of Parmesan cheese
  • 1 cup of cherries
  • 1 tablespoon of sunflower seeds

Preparation

  1. Prepare each of three 4-inch skewers, alternating mozzarella, and prosciutto slices and repeat. Pack the skewers in a container
  2. Mix all carrot, basil, corn, tortellini, white balsamic vinegar, and Parmesan together in a bowl before packing it in the container
  3. Pack other bell peppers, sunflower seeds, and cherries in the other small containers

 

RAMEN CUP OF NOODLES

Per serving: 361 calories, 63 g carbohydrates, 16 g protein, 8 g fat

Ramen cup of noodles
Source: pinimg

Ingredients

  • 1 ½ tablespoons of veggie bouillon paste
  • 1 ½ teaspoon of miso
  • 1 ½ teaspoon of garlic sauce
  • 1 ½ teaspoon of chopped ginger
  • ¾ cup of shredded carrot
  • ¾ cup of sliced shiitake mushrooms
  • 1 ½ cups of chopped baby spinach
  • 3 boiled eggs
  • 1 ½ cups of cooked ramen noodles
  • 3 tablespoons of scallions
  • ¾ teaspoons of sesame seeds
  • 3 cups of hot water

Preparation

  1. Add ½ tablespoon of bouillon paste, ½ teaspoon of white miso and chili-garlic sauce, ½ teaspoon of ginger in each jar. Layer ¼ cup of carrot, mushrooms, spinach, 2 halves of eggs, ½ cup of noodles in the jars. Top it with scallions and ¼ teaspoon of sesame seeds. Put the jars in the refrigerate for over 3 days
  2. Add 1 cup of hot water to one jar and prepare another jar of noodles. Close the jar and shake to combine them. Microwave uncovered on high 1 minute until steaming hot in 3 minutes. Stir before eating

CHICKPEA SALAD

Per serving: 166 calories, 20.8 g carbohydrates, 4.4 g protein, 7.7 g fat

Chickpea salad with tuna
Source: kitschencat

Ingredients

  • 15 oz can of chickpeas
  • 1 tuna can
  • ½ cup of chopped kalamata olives
  • 1/3 cup of chopped red onion
  • ¼ cup of minced cilantro
  • ½ teaspoon of salt
  • 1 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • Ground pepper

Preparation

  1. Add all ingredients in a small mixing bowl and then toss them until combined
  2. Squeeze ½ lemon juice over the mixture and gently stir to combine
  3. Refrigerate the bowl at least an hour before serving
  4. Eat alone or with some crusty French bread!

 

 

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