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  • Zara Jones

Healthy Recipes: Lunch

Updated: Feb 23

Being healthy isn't just about eating salads all the time or even doing those harsh diets, it's about being consistent on what you eat and making sure you're more focused on consuming proteins, natural sugars and the good fats. Yes, there's good fats, there's fats in really anything we eat, but I'm talking about fats from avocados, salmon and other foods too. Fast food does NOT have the fats you want and it's always better to prepare your own food so that you know what you're putting into your body. Below are 3 recipes of healthy lunches and meal preps that are my personal favorites.




Pesto Chicken Pasta:

1 tablespoon of oil (I use olive oil)

Salt to taste (himalayan salt is better)

1lb Large Chicken Breast, cooked and diced

2 cups Asparagus, cut into 1 1/2 inch pieces

10 oz of cherry tomatoes, halved

2/3 cup Pesto

2 cups whole wheat penne, dry

Parsley, for garnish


Preparation Instructions: heat the oil in large skillet and toss in the asparagus, season a little bit of salt and sautee until it begins to soften, aprox. 3 mintues. Then, pour in the pesto, cooked pasta, and cooked chicken and stir to combine. Toss in the cherry tomatoes and stir to combine. Add parsley for garnish. This recipe has 4 servings and can be refrigerated up to 4 days.




Chicken Crunch Wrap:

1 Large Whole Wheat Tortilla

2 Slices Provolone cheese

1 Leaf Romaine Lettuce

1/2 cup shredded chicken

6 cherry tomatoes, sliced in half

2 tablespoons of ranch dressing


Preparation instruction: Place two slices of provolone cheese on the whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing. Roll into a wrap and pair your wrap with fruits or vegetables.




Mixed Berry Spinach Salad w/ Strawberry Balsamic Vinaigrette Dressing:

5oz Baby Spinach

1 cup Strawberry, Sliced

1/2 cup Blueberries

1/2 Red Onion, thinly sliced

1 sweet Apple, cored, halved and thinly sliced

1 cup Candied Walnuts, chopped

Feta Cheese, as desired

Dressing:

1 cup Strawberry

1/4 cup Balsamic Vinegar

1/4 cup Extra Virgin Olive Oil

1 tablespoon Dijon Mustard

1 tablespoon Honey

1 clove Garlic, minced

1/4 teaspoon Salt

1/4 teaspoon Pepper


Preparation Instructions: For the dressing, remove the green top of the strawberries and cut in half. Then, take the strawberries and add the rest of the dressing ingredients to the blender and blend until smooth. After it's blended, refrigerate the dressing. For the salad, cut strawberries, apple and onion into slices and combine all the salad ingredients into a large bowl. Drizzle with desired amount of dressing onto salad and toss to coat. Only pour dressing onto salad if you're ready to eat!!!! Sprinkle feta cheese on top if you want and enjoy!

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