45+ Healthy Low Calorie Lunch Recipes to Fuel Your Day

Finding a lunch that’s both nutritious and low in calories can feel like a challenge, especially when you’re juggling a busy lifestyle or trying to stay on track with your health goals.

The good news is that you don’t have to compromise on flavor or satisfaction when you’re watching your calorie intake.

In this blog, we’ll share 45+ low calorie lunch recipes that are not only healthy and easy to prepare but also bursting with flavor.

From protein-packed salads to light yet filling bowls, these recipes will keep you energized throughout the day without leaving you feeling deprived.

Whether you’re looking to lose weight, maintain a balanced diet, or simply enjoy delicious meals without the extra calories, these recipes are here to make your lunch the highlight of your day.

45+ Healthy Low Calorie Lunch Recipes to Fuel Your Day

Eating healthy doesn’t have to mean sacrificing flavor or enjoyment.

These 45+ low calorie lunch recipes offer a diverse range of options that are perfect for anyone looking to maintain a healthy lifestyle without the hassle of complex cooking.

Whether you’re preparing a quick salad, a filling bowl, or a light sandwich, these meals are all designed to keep you satisfied and nourished throughout the day.

So, next time you’re in need of a quick, healthy lunch, turn to these simple and delicious low-calorie recipes.

They’ll help you stay on track with your health goals, all while enjoying a tasty and fulfilling meal!

Grilled Chicken Salad with Avocado

This grilled chicken salad with avocado is a light yet satisfying lunch option. Packed with protein, healthy fats, and fresh vegetables, it’s perfect for anyone looking to keep their calorie intake in check without sacrificing flavor. The creamy avocado adds richness to the dish, while the grilled chicken offers lean protein, making it a well-rounded, nutrient-dense meal.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 avocado, sliced
• 2 cups mixed greens (spinach, arugula, romaine)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Rub the chicken breast with olive oil and season with salt and pepper.
3. Grill the chicken for 5-7 minutes on each side or until fully cooked. Let the chicken rest for a few minutes before slicing it.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey for the dressing.
5. In a large bowl, combine the mixed greens, cucumber, and red onion.
6. Top the salad with the grilled chicken slices and avocado. Drizzle with the homemade dressing.
7. Toss the salad gently to combine and serve immediately.

This grilled chicken salad with avocado is not only low in calories but also offers a satisfying combination of flavors and textures. The creamy avocado complements the savory chicken, while the tangy dressing ties it all together. It’s the perfect go-to lunch for a refreshing, nutritious meal that keeps you energized throughout the day without overloading on calories.

Veggie-Packed Zucchini Noodles with Pesto

This veggie-packed zucchini noodle dish is a great alternative to traditional pasta and is perfect for those looking to reduce their carb intake while still enjoying a delicious lunch. The zucchini noodles are paired with a fresh basil pesto that’s light but full of flavor, offering a nutrient-packed, low-calorie lunch option.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil
• 1 tablespoon pine nuts
• 1 garlic clove
• 1 tablespoon Parmesan cheese (optional)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they begin to soften. Set aside.
2. In a food processor, combine the basil, olive oil, pine nuts, garlic, and Parmesan cheese (if using). Pulse until a smooth pesto forms. Season with salt and pepper to taste.
3. Toss the zucchini noodles with the pesto sauce until they are evenly coated.
4. Serve the zucchini noodles in bowls and garnish with cherry tomatoes for added freshness and flavor.

These zucchini noodles with pesto provide a light yet satisfying lunch that’s full of fresh flavors. The pesto, made from fresh basil and pine nuts, is vibrant and aromatic, while the zucchini noodles serve as a guilt-free, low-calorie base. It’s a perfect choice for anyone looking for a lighter meal that still delivers on taste and nutrition.

Turkey Lettuce Wraps with Veggies

These turkey lettuce wraps are a fun, low-calorie lunch option that’s both filling and full of flavor. Lean ground turkey is sautéed with a mix of colorful vegetables and wrapped in crisp lettuce leaves, making them a great alternative to traditional wraps or sandwiches. They’re easy to prepare, customizable, and perfect for meal prepping.

Ingredients:

• 1/2 lb ground turkey
• 1 tablespoon olive oil
• 1/4 onion, finely chopped
• 1/4 bell pepper, finely chopped
• 1 small zucchini, diced
• 2 tablespoons soy sauce (low sodium)
• 1 teaspoon rice vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Large lettuce leaves (such as iceberg or romaine)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini. Sauté for 3-4 minutes until the vegetables begin to soften.
2. Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Season with salt, pepper, garlic powder, soy sauce, and rice vinegar. Continue cooking for another 5-7 minutes until the turkey is fully cooked.
3. Once the turkey mixture is ready, spoon it into individual lettuce leaves, using the lettuce as a wrap.
4. Garnish with fresh cilantro and serve.

Turkey lettuce wraps are a fantastic way to enjoy a low-calorie lunch without feeling deprived. The lean turkey provides ample protein, while the sautéed vegetables add crunch and nutrition. By swapping out bread or tortillas for lettuce, you keep the calories low while still enjoying a fulfilling meal. These wraps are versatile and easy to customize, making them a great addition to any lunch routine.

Spicy Chickpea Salad with Lemon Dressing

This spicy chickpea salad is a vibrant, protein-packed lunch option that’s full of flavor but low in calories. The combination of crunchy vegetables and seasoned chickpeas, paired with a zesty lemon dressing, makes this salad both satisfying and refreshing. It’s perfect for a quick lunch or a light meal that will keep you full for hours.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, etc.)
• 1 tablespoon olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet and toss with olive oil, cumin, paprika, cayenne, salt, and pepper. Roast for 20-25 minutes until crispy.
2. While the chickpeas roast, prepare the salad by mixing the cherry tomatoes, cucumber, red onion, and mixed greens in a large bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey for the dressing.
4. Once the chickpeas are done, add them to the salad mixture and toss gently.
5. Drizzle the lemon dressing over the salad and serve immediately.

This spicy chickpea salad with lemon dressing is a delicious and nutritious choice for a low-calorie lunch. The roasted chickpeas add a satisfying crunch, while the fresh vegetables provide a burst of flavor and texture. The lemon dressing brings a zesty kick that ties everything together. It’s a perfect, light, and filling salad that’s ideal for meal prep or a quick lunch when you’re craving something refreshing and healthy.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice with shrimp is a healthy, low-calorie alternative to traditional fried rice. The cauliflower rice is a great substitute for white rice, offering a low-carb, fiber-rich base, while the shrimp adds lean protein. The dish is packed with vegetables and seasoned with soy sauce and sesame oil for an authentic, savory flavor.

Ingredients:

• 1 small head of cauliflower, grated or riced
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 cup peas and carrots (frozen or fresh)
• 1/2 red bell pepper, diced
• 1/2 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger powder (or fresh grated ginger)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large skillet or wok, heat olive oil over medium-high heat. Add the onion, bell pepper, and peas and carrots, cooking for 4-5 minutes until softened.
2. Add the shrimp and garlic, cooking until the shrimp are pink and cooked through, about 3-4 minutes.
3. Stir in the cauliflower rice, soy sauce, sesame oil, and ginger. Cook for another 5-7 minutes, stirring frequently, until the cauliflower is tender and resembles fried rice.
4. Garnish with sliced green onions and serve hot.

This cauliflower fried rice with shrimp is a perfect low-calorie, high-protein lunch option. The cauliflower rice provides a healthy base with fewer calories than traditional rice, while the shrimp adds a boost of protein and savory flavor. The combination of vegetables and the seasoning gives it an authentic fried rice taste, making it a satisfying and flavorful meal without the guilt. It’s a great way to enjoy your favorite fried rice dish in a lighter, more nutritious form.

Grilled Veggie Wrap with Hummus

This grilled veggie wrap with hummus is a simple yet satisfying lunch that’s both low in calories and packed with nutrients. The grilled vegetables add a smoky flavor, while the creamy hummus serves as a perfect spread to bind everything together. It’s a great option for those who want a plant-based, low-calorie meal that’s both delicious and filling.

Ingredients:

• 1 zucchini, sliced into thin rounds
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large whole-wheat wrap
• 1/4 cup hummus (store-bought or homemade)
• 1 cup spinach or mixed greens
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper.
2. Grill the vegetables for 4-5 minutes on each side, or until tender and slightly charred.
3. Lay the whole-wheat wrap flat and spread the hummus evenly over the surface.
4. Layer the grilled vegetables and spinach on top of the hummus.
5. Drizzle with balsamic glaze, if desired, and roll the wrap tightly to close.
6. Slice the wrap in half and serve immediately.

This grilled veggie wrap with hummus is a healthy, low-calorie option for a quick lunch. The grilled vegetables provide a smoky depth of flavor, while the hummus adds creaminess without the added calories of cheese or heavy sauces. The whole-wheat wrap offers fiber, making this meal filling and nutritious. It’s a perfect vegetarian choice that’s easy to make, satisfying, and full of fresh, vibrant flavors.

Tuna Salad Lettuce Wraps

Tuna salad lettuce wraps are a light, low-calorie lunch option that’s packed with protein and healthy fats. The fresh crunch of lettuce combined with a creamy, tangy tuna salad filling makes for a satisfying and nutritious meal. It’s a simple, low-carb alternative to traditional sandwiches, and the addition of avocado and fresh herbs elevates the flavor while keeping it light.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 tablespoon plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 tablespoon chopped fresh dill
• Salt and pepper to taste
• 1/2 avocado, diced
• 4 large lettuce leaves (iceberg or romaine)
• 1/4 red onion, finely chopped
• 1/2 cucumber, diced

Instructions:

1. In a medium bowl, combine the tuna, Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper. Mix until well combined.
2. Gently fold in the diced avocado, red onion, and cucumber.
3. Lay the lettuce leaves flat and spoon the tuna salad mixture evenly onto each leaf.
4. Roll the lettuce leaves around the tuna salad, making wraps.
5. Serve immediately as a light, low-calorie lunch.

These tuna salad lettuce wraps are a refreshing, low-calorie lunch option that’s both filling and flavorful. The combination of creamy Greek yogurt and tangy mustard makes the tuna salad light yet satisfying. The fresh vegetables and avocado add extra crunch and creaminess, while the lettuce provides a low-carb, crunchy wrap. Perfect for meal prep, these wraps are quick to assemble and can be easily customized with your favorite herbs or veggies.

Spaghetti Squash Primavera

Spaghetti squash primavera is a delicious, low-calorie alternative to traditional pasta dishes. The spaghetti squash acts as a healthy, low-carb base, while the colorful array of fresh vegetables provides plenty of fiber and nutrients. This dish is tossed with olive oil, garlic, and Parmesan for a light yet satisfying lunch that’s bursting with flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1/2 zucchini, sliced into half moons
• 1/2 bell pepper, sliced
• 1/4 cup onions, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Season with salt and pepper.
2. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, until tender. Once roasted, use a fork to scrape the flesh into spaghetti-like strands.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the onion, zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the roasted spaghetti squash strands to the skillet, tossing everything together. Sprinkle with Parmesan cheese and toss until the cheese melts and coats the vegetables.
6. Garnish with fresh basil and serve immediately.

Spaghetti squash primavera is a light, healthy alternative to pasta that still feels indulgent. The spaghetti squash offers a hearty texture with far fewer calories than traditional pasta, while the sautéed vegetables add vibrant color and a fresh, seasonal flavor. A sprinkle of Parmesan cheese ties the dish together, making it a satisfying meal that’s perfect for a low-calorie lunch option. It’s a great way to enjoy a comforting, pasta-like dish without the carbs and excess calories.

Chicken and Cucumber Lettuce Cups

Chicken and cucumber lettuce cups are a simple and light low-calorie lunch that’s packed with protein and fiber. The combination of lean grilled chicken, crisp cucumber, and crunchy lettuce makes for a refreshing and satisfying meal. These lettuce cups are easy to prepare and perfect for a healthy lunch or snack that won’t leave you feeling weighed down.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cucumber, thinly sliced
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 4 large lettuce leaves (butter lettuce or romaine)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Preheat a grill pan or skillet over medium-high heat. Rub the chicken breast with olive oil and season with salt and pepper.
2. Grill the chicken for 5-7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips.
3. In a small bowl, combine the Greek yogurt, lemon juice, and parsley. Mix well to create a creamy dressing.
4. Lay the lettuce leaves flat and arrange the sliced chicken and cucumber on top.
5. Drizzle the yogurt dressing over the chicken and cucumber, and sprinkle with sesame seeds if desired.
6. Serve immediately as a light, protein-packed lunch.

These chicken and cucumber lettuce cups offer a refreshing, low-calorie lunch that’s light on calories but heavy on flavor. The grilled chicken provides lean protein, while the cucumber adds a fresh crunch. The creamy yogurt dressing gives the dish a rich flavor without extra calories, and the lettuce wraps everything together for a low-carb, nutrient-packed meal. It’s an easy-to-make, customizable lunch option that will keep you feeling full and energized without the heaviness of traditional sandwiches or wraps.

Greek Yogurt Chicken Salad

This Greek yogurt chicken salad is a lighter, healthier take on the classic chicken salad. The creamy Greek yogurt replaces mayonnaise, providing a rich texture while keeping the calories low. Loaded with lean chicken, crunchy celery, and a zesty lemon dressing, this chicken salad is a perfect choice for a protein-packed lunch that’s both satisfying and refreshing.

Ingredients:

• 1 cup cooked chicken breast, shredded
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, chopped
• 1/4 red onion, finely chopped
• 1/4 cup grapes, halved (optional)
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large mixing bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, lemon juice, celery, and red onion.
2. Stir everything together until well mixed, adding salt and pepper to taste.
3. If using, fold in the grapes for a touch of sweetness.
4. Garnish with fresh parsley before serving.
5. Serve chilled in a bowl or scoop into lettuce wraps for a low-carb option.

This Greek yogurt chicken salad is a perfect blend of creamy and crunchy, offering a lighter version of a classic dish. The Greek yogurt makes the salad creamy while cutting down on fat and calories, and the addition of fresh vegetables and optional grapes adds a refreshing crunch. It’s a versatile lunch that can be enjoyed on its own or served in lettuce wraps for a low-carb meal. It’s an easy-to-make, satisfying dish that’s ideal for meal prepping or a quick lunch on the go.

Sweet Potato and Black Bean Salad

This sweet potato and black bean salad is a nutritious, plant-based meal that’s perfect for lunch. The roasted sweet potatoes add a subtle sweetness and rich texture, while the black beans provide protein and fiber. Tossed in a tangy lime dressing and mixed with fresh cilantro, this salad is both filling and refreshing, making it an ideal low-calorie lunch option.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 red onion, finely chopped
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon cumin
• 1 teaspoon chili powder

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. In a large bowl, combine the black beans, red onion, corn, and cilantro.
3. Once the sweet potatoes are roasted, add them to the bowl with the beans and mix gently.
4. In a small bowl, whisk together lime juice, olive oil, cumin, and chili powder to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately or chill for 30 minutes to allow the flavors to meld.

This sweet potato and black bean salad is a vibrant, hearty, and low-calorie lunch that’s packed with nutrients. The roasted sweet potatoes provide natural sweetness and a satisfying texture, while the black beans offer a good source of protein. The lime dressing with cumin and chili powder adds a tangy and slightly spicy kick to the salad. It’s a filling, plant-based meal that’s perfect for those seeking a nutritious, low-calorie option that doesn’t compromise on flavor.

Turkey Zucchini Meatballs

These turkey zucchini meatballs are a light, protein-packed lunch option that’s perfect for anyone looking for a healthy and filling meal. By adding grated zucchini to the turkey, these meatballs stay moist while keeping the calorie count low. Baked in the oven, they’re easy to make and are delicious on their own or served with a side of vegetables or a small salad.

Ingredients:

• 1 pound ground turkey
• 1 small zucchini, grated
• 1/4 cup whole-wheat breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• Olive oil spray (for baking)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, egg, garlic, oregano, salt, pepper, and parsley. Mix until well combined.
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Lightly spray the meatballs with olive oil to help them brown and bake for 20-25 minutes, or until they are cooked through and golden brown on the outside.
5. Serve the meatballs warm, alongside steamed vegetables or a small salad for a complete meal.

Turkey zucchini meatballs are a healthy, low-calorie lunch option that’s both satisfying and easy to prepare. The turkey provides lean protein, while the zucchini keeps the meatballs moist and adds a nutritional boost. They’re perfect for meal prepping or a quick, protein-packed lunch that can be enjoyed with a variety of sides. These meatballs are flavorful, filling, and versatile, making them a great option for anyone looking to enjoy a healthy meal without compromising on taste.

Grilled Veggie and Quinoa Bowl

A Grilled Veggie and Quinoa Bowl is a vibrant, low-calorie lunch that’s full of healthy grains, fiber, and nutrients. The quinoa serves as a filling base, while the grilled vegetables—like bell peppers, zucchini, and eggplant—add smoky flavor and texture. This dish is a great option for anyone looking for a plant-based, low-calorie meal that’s both satisfying and packed with flavor.

Ingredients:

• 1 cup cooked quinoa
• 1 bell pepper, cut into strips
• 1 zucchini, sliced
• 1/2 eggplant, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh basil, chopped
• 1 tablespoon feta cheese (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss the bell pepper, zucchini, and eggplant in olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side, or until they are tender and have grill marks.
4. In a bowl, combine the cooked quinoa with the grilled vegetables.
5. Drizzle with balsamic vinegar and garnish with fresh basil and feta cheese (optional).
6. Serve warm or chilled as a nutritious, low-calorie lunch.

This Grilled Veggie and Quinoa Bowl is a nutrient-dense, low-calorie meal that’s bursting with fresh flavors. The quinoa provides a hearty, protein-packed base, while the grilled vegetables offer smoky depth and a satisfying bite. With the addition of balsamic vinegar and fresh basil, this bowl is simple yet flavorful. It’s an excellent choice for a light lunch that doesn’t skimp on taste or nutrition. Perfect for meal prep or as a quick and satisfying midday meal, this dish is a wonderful way to enjoy a healthy, balanced lunch.

Avocado and Egg White Breakfast Burrito

This Avocado and Egg White Breakfast Burrito is a healthy and low-calorie way to enjoy breakfast for lunch. With egg whites for protein, creamy avocado for healthy fats, and the added crunch of fresh veggies, this burrito offers a satisfying and nutrient-dense meal. Wrapped in a whole-wheat tortilla, it’s a portable option that’s perfect for those looking for a filling yet low-calorie lunch.

Ingredients:

• 3 egg whites
• 1/2 avocado, mashed
• 1/4 cup red bell pepper, diced
• 1/4 cup spinach, chopped
• 1 whole-wheat tortilla
• 1 tablespoon salsa (optional)
• Salt and pepper to taste

Instructions:

1. Heat a non-stick skillet over medium heat. Add the egg whites and cook, stirring occasionally, until fully scrambled and set. Season with salt and pepper.
2. In a separate skillet, warm the tortilla for 30 seconds on each side.
3. Remove the tortilla from the pan and spread the mashed avocado in the center.
4. Layer the scrambled egg whites, diced red bell pepper, and spinach over the avocado.
5. Optional: Spoon salsa over the mixture for extra flavor.
6. Roll up the tortilla, folding in the sides to form a burrito.
7. Serve immediately, and enjoy your nutritious and low-calorie lunch.

The Avocado and Egg White Breakfast Burrito is a delicious and low-calorie way to enjoy a satisfying lunch that’s packed with protein and healthy fats. The egg whites provide lean protein while keeping the calorie count low, and the avocado adds creaminess without the excess calories. The addition of fresh veggies and a whole-wheat tortilla makes this burrito a filling yet light meal, perfect for anyone looking to enjoy a healthy, low-calorie lunch. It’s easily customizable, so you can add your favorite ingredients or toppings to suit your taste.

Shrimp and Avocado Salad

A Shrimp and Avocado Salad is a refreshing, low-calorie lunch that’s rich in protein and healthy fats. The shrimp is quick to cook, and when paired with creamy avocado and fresh greens, it makes for a satisfying meal that’s light yet filling. With a simple lemon and olive oil dressing, this salad is a perfect option for those looking for a low-calorie, nutrient-dense lunch that is both flavorful and satisfying.

Ingredients:

• 6 oz cooked shrimp (peeled and deveined)
• 1 avocado, diced
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, and red onion.
2. In a separate bowl, toss the shrimp with olive oil, lemon juice, salt, and pepper.
3. Add the shrimp to the salad, along with the diced avocado.
4. Toss gently to combine, making sure the avocado doesn’t get mashed.
5. Garnish with fresh parsley and serve immediately.

The Shrimp and Avocado Salad is a light and refreshing lunch that’s perfect for those watching their calorie intake. The shrimp provide a great source of protein, while the avocado offers healthy fats and a creamy texture. The fresh vegetables add crunch and flavor, and the simple lemon-olive oil dressing ties everything together. This salad is not only low in calories but also high in nutrients, making it an excellent choice for a filling yet healthy lunch. It’s quick to prepare and perfect for a light, satisfying meal.

Note: More recipes are coming soon!