35+ Healthy High-Protein Packed Lunch Recipes to Keep You Energized

When it comes to a nutritious, energy-boosting lunch, protein is an essential building block that shouldn’t be overlooked.

Whether you’re looking to build muscle, lose weight, or simply maintain a healthy lifestyle, incorporating high-protein meals into your diet is key.

Packed with essential amino acids and the power to keep you feeling fuller for longer, these meals are perfect for powering through the day with sustained energy and focus.

In this blog, we’ve rounded up over 35 mouthwatering high-protein lunch recipes that are not only delicious but also easy to prepare.

From fresh salads to hearty bowls, these recipes feature a variety of protein sources like chicken, turkey, beans, tofu, and even quinoa, making it easy to cater to all tastes and dietary preferences.

So, whether you’re meal prepping for the week or simply in need of a new lunchtime favorite, this list has got you covered!

35+ Healthy High-Protein Packed Lunch Recipes to Keep You Energized

Finding high-protein lunches that are both healthy and satisfying doesn’t have to be a challenge.

With over 35 diverse recipes to choose from, you’ll never run out of options to keep your meals fresh, exciting, and full of the nutrients your body craves. ,

Whether you’re looking to fuel your workouts, lose weight, or just enjoy a hearty, balanced lunch, these recipes will help you stay on track with your health goals.

So go ahead, give them a try, and enjoy the benefits of eating protein-packed lunches every day!

Grilled Chicken and Quinoa Power Bowl

This protein-packed power bowl combines lean grilled chicken, quinoa, and fresh vegetables for a balanced and satisfying lunch. The combination of quinoa and chicken provides a complete source of protein, while the vibrant veggies add flavor, fiber, and essential nutrients.

Ingredients:

• 1 chicken breast (about 6 oz)
• 1/2 cup quinoa
• 1 cup spinach, fresh
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano

Instructions:

1. Start by cooking the quinoa. Rinse it under cold water, then cook it according to package instructions. Typically, combine 1/2 cup quinoa with 1 cup water, bring to a boil, then simmer for 15 minutes.
2. While the quinoa cooks, season the chicken breast with olive oil, salt, pepper, and oregano. Grill the chicken on medium heat for about 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F).
3. Once the chicken is grilled, slice it thinly against the grain.
4. In a large bowl, combine cooked quinoa, fresh spinach, cucumber, and cherry tomatoes. Toss with lemon juice and a drizzle of olive oil.
5. Top the salad with sliced grilled chicken and avocado.
6. Toss gently and serve immediately or store for later.

This Grilled Chicken and Quinoa Power Bowl is a delightful and filling meal that is high in protein and packed with nutrients. The lean chicken breast offers a substantial protein boost, while quinoa provides all nine essential amino acids, making it a perfect plant-based protein companion. The fresh vegetables bring crunch, fiber, and additional vitamins, making this meal a satisfying and wholesome choice for a nutritious lunch.

Lentil and Turkey Meatball Soup

A hearty and flavorful soup, this recipe combines lean turkey meatballs with protein-rich lentils for a delicious and filling meal. The soup is packed with fiber and vitamins, making it a great option for a high-protein lunch that will keep you full longer.

Ingredients:

• 1/2 lb ground turkey (93% lean)
• 1/4 cup breadcrumbs (preferably whole wheat)
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup dry green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F. In a mixing bowl, combine ground turkey, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet. Bake for 15-20 minutes, or until golden and cooked through.
2. While the meatballs are baking, heat a large pot over medium heat. Add the carrot, celery, and a pinch of salt, and sauté for 5-7 minutes until softened.
3. Add the diced tomatoes, chicken broth, lentils, and dried thyme to the pot. Bring to a simmer and cook for about 20 minutes, or until the lentils are tender.
4. Once the meatballs are cooked, add them to the soup and simmer for an additional 10 minutes to allow the flavors to meld together.
5. Adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.

Lentil and Turkey Meatball Soup is a comforting, high-protein lunch option that’s both satisfying and nutritious. The turkey meatballs provide a lean source of protein, while the lentils deliver fiber, iron, and plant-based protein. The combination of vegetables in the broth boosts the soup’s nutrient profile, creating a delicious and hearty meal that will keep you feeling full and energized throughout the day.

Tofu and Chickpea Stir-Fry

This vibrant tofu and chickpea stir-fry is packed with plant-based protein and full of fresh vegetables. A quick and easy meal, it offers a great alternative for vegetarians or anyone looking to incorporate more plant-based protein into their diet.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the cubed tofu and sauté for 5-7 minutes, turning occasionally until golden and crispy. Remove the tofu from the pan and set aside.
2. In the same pan, add sesame oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the chickpeas, bell pepper, broccoli, and carrot to the pan. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and a splash of water. Pour the sauce over the vegetables and chickpeas, and stir to combine.
5. Add the tofu back into the pan and toss everything together until well coated with the sauce.
6. Serve hot, garnished with sesame seeds and green onions.

This Tofu and Chickpea Stir-Fry is a protein-packed, colorful, and flavorful dish that’s perfect for anyone looking for a quick and healthy lunch. Tofu provides a great source of plant-based protein, while chickpeas add fiber and more protein, making the dish filling and nutritious. The variety of vegetables offers essential vitamins, and the tangy sauce elevates the overall flavor, making it an ideal choice for a satisfying, plant-based meal.

Beef and Black Bean Salad

This high-protein Beef and Black Bean Salad is a hearty and refreshing lunch option. Lean ground beef provides protein, while black beans offer fiber and additional protein, making this dish both satisfying and nutritious. The crunchy vegetables and zesty lime dressing enhance the flavors, making it a flavorful, protein-packed meal.

Ingredients:

• 1/2 lb lean ground beef (90% or leaner)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon cilantro, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, for 5-7 minutes until browned and cooked through.
2. Stir in cumin, chili powder, salt, and pepper to season the beef, then remove the pan from heat.
3. In a large bowl, combine the black beans, cherry tomatoes, red onion, bell pepper, and corn.
4. Add the cooked beef to the bowl, then drizzle with lime juice and olive oil. Toss everything together until well combined.
5. Garnish with fresh cilantro before serving.

The Beef and Black Bean Salad is a robust and satisfying high-protein lunch that offers a perfect balance of flavors and textures. The ground beef provides lean protein, while the black beans and vegetables add fiber and essential vitamins. The lime dressing adds a zesty kick, bringing all the ingredients together for a light yet filling meal. This salad is a great option for those looking to fuel their day with a nutrient-dense, protein-packed dish.

Salmon and Avocado Wrap

This easy and delicious Salmon and Avocado Wrap features heart-healthy salmon and creamy avocado, offering a fantastic source of protein, healthy fats, and Omega-3s. Paired with a whole wheat tortilla and fresh veggies, this wrap is an ideal choice for a satisfying and nourishing lunch.

Ingredients:

• 1 salmon fillet (about 6 oz)
• 1 whole wheat tortilla
• 1/2 avocado, sliced
• 1/4 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 cup spinach or mixed greens
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.
2. Once the salmon is cooked, let it cool slightly before flaking it into bite-sized pieces.
3. In a small bowl, mix together lemon juice and Dijon mustard to create a tangy dressing.
4. Lay the whole wheat tortilla flat and layer the spinach, cucumber, red onion, avocado, and flaked salmon in the center.
5. Drizzle the lemon-mustard dressing over the ingredients, then roll up the tortilla tightly to form a wrap.
6. Slice in half and serve.

The Salmon and Avocado Wrap is a quick and protein-packed lunch that combines the richness of salmon with the creamy texture of avocado, providing heart-healthy fats and Omega-3s. The whole wheat tortilla and fresh veggies add fiber and a satisfying crunch, making this wrap a delicious and nutritious choice. Perfect for those on-the-go, this wrap will leave you feeling full and energized for the rest of the day.

Shrimp and Chickpea Mediterranean Salad

This Shrimp and Chickpea Mediterranean Salad is a flavorful and protein-packed lunch option. Succulent shrimp and protein-rich chickpeas are combined with crisp vegetables, olives, and a tangy lemon-oregano dressing. The combination of lean protein, healthy fats, and fiber makes this salad a filling and nutritious meal.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Season with salt, pepper, and dried oregano, then remove from heat and set aside.
2. In a large bowl, combine the chickpeas, cucumber, red onion, olives, and cherry tomatoes.
3. Add the cooked shrimp to the bowl and drizzle with the remaining olive oil and lemon juice. Toss to combine.
4. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

his Shrimp and Chickpea Mediterranean Salad is a vibrant and protein-packed dish that’s as refreshing as it is filling. The shrimp provides a lean source of protein, while chickpeas contribute fiber and plant-based protein. The Mediterranean flavors of olives, tomatoes, and oregano, combined with a tangy lemon dressing, create a delicious and satisfying lunch that’s full of flavor and nutrition. Perfect for a light yet protein-rich meal, this salad will keep you feeling energized throughout the day.

Chicken and Sweet Potato Stir-Fry

This Chicken and Sweet Potato Stir-Fry is a protein-rich, nutrient-packed meal that combines lean chicken breast with the naturally sweet and hearty flavor of roasted sweet potatoes. Packed with vegetables and a simple stir-fry sauce, this dish is perfect for a filling and healthy lunch that provides an excellent balance of protein, fiber, and healthy carbs.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potatoes roast, heat sesame oil in a large pan or wok over medium-high heat. Add the sliced chicken breast and cook for 5-7 minutes, or until fully cooked. Remove the chicken from the pan and set aside.
3. In the same pan, add garlic, ginger, bell pepper, and zucchini. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4. Add the roasted sweet potatoes and cooked chicken back into the pan. Pour in the soy sauce and stir everything together until well coated.
5. Garnish with fresh cilantro and serve immediately.

The Chicken and Sweet Potato Stir-Fry is a well-rounded, protein-packed meal that provides an excellent balance of lean protein, healthy carbohydrates, and fiber. The roasted sweet potatoes bring a natural sweetness, while the vegetables and chicken provide savory flavors and essential nutrients. This dish is easy to make, full of color, and satisfying enough to keep you fueled through the afternoon.

Quinoa and Edamame Salad with Lemon-Tahini Dressing

This Quinoa and Edamame Salad is a vibrant, plant-based protein-packed lunch that’s perfect for a quick, nutritious meal. The quinoa provides all the essential amino acids, while edamame adds extra protein and fiber. Tossed with a creamy lemon-tahini dressing, this salad is refreshing, nutrient-dense, and delicious.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup frozen edamame, thawed
• 1/2 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook quinoa according to package instructions, typically by combining 1 cup quinoa with 2 cups water, bringing it to a boil, and then simmering for about 15 minutes. Once cooked, fluff with a fork and let cool.
2. In a large bowl, combine the cooked quinoa, edamame, cucumber, bell pepper, and red onion.
3. In a separate small bowl, whisk together olive oil, lemon juice, tahini, honey, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with fresh parsley and serve immediately or store for later.

This Quinoa and Edamame Salad is a light yet satisfying high-protein lunch that’s both wholesome and refreshing. The quinoa provides a complete protein source, while the edamame boosts the protein and fiber content. The lemon-tahini dressing adds a creamy, tangy flavor that ties all the ingredients together, making it a nutrient-dense, plant-based meal that will leave you feeling full and energized.

Turkey and Hummus Lettuce Wraps

These Turkey and Hummus Lettuce Wraps offer a low-carb, high-protein lunch option that’s full of flavor and easy to make. Lean turkey breast pairs with creamy hummus and crisp lettuce for a satisfying, protein-packed meal that’s light but filling.

Ingredients:

• 6 oz lean turkey breast, sliced
• 4 large lettuce leaves (romaine or butter lettuce work well)
• 1/4 cup hummus (your choice of flavor)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Lay the lettuce leaves flat on a clean surface. Spread a thin layer of hummus on each leaf.
2. Layer the turkey slices on top of the hummus, followed by cucumber and red onion slices.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Carefully roll up the lettuce leaves around the fillings to form wraps.
5. Garnish with fresh dill or parsley and serve immediately.

Turkey and Hummus Lettuce Wraps are a great high-protein, low-carb lunch that’s full of fresh ingredients and delicious flavors. The turkey provides lean protein, while the hummus adds creaminess and healthy fats. The crisp lettuce wraps keep things light and refreshing, making this dish an excellent choice for a satisfying yet low-calorie meal. It’s quick, portable, and perfect for a healthy, protein-packed lunch.

Baked Chicken Fajitas

These Baked Chicken Fajitas are a protein-packed, flavorful dish that combines lean chicken with colorful bell peppers, onions, and spices. The ingredients are roasted together, creating a tender and juicy meal that’s perfect for a hearty lunch. Paired with whole wheat tortillas, this dish is full of protein and fiber, making it a nutritious choice.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• 4 whole wheat tortillas
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced chicken, bell peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper.
2. Spread the chicken and vegetable mixture evenly on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
3. While the chicken and veggies roast, warm the whole wheat tortillas in the oven or on a skillet for a few seconds.
4. Once the chicken fajita mixture is ready, remove from the oven and drizzle with lime juice.
5. Serve the fajita filling in warm tortillas and garnish with fresh cilantro.

These Baked Chicken Fajitas are a satisfying, high-protein lunch that brings together the flavors of tender chicken, roasted vegetables, and spices. The lean chicken breast offers a great protein boost, while the bell peppers and onions provide essential vitamins and fiber. Paired with whole wheat tortillas, this dish is not only delicious but also filling and nutritious. It’s a great option for anyone craving a flavorful yet healthy meal.

Cottage Cheese and Veggie-Stuffed Bell Peppers

These Cottage Cheese and Veggie-Stuffed Bell Peppers are a high-protein, nutrient-dense lunch option. The cottage cheese provides protein and creaminess, while the bell peppers serve as a vessel for colorful vegetables and spices. This dish is filling, light, and perfect for those looking for a delicious and healthy protein-packed meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup low-fat cottage cheese
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup black beans, rinsed and drained
• 1/4 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
2. In a bowl, mix together the cottage cheese, quinoa or rice, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff the mixture into each bell pepper, packing it tightly.
4. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
5. Remove from the oven and garnish with fresh cilantro before serving.

The Cottage Cheese and Veggie-Stuffed Bell Peppers are a protein-packed, colorful, and filling lunch option. The cottage cheese provides a creamy texture while delivering a good amount of protein, and the quinoa or rice offers fiber and nutrients. This dish is versatile and can be customized with different vegetables, making it a perfect option for anyone looking for a healthy, high-protein meal that is light yet satisfying.

Spicy Tuna and Avocado Salad

This Spicy Tuna and Avocado Salad is a fresh and high-protein lunch packed with flavor and healthy fats. The combination of canned tuna, creamy avocado, and spicy Sriracha dressing makes this salad both satisfying and delicious. It’s a great way to enjoy protein, healthy fats, and plenty of veggies in one meal.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1/2 avocado, diced
• 1/4 cucumber, sliced
• 1/4 cup red cabbage, shredded
• 1/4 red onion, thinly sliced
• 1 tablespoon Sriracha sauce
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the drained tuna, diced avocado, cucumber, red cabbage, and red onion.
2. In a small bowl, whisk together the Sriracha sauce, soy sauce, sesame oil, and rice vinegar to create the dressing.
3. Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
4. Sprinkle sesame seeds on top and garnish with fresh cilantro.
5. Serve immediately for a fresh, protein-packed lunch.

The Spicy Tuna and Avocado Salad is a protein-packed, flavorful dish that’s perfect for a light lunch. The tuna offers lean protein, while the avocado provides healthy fats, creating a satisfying and nutrient-dense meal. The crunchy vegetables add texture, and the spicy Sriracha dressing brings a delicious kick to the salad. This dish is quick to prepare, filling, and perfect for anyone looking to enjoy a healthy, protein-rich meal.

Grilled Chicken and Quinoa Bowl

The Grilled Chicken and Quinoa Bowl is a delicious and protein-packed lunch that combines juicy grilled chicken with a nutrient-dense base of quinoa, veggies, and a tangy dressing. This meal provides lean protein, complex carbohydrates, and healthy fats, making it a balanced and satisfying option for a nutritious lunch.

Ingredients:

• 1 lb chicken breast
• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
2. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing it into strips.
3. While the chicken is grilling, cook the quinoa according to package instructions. Typically, combine 1 cup quinoa with 2 cups water, bring it to a boil, then simmer for 15 minutes. Fluff with a fork when done.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
5. Drizzle with olive oil and lemon juice, then toss everything together. Top with sliced grilled chicken and garnish with fresh parsley.
6. Serve immediately.

The Grilled Chicken and Quinoa Bowl is a balanced and satisfying meal that offers a great mix of lean protein, healthy fats, and fiber. The quinoa acts as a wholesome base, providing essential amino acids, while the grilled chicken adds a juicy and flavorful protein source. The fresh vegetables and tangy dressing bring everything together for a meal that is light yet filling. This bowl is perfect for a nutritious lunch that will keep you energized throughout the day.

Tofu and Vegetable Stir-Fry

This Tofu and Vegetable Stir-Fry is a plant-based, protein-packed lunch that’s full of flavor and nutrition. The tofu is sautéed until crispy, then combined with a colorful mix of vegetables and a savory stir-fry sauce, making this meal rich in protein, fiber, and vitamins. It’s a light yet filling dish that’s perfect for a healthy lunch.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until crispy and golden brown. Remove the tofu from the pan and set aside.
2. In the same pan, add the broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
3. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, garlic, and ginger to create the sauce.
4. Add the crispy tofu back into the pan with the vegetables and pour the sauce over everything. Toss to coat and cook for another 2-3 minutes to allow the flavors to meld.
5. Garnish with chopped green onions, sesame seeds, and fresh cilantro before serving.

The Tofu and Vegetable Stir-Fry is a flavorful and protein-packed dish that’s both satisfying and nutritious. The tofu provides a hearty source of plant-based protein, while the colorful vegetables add fiber and essential vitamins. The savory stir-fry sauce enhances the dish with rich, umami flavors, making it a perfect light yet filling lunch. This dish is versatile and can easily be adapted to include other favorite vegetables, making it a great go-to option for a healthy, meatless meal.

Egg Salad Lettuce Wraps

These Egg Salad Lettuce Wraps are a simple, high-protein lunch option that’s quick to prepare and full of flavor. Hard-boiled eggs are mixed with creamy avocado, Greek yogurt, and a touch of mustard to create a healthy, creamy egg salad. Served in crunchy lettuce wraps, this meal is light yet satisfying.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1/2 avocado, mashed
• 1 tablespoon Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 4 large lettuce leaves (romaine or butter lettuce)
• Paprika for garnish (optional)

Instructions:

1. Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then reducing the heat and simmering for 9-10 minutes. Once done, cool the eggs in cold water and peel them. Chop the eggs into small pieces.
2. In a medium bowl, mix together the chopped eggs, mashed avocado, Greek yogurt, Dijon mustard, chives, salt, and pepper.
3. Lay the lettuce leaves flat and spoon the egg salad mixture onto the center of each leaf.
4. Fold the lettuce leaves around the egg salad to form wraps.
5. Garnish with a sprinkle of paprika, if desired, and serve immediately.

These Egg Salad Lettuce Wraps are a delicious and protein-packed lunch that’s both creamy and refreshing. The hard-boiled eggs provide a great source of protein, while the avocado and Greek yogurt add healthy fats and creaminess. The crunchy lettuce wraps make this dish light but satisfying, offering a fresh alternative to traditional egg salad. It’s a quick, healthy lunch option that’s perfect for anyone looking for a low-carb, high-protein meal.

Note: More recipes are coming soon!