45+ Healthy Low-Calorie Indian Lunch Recipes for Weight Loss

Eating healthy doesn’t have to be boring or bland, and with the rich flavors of Indian cuisine, low-calorie meals can be both delicious and satisfying.

Whether you’re looking to shed a few pounds, maintain a healthy lifestyle, or simply enjoy lighter versions of your favorite Indian dishes, this collection of 45+ low-calorie Indian lunch recipes is sure to inspire you.

From protein-packed dals to fresh vegetable curries, these recipes are designed to fill you up without weighing you down.

With ingredients that are naturally wholesome and flavorful, these meals prove that eating healthy can be both tasty and easy.

Ready to embark on a healthier lunch journey?

Let’s dive into these vibrant and nutritious recipes!

45+ Healthy Low-Calorie Indian Lunch Recipes for Weight Loss

Choosing a low-calorie meal doesn’t mean compromising on taste or variety.

With these 45+ low-calorie Indian lunch recipes, you’ll have a range of options to enjoy a fulfilling and nutritious meal every day.

Whether you’re a fan of spicy curries, tangy salads, or hearty grain-based dishes, these recipes provide all the essential nutrients without the excess calories.

So, the next time you’re planning your lunch, try one of these recipes and savor the goodness of Indian food while maintaining a healthy balance in your diet.

Here’s to better health, one flavorful bite at a time!

Tandoori Chicken Salad

Tandoori Chicken Salad is a flavorful, low-calorie dish that combines the smoky taste of tandoori chicken with fresh, crisp vegetables. It’s a perfect balance of protein, fiber, and vitamins, making it an ideal option for a healthy lunch.

Ingredients:

• 200g boneless chicken breast
• 1 tablespoon yogurt (low-fat)
• 1 tablespoon tandoori masala
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic paste
• 1 tablespoon lemon juice
• 1 cup mixed salad greens (lettuce, spinach, arugula)
• 1 small cucumber, sliced
• 1 tomato, chopped
• 1 small red onion, thinly sliced
• Salt to taste

Instructions:

1. Marinate the chicken breast with yogurt, tandoori masala, cumin powder, chili powder, garlic paste, lemon juice, and salt. Let it sit for at least 30 minutes.
2. Preheat the oven to 180°C (350°F). Place the marinated chicken on a baking tray and bake for 20-25 minutes, or until fully cooked.
3. While the chicken is baking, prepare the salad by mixing the greens, cucumber, tomato, and onion in a large bowl.
4. Once the chicken is cooked, slice it into strips and place it on top of the salad.
5. Toss everything together gently, and your tandoori chicken salad is ready to serve!

This Tandoori Chicken Salad offers a refreshing and satisfying low-calorie lunch option. The combination of baked tandoori chicken and fresh vegetables not only provides essential nutrients but also gives you a good dose of protein to keep you energized throughout the day. With minimal calories and maximum flavor, this dish is perfect for anyone looking to maintain a healthy diet without compromising on taste.

Palak (Spinach) Soup

Palak Soup is a light, healthy, and nutrient-packed dish made with spinach and a blend of aromatic spices. It’s rich in iron, vitamins, and antioxidants, making it a great option for a filling and low-calorie lunch.

Ingredients:

• 2 cups fresh spinach leaves, washed and chopped
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon olive oil
• 2 cups vegetable broth or water
• Lemon juice (optional)

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Once they splutter, add the chopped onion and sauté until soft.
2. Add the garlic paste and green chili, and sauté for another minute.
3. Add the chopped tomatoes and turmeric powder. Cook until the tomatoes soften.
4. Add the chopped spinach leaves and cook for 5 minutes, allowing them to wilt.
5. Pour in the vegetable broth or water, and bring it to a boil. Let it simmer for 10 minutes.
6. Once the soup has cooled slightly, blend it into a smooth consistency using a hand blender or regular blender.
7. Return the soup to the stove and heat it for another 5 minutes. Season with salt and add a squeeze of lemon juice for added flavor.

Palak Soup is a light yet satisfying option, packed with nutrients from fresh spinach. This dish is low in calories but high in vitamins and antioxidants, making it a perfect choice for a healthy lunch. Its mild spiciness, combined with the smooth texture, will keep you feeling full without the heaviness of other lunch options. Ideal for anyone looking to enjoy a nutritious and light meal.

Moong Dal Chilla (Lentil Pancakes)

Moong Dal Chilla is a savory Indian pancake made from ground moong dal (yellow lentils), which are high in protein and fiber. These pancakes are easy to prepare and serve as a great low-calorie, high-protein lunch option, packed with essential nutrients.

Ingredients:

• 1 cup yellow moong dal (split yellow lentils)
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger paste
• Salt to taste
• Fresh coriander leaves, chopped
• Water, as needed
• 1 tablespoon olive oil for cooking

Instructions:

1. Wash and soak the moong dal in water for 4-5 hours. Drain and blend the soaked dal into a smooth batter, adding a little water if necessary.
2. Heat a non-stick pan and add a few drops of olive oil.
3. Add cumin seeds and let them splutter. Then, add chopped onions, green chili, and ginger paste. Sauté for 2-3 minutes.
4. Add the prepared moong dal batter, turmeric powder, and salt. Mix everything well.
5. Pour the batter onto the pan in small circles, shaping it like a pancake. Cook on medium heat for 2-3 minutes on each side, until golden brown.
6. Repeat the process with the remaining batter. Garnish the chillas with fresh coriander leaves.

Moong Dal Chilla is a delicious and nutritious low-calorie lunch choice that provides a good balance of protein and fiber. The mild spices and the crunch from the onion make each bite flavorful. This dish is perfect for those who want to enjoy a filling, protein-rich meal without consuming excessive calories. It’s a healthy alternative to traditional pancakes, making it suitable for a weight-conscious diet.

Cabbage and Peas Stir-Fry (Patta Gobi Matar)

Cabbage and Peas Stir-Fry is a simple and nutritious low-calorie Indian dish. It combines cabbage, peas, and aromatic spices, making it a flavorful and filling option for a light lunch. This recipe is rich in fiber and vitamins, and the crunch from the cabbage makes each bite satisfying.

Ingredients:

• 2 cups cabbage, finely shredded
• 1/2 cup green peas (fresh or frozen)
• 1 small onion, chopped
• 1 tomato, chopped
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon mustard seeds
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown. Then, add chopped green chili and sauté for another minute.
3. Add the chopped tomato and turmeric powder, and cook until the tomato softens.
4. Add the shredded cabbage and green peas. Mix well and season with salt and garam masala.
5. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the cabbage softens and the peas are tender.
6. Garnish with fresh coriander leaves and serve.

Cabbage and Peas Stir-Fry is a wonderfully light yet satisfying meal that’s perfect for a low-calorie lunch. The combination of cabbage and peas provides fiber, antioxidants, and vitamins, which are beneficial for digestion and overall health. The spices add depth and flavor, making this dish both healthy and tasty. It’s a great option for anyone seeking to enjoy a nutritious, filling, and low-calorie Indian dish.

Lauki (Bottle Gourd) Curry

Lauki Curry is a low-calorie, light, and soothing dish made from bottle gourd. This vegetable is high in water content and low in calories, making it perfect for weight management. The curry is cooked with basic Indian spices, offering a subtle and refreshing taste.

Ingredients:

• 2 cups bottle gourd (lauki), peeled and chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)
• 1 cup water

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
4. Add the chopped bottle gourd and mix well.
5. Pour in the water, cover the pan, and let it simmer for 15-20 minutes, until the bottle gourd is tender and the flavors meld.
6. Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Lauki Curry is a light, refreshing, and low-calorie option for those looking to enjoy a satisfying Indian meal. The bottle gourd is packed with water and fiber, making it filling while being low in calories. The mild, aromatic spices enhance the natural taste of the vegetable without overpowering it. This curry is an excellent choice for anyone aiming for a healthy, light lunch that still feels indulgent and comforting.

Cucumber and Yogurt Raita

Cucumber and Yogurt Raita is a cool and refreshing side dish made with cucumber, yogurt, and simple spices. This low-calorie dish can be paired with any Indian meal and offers a hydrating, protein-packed, and digestive-aiding component to your lunch.

Ingredients:

• 1 cucumber, finely grated
• 1 cup plain low-fat yogurt
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black salt
• Salt to taste
• 1/2 teaspoon roasted cumin seeds (optional)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Grate the cucumber finely and squeeze out any excess water.
2. In a mixing bowl, combine the yogurt, grated cucumber, cumin powder, and black salt. Add regular salt to taste.
3. If using, add roasted cumin seeds to enhance the flavor.
4. Stir everything well and garnish with fresh coriander leaves.
5. Chill the raita for about 15-20 minutes before serving to allow the flavors to meld.

Cucumber and Yogurt Raita is the perfect low-calorie side dish for any Indian meal. Its cooling effect makes it ideal for hot weather, and the yogurt adds a dose of protein and probiotics, which are great for digestion. The cucumber not only provides a refreshing crunch but is also hydrating and low in calories. This raita complements any curry or rice-based dish, making it a versatile and nutritious addition to a healthy lunch.

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a healthy, low-calorie Indian flatbread made with fenugreek leaves, whole wheat flour, and aromatic spices. This fiber-rich bread is an excellent choice for a nutritious lunch, providing a good source of iron, calcium, and protein while being light on the calories.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup fresh methi (fenugreek) leaves, finely chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• Salt to taste
• 1 tablespoon olive oil or ghee
• Water, as needed

Instructions:

1. In a mixing bowl, combine whole wheat flour, chopped methi leaves, cumin powder, coriander powder, turmeric, garam masala, and salt.
2. Add water little by little and knead the dough until smooth and soft.
3. Divide the dough into small balls and roll each into a flat, round shape.
4. Heat a tawa or griddle, and cook each thepla on both sides until golden brown, applying a small amount of oil or ghee for a crisp texture.
5. Serve hot with yogurt or a low-calorie chutney.
6. Methi Thepla is a delicious and wholesome flatbread that packs a punch of flavor and nutrients. The addition of methi (fenugreek) leaves adds a slightly bitter taste while providing numerous health benefits such as improved digestion and blood sugar regulation. This low-calorie dish is perfect for anyone seeking a nutritious and light lunch, offering a satisfying meal without the extra calories.

Gobi Manchurian (Cauliflower Manchurian)

Gobi Manchurian is a popular Indo-Chinese dish that can be made in a healthy, low-calorie way by baking the cauliflower instead of deep frying. This dish is full of flavor, with a spicy, tangy sauce and crispy cauliflower bites, making it a great lunch option for those looking for a lighter, low-calorie version of the classic.

Ingredients:

• 2 cups cauliflower florets
• 1 tablespoon cornflour (cornstarch)
• 1 tablespoon whole wheat flour
• 1 teaspoon ginger-garlic paste
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon tomato ketchup
• 1 teaspoon chili sauce
• 1/2 teaspoon vinegar
• 1/4 teaspoon sugar
• Salt to taste
• 1 teaspoon sesame oil
• Fresh spring onions, chopped (for garnish)

Instructions:

1. Preheat the oven to 180°C (350°F). Toss cauliflower florets in cornflour, whole wheat flour, salt, and a little water to form a batter-like coating.
2. Arrange the cauliflower florets on a baking tray lined with parchment paper and bake for 20-25 minutes until golden and crispy.
3. In a pan, heat sesame oil and sauté ginger-garlic paste for a minute. Add soy sauce, tomato ketchup, chili sauce, vinegar, and sugar. Cook for 2-3 minutes, stirring continuously.
4. Add the baked cauliflower to the sauce and toss gently until each piece is coated well.
5. Garnish with chopped spring onions and serve hot.

Gobi Manchurian is a flavorful, crispy, and tangy dish that is low in calories when baked instead of fried. This version allows you to enjoy the iconic taste of this Indo-Chinese favorite without the added calories. The combination of the crispy cauliflower with the spicy, tangy sauce makes it an ideal light yet flavorful lunch option. With its rich taste and minimal calories, this dish is a great way to enjoy comfort food in a healthier way.

Chickpea Salad (Chole Salad)

Chickpea Salad (Chole Salad) is a hearty, nutritious, and low-calorie Indian dish that combines protein-packed chickpeas with crunchy vegetables and tangy spices. It’s a great option for a light lunch that’s both filling and flavorful, providing a good balance of fiber, vitamins, and minerals.

Ingredients:

• 1 cup boiled chickpeas (chole)
• 1 small cucumber, diced
• 1 small tomato, diced
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon chaat masala
• 1/4 teaspoon cumin powder
• Fresh coriander leaves, chopped
• Salt to taste

Instructions:

1. In a mixing bowl, combine boiled chickpeas, diced cucumber, tomato, onion, and green chili.
2. Add lemon juice, chaat masala, cumin powder, and salt. Toss everything together gently.
3. Garnish with fresh coriander leaves.
4. Serve immediately as a refreshing, nutritious salad or keep it chilled for a few hours for enhanced flavor.

Chickpea Salad is a light and satisfying dish that provides a healthy dose of protein and fiber, making it perfect for a low-calorie lunch. The chickpeas add substance to the salad while the fresh vegetables provide crunch and freshness. The tangy lemon juice and spices add a burst of flavor, making this salad not only healthy but also delicious. It’s a great choice for those looking to enjoy a nutritious, low-calorie meal that keeps you feeling full and energized.

Masoor Dal (Red Lentil Curry)

Masoor Dal is a simple yet flavorful Indian dish made with red lentils and a blend of spices. It’s a quick and easy low-calorie lunch option, high in protein and fiber, which makes it a filling and nutritious meal. This dish is perfect for those looking for a wholesome and light vegetarian lunch.

Ingredients:

• 1 cup red lentils (masoor dal)
• 1 small onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)
• 3 cups water

Instructions:

1. Wash the lentils thoroughly and set them aside.
2. Heat olive oil in a pot and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes, turmeric, cumin powder, coriander powder, and salt. Cook until the tomatoes soften.
4. Add the washed lentils and water, and bring it to a boil. Reduce the heat and simmer for 15-20 minutes, or until the lentils are tender.
5. Garnish with fresh coriander leaves and serve with steamed rice or flatbread.

Masoor Dal is a nutritious, low-calorie curry that’s rich in protein and fiber. This simple dish is a great way to include legumes in your diet, providing a satisfying meal without adding excessive calories. The earthy flavors of the lentils, combined with the aromatic spices, create a comforting and filling dish that’s perfect for a light lunch. It’s an excellent choice for those who want to enjoy a healthy, plant-based meal.

Vegetable Poha (Flattened Rice with Vegetables)

egetable Poha is a light and nutritious Indian breakfast or lunch dish made with flattened rice (poha) and a variety of vegetables. This low-calorie dish is rich in fiber, vitamins, and minerals, and is perfect for those who want a quick, easy, and wholesome lunch option that’s both satisfying and light.

Ingredients:

• 1 cup poha (flattened rice)
• 1 small onion, chopped
• 1/2 cup carrots, finely chopped
• 1/2 cup green peas
• 1 small potato, diced
• 1 green chili, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Rinse the poha in water and drain it well. Set it aside.
2. Heat olive oil in a pan and add mustard seeds. Once they splutter, add chopped onions and sauté until translucent.
3. Add the chopped potatoes and carrots, and cook for 3-4 minutes. Then, add green peas, green chili, turmeric powder, and salt, and cook until the vegetables are tender.
4. Add the drained poha to the pan and mix well, ensuring the vegetables are evenly distributed.
5. Stir in lemon juice and garnish with fresh coriander leaves before serving.

Vegetable Poha is a delicious and light dish that makes for an excellent low-calorie lunch. The poha is rich in fiber and the mix of vegetables adds vitamins and minerals that enhance its nutritional profile. This dish is easy to prepare and offers a satisfying meal without the heaviness of traditional rice-based dishes. It’s perfect for a light, energy-boosting lunch, providing a quick and healthy solution.

Masala Oats

Masala Oats is a savory, low-calorie Indian breakfast or lunch dish made with oats, vegetables, and a blend of spices. It’s a hearty, nutrient-packed meal that’s high in fiber and protein, and it’s great for keeping you full and satisfied for hours while being low in calories.

Ingredients:

• 1 cup oats (rolled or quick oats)
• 1 small onion, chopped
• 1/2 cup mixed vegetables (carrot, peas, beans)
• 1 green chili, chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)
• 2 cups water

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add chopped vegetables and sauté for 3-4 minutes.
3. Add turmeric powder, garam masala, and salt. Stir well to coat the vegetables in the spices.
4. Add oats to the pan and mix well with the vegetables and spices.
5. Pour in 2 cups of water and cook for 5-7 minutes, stirring occasionally, until the oats are cooked and the water is absorbed.
6. Garnish with fresh coriander leaves and serve.

Masala Oats is a savory, flavorful, and nutritious low-calorie dish. The combination of oats with vegetables and spices creates a hearty, fiber-rich meal that’s perfect for a filling lunch without excess calories. This dish is not only packed with nutrients but is also a quick and easy meal option for busy days. It’s ideal for anyone looking to enjoy a nutritious, satisfying lunch while keeping their calorie intake in check.

Baingan Bharta (Smoky Mashed Eggplant Curry)

Baingan Bharta is a classic Indian dish made from roasted eggplant, mashed and cooked with onions, tomatoes, and spices. It’s a low-calorie, nutrient-rich curry that’s perfect for a light yet flavorful lunch. The smoky flavor from the roasted eggplant adds depth to this comforting dish.

Ingredients:

• 2 medium eggplants (baingan)
• 1 small onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Roast the eggplants directly on an open flame or in the oven until the skin is charred and the flesh becomes soft. Once roasted, let the eggplants cool, then peel off the skin and mash the flesh.
2. Heat olive oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for another minute. Then, add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes become soft.
4. Add the mashed eggplant to the pan and stir well. Cook for 5-7 minutes, allowing the flavors to blend together.
5. Sprinkle garam masala, mix, and garnish with fresh coriander leaves before serving.
6. Baingan Bharta is a flavorful, low-calorie dish that’s perfect for those seeking a healthy and satisfying meal. The eggplant is high in fiber, while the combination of spices provides rich flavor without adding excessive calories. This dish is light yet filling, making it an excellent option for lunch, offering both nutrition and comfort in every bite.

Sprouted Moong Salad

Sprouted Moong Salad is a refreshing, nutrient-dense salad made from sprouted green lentils, vegetables, and tangy spices. It’s an excellent source of protein, fiber, and vitamins, and is perfect for those looking for a low-calorie, protein-packed lunch that’s light and easy to prepare.

Ingredients:

• 1 cup sprouted moong beans (green lentils)
• 1 small cucumber, finely diced
• 1 tomato, finely diced
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. In a large mixing bowl, combine the sprouted moong beans, cucumber, tomato, onion, and green chili.
2. Add cumin powder, salt, and lemon juice. Toss everything together gently.
3. Garnish with fresh coriander leaves and serve chilled or at room temperature.

Sprouted Moong Salad is a perfect light lunch option that provides a satisfying combination of protein, fiber, and vitamins. The sprouted moong beans are rich in protein and enzymes, which aid digestion, while the vegetables add freshness and crunch. With its simple ingredients and tangy flavor, this salad is ideal for those looking for a healthy, low-calorie, and filling lunch.

Zucchini and Carrot Stir-Fry

ucchini and Carrot Stir-Fry is a low-calorie, quick, and easy-to-make dish that combines the mild flavors of zucchini and carrots with Indian spices. This dish is light, nutritious, and packed with fiber, making it a great choice for a healthy lunch.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium carrot, thinly sliced
• 1 small onion, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon olive oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until soft.
2. Add turmeric powder, chili powder, and salt, and cook for 1-2 minutes.
3. Add the sliced zucchini and carrots to the pan. Stir well and cook for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Sprinkle garam masala and toss the vegetables to coat them evenly.
5. Garnish with fresh coriander leaves and serve.

Zucchini and Carrot Stir-Fry is a light and flavorful low-calorie dish that’s packed with nutrients. The zucchini provides hydration and fiber, while the carrots add natural sweetness and vitamins. With the warm spices of turmeric, chili, and garam masala, this stir-fry offers a balanced, nutritious meal that’s perfect for anyone looking to enjoy a healthy and satisfying lunch without the extra calories.

Note: More recipes are coming soon!