23+ Healthy Portable Lunch Recipes for Busy Days

In today’s fast-paced world, finding time to prepare and enjoy a nutritious meal can be challenging, especially when you’re always on the go.

Whether you’re heading to work, school, or a weekend adventure, a portable lunch that’s both easy to pack and delicious is essential.

The good news?

You don’t have to sacrifice flavor or nutrition when it comes to meals you can take anywhere. In this article, we’ll share 10 amazing portable lunch recipes that are not only quick to prepare but also perfect for enjoying on the move.

Say goodbye to soggy sandwiches and hello to a variety of vibrant, satisfying dishes that will make your lunch break something to look forward to!

23+ Healthy Portable Lunch Recipes for Busy Days

With these 10 portable lunch recipes, packing a healthy and delicious meal for your busy day is easier than ever.

From fresh salads to protein-packed bowls, these meals offer variety and flavor without the hassle.

No matter your dietary preferences or time constraints, there’s a portable lunch option here for everyone.

So, get ready to elevate your lunchtime routine and enjoy tasty, on-the-go meals that will fuel you throughout the day!

Zucchini Noodles with Avocado Pesto

This refreshing, low-carb, keto-friendly lunch features zucchini noodles tossed in a creamy avocado pesto sauce. The zucchini noodles provide a healthy, low-carb alternative to pasta, while the avocado adds healthy fats and a rich, smooth texture to the pesto. This dish is not only satisfying but also packed with nutrients, making it an ideal portable lunch option for those following a keto lifestyle.

Ingredients:

• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• Pine nuts or walnuts (optional for garnish)
• Grated Parmesan (optional)

Instructions:

1. Use a spiralizer or vegetable peeler to make zucchini noodles. If you don’t have a spiralizer, you can cut the zucchini into thin strips.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth, adding more olive oil if needed to reach your desired consistency.
3. Toss the zucchini noodles with the avocado pesto sauce until well coated.
4. Garnish with optional pine nuts or walnuts and a sprinkle of grated Parmesan.
5. Serve immediately, or pack into an airtight container for a portable lunch.

This zucchini noodle dish with avocado pesto is the perfect combination of flavor and nutrition. It offers a satisfying, creamy meal without the carbs from traditional pasta. The creamy avocado pesto not only enhances the zucchini noodles but also provides a boost of healthy fats, which are essential for those on a keto diet. It’s easy to make in advance and stores well in a lunchbox, making it a great portable option for busy days.

Chicken Salad Lettuce Wraps

These chicken salad lettuce wraps are a fantastic low-carb, keto-friendly lunch that can be easily prepared and enjoyed on the go. With tender chicken breast, creamy mayo, crunchy celery, and fresh herbs, this simple yet delicious salad is wrapped in crisp lettuce leaves for a satisfying meal that’s perfect for keto eaters. You can pack this meal in a portable container, making it an excellent choice for work or school.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 cup mayonnaise (preferably avocado or olive oil-based)
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup diced celery
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 8 large lettuce leaves (such as Romaine or Butterhead)

Instructions:

1. In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, lemon juice, diced celery, parsley, salt, and pepper. Mix until well combined.
2. Lay out the lettuce leaves on a flat surface and spoon the chicken salad mixture onto the center of each leaf.
3. Roll up the lettuce leaves, folding the edges to enclose the chicken salad inside.
4. Serve immediately or pack the wraps in an airtight container for a portable, low-carb lunch.

These chicken salad lettuce wraps are a delicious, satisfying way to enjoy a keto-friendly lunch without the carbs of a sandwich or wrap. The chicken provides a great source of protein, while the mayo and mustard offer rich, creamy flavors. Wrapped in crispy lettuce, this meal stays fresh and crunchy, making it a great option for a portable lunch that keeps you full throughout the day. It’s easy to customize by adding other low-carb ingredients like sliced avocado or shredded cheese for extra flavor.

Egg Salad in Avocado Boats

Egg salad in avocado boats is a simple yet indulgent low-carb, keto lunch that is both filling and nutritious. The creamy egg salad, made with hard-boiled eggs, mayo, and mustard, is served inside ripe avocado halves, offering a perfect balance of healthy fats and protein. This dish is easy to prepare, makes for a quick lunch, and is ideal for packing in a portable container for an on-the-go meal.

Ingredients:

• 4 large eggs, hard-boiled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• 2 ripe avocados
• Paprika or chives for garnish (optional)

Instructions:

1. Peel and chop the hard-boiled eggs into small pieces.
2. In a bowl, mix the chopped eggs with mayonnaise, mustard, apple cider vinegar, salt, and pepper until well combined.
3. Cut the avocados in half and remove the pit. Scoop out a little bit of the flesh to create a small well in each half.
4. Spoon the egg salad into the avocado halves, filling the wells.
5. Garnish with a sprinkle of paprika or chopped chives for added flavor and color.
6. Serve immediately or pack into a portable container.

Egg salad in avocado boats is a delightful keto lunch that provides a rich combination of healthy fats from the avocado and protein from the eggs. It’s easy to make, highly portable, and keeps you full for hours, making it a perfect choice for a busy day. The creamy egg salad pairs perfectly with the smooth, buttery avocado, creating a satisfying meal that doesn’t require much effort. Whether you’re at home or on the go, this dish is a keto-friendly lunch you’ll love to pack.

Cauliflower Rice Stir-Fry with Shrimp

This cauliflower rice stir-fry with shrimp is a low-carb, keto-friendly meal that’s packed with flavor and easy to prepare. Using cauliflower rice as a substitute for traditional rice, this dish is light yet satisfying, and the shrimp adds a protein boost. A combination of vegetables like bell peppers, onions, and spinach gives this dish a nutritious, colorful flair, making it an ideal portable lunch for keto enthusiasts.

Ingredients:

• 1 medium head of cauliflower (or 1 package of cauliflower rice)
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 cup spinach, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions:

1. If using a whole cauliflower, cut it into florets and pulse it in a food processor until it resembles rice. Alternatively, use pre-packaged cauliflower rice.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Remove and set aside.
3. In the same skillet, add the diced bell pepper, onion, and garlic. Sauté for 3-4 minutes until softened.
4. Add the cauliflower rice and cook, stirring occasionally, for about 5-7 minutes, until the cauliflower rice is tender.
5. Stir in the spinach and soy sauce, and cook for another 2 minutes until wilted.
6. Return the shrimp to the skillet and drizzle with sesame oil. Stir everything together and cook for another 1-2 minutes until well combined.
7. Serve immediately, or pack into a container for a portable lunch. Optionally, garnish with sesame seeds.

This cauliflower rice stir-fry with shrimp is an excellent low-carb, keto-friendly option that is full of flavor and texture. The cauliflower rice serves as a great base for the stir-fry, keeping the dish light and healthy while still being satisfying. The shrimp adds a lean source of protein, and the combination of vegetables provides vitamins and antioxidants. It’s easy to prepare, and leftovers can be stored in a container for a quick, on-the-go lunch, making it a great keto meal that’s as convenient as it is delicious.

Turkey and Cheese Roll-Ups

These turkey and cheese roll-ups are a quick, easy, and low-carb option for a portable keto lunch. Featuring slices of turkey breast wrapped around a layer of cheese and a hint of mustard, these roll-ups are packed with protein and healthy fats. They require minimal preparation, making them an ideal choice for a busy lunch, and are fully customizable to suit your taste preferences.

Ingredients:

• 8 slices of deli turkey breast (make sure it’s low-sodium and nitrate-free)
• 4 slices of cheese (Swiss, cheddar, or any preferred variety)
• 2 tablespoons mustard or mayo (optional)
• Fresh spinach leaves (optional)
• Salt and pepper to taste

Instructions:

1. Lay the slices of turkey breast flat on a clean surface.
2. Place a slice of cheese on top of each piece of turkey.
3. If desired, spread a thin layer of mustard or mayo on the cheese for extra flavor.
4. Add a few fresh spinach leaves on top of the cheese for added crunch and nutrition.
5. Roll up the turkey slices tightly, enclosing the cheese and spinach inside.
6. Repeat with the remaining slices of turkey and cheese.
7. Serve immediately or store in a portable container for a simple lunch on the go.

Turkey and cheese roll-ups are an excellent low-carb, keto-friendly lunch that’s as easy to make as it is tasty. They are packed with protein and healthy fats, offering a filling and satisfying meal that won’t spike your blood sugar. These roll-ups can be made ahead of time, making them perfect for meal prep and easy to grab for a busy workday or quick snack. The combination of turkey, cheese, and optional condiments like mustard makes for a flavorful and customizable lunch that is always fresh and convenient.

Spinach and Feta Stuffed Chicken Breast

This spinach and feta stuffed chicken breast is a perfect keto lunch option, combining lean protein with a deliciously creamy, low-carb filling. The chicken is stuffed with spinach, feta, and a little garlic, then baked to perfection for a meal that is both flavorful and satisfying. This dish is ideal for preparing in advance and storing in a lunchbox, making it a fantastic, portable keto-friendly lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons cream cheese (optional for extra creaminess)
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the garlic and spinach, and sauté for 2-3 minutes until the spinach is wilted and the garlic is fragrant.
3. Remove from heat and mix in the crumbled feta cheese and cream cheese (if using). Stir until the mixture is well combined and creamy.
4. Slice a pocket into each chicken breast, being careful not to cut all the way through. Season the chicken with salt, pepper, and oregano.
5. Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if needed.
6. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Serve immediately or store in a container for a delicious portable lunch.

Spinach and feta stuffed chicken breast is a perfect keto lunch that provides a hearty and flavorful meal. The combination of tender chicken, creamy spinach, and tangy feta makes for a filling and satisfying dish. It’s not only low in carbs but also packed with protein and healthy fats, making it a great option for those on a keto diet. You can easily prepare this meal ahead of time and pack it for lunch, and it keeps well in a portable container, so you’ll have a tasty and filling meal no matter where you are.

avocado Chicken Salad

This creamy avocado chicken salad is a flavorful and satisfying low-carb, keto-friendly lunch. Made with shredded chicken, ripe avocado, and a blend of fresh vegetables, it’s a perfect combination of protein and healthy fats. The richness of the avocado replaces traditional mayo, making it a lighter yet still creamy version of a classic chicken salad. It’s quick to prepare, stores well, and is ideal for meal prep, making it a great choice for a portable, keto-approved lunch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, red onion, and celery.
2. Add the lime juice, garlic powder, salt, and pepper. Mix until well combined.
3. Taste and adjust seasoning as needed.
4. Garnish with fresh cilantro if desired.
5. Serve immediately or store in an airtight container for a portable lunch.

This avocado chicken salad is an ideal keto lunch option that’s rich in healthy fats and protein. The creamy avocado adds a refreshing twist to the traditional chicken salad, and the added crunch of celery and onion gives it a satisfying texture. It’s perfect for meal prepping, as it stays fresh in the fridge for a few days. Whether you enjoy it as a standalone salad or as a filling for lettuce wraps, it’s a delicious and nutritious way to stay on track with your keto diet while enjoying a portable, easy-to-make lunch.

Bacon-Wrapped Asparagus with Cream Cheese

Bacon-wrapped asparagus with cream cheese is a simple yet decadent keto lunch that’s packed with flavor. The crispy bacon pairs perfectly with tender asparagus, and the cream cheese adds a rich, creamy texture that makes each bite satisfying. This dish is easy to prepare, portable, and an excellent choice for those looking to enjoy a low-carb meal that doesn’t compromise on taste.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon
• 2 tablespoons cream cheese, softened
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the softened cream cheese with garlic powder, salt, and pepper.
3. Spread a thin layer of cream cheese over each asparagus spear.
4. Wrap each asparagus spear with a slice of bacon, ensuring the bacon covers the entire spear.
5. Place the bacon-wrapped asparagus on a baking sheet and bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
6. Garnish with fresh parsley, if desired, and serve immediately or pack into a portable container.

Bacon-wrapped asparagus with cream cheese is a savory, satisfying keto lunch that is both delicious and easy to prepare. The combination of crispy bacon, tender asparagus, and creamy cheese creates a perfect balance of flavors and textures. This dish is ideal for meal prep or a quick grab-and-go lunch, as it stores well and reheats easily. It’s a flavorful way to stay on track with your keto diet while enjoying a meal that’s both indulgent and nutritious.

Cucumber and Tuna Salad Bites

These cucumber and tuna salad bites are a refreshing, low-carb, keto-friendly lunch option that’s easy to prepare and incredibly portable. Using cucumber slices as the base, this bite-sized snack is topped with a creamy tuna salad made from canned tuna, mayo, and a few simple seasonings. It’s a great option for a light yet satisfying meal that keeps you energized throughout the day.

Ingredients:

• 1 large cucumber
• 1 can tuna in oil or water, drained
• 2 tablespoons mayonnaise (preferably avocado or olive oil-based)
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped dill pickles (optional)
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Slice the cucumber into thick rounds (about 1/2-inch each).
2. In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped dill pickles (if using), salt, and pepper. Mix until well combined.
3. Spoon a generous amount of the tuna salad onto each cucumber slice.
4. Garnish with fresh dill if desired.
5. Serve immediately or store in an airtight container for a portable lunch or snack.

Cucumber and tuna salad bites are a quick, refreshing keto lunch that’s both light and satisfying. The crunchy cucumber pairs perfectly with the creamy, flavorful tuna salad, providing a delightful contrast of textures. These bites are not only low in carbs but also high in protein and healthy fats, making them a great choice for a keto-friendly meal. They are easy to make in advance and perfect for meal prepping or packing into a lunchbox for a simple, portable keto lunch.

Greek Salad with Grilled Chicken

This Greek salad with grilled chicken is a fresh, vibrant, and keto-friendly lunch that combines crisp vegetables, olives, feta cheese, and a perfectly grilled chicken breast. The salad is tossed in a tangy olive oil-based dressing, making it a perfect low-carb meal that’s both light and satisfying. With a high protein content from the chicken and healthy fats from the olives and feta, this salad is not only flavorful but also nourishing and ideal for a portable, keto-approved lunch.

Ingredients:

• 1 large chicken breast, grilled and sliced
• 2 cups Romaine lettuce, chopped
• 1/2 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast over medium heat for 5-6 minutes per side, or until fully cooked. Let it rest for a few minutes, then slice it into thin strips.
2. In a large bowl, combine the lettuce, cucumber, red onion, bell pepper, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Top the salad with the grilled chicken slices and serve immediately or pack for a portable lunch.

This Greek salad with grilled chicken is a flavorful, nutrient-dense lunch that’s perfectly aligned with keto guidelines. The combination of fresh veggies, savory feta, and protein-rich chicken makes for a well-rounded, satisfying meal. The tangy dressing adds a burst of flavor without adding unnecessary carbs, and the meal is easily customizable with your favorite keto-friendly toppings. Whether you’re eating at home or on the go, this Greek salad offers a convenient and delicious low-carb option for your lunch.

Cheesy Cauliflower Casserole

This cheesy cauliflower casserole is a comforting, low-carb, keto-friendly meal that’s packed with flavor and nutrients. Cauliflower florets are baked with a rich combination of cheeses and heavy cream, creating a creamy, cheesy dish that feels indulgent but is actually keto-approved. It’s perfect for meal prepping, storing in containers for a grab-and-go lunch, or as a side dish for a main meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain well and pat dry with a paper towel.
3. In a large bowl, combine the steamed cauliflower, heavy cream, butter, garlic powder, salt, and pepper.
4. Transfer the cauliflower mixture to a greased baking dish. Sprinkle with the shredded cheddar and mozzarella cheese on top.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Optionally, sprinkle with paprika for extra color and flavor.
7. Serve immediately or store in containers for an easy, portable keto lunch.

This cheesy cauliflower casserole is a keto-friendly comfort food that doesn’t sacrifice flavor or texture. The cauliflower mimics the creamy texture of traditional mashed potatoes or casseroles, while the combination of melted cheese and heavy cream brings a rich, indulgent feel to the dish. It’s perfect for meal prepping, as it keeps well in the fridge and can be reheated throughout the week. Whether you enjoy it as a main or a side, this cheesy cauliflower casserole is a delicious way to stick to your keto goals while enjoying a warm and comforting lunch.

Salmon and Avocado Salad

The salmon and avocado salad is a nutrient-packed, low-carb, keto-friendly lunch that combines healthy fats from both the avocado and salmon. This fresh and vibrant salad features seared or grilled salmon fillets, avocado slices, and leafy greens, all tossed in a light olive oil-based dressing. Rich in omega-3 fatty acids and protein, this salad is not only delicious but also great for supporting heart health and providing long-lasting energy throughout the day.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 avocado, sliced
• 3 cups mixed greens (such as arugula, spinach, or kale)
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper, and cook for 3-4 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
2. While the salmon is cooking, prepare the salad by arranging the mixed greens, cucumber, avocado slices, and red onion in a large bowl.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
4. Once the salmon is cooked, break it into large pieces and add it to the salad.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or store in a container for a portable, low-carb lunch.

Salmon and avocado salad is a quick, healthy, and satisfying keto lunch that offers a balance of high-quality protein, healthy fats, and fresh vegetables. The richness of the salmon pairs perfectly with the creamy avocado, while the crisp greens and crunchy cucumber add texture and nutrients. This meal is perfect for those on the go, as it’s easy to prepare and transport in a container. With its heart-healthy omega-3s and vitamin-packed veggies, this salad will keep you feeling full and energized throughout your day.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles (or “zoodles”) with pesto and grilled chicken is a fresh, low-carb, keto-friendly dish that’s as satisfying as it is flavorful. The zucchini noodles provide a light, veggie-packed base, while the homemade pesto sauce brings rich, aromatic flavors from fresh basil, garlic, pine nuts, and Parmesan. Topped with juicy grilled chicken, this dish is perfect for a quick and healthy lunch that’s easy to pack and even easier to enjoy.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb chicken breast, grilled and sliced
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 garlic clove
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. Grill the chicken breasts over medium heat for about 6-7 minutes per side until fully cooked. Let the chicken rest before slicing it into thin strips.
2. For the pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper. Process until smooth. If the pesto is too thick, add more olive oil, a tablespoon at a time, to reach the desired consistency.
3. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
4. In a large skillet, lightly sauté the zucchini noodles in a little olive oil over medium heat for 2-3 minutes until they are tender but still firm.
5. Toss the zucchini noodles with the pesto sauce, ensuring they are well coated.
6. Top with grilled chicken slices and a squeeze of lemon juice.
7. Serve immediately or pack into a container for a portable keto lunch.

Zucchini noodles with pesto and grilled chicken is an incredibly light yet satisfying keto meal that delivers tons of flavor without the carbs. The pesto adds a rich, herby taste, while the zucchini noodles provide a fresh, crunchy texture that’s a great alternative to traditional pasta. The grilled chicken adds the perfect amount of protein to make this dish filling and nutritious. This meal is easy to prepare, quick to assemble, and makes an excellent lunch to pack ahead for busy days. The freshness and heartiness of this dish make it a perfect addition to your keto meal plan.

Egg Salad Lettuce Wraps

Egg salad lettuce wraps are a low-carb, keto-friendly lunch that is both light and satisfying. Made with hard-boiled eggs, creamy mayo, and crunchy vegetables, this egg salad is wrapped in crisp lettuce leaves for a healthy, gluten-free alternative to traditional sandwiches. It’s a versatile meal that’s perfect for a quick lunch, and it can be easily packed in a lunchbox for a portable keto snack on the go.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 tablespoons mayonnaise (preferably avocado or olive oil-based)
• 1 teaspoon Dijon mustard
• 1 tablespoon celery, finely chopped
• 1 tablespoon red onion, finely chopped
• Salt and pepper to taste
• 4 large lettuce leaves (Romaine or butter lettuce work best)
• Paprika for garnish (optional)

Instructions:

1. Peel and chop the hard-boiled eggs.
2. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper. Stir until well combined.
3. Lay out the lettuce leaves and spoon a generous amount of egg salad onto each leaf.
4. Wrap the lettuce around the egg salad, folding the sides in to secure the filling.
5. Optionally, sprinkle with paprika for an extra touch of flavor.
6. Serve immediately or pack in a lunch container for a portable meal.

Egg salad lettuce wraps are a perfect keto lunch that’s quick to prepare, easy to eat, and packed with flavor. The creamy egg salad filling provides healthy fats and protein, while the lettuce adds a refreshing crunch. These wraps are a great low-carb alternative to traditional sandwiches, and they’re highly portable, making them ideal for meal prepping or packing into a lunchbox. Whether you’re looking for a simple snack or a full meal, these egg salad lettuce wraps provide a satisfying, keto-friendly solution that’s both delicious and nutritious.

Keto Chili with Ground Beef and Avocado

This keto chili with ground beef and avocado is a hearty, low-carb meal that’s full of bold flavors and comforting warmth. Made with ground beef, tomatoes, and a mix of spices, this chili is perfect for colder months or when you’re craving something filling. Topped with creamy avocado and a sprinkle of cheese, it’s a delicious and satisfying meal that fits perfectly within a keto diet and is easy to pack for a portable lunch.

Ingredients:

• 1 lb ground beef
• 1 can (14.5 oz) diced tomatoes (unsweetened)
• 1 small onion, diced
• 1/2 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add the diced onion, bell pepper, and garlic to the pot and sauté for 3-4 minutes until the vegetables are softened.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to allow the spices to bloom.
4. Add the diced tomatoes (with their juices) to the pot, stirring everything together. Bring to a simmer and let it cook for 20-25 minutes to allow the flavors to meld together.
5. Serve the chili in bowls, topping with diced avocado and shredded cheddar cheese if desired.
6. Store in an airtight container for a portable keto lunch.

This keto chili with ground beef and avocado is a rich, flavorful, and filling meal that’s perfect for anyone on a low-carb diet. The ground beef provides protein, while the tomatoes and spices give the chili a deep, savory flavor. The creamy avocado topping adds a refreshing contrast, and the optional cheese boosts the richness of the dish. This chili is perfect for meal prep, as it can be made in advance and stored in the fridge for several days. It’s a great option for a satisfying and portable lunch that keeps you on track with your keto goals while offering comfort and flavor.

Note: More recipes are coming soon!