4 Tasty Lunch Recipes

Mixed Sprouts Salad

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2


  • 1–2 tbsp coconut oil
  • Juice of 1 lemon
  • Handful fresh chives, rinsed and chopped
  • Handful fresh dill, rinsed and chopped
  • Handful fresh parsley, rinsed and chopped
  • ½ tsp Himalayan pink salt
  • ½ tsp black pepper, freshly ground
  • 1 scallion, rinsed and chopped
  • 1 cucumber, rinsed and chopped
  • ½ cup mixed sprouts of choice (alfalfa, radish, broccoli, mung bean, cress, etc.), rinsed


1. In a blender, combine the coconut oil, lemon juice, chives, dill, parsley, salt, and pepper, and blend until mainly smooth. Transfer to a medium bowl. Stir in the scallion, cucumber, and sprouts to coat, and serve.


Calories: 168 kcal

Total Fat:14 g

Total Carbohydrates: 12 g

Fiber: 1 g

Sugar: 4 g

Thai Quinoa Salad

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Servings: 2


For the dressing:

  • ⅓ cup water, filtered
  • ¼ cup tahini
  • 1 date, pitted
  • 1 tbsp sesame seeds
  • 1 tbsp apple cider vinegar
  • 2 tsp tamari
  • 1 tsp lemon juice, freshly squeezed
  • 1 tsp sesame oil, toasted
  • 1 tsp garlic, chopped
  • ½ tsp Himalayan pink salt

For the salad:

  • 1 cup quinoa, rinsed and steamed
  • 1 cup arugula, rinsed and chopped
  • 1 tomato, rinsed and sliced
  • ¼ red onion, rinsed and diced


To make the dressing:

1. Blend the water, tahini, date, sesame seeds, vinegar, tamari, lemon juice, sesame oil, garlic, and salt at high speed until smooth.

To make the salad:

1. Combine together the quinoa, arugula, tomato, and red onion. Drizzle the dressing, toss it well to coat, and serve.


Calories: 558 kcal

Total Fat: 25 g

Total Carbohydrates: 69 g

Fiber: 10 g

Sugar: 4 g

Protein: 19 g

Paprika Butter Shrimps

Preparation Time: 6 minutes

Cooking Time: 31 minutes

Servings: 2


  • ¼ tbsp paprika, smoked
  • ⅛ cup sour cream
  • ½ lb tiger shrimps
  • ⅛ cup butter
  • Salt and black pepper, to taste


1. Prep the oven to 390°F and grease a baking dish.

2. Mix all the ingredients in a large bowl and transfer them to the baking dish.

3. Situate in the oven and bake for about 15 minutes.

4. Place paprika shrimp in a dish and set aside to cool for meal prepping. Divide it into 2 containers and cover the lid. Refrigerate for 1–2 days and reheat in the microwave before serving.


Calories: 330 kcal

Protein: 32.6 g

Fat: 21.5 g

Tuna Bowl With Kale

Preparation Time: 4 minutes

Cooking Time: 18 minutes

Servings: 6


  • 3 tbsp extra virgin olive oil
  • 1 ½ tsp garlic, minced
  • ¼ cup capers
  • 2 tsp sugar
  • 15 oz can great northern beans (rinsed and drained)
  • 1-lb kale, chopped with the center ribs removed
  • ½ tsp black pepper, ground
  • 1 cup onion, chopped
  • 2 ½ oz olives, drained and sliced
  • ¼ tsp sea salt
  • ¼ tsp red pepper, crushed
  • 6 oz tuna in olive oil, do not drain


1. Place a large pot, like a stockpot, on your stove then turn the burner to high heat.

2. Fill the pot about ¾ of the way full with water and let it come to a boil.

3. Cook the kale for 2 minutes.

4. Drain the kale and set it aside.

5. Set the heat to medium and place the empty pot back on the burner.

6. Add the oil and onion. Sauté for 3–4 minutes.

7. Combine the garlic into the oil mixture and sauté for another minute.

8. Add the capers, olives, and red pepper.

9. Cook the ingredients for another minute while stirring.

10. Pour in the sugar and stir while you toss in the kale. Mix all the ingredients thoroughly and ensure the kale is thoroughly coated.

11. Cover the pot and set the timer for 8 minutes.

12. Put off the heat and stir in the tuna, pepper, beans, salt, and any other herbs that will make this one of the best Mediterranean dishes you’ve ever made.


Calories: 265 kcal

Fat: 12 g

Protein: 16 g

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