If you want to change up your lunches, these are delicious recipes to try! Each recipe is aligned with our diabetes-friendly eating guidelines, with less saturated fat and sodium and a focus on carbohydrates to support healthy blood sugar levels and reduce the risk of chronic diseases like heart disease. They’re also made with heart-healthy ingredients like whole grains, legumes and vegetables to give you something that’s both nutritious and delicious. Plus, you can prepare them ahead of time so they’re ready to grab and go when you need them. For a delicious midday meal, try options like our Spinach and Strawberry Recipe Salad or Chickpea and Quinoa Bowl with Roasted Red Pepper Dressing.
Spinach and strawberry cooking salad
One of our most popular salad recipes, Spinach and Strawberry Salad with Feta and Walnuts, gets a makeover in these simple yet totally satisfying Spinach Salad Bowls. They require minimal preparation and can be customized to your liking. Swap the roasted salmon for chicken thighs and almonds or pecans for walnuts, and use fresh berries that look good at your market.
Chopped salad with chicken and creamy Chipotle dressing
This shredded chicken salad is smoky and delicious thanks to a creamy chipotle dressing. Coriander adds freshness to every bite.
Chickpea and Quinoa Bowl with Roasted Red Pepper Sauce
Photographer: Carson Downing, Food Stylist: Holly Dreesman, Props: Gabriel Greco
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these tasty cereal bowls and store them in lidded containers for easy, healthy lunches in the fridge all week long.
Vegetable and hummus sandwich
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
This mile-high veggie and hummus sandwich makes the perfect heart-healthy vegetarian lunch. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
Green goddess salad with chickpeas
Avocado, buttermilk, and herbs make a healthy green goddess dressing in this cucumber, tomato, Swiss cheese, and chickpea salad recipe. The extra sauce is delicious with grilled vegetables.
Salmon and quinoa bowls with green beans, olives and feta
This delicious and easy salmon quinoa bowl is a meal that keeps you going. Pack any leftovers for the next day’s lunch, or make the entire recipe ahead of time and pack it into individual serving containers for ready-to-eat meals.
Chopped salad with Sriracha tofu and peanut sauce
Because this salad mix is ​​hearty, you can dress these bowls up to 24 hours before serving to allow the flavors of this healthy chopped salad to blend. If you can’t find a hearty mix, opt for broccoli spread or shredded Brussels sprouts.
Chipotle Lime Cauliflower Taco Bowls
A bold, smoky marinade elevates roasted cauliflower in this cookout version of our popular Chipotle-Lime Cauliflower Tacos (see Related Recipes). Look for pre-cut cauliflower in the produce department to cut down on prep time. You can also save time by using microwavable quinoa pouches instead of cooking quinoa (you’ll need one 8-ounce pouch for this recipe).
Curry chickpea stew
Who says a meatless meal isn’t filling? Filled with high-fiber vegetables and chickpeas, this stew is satisfying.
Zucchini Noodles with Quick Turkey Bolognese
Ditch regular pastas (and most carbs) for spiralized zucchini “noodles” in these ready-to-eat meals. Veggie-packed Bolognese warms up in the microwave and softens your mouth in no time.
Southwest Black-Bean Pasta Salad Bowls
Prepare a week’s worth of delicious and satisfying fiber-rich lunches with just 5 simple ingredients and 20 minutes. In this Southwestern-style pasta salad, we use black bean pasta to up the fiber to an impressive 14 grams per serving. Paired with seasoned chicken strips and flavorful corn salad—shortcuts you can often find at your local grocery store—this packed lunch is one you’ll be excited about.
Chimichurri Noodle Bowls
We mix whole wheat spaghetti with zucchini noodles to add volume and save calories in these easy, flavor-packed cooking bowls topped with a bright, herby chimichurri sauce.
Spring vegetable packages
A tangy tahini-ginger-soy blend marinates the tofu as well as the sauce for this colorful veggie pack recipe. Look for spinach tortillas for an extra pop of green.
Quinoa Deli Salad
This healthy version of a deli salad combines hearty quinoa and chickpeas with a little ham and mozzarella, so you get all the flavor without the sodium overload. This healthy quinoa salad is great for dinner and a delicious lunch the next day.
Lemon Roasted Vegetable Hummus Bowls
These plant-based, plant-based cookware is full of colorful roasted vegetables and high in fiber to keep you full for the afternoon. Easy Roasted Vegetables is based on a popular recipe from our sister magazine (see Related Recipes).
Pork wrap with lime-jalapeño slaw
Leftover pork chops and coleslaw from previous meals make this lunch a breeze to put together.
Sweet potato, kale and chicken salad with peanut sauce
These cheerful kale salads keep well for 4 days, making them perfect for lunch. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap the roasted tofu for chicken breast (see Related Recipes).
Make-Ahead Spinach and Black Bean Burritos
These egg, bean and cheese burritos are designed to be made ahead and frozen. They are perfect for busy days and make a satisfying breakfast or lunch.
Chopped vegetable bowls with turmeric sauce
In about 10 minutes, you can whip up a week’s worth of lunches using four simple ingredients from your local grocery store. To minimize prep, we use a pre-chopped fresh vegetable mix and frozen quinoa (which heats up in the microwave in less than 5 minutes). These crunchy chopped salad bowls are high in fiber but low in calories, making them perfect for those on a reduced calorie diet.
Pesto Chicken and Cannellini Bean Soup
This healthy, Italian-inspired chicken soup recipe is loaded with fiber-rich vegetables and beans, and added flavor by a swirl of pesto at the end. To get the taste of homemade broth from store-bought broth, we simmer a bone-in chicken breast in the broth before adding the rest of the soup ingredients.
Grilled vegetable salads with goat cheese
Make a weeknight lunch in about 10 minutes using a handful of ingredients from your local grocery store. To save time, we use a bag full of frozen grilled and pickled vegetables, then add a big flavor punch with pickled goat cheese. If you want to increase the protein content, leftover chicken breast or salmon are great with this hearty salad.
Chicken and cabbage salad bowls with sesame dressing
A bag of pre-shredded red and green cabbage serves as a crunchy, low-carb base in these chicken salad bowls that take only 10 minutes to assemble. Add sesame-flavored almonds and sesame sauce, and you have one irresistible lunch you’ll look forward to all week.
Green Goddess Quinoa Bowls with Arugula and Shrimp
To add extra protein (while minimizing prep time), we use fully cooked quinoa and cooked shrimp, both of which can be found in the freezer section. With a few more simple items, including bottled salad dressing, you’ll have all the ingredients you need to make these high-protein Green Goddess Salad Bowls in under 20 minutes.
#lunches #blood #sugar