Remember when you were in elementary school and your mom packed your lunch in a paper bag? Turns out she had the right idea. Opt out of eating a pricey, calorie-laden lunch at a fast food restaurant and take 10 minutes the night before to pack a balanced meal you’ll look forward to and feel good about eating.
The Healthy Elvis
Fried peanut butter, banana, and bacon sandwiches, dubbed “The Elvis” after the famous singer’s penchant for the tasty concoctions, get a healthy remake in this easy recipe. Ditch the bacon and replace the PB with a more nutritious option like natural sunflower seed spread or unsalted almond butter. Just be sure to choose one without hydrogenated oils, added sugars, or salts.
Ingredients:
2 slices whole grain bread
2 tablespoons nut butter
1 banana, sliced
1 tablespoon agave nectar
Directions:
Toast bread, then spread nut butter on both slices. Layer sliced bananas in between the bread and drizzle with agave nectar.
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Tuna Pita Sandwich
Light tuna packed in water, not oil, serves as a satisfying, protein-rich sandwich filling, while a dash of horseradish mustard adds a spicy kick.
Ingredients:
1 whole-wheat pita pocket
1 can of white tuna in water
3 tablespoons fat-free salad dressing
1 tablespoons horseradish mustard
1/4 cup shredded lettuce
1/2 tomato, sliced
Directions:
Cut pita pocket in half and toast. In a small bowl, combine tuna with dressing and mustard until mixed well. Stuff pita pocket with the mixture, and add lettuce and sliced tomato.
Eggplant Pizza
Instead of grabbing a greasy slice to go, bring in your own homemade vegetarian pizza. Using a whole-wheat pita pocket rather than pizza dough shaves off preparation time, while diced eggplant offers a rich source of fiber and potassium.
Ingredients:
1 whole-wheat pita pocket
1/2 cup low-sodium marinara sauce
1 cup shredded mozzarella
1/2 cup eggplant, diced
1/2 cup tomato, diced
1/4 cup onion, sliced
Directions:
On a whole-wheat pita pocket, spread a thin layer of marinara sauce and top with shredded mozzarella. Top with eggplant, tomato and onion. Bake in oven or toaster oven for 10 minutes, until cheese is melted and edges are browned.
Taco Salad
This toss-and-go taco salad is simple, but it offers up an explosion of tropical flavor and crunchy texture. Juicy cubes of mango and tomato combine with crisp tortilla chips (tip: choose low-sodium blue corn chips) for a nourishing, tasty lunch.
Ingredients:
1/4 head lettuce, shredded
1/4 mango, peeled, seeded and cut into chunks
1/4 tomato, chopped
1/4 avocado, peeled, seeded and sliced
1/4 red onion, sliced
1 cup baked tortilla chips, crumbled
3 tablespoon lime juice
2 tablespoon olive oil
Directions:
Arrange lettuce on a plate. Top with mango, tomato, avocado and onion. Sprinkle crumbled tortilla chips over the salad. Garnish with lime juice and olive oil.
Tofu Fry
This tofu and broccoli stir-fry gets an interesting twist since it’s steeped in a sweet and savory sauce, which you should adjust to your taste. Both tofu and broccoli are bursting with nutrients (tofu, in particular, is high in iron). Serve this dish with a side of brown rice for a completely fulfilling meal.
Ingredients:
3 tablespoons low-sodium soy sauce
1/2 teaspoon sesame oil
1/3 cup orange juice
1 tablespoon agave nectar
1 package firm tofu, drained and cubed
1/2 head broccoli florets, chopped
3 tablespoons sesame seeds
Directions:
In a small bowl, whisk together soy sauce, sesame oil, orange juice and agave nectar and set aside. Sauté tofu and broccoli in a pan, gradually adding sauce, until broccoli has softened. Remove from pan and sprinkle sesame seeds over tofu and broccoli.