Hard-Boiled Egg and Snack Plate: Pair two hard-boiled eggs with six Triscuits, a quarter avocado, cherry tomatoes, and baby carrots for a protein-packed meal.
Peanut Butter Banana Tartine: Enjoy an open-faced sandwich with one slice of whole-grain bread, 1.5 tablespoons of peanut butter, and a sliced small banana, served with nonfat Greek.
Tuna Salad with Crackers: Mix half a cup of tuna salad (made with light mayo) and serve with two Wasa crackers, a string cheese, a small apple, and celery sticks.
Stuffed Bell Pepper with Chicken Salad: Fill half a red bell pepper with a mixture of canned chicken, light mayo, and quartered grapes for a crunchy, veggie-rich meal.
Chicken Quesadilla: Use two corn tortillas, a quarter cup of shredded Mexican cheese, mashed avocado, and grape tomatoes to create a satisfying quesadilla.
Vegan Spring Roll Bowl: Combine crumbled tofu, crunchy veggies, and a tangy peanut sauce for a refreshing and filling vegan lunch.
Farro Arugula Salad: This vegetarian meal includes farro, arugula, snap peas, feta cheese, a soft-boiled egg, and a tangy vinaigrette.
Moroccan Lentil Stew: A hearty mix of lentils, sweet potatoes, tomatoes, and carrots spiced with Moroccan flavors. Perfect for a warming lunch.
Tomato BLT: Layer lettuce, light mayo, and cooked turkey bacon between thick tomato slices, served with a side of edamame for extra protein and fiber.
Cajun Chicken Wrap: A wrap filled with chicken, veggies, and Cajun spices, ready in under 20 minutes for a quick and flavorful lunch.