Are you always too busy to prep a healthy lunch for yourself?
While lunch is usually the toughest meal of the day, it can be the most important, especially if you’re planning to hit the gym later that day.
If you can stick to a healthy lunch, you’ll be more likely to eat well at dinner.
But, the wheels really start to come off when you make an unhealthy choice for your lunch time meal.
You feel like crap all afternoin, you beat yourself up, and think, “Well, I might as well have a cheat meal for dinner. I already blew it today.”
Have you been there? I know I have.
The great news is that you don’t need to spend hours laboring over your meal the night before.
By pulling together a few simple ingredients, you can be eating well on the go. Make one of the following recipes before turning in for bed or first thing in the morning.
Lemon Dill Quinoa Salad With Shrimp
This salad recipe combines high fiber quinoa with protein packed shrimp for a light and tasty lunchtime meal that won’t weigh you down throughout the afternoon.
Makes 2 servings
1 cup shrimp, peeled and de-veined
2 cups chopped seeded cucumber
1 ½ cups mushrooms, sliced
¼ cup chopped fresh dill
¼ cup lemon juice
1 tbsp. olive oil
1 clove garlic, minced
6 cups baby spinach
Cook quinoa according to package directions.
Heat a medium skillet over medium heat. Add olive oil and garlic, heat for 1-2 minutes. Next, add shrimp and cook for 2-3 minutes or until pink. Place in a bowl along with sliced cucumber, corn, and mushrooms.
In another bowl, combine the lemon juice and dill and then drizzle over top for the dressing.
Grilled Chicken Tropical Salad
If you have a sweet tooth, you’ll love this tropical salad. The grilled chicken provides a high quality source of protein while the fruit provides added antioxidants and fiber.
The spinach will also provide energizing iron, which is a mineral many women fall short in.
Makes 2 servings
2, 3oz. chicken breasts
1 cup fresh pineapple cubes
½ cup sliced red seedless grapes
1/8 cup slivered almonds
1 ½ tbsp. lemon juice
1 tbsp. olive oil
4 cups spinach leaves
Combine the olive oil and lemon juice. Set aside.
Grill chicken and then cut into bite sized pieces. Once finished, toss together with spinach, fruit, and almonds. Drizzle with dressing before serving.
Turkey Apple Salad
This creamy turkey apple salad has the perfect combination of protein and healthy fats and is relatively low carb as well. The apple will pack in a good dose of dietary fiber, which will help ensure you stay satisfied for hours to come.
Makes 2 servings
1 cup diced turkey
2 tbsp. plain Greek yogurt
2 tbsp. vinegar
2 tbsp. Splenda
1 green apple, sliced
1 tbsp. dried cranberries
1 tbsp. chopped pecans
2 cups spinach leaves
Combine together the yogurt, vinegar, and Splenda to form dressing. Next, toss together the diced turkey, apple pieces, dried cranberries, chopped pecans, and spinach leaves. Drizzle with dressing and then serve immediately.
Chicken Ratatouille
This is a perfect make-ahead recipe to prepare over the weekend and then serve for a fast lunch on the go during the week. If you crave some comfort food midday, it’s the perfect solution.
Makes 4 servings
5 cloves of garlic
4 chicken breasts, sliced in half
1 tbsp. paprika
3 tbsp. olive oil
1 egg plant, chopped in 1 inch slices
1 cup zucchini, cut into rounds
1 onion, sliced
1.5-2 cups of diced plum tomatoes
½ tsp. salt
3 tbsp. chopped fresh oregano
2 springs of fresh rosemary, torn into pieces
Preheat the broiler. Next, smear the chicken with 1 tbsp. of garlic and then sprinkle with paprika and pat down to make stick. In a large skillet, heat 1 tbsp. of olive oil over medium heat and then add the chicken and cook until brown on both sides for about 1-2 minutes.
Transfer to a baking dish and then broil for 6-8 minutes longer until cooked through.
Meanwhile in a large skillet, heat another tbsp. of olive oil over medium heat. Add the eggplant and cook until soft, for about three minutes. Next, add the zucchini in and cook for another five minutes. Set aside.
Finally, heat the last bit of olive oil in a skillet and cook the remaining garlic, onion, and pepper on medium heat until tender (about 6-8 minutes). Add the tomatoes, salt, oregano, and rosemary. Cook for 15-20 minutes longer and then stir in the eggplant for the last five minutes and simmer.
There You Have it!
Four Bikini Body Approved lunches to keep a busy woman like you on track during the week. And with the double servings for most recipes, you've got two weeks worth of lunches right there.
Now, you’ll have no problem staying on top of your nutrition. That means better results and a strong, fit, bikini body.
For more nutrition ideas and your own 60 day workout program, check out the Bikini Body Workouts.
Get started on your transformation by downloading your guide HERE.