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Skinny Girl Lunch Ideas

Easy, Inexpensive, Healthy Lunch Ideas for a Girl on the Go

by
author image Katie Farmand
Katie Farmand is a writer, food stylist and recipe developer based in Orlando. She is the coauthor of the forthcoming farm-to-table cookbook, "Florida Field to Feast: Year-Round Recipes Celebrating Farmers, Chefs & Artisans" (University Press of Florida). She maintains her own blog providing original recipes and holds a Master of Arts in mass communication from the University of Florida, Gainesville.
Skinny Girl Lunch Ideas
Keep it in a bowl: A quinoa salad is packed with a bunch of good stuff, and very little bad. Photo Credit Armstrong Studios/Getty Images

Overview

For many, lunch surpasses breakfast as the most important meal of the day. Lunch is a chance for the body and brain to refuel and get ready for whatever the remainder of the day has to bring. A midday meal should fill you up without being too heavy, and it should include just the right balance of nutrients to ward off the 2 p.m. slump --- sometimes easier said than done. Quick, simple, low-calorie meals will keep you energized and keep your healthy eating habits on track.

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Planning ahead is the best way to make sure to incorporate as many nutrient-rich ingredients as possible.

- Lainie Cooper, nutritionist and working mom

Get Raw

"Incorporating a few uncooked meals each week is a good start that may bring immediate changes including feeling more vibrant and energetic," said Sarah Cahill, a Florida-based raw-foods chef. That energy, Cahill explains, protects against the dreaded afternoon lull.

But you don't have to go extreme to eat raw, Cahill says. Lettuce wraps make an easy and filling uncooked lunch. Combine a variety of raw vegetables --- think sliced red bell peppers and cucumbers, diced zucchini, finely chopped cauliflower and minced green onions --- and marinate overnight in red-wine vinegar, chopped fresh herbs, salt, pepper and a light drizzle of extra-virgin olive oil. Place the vegetables in Bibb lettuce leaves and fold up like a taco.

"Deciding to incorporate raw, living foods during a midday meal will help eliminate cravings and satisfy urges to overeat," said Cahill.

Keep It in the Bowl

"When I have a busy week, thinking ahead to lunch can be hard," said Lainie Cooper, a nutritionist and working mom in Denver. "Planning ahead is the best way to make sure to incorporate as many nutrient-rich ingredients as possible."

One-bowl salads with a grain base such as cooked brown rice, millet or quinoa are perfect for lunch on the go.

"On Sundays, I make a multiserving batch of quinoa, which is high in protein and fiber, and keep it in my refrigerator. Then before work, I toss one serving of the quinoa with a handful of other ingredients and whisk together a quick dressing for a one-bowl meal I can eat at my desk or when I'm on the road," said Cooper.

These salads are also perfect over mixed salad greens. Some examples include:

Southwestern:

Half a can of low-sodium black beans, rinsed

1/2 red bell pepper, diced

1/2 cup corn

1/2 cup diced chicken breast, lean steak or shrimp (great use for dinner leftovers)

Dressing: light sour cream, fresh lime juice, two finely minced green onions and a dash of hot sauce

Fruit & Nut:

Handful dried cranberries

Handful walnuts

Handful sliced almonds

Sliced grapes

Dressing: apple cider vinegar, extra-virgin olive oil and Dijon mustard

Asian:

1/4 cup shelled edamame

Shredded carrots

1/2 cup chicken breast, lean steak or shrimp (great use for dinner leftovers)

1/2 avocado, diced

Dressing: Soy sauce, sesame oil, lime juice and a dash of chili oil or hot sauce

Use Your Leftovers

Reusing leftovers from dinner the night before is a cost-effective strategy for packing a lunch. But you don't have to eat the meal in the same way again the next day. By adding a few additional ingredients, you can have a whole new dish.

A dinner of roast chicken and vegetables with couscous can become a Moroccan-inspired wrap. Combine the leftovers in a bowl with some chopped green olives, raisins and lemon zest; drizzle lightly with extra-virgin olive oil; and dust with a pinch of cinnamon and cumin. Wrap in a whole-grain tortilla.

Leftover pasta, meat or vegetables can be cooked into a frittata. Chop the leftovers and place in a small, ovenproof skillet over medium heat. Pour two beaten eggs (or 1 cup fat-free egg substitute) into the pan and cook until the eggs are just firm. Place under the broiler until the top is golden brown. Refrigerate, then slice into wedges and serve over salad greens.

Flake leftover firm fish, such as salmon or swordfish, into a bowl. Stir in a heaping teaspoon of prepared horseradish, a squeeze of lemon juice, sliced almonds, a small dollop of Dijon mustard and a scant teaspoon of light mayonnaise. Eat with baked pita chips or flatbread crackers, or pile on half of a toasted English muffin.

It doesn't take much --- just a few minutes the night before and these simple tips and ideas --- to create a healthy, wholesome lunch that will recharge you for the rest of the afternoon.

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