High protein lunch. Two hard boiled eggs with sautéed spinach, lemon parsley beans, tomato feta quinoa and half a seasoned avocado. Here are the recipes for the tomato, feta quinoa and lemon parsley beans.
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Tomato Feta Quinoa.
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Ingredients:
2 cups cooked quinoa.
1 tablespoon olive oil.
1 plum tomato, chopped.
1/4 cup crumbled feta.
Salt and pepper to taste.
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Heat olive oil in a medium pot on the stove top. Add the chopped tomato and cook until soften, approx 2-3 minutes. Mix in the quinoa until heated through. Mix in the feta and season with salt and pepper. Makes 2-3 servings.
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Lemon Parsley Beans:
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- 1 can cannellini beans drained and rinsed.
- Handful of fresh parsley, chopped.
- 2 tablespoons extra virgin olive oil.
- Juice of a lemon.
- Salt and pepper to taste.
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Add all ingredients to a bowl, toss well and adjust to taste as desired.
Protein lunch goals with a few simple ingredients! It really doesn’t get simpler than this and it tastes so good together, especially when it’s all mixed up.
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Romaine lettuce 🥬 with black beans, corn 🌽, tomato 🍅, avocado 🥑 and roasted chicken 🍗, dressed with extra virgin olive oil, fresh lime juice and seasoned with salt and pepper. Hope you’re having a great day!
This nourishing high protein bowl will keep you full for hours. In this bowl is…..
- Lemon parsley lentils.
- Sautéed spinach.
- Blistered cherry tomatoes.
- Pan seared halloumi.
- Half an avocado.
- Hard boiled egg.
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To make the lemon parsley lentils, drain and rinse a 15.5 ounce can of lentils. Add to a bowl along with 1/4 cup chopped fresh parsley, two tablespoons extra virgin olive oil, juice of one lemon, salt and pepper to taste.
Deliciously balanced high protein lunch. Bourbon glazed salmon cooked in the air fryer with brown rice, sautéed spinach, hard boiled egg and avocado. It really hit the spot. Hope you’re having a great day!
#lunch#lunchtime#mealideas#fitfood#realfood#salmon#eggs#protein
Let’s get the party started with this Italian Chickpea Salad tossed in a homemade Italian Dressing. It’s loaded with variety and great for a BBQ or potluck. Here’s how to make it:
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Ingredients:
- (2) 15.5 ounce cans of chickpeas, drained and rinsed.
- 1 cup cherry tomatoes, sliced.
- 1 cup, cucumber, cubed.
- 1 cup salami, cubed.
- 1 cup fresh mozzarella pearls.
- 1 cup diced ham.
- 1/2 cup pepperoncini, roughly chopped.
- 3/4 cup black olives, sliced.
- 1/2 cup red onion, sliced.
- 1/2 cup roasted red peppers, chopped.
- handful of fresh basil, roughly chopped.
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Add all salad ingredients to a bowl. Prepare dressing as noted below. Pour over salad and toss well to combine. Makes 8-10 servings.
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Italian Dressing ingredients
- 1/2 cup extra virgin olive oil.
- Juice of one lemon.
- 2 tablespoons red wine vinegar.
- 1 teaspoon minced garlic.
- 1 tablespoon grated Parmesan cheese.
- 1/2 teaspoon dried oregano.
- 1/2 teaspoon red pepper flakes.
- 1/2 teaspoon salt.
- 1/4 teaspoon ground black pepper.
Add all ingredients to a small mason jar. Close tightly and shake well.
#salad#chickpeas#chickpeasalad#potluck#saladrecipe#antipasto#italiandressing#recipe
This tuna pasta salad is one of my favorite go to lunches. It’s made with chickpea pasta for a low carb and high protein meal. A great meal prep option to bring along to a picnic or a day at the beach. Recipe link in my stories or latest reel so be sure to check it out and follow @zestmylemon for more recipes like this.
This tuna pasta salad made with chickpea pasta but also great with regular pasta is high in protein, fresh, delicious, super nourishing and super easy. It’s also a great meal prep option. Here’s how to make it:
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Ingredients:
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- 2 cups cooked chickpea rotini pasta or pasta of choice.
- 1 5.5 oz can white albacore tuna 🐟 in olive oil.
- 1 cup cherry tomatoes 🍅 sliced in half.
- 1/4 cup pitted kalamata (or green) olives 🫒 sliced or whole.
- 1 tablespoon chopped red onion.
- 1/4 cup shredded Parmesan cheese 🧀 (sub feta).
- 2 large handfuls of organic baby arugula 🌿.
- juice of half a lemon 🍋 approx. 2-3 tablespoons.
- sea salt and cracked black pepper to taste.
Sometimes I use sliced avocado 🥑 in place of the cheese.
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Add all ingredients to a bowl including the tuna olive oil and toss well. Makes 3-4 servings. Can be made in advance and kept in the fridge for 2-3 days in a sealed container.
#tuna#tunasalad#tunapasta#pastasalad#mealprep#mealideas#easyrecipes
Here are five savory balanced breakfasts that I’ve recently enjoyed. Follow @zestmylemon for more savory breakfast ideas like these.
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(1) Zucchini & Feta Omelette with lemony arugula, tomato slices, avocado.
(2) Two scrambled eggs with pico de gallo, black beans with feta, sourdough avocado toast.
(3) Buttery mushrooms on sourdough toast, fried egg, avocado, sautéed spinach, pan seared tomato.
(4) Spinach, tomato, feta omelette, air fryer sweet potatoes, lemony arugula.
(5) Feta fried eggs with chili flakes, sourdough avocado toast with tomato, sautéed spinach.
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All of these recipes can be found on my page. Comment below and tell me which one you would enjoy the most. Have a great day!
Pretty, tasty and protein-packed 💪🏻 I’m serving these sunny side up @happyeggcousa Heritage fried eggs with prosciutto wrapped asparagus and avocado toast for the most delicious breakfast. Whip up this balanced and nourishing plate to brighten up your day!
#breakfast#eggs#brunch#avocadotoast#toast#prosciutto#asparagus
This Grilled Vegetable Salad is an ultimate addition to any BBQ or gathering. An array of colorful seasonal veggies seasoned with Dan-O’s Original Seasoning and tossed together with fresh lemon juice, a splash of balsamic and lots of fresh herbs. Here’s how to make it.
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Ingredients:
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- 1 Zucchini.
- 1 Yellow squash.
- 1 small Eggplant.
- 1 red bell pepper.
- 1 orange bell pepper.
- 1 yellow bell pepper.
- 1 Corn on the cob.
- 10 Cherry Tomatoes.
- 1 Red Onion.
- 2 Tablespoons @danosseasoning Original Seasoning.
- Juice of 1 lemon
- 3 tablespoons white balsamic vinegar.
- Parsley, Basil, Cilantro, roughly chopped.
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Slice and cut the veggies into easy grilling size pieces and/or cut and place on skewers. Toss the veggies in olive oil and place on a preheated grill. Grill the veggies on both sides until cooked. Add the grilled vegetables to a large bowl. Season with Dan-O’s Original Seasoning and add the fresh lemon juice and white balsamic vinegar. Top with the fresh herbs and toss well to combine. Makes 8-10 servings.
#fireupflavor#danospartner#grilledvegetables#veggies#salad#saladrecipe#sidedish#grilledveggies
Savory yogurt bowl made with plain full fat Greek yogurt and topped with chili roasted chickpeas, tomatoes, cucumber, Kalamata olives, red onion, fresh mint, fresh dill, cracked black pepper and a drizzle of extra virgin olive oil! So tasty, high in protein and filled with nourishment.
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Chili Roasted Chickpeas: Drain and rinse a can of chickpeas. Spread onto a sheet pan and pat the chickpeas fry with a paper towel which helps them become more crispy. Toss in a little olive oil and season with sea salt and chili powder. Bake on 425 F. for 12 minutes or place in air fryer and cook on 390 F. for 10 minutes.
This nourishing bowl is high in protein and packed with fiber. It made the most deliciously balanced meal.
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Butterbean salad, sautéed broccoli rabe with garlic, quinoa and a hard boiled egg with everything bagel seasoning. Here’s how to make the butterbean salad:
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Butter Bean Salad:
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Ingredients:
- 4 cups cooked Butter Beans. (I used (2) 16 ounce cans drained and rinsed). Sub. Cannellini beans.
- 2 stalks of celery, chopped.
- 3/4 cup roasted red peppers, sliced.
- 1/4 cup red onion, chopped.
- Handful of fresh parsley, chopped.
- 2 tablespoons extra virgin on olive oil.
- 1-2 tablespoons red wine vinegar.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper.
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Add all ingredients to a large bowl. Toss well to combine. Leftovers can be stored in an airtight container in the fridge for up to a week. Makes about 6 servings.
#butterbeans#broccolirabe#lunchtime#protein#mealideas#quinoa#wholefoods#fitfood
