Viewing entries tagged
low carb lunch
2 SERVINGS | 5 MINUTES
carbs - 9g | fiber - 2g | fat - 27g | protein - 0g
¼ cup extra virgin olive oil
2 teaspoons lime zest
3 tablespoons lime juice
1½ teaspoons honey
kosher salt
freshly ground black pepper
ADD all ingredients to a blender and blend.
ADD two tablespoons of dressing to salad.
ENJOY!
1 SERVING | 5 MINUTES
carbs - 15g | fiber - 9g | fat - 22g | protein - 34g
2 large romaine lettuce leaves, washed
6 ounces deli turkey
2 strips cooked bacon
½ avocado, diced
½ cup tomato, sliced
PLACE romaine leaves on a plate.
DIVIDE remaining ingredients evenly between the lettuce.
ENJOY!
1 SERVING | 50 MINUTES
carbs - 15g | fiber - 5g | fat - 25g | protein - 28g
1 spaghetti squash
4 ounces cooked chicken
3 tablespoons basil pesto sauce
PREHEAT oven to 400°F.
CUT spaghetti squash into halves or quarters and place in baking dish.
BAKE spaghetti squash for 30–45 minutes.
SHRED spaghetti squash with a fork and add to large bowl.
ADD pesto to the spaghetti squash and combine.
TOP with chicken and serve hot.
ENJOY!
Tip: To save time, use rotisserie chicken!
4 SERVINGS | 10 MINUTES (2 HOURS EXTRA IF TOFU FETA CHEESE ISN’T PREPPED)
carbs - 16g | fiber - 4g | fat - 22g | protein - 9g
Salad:
½ red onion, sliced thin
1 cucumber, sliced
1 green pepper, chopped
4 tomatoes, chopped
12 ounces black olives, chopped
1 tablespoon dried oregano
Vegan Tofu Feta Cheese (recipe below)
Extra virgin olive oil
Salt and pepper (to taste)
Vegan Tofu Feta Cheese:
9.7 ounces firm tofu (about ¾ of a block)
¼ cup lemon juice
½ cup water
½ cup apple cider vinegar
1 tablespoon dried oregano
Salad:
TOSS all ingredients together with desired amount of extra virgin olive oil, salt, and pepper, until well mixed.
ENJOY!
To make Vegan Tofu Feta Cheese:
PRESS the tofu to drain excess water, pat, and let sit to dry. (To drain tofu, place it on some paper towels on a plate. Place another layer of paper towels on top, then another plate or cutting board on top of that. Put some heavy books or cans on top to weigh it down. Drain the water from the plate every 30 minutes or so until water is pressed out.)
CUT the tofu into cubes.
MIX the lemon juice, water, apple cider vinegar, and oregano in a bowl and add the tofu.
COVER and refrigerate for at least 2 hours. It will taste even better 2 or 3 days later so prepare ahead of time for best flavor.
Vegan to Meat Tip: Swap out the tofu for chicken, turkey, fish, or red meat!
1 SERVING | 5 MINUTES
carbs - 6g | fiber - 2g | fat - 8g | protein - 12g
lettuce to wrap (large leaf romaine)
1 tablespoon vegan pesto OR dijon mustard
2 slices deli turkey or any other lunch meat
SPREAD lettuce with pesto or mustard. Lay turkey over top to cover about ¾ of the lettuce.
ROLL up tightly.
CUT into 4 or 5 slices.
ENJOY!
Kid Tip: Cut into smaller slices and let them help roll up the pinwheel. Getting children involved in the kitchen gets them more interested in healthy food!
