Healthy recipes for lunch at your desk
Recipes by Monique Costello, a certified integrative health coach and culinary nutrition expert. The recipes are designed to let you mix and match different ingredients for lunch each day so there is no set measurement for each (except for the dressings). If you like more carrots, toss in extra. Be creative. See more from Monique at happyeatshealthy.com.
Carrot noodle salad/sandwich
1 teaspoon toasted sesame seeds
1 carrot spiralized or julienne
½ cup shredded chicken
1 roasted bell pepper, chopped
2 tablespoons hemp seeds
1/3 cup cashews or peanuts
2 cups of spinach (or sub your favorite greens)
Choose either chili or coconut almond sauce
Toss all ingredients with sauce.
Sandwich option: Spread pita with hummus and fill with carrot salad.
Chili sauce
1 tablespoon toasted sesame oil
1 tablespoon Thai sweet red chili sauce (can cut in half to make less spicy)
1 clove of garlic, minced
1 teaspoon rice vinegar
1 teaspoon tamari or soy sauce
1 teaspoon maple syrup
Whisk together ingredients; store in fridge (lasts 1-2 weeks).
Coconut almond sauce
2 tablespoons almond butter
4 tablespoons coconut milk
2 tablespoons tamari or soy sauce
2 garlic cloves, minced
1 tablespoons ginger, minced
pinch of cayenne pepper
1 tablespoon of lime
Salt to taste
Whisk together ingredients; store in fridge (lasts 1-2 weeks).
Desktop chicken 'ramen' soup
Spiralized carrots
Cooked chicken
Bean sprouts
Spinach
Cabbage
Scallions
Broth
Put the amount of ingredients you prefer into a thermos and top with hot broth. Let steam on your desk until ready for lunch.
Cook's note: You can use your own or store-bought broth, bullion cubes or less salty bullion paste.
Desktop chicken lentil stew
Cooked chicken
Cooked lentils (or any grain)
Broth
Shallot
Carrots
Tomatoes
Paprika
Cumin
Dried apricots
Broth
Put the amount of ingredients you prefer into a thermos and top with hot broth. Let steam on your desk until ready for lunch.
Cook's note: You can use your own or store-bought broth, bullion cubes or less salty bullion paste.
Chicken clementine salad
Cooked chicken
Clementine, pulled into segments
Sprinkle of shaved coconut
Macadamia nuts
Melted coconut oil
Toss ingredients with melted coconut oil.
Lettuce wraps
Chicken
Bean sprouts
Grated carrots
Peanuts, walnuts or preferred nut
Rice noodles (or roasted spaghetti squash) optional
Lime wedges
Soy sauce and/or sriracha
Sesame seeds
Layer ingredients with a piece of lettuce. Drizzle with soy sauce and/or sriracha. Shake on sesame seeds. Fold or roll up, and service with a lime wedge.
Optional dipping sauce
½ cup sesame seeds
1 tablespoon tamari
3 tablespoons lemon juice
½ teaspoon paprika
1 clove of garlic (minced)
water (add more water to make a dressing or less to make a thicker dip)
Jarred salad
Salad dressing of your choice
Veggies
Beans and/or grains
Chicken
Avocado
Lettuce
In a Mason jar, pour dressing on the bottom. Layer chopped veggies, beans, chicken, avocado and then lettuce. Shake when ready to eat.
Open chicken avocado sandwich
1 piece of bread or toast
Chicken
Avocado
Radish
Horseradish sauce
Smear bread with horseradish. Layer on chicken, radish and avocado.
Option: Use lettuce leave instead of bread, add bean sprouts and sriracha for a quick lettuce wrap.
Cook's note: Can substitute turkey or tuna for chicken.
Stuffed avocado
Avocado
Shredded chicken
Chopped veggies
Leafy greens
Dressing
Slice the avocado in half. Pile on the chicken, veggies and leafy greens. Drizzle with dressing.
• All recipes are courtesy of Monique Costello of happyeatshealthy.com