Even the best relationships need to mix things up now and then. Fall in love with clean eating all over again by incorporating these three healthy lunch recipes into your weekly routine!
Turkey & bean trio chili
This healthy recipe is bound to “spice” up your clean eating regimen.RELATED: RECOMMENDED PLANS FOR YOU
– 2 Tbsp. olive oil
– 1 C onion, chopped
– ½ C celery, chopped
– 1 C bell pepper, diced (any color)
– 1 LB Ground Turkey
– 1 can (15.5 oz.) low-sodium black beans, drained and rinsed
– 1 can (15.5 oz.) low-sodium red kidney beans, drained and rinsed
– 1 can (15.5 oz.) low-sodium pinto beans, drained and rinsed
– 2 cans (14.5 oz. each) no-salt-added diced tomatoes with basil, garlic, and oregano
– 1 Tbsp. ground cumin
– 1 Tsp. oregano
– 1 Tbsp. chili powder
– Salt & Pepper to taste
1. In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking.
2. Add onion. Cook and stir until onion starts to soften, about 5 minutes.
3. Add celery and bell pepper. Cook and stir another 5 minutes, until all vegetables soften.
4. Add the ground turkey; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
5. Add drained and rinsed beans to pot. Stir in tomatoes, cumin, and chili powder.
6. Bring to a boil. Cover, reduce heat, and simmer 10-20 minutes to blend flavors.
Pumpkin & butternut squash soup
Who could resist falling in love with a warm bowl of pumpkin & butternut squash soup? This is a great clean option for a rainy-day comfort food.
– 1 small pumpkin (or 1 can pumpkin puree)
– 1 butternut squash (approx. 1 LB)
– 1 medium onion, chopped
– 1 celery stalk, chopped
– 3-4 carrots, diced
– 3 Tbsp minced garlic
– 2 Tbsp olive oil
– 6 cups low-sodium chicken/vegetable stock
1. Preheat oven to 425 degrees.
2. Cut squash and/or pumpkin in half and remove all seeds. Brush with 1 Tbsp olive oil and wrap with tin foil.
3. Place wrapped squash on a baking sheet and bake for 45 minutes or until soft. Heat 1 Tbsp olive oil over medium-high heat. Sauté onion, carrot, celery and garlic until tender, about 10 minutes. Set aside.
4. Scoop pumpkin/squash into a large pot. Add sautéed vegetables and 5 cups of stock and bring to a boil. Reduce heat, cover and let simmer for 30 minutes.
5. Remove from heat and puree in a blender or food processor until smooth. Use remaining cup of stock to control the consistency of the soup, adding until desired consistency is achieved.
Chicken waldorf salad
Quick, easy, & delicious!
– 4-6oz grilled/baked chicken breast, cut into cubes
– 1 small apple, diced
– 10-12 grapes
– ¼ cup walnuts
– ¼ feta cheese (optional)
– 2-3 cups mixed greens
– olive oil
– red wine vinegar
1. Rinse mixed greens with cold water, using paper towels to soak up excess moisture.
2. Cut or tip greens to desired size and place in salad bowl. Dice 1 small apple, halve grapes, and add to mixed greens.
3. Sprinkle walnuts and cheese into mix, topping the salad with 4-6oz grilled chicken.
4. To make dressing, combine 2 parts olive oil to 1 part red wine vinegar, or to taste. Drizzle on salad and enjoy!
To prepare baked chicken: Line a baking dish with tin foil. Place chicken breasts in dish and lightly brush with olive oil, salt, pepper, and any other desired seasoning. Bake at 425 degrees for approximately 30 minutes or until breasts are no longer pink in the center.
To prepare grilled chicken: Spray grill surface with non-stick spray or brush with olive oil. Season with salt and pepper and place breasts on grill surface. Turn over when edges become opaque. Continue to let cook until center is no longer pink.
Utilizing these healthy lunch recipes will not only rekindle your love for clean eating, they will leave you feeling satisfied! Enjoy!