Quick and Easy Lunch Recipes
By Joanne Aponte, ND • September 1, 2018
1 can (7 oz) wild salmon
½ cup gluten free bread crumbs
1 egg white
1 tablespoon (15 ml) minced green onion
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) lemon zest (see Note)
1 teaspoon (5 ml) fresh lemon juice
Preheat oven to 375° F (190° C). Using butter or coconut oil, grease a baking sheet well.
Drain salmon well. Use a fork to mash the salmon, including the bones. Add the remaining ingredients and mix well. Form into 4 patties. Place on the baking sheet and bake for approximately 9 minutes per side. Makes 2 to 4 servings.
Note: To make lemon zest, use a citrus zester or grate the rind of a lemon and mince it finely. Do this before squeezing the lemon to obtain the juice.
1 cup Cucumber slices
¼ cup Hummus
3 slices Turkey of chicken
2 small whole grain pitas (or lettuce) – for a gluten free low carb option use collard greens or romaine lettuce for the wraps.
Optional: I think bruschetta is yummy on this as well!
Quinoa Lentil Salad
1 cup quinoa
1 cup lentils
1/2 cup mint or basil, chopped ( or 1 tsp dried herb)
1/2 cup parsley, chopped (or 1 tsp dried herb)
4 fat scallions, minced
Zest of two lemons
1/2 cup lemon juice
1/2 cup olive oil
1 tsp paprika
2 tsp garlic, minced
salt and fresh-ground pepper to taste
Simmer quinoa and lentils together with 4 cups of water until the water is absorbed, about 20-30 minutes. While the quinoa and lentils are cooking, prepare the dressing, mixing all ingredients.
Pour the dressing over the quinoa and lentils while they are hot. Once the salad has cooled, mix in the chopped herbs and scallions
Coconut Red Lentil Dahl
1 tbsp coconut oil
2 small yellow onions, diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled, minced
1 tbsp curry powder1 tsp turmeric
1/2 tsp coriander
1/2 tsp black pepper
1 tsp sea salt
1/2 tsp red pepper flakes (optional)
2 cups dry red lentils
1 can coconut milk (full-fat)
3 cups water or vegetable stock
fresh cilantro for serving
Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes, stirring frequently until soft.
Add the spices, coconut milk, lentils and water or vegetable stock. Cook for 25-30 minutes until lentils are soft and it’s thickened up.Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on it’s own.
Optional: add cauliflower puree – steam cauliflower and then puree with some water in a blender.
Serve over greens, rice or quinoa.
Need to save time? Skip sautéing the veggies and just throw all the ingredients together.
*Adapted from Running on Real Food.
Salmon and Avocado Salad
2-3 6 oz cans of wild alaskan salmon
1 ripe avocado, peeled and cubed
1/2 red onion, thinly sliced
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives (May use dried)
Sea salt and ground black pepper to taste.
Toss all ingredients together and mix. Refrigerate at least 30 minutes to allow flavors to blend.
Lunch Bowls with Lemon Tahini Sauce
For the sauce:
½ cup sesame tahini
½ cup lemon juice
¼ cup extra virgin olive oil
3-4 tbsp of water
2 cloves garlic, crushed
2-3 teaspoons lemon zest
½ -1 teaspoon sea salt (to taste)
Place all ingredients in a small bowl and whisk together with a fork. Add more water for a thinner consistency
Mix the Sauce with Cooked Red Quinoa, Garbanzo Beans, Chopped Raw Carrots, Chopped Raw Cauliflower, Chopped Raw Kale, Chopped Cilantro
Or try it with Cooked Winter Squash (mashed), Cooked Organic Chicken (shredded), chopped roasted beets, chopped parsley or cilantro
* From The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
Curry Chicken Salad
1 ¼ pounds chicken breast, baked and cubed
½ cup mayo
½ cup diced celery
½ medium fuji apple, diced (optional)
½ cup diced onion (optional)
2 ½ teaspoons curry powder
½ teaspoon turmeric
½ teaspoon salt or to taste
dash of pepper
Mix together all ingredients and allow to sit in refrigerator for at least 30 minutes. Serve on lettuce leaves, collard green leaves, over salad or make a wrap or sandwich.
Try cubes of organic firm tofu instead of chicken for a vegetarian version
* From The Anti-inflammation Diet and Recipe Book by Jessica Black
Kale Walnut Pesto Quesadillas
Pesto (recipe adapted from glutenfreegirl blog)
1/2 cup walnuts
2 cloves garlic, peeled and chopped
1 bunch of kale, chopped and stems removed
1/2 cup fresh basil leaves
1/2 cup olive oil (add more if need more liquid)
salt and pepper
1/2 lemon, juiced
1/4 cup nutritional yeast
6 Brown rice tortillas
1 cup cooked greens (I use sauteed kale. But you could also use spinach, collards, or chard).
1 cup goat cheese (can use any cheese or no cheese at all- I use shredded goat gouda)
1/2 can black beans, drained and rinsed
butter or coconut oil
Salsa (as garnish)
To make pesto:
Put the walnuts and garlic in food processor and process until its a paste. Add the kale and basil. Pulse until finely chopped. Add olive oil, lemon and nutritional yeast and pulse until well combined. Taste and season with salt and pepper.
To make quesadillas:
Spread pesto on one side of 3 tortillas. Add cooked greens, cheese, and beans. Cover with the remaining tortillas. Heat butter or coconut oil in a large skillet over medium heat. Cook one side of the quesadilla until brown. Flip and cook over side. Cut into triangles. Top with salsa. Leftover quesos make for a delicious (and easy!) lunch the next day!
You will likely have leftover pesto. This makes for a nice spread on sandwiches or a dip for veggies and crackers. It’d be a great spread for pizza too!
Thai Quinoa Salad with Almond Butter Dressing
- 1.5 cups uncooked quinoa
- 1 cup shredded red cabbage
- 1 red bell pepper, diced
- 1/4 cup green onions, diced
- 1/2 cup chopped cilantro
- 1 cup bok choy, chopped
- 1 tbsp coconut oil
- cashews, chopped (optional as a garnish)
For the Dressing
- 1/2 cup almond butter
- 2 tsps freshly grated ginger
- 2 tbsp wheat-free tamari or Bragg’s liquid aminos
- 2 tbsp honey
- 2 tbsp water
- 1 tbsp lime juice
Cook quinoa- in a medium saucepan, bring 3 cups water to boil. Then add quinoa, cover and reduce heat to low. Let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and add to a large bowl.
Over medium heat, add 1 tbsp coconut oil to a skillet. Then add red cabbage, bell pepper, green onions, cilantro and boy choy. Cook for 5 minutes and remove from heat. Add to large bowl with quinoa.
To make dressing, whisk together all of the dressing ingredients. Add the dressing to quinoa and veggies and mix well. Top with chopped cashews and cilantro if desired.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.