Eating clean is simply the practice of choosing fresh, whole foods as much as possible and limiting processed and packaged items. This is a good choice for your health because clean foods are rich in nutrients and usually low in fat and calories. Eating clean is good for your health, but it might also help you drop some pounds. Need some cleaning eating lunch inspiration? Check out these delicious recipes that are great for home or the office.
Table of contents:
- 1. Zesty Lime Shrimp and Avocado Salad
- 2. Creole Chicken Okra
- 3. Taco Stuffed Potatoes
- 4. Grilled Zucchini Caprese
- 5. Tuna Stuffed Avocado
- 6. Grilled Pineapple Teriyaki Chicken Wraps
- 7. Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
1 Zesty Lime Shrimp and Avocado Salad
The combination of shrimp and avocado is wonderful and this salad is delicious and filling. It’s easy to toss together and will make noon something to look forward to. If you need just one clean eating recipe, this is it.
¼ cup red onion, chopped
Juice of 2 limes
1 teaspoon olive oil
¼ cup salt
Black pepper, to taste
1 pound jumbo shrimp, cooked, peeled and chopped
1 diced tomato
1 diced avocado
1 finely diced jalapeno, seeds removed
1 tablespoons cilantro, chopped
Combine the onion, lime juice, olive oil, salt and pepper in a small bowl and allow to sit for 5 minutes. Add the shrimp, tomato, avocado and jalapeno and stir to combine. Season with salt and pepper. Add the cilantro, toss and serve.
2 Creole Chicken Okra
Here’s a meal that will keep you from ever missing the drive-thru again. Make this on the weekend and portion it out into individual servings. Or, have it for dinner and take the leftovers to work the next day.
1 pound boneless chicken
2 tablespoons canola oil
½ finely diced jalapeno
2 teaspoons minced garlic
1 bay leaf
½ chopped onion
1 teaspoon smoked paprika
1 tablespoon fresh thyme
½ chopped bell pepper
12 ounces canned corn, rinsed and drained
2 chopped tomatoes
2 cups sliced okra
½ teaspoon cayenne pepper
2 tablespoons green onions, sliced
2 cups chicken broth
Minced fresh parsley
Cooked white rice
Cut the chicken into chunks and season with salt. Sauté it in the oil over medium heat for about 5 minutes. Remove the chicken and add the onion, paprika, thyme, garlic, jalapenos and bay leaf. Sauté 2 to 3 minutes. Add the tomatoes, cayenne, corn, bell pepper and chicken. Cook for 5 minutes. Add the okra, green onions, broth and salt and cook for 5 more minutes. Serve with rice.
3 Taco Stuffed Potatoes
Here’s a hearty lunch that is easy to reheat and eat whenever you have time for a meal. This lunch is packed with nutrients and flavor so you won’t have to worry about feeling deprived.
1 pound lean ground beef
8 ounces refried beans
1 cup fresh or frozen corn
1 finely diced onion
2 tablespoons taco seasoning
4 medium sweet potatoes
½ cup low-fat cheddar cheese
Sliced green onion
Preheat the oven to 450 degreesr Pick the potatoes with a fork and microwave them on high until soft. Brown the onion and ground beef in a large skillet. Drain and stir in the taco seasoning, corn and refried beans. Cut the potatoes in half and scoop out enough flesh to create a cavity. Spritz the potato halves with cooking spray and bake them for 5 to 7 minutes. Stuff the meat mixture into the potatoes and top with cheese. Broil for a couple of minutes, then garnish with sliced green onions.
4 Grilled Zucchini Caprese
This is one of my very favorite things to eat for lunch. Served with a tossed salad, it’s a filling and delicious meal you can eat at home or at work. This is going to be your new favorite too!
3 zucchini, cut lengthwise
5 small tomatoes, cut into slices
8 ounces sliced fresh mozzarella cheese
¼ teaspoon garlic salt
Fresh basil, cut into strips
Salt and pepper
Brush the zucchini with oil and season with salt and pepper. Grill the zucchini at medium high for about 5 minutes. Place the cooked zucchini on a plate, cut side up. Sprinkle with the garlic salt. Layer the tomatoes and cheese along the zucchini and top with the basil. Drizzle with olive oil and season to taste with salt and pepper.
5 Tuna Stuffed Avocado
This is a delicious and easy lunchtime meal that you can toss together in just a few minutes. It’s packed with nutrients, including protein, fiber and healthy fats and has taste that can’t be beat.
4 avocados, cut in half and pits removed
3 cans tuna, drained
1 diced red bell pepper
1 minced jalapeno
1 cup chopped cilantro leaves
Juice of 1 lime
Salt and pepper
Remove some of the avocado flesh from each half to create a cavity. Put the scooped avocado into a bowl and mash it. Add the tuna, bell pepper, jalapeno, cilantro and lime juice and mix well. Place the tuna mixture into the avocado halves and season with salt and pepper.
6 Grilled Pineapple Teriyaki Chicken Wraps
This meal has a perfect tropical flair that will make lunchtime anything but boring. The pineapple had plenty of nutrition and the chicken gives you energy to get through the rest of the day.
4 boneless, skinless chicken breasts, pound to ½ inch
1 teaspoon garlic powder
1 teaspoon chili powder
Salt and pepper
¼ red onion, sliced thin
8 pineapple rings
½ cup teriyaki sauce
4 pita wraps
Sesame seeds, lettuce leaves, tomatoes, mayo
Season the chicken with garlic powder, chili powder, salt and pepper and grill over medium heat for about 5 minutes per side, or until cooked through. Place a piece of chicken on each pita. Top with pineapple, onion and teriyaki sauce. Add lettuce, tomato, mayo and sesame seeds, if desired.
7 Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
If you’re a salad kind of girl, this clean eating option will really shake things up. It’s not your traditional lettuce salad, but it has a great flavor and loads of vitamins and minerals.
6 tablespoons balsamic vinegar
¼ cup olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1 clove minced garlic
Salt and pepper
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
10 ounces grape tomatoes, cut in half
2/3 cup toasted, chopped walnuts
4 ounces crumbled feta cheese
Bring a pot of water to a boil. While you wait, place the vinegar in a small saucepan and bring it to a boil. Reduce by half. Transfer the vinegar to a bowl and add the olive oil, mustard, honey and garlic. Whisk to combine and season with salt and pepper. Boil the asparagus for about 5 minutes. Drain and plunge into ice water. Drain after about 10 seconds, then transfer to a large bowl. Add the tomatoes and walnuts. Drizzle with the vinegar dressing. Top with feta cheese and serve.
Which one do you want to try first?
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