Healthy and tasty recipes that save time
By Morgan Hannah, Life & Style Editor
They say breakfast is the most important meal of the day, but lunch is the dish we often neglect. Trying to find the time for a healthy lunch alongside work and classes can be a challenge. It’s often thought that a day has to be devoted to future meal prep to make this feat happen, but here are three lunches which can be put together in ten minutes or less to prove that theory wrong!
Egg and Avocado Toast
Another avocado toast recipe! Yay! You can never have too many avocado toast recipes, especially with how healthy and quick they are.
Ingredients
2 eggs,
hardboiled
2 bread slices, toasted
1 avocado
1/8 a teaspoon red pepper flakes
1 radish, sliced
1 tablespoon chives, chopped
salt and pepper to taste
lemon juice to taste
Method
Put bread in toaster, then combine peeled hard-boiled eggs and avocado in a bowl. Mash bowl contents with a fork. Add in the red pepper flakes and a pinch of salt and pepper. Spread the mixture on the toast. Top each piece with the radish slices and the chives. Sprinkle on an additional pinch of salt and pepper. Spritz with lemon juice and serve.
Greek Yogurt Chicken Salad Sandwich
This recipe came about in the spur of the moment. I ran out of mayo and didn’t want to run to the store, so I used the next best thing I could think of… Greek yogurt. And you know what? I don’t miss the mayo! Great for breakfast or lunch, the yogurt, fruit, and chicken pair so well together!
Ingredients
2 bread slices
2 cups rotisserie chicken
1/2 cup red onion, diced
1/2 cup apple, diced
1/2 cup grapes, halved
1/4 cup dried cranberries
1/4 cup almonds, slivered
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon onion powder
a few leaves of lettuce
salt and pepper to taste
Method
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, and onion powder. Salt and pepper to taste. Serve sandwiches on bread with chicken and lettuce.
Asian Chicken Salad
This recipe is so dang easy and modifiable. You can serve it up for a large crowd, or you can put it together on any given weeknight. And it’s crazy healthy too! Note: it is not required, but for best flavour, marinate chicken for at least two hours—turning the bag occasionally.
Ingredients
2 pounds skinless chicken thighs
1 cup teriyaki sauce
1 and 1/2 tablespoons canola oil
salt and ground black pepper
1 head romaine, roughly chopped
2 cups red cabbage, shredded
1 1/2 cups carrots, chopped
3/4 cup crunchy chow mein noodles
1 can (11-ounce) mandarin oranges, drained
1/2 cup cashews, roasted
1/2 cup fresh cilantro, chopped
4 green onions, sliced
Ingredients for peanut dressing
5 tablespoons peanut butter
2 tablespoons reduced sodium soy sauce
1 and 1/2 tablespoons rice wine vinegar
1 tablespoon of brown sugar
1 onion or shallot, minced
Method
In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, shallot, and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve. Preheat grill to medium heat. Add chicken to grill, and cook—turning occasionally, until chicken is completely cooked through… about 10 minutes.
To assemble the salad, place romaine lettuce in a large bowl and top with chicken, cabbage, carrots, cooked chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.
