Most of the staff feel tired during lunch time because the busy morning schedule is full of meetings after another. People usually end up picking something from the nearest burger restaurant, ordering food, or letting the guy in the office have lunch from a nearby restaurant. When it comes to healthy eating, one of the main concerns is huge grocery spending. When the food in the bag is boring, it is much more difficult to stick to a healthy eating plan and avoid going out to buy lunch.
Therefore, today we have compiled 7 healthy and easy-to-prepare lunch ideas that will neither break the bank nor taste bland.
The combination of green moong dal and rice in a plate of moong dal khichdi is a particularly healthy combination. This is one of the most nutritious rice recipes and one of the easiest to prepare and enjoy. Moong dal khichdi contains approximately 176 calories and 5.9 grams of protein per serving.
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This recipe mentions aromatic and short grains. Since it provides a lovely flavor to this meal, moong dal is the best choice for this dish. Vegetables can be added, preferably any vegetables available at the time, to make it healthier. It is always cooked when harvesting in season, because it tastes unique and fresh. Some people also like to add sliced coconut to enhance the flavor. It is best not to use a pressure cooker to make moong dal khichuri. It should always be cooked in a dekchi or similar container. The texture of khichuri is destroyed by pressure cooking.
In this healthy chicken sandwich recipe, mash the avocado to make a creamy sauce. First, the bread should be baked. Mash the avocado with a fork and spread it on a piece of toast. Add chicken, tomatoes and a second slice of toast on top.
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If there is no cooked chicken, you can cook the chicken into the recipe. In a frying pan or saucepan, put the boneless and skinless chicken breasts. Cover with lightly salted water and bring to a boil. Close the lid, reduce the heat, and cook until the center is no longer pink, about 10 to 15 minutes, depending on the size. A cup of sliced, diced or shredded cooked chicken comes from 8 ounces of raw boneless and skinless chicken breast.
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2 roasts, 1 cup of steamed chicken curry and green salad are a satisfying and delicious lunch. The total calories in this dish is 300-400 calories. Cut the meat into 1 cm wide strips.
Marinate the meat in a mixture of oil, chili powder and curry powder for 15 minutes. Cut the peppers into small strips and place them in a sturdy container with the meat. Mix the cream and season with salt and pepper. Pour the sauce over the meat and vegetables. Pour the sauce on the meat and vegetables and cook for 15 minutes. Remove the sauce from the meat and place it on the vegetable salad.
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This dish couldn't be easier to make. Except for adding lemon zest and juice, the process is the same as cooking traditional white rice. But lemon juice is not the only flavor enhancer; you can also use the peel of the citrus peel, which is obtained by cutting up the citrus peel to release rich oils and promote flavor infusion.
You can use a hand-held grater to grind lemons. Remember that a standard cheese grater is not enough for this task because the pores are too large and not sharp enough. The final lemon flavor is when lemon juice and jam are added to the cooking water at the beginning of the cooking process to allow the rice to absorb the mild lemon flavor.
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This is another recipe that can be prepared in advance for a convenient packed lunch throughout the week. Try the typical mayonnaise pasta salad with jalapeno popper or Mexican street corn variants, or a lighter salad with pesto, tacos, or Asian pasta.
These are low in fat, but equally delicious because they use herbs, sauces or a small amount of olive oil instead of mayonnaise. Pasta salad can also be divided into lunch-sized pieces. In pasta salads, frozen vegetables are used. They are usually cheaper than fresh vegetables, and if there are leftovers, they can be frozen.
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Make a large salad with chicken or tuna. Divide the mixture into 4 ounce jelly jars. While eating biscuits, they prepared a great main course for themselves to make their lunch. Just add a few sides-such as fruit or French fries-and lunch is ready. If someone puts it in a lunch box, don't forget to add a knife and sprinkle the salad on the biscuits. Buy a whole chicken to roast. Use meat to make chicken salad. Use bones to make broth.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a large baking sheet with foil or parchment paper (you can use more if you have more). Put the washed and dried chickpeas together with oil and spices in a small bowl and spread on a baking sheet. Bake for 25 minutes, or until golden brown and slightly crispy. After cooling slightly, taste and adjust seasonings as needed.
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When roasting chickpeas, put the hummus, lemon juice, dill and garlic in a mixing bowl and stir to make a sauce.
Add enough water or almond milk to make it pourable. Season and adjust seasonings as needed. Add more garlic for a more spicy flavor, salt for a salty flavor, and lemon juice for a richer vanilla flavor. Heat the pita or flatbread in the microwave for 15-30 seconds, then put an appropriate amount of chickpeas, sauce and vegetables on top. Fresh chickpeas and sauces are best, but leftover chickpeas and sauces can be stored separately in the refrigerator for 3-4 days.
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