What makes the perfect lunch? Breakfast is usually hurried, and dinner tends to get complicated. The best lunches should be quick, simple, and filling enough to get you through the longest part of the day, but fast enough not to be too involved. If you’re on the Keto diet, sandwiches are out, and so is pasta. But with a bit of creativity, you can still get a filling, delicious meal with enough energy to finish your workday with time to spare!
Bunless Almond Butter Burger
One of the toughest things to give up when you dedicate yourself to eating healthier is fast food. But this burger has no bread, and it includes a delicious almond butter sauce you’re going to want to put on everything. So eat up!
Almond Butter Sauce
- 1 cup almond butter
- 1 cup water
- 4 cloves garlic, peeled
- 4 Thai chili peppers
- 6 tbs Coconut Amino
- 1 tsp Sweetener
- 1.5 lbs ground beef
- 4 slices pepper jack cheese
- 8 slices bacon
- 1 large red onion
- 8 leaves of romaine lettuce or spinach
- Salt and pepper to taste
- Make the sauce ahead of time. You can always warm it up later.
- Mix almond butter and water in a saucepan. Bring to simmer and lower the heat, stirring until it gets thick. Add the coconut amino and mix well
- Mix garlic cloves, chili peppers, with the seeds in, vinegar and sweetener, in your food processor. A small one works best, so if you have a coffee grinder or single serving blender, you can try that way.
- Add the chili paste to the almond butter mixture and stir on low heat till blended
- Once the ground beef is room temperature, shape into patties
- Put the patties into a broiler pan, and season with salt and pepper. Turn the broiler on high and place the patties in the oven.
- Broil for about 7 minutes. Turn, and repeat
- Cook the bacon
- Assemble the burger. 2 lettuce leaves on the bottom, then red onion, then tomato, patty, and sauce.
- Enjoy with a fork, or top with more lettuce so you can hold it in your hands!
It’s tough to eat well at work when everyone is digging into sandwiches, subs, and burgers. These stuffed avocados travel well, making them a perfect addition to work or school lunchbox. They’re full of vitamins and healthy fats to keep you going all day.
- 1 large avocado with the seed removed
- 1 tin sardines, drained
- 1 tbsp mayonnaise
- 1 sprig of chives
- 1 tbsp lemon juice
- ¼ tsp turmeric powder
- ¼ tsp salt
- Halve your avocado and remove the seed.
- Drain the sardines to place in a bowl and break them in pieces
- Scoop out the middle of the avocado, but leave enough to make the bowl strong enough to hold
- Mash the avocado into the sardines, and add the chives, turmeric, and mayonnaise
- Mash everything to the consistency you like, squeeze in the lemon juice, and season to taste
- Scoop the mix into the avocado bowls
Low Carb Sushi
If you’re a big sushi fan, finding good keto sushi is near impossible. But this keto sushi made of cauliflower rice is filling, tasty and full of protein. If you have any experience making homemade sushi, we’re sure you’ll love it. And if you’ve always wanted to learn, now’s the time!
- 500 grams of cauliflower rice
- 2 tbs softened butter
- 1 tbsp of rice vinegar
- 1 avocado, sliced
- 50 grams smoked salmon
- Whipped cream cheese
- 4 Nori Papers
- Saute cauliflower rice and butter in a pan, on medium heat
- Cool it and let it rest
- Coat the nori papers with cream cheese. Spread it thinly. The goal is to stick the rice, not overstuff.
- Add rice vinegar to your rested cauliflower rice. Stir till well blended.
- Pat the rice mixture onto the cream cheese thinly.
- Salmon and avocado go on the edges of the nori paper
- Roll and cut, like sushi
Fiesta Lime Chicken Chowder
The best thing about having a crock pot at home is making big meals you can eat over several days. And the best thing about winter lunches is a warm, hearty bowl of soup. This recipe is two of the best thing lunches rolled into one! And like all crockpot meals, you can set it and forget it, and make yourself a yummy soup for home, or at the office, all week.
- 1 lb boneless skinless chicken thigh chicken
- 1 8 oz cream cheese block
- 1 cup of chicken broth
- 1 can diced tomatoes
- 1 small diced onion
- 1 diced jalapeno
- Juice of 1 lime
- 1 clove garlic
- Salt and pepper to taste
- Shredded cheddar cheese to garnish
- Combine all ingredients into a crockpot and set on high for at least 4 hours
- After it’s cooked through, use 2 forks to shred chicken inside the pot of soup
- Garnish with cheddar cheese
- Season to taste
Pesto Egg Muffin
Egg muffins are great for breakfast or lunch. They’re portable, and can be made in batches, so you can freeze them easy to take to work, or school. But they’re also great for feeding a family or adding to your brunches. With pesto and sundried tomatoes, these egg muffins are a hearty Italian take on a delicious classic for breakfast or lunch.
- ⅔ cup spinach
- 3 tbsp green pesto
- ¼ cup sun-dried tomatoes, chopped
- 125 g feta cheese
- 6 large eggs
- Salt and pepper to taste
- Preheat the oven to 350 Fahrenheit. Chop the tomatoes and crack the eggs into a bowl
- Scramble the eggs with a whisk or fork
- Add pesto and season with salt and pepper to taste
- Add to muffin pan: spinach, feta, and tomatoes
- Pour in the egg mix
- Bake for about 20 minutes, or until muffins are browned on top
If breakfast is sometimes tough to fit into your schedule, lunch can be even trickier. You might be in back to back meetings, and need to eat at your desk. And it’s hard to stick to a diet when everyone around you is eating out. If you’re looking for quick and easy lunches that can compete with the best takeout, these are sure to hit the spot.