Whenever the talk is about healthy lunch, most of the times you are stuck with the options of salad. Let's face it, they are not really the tasty food that you will like to have every day even if you change the variety. Thus, we have scouted out seven such recipes for you that are tasty, not salads, healthy, and fun to make.
Are you ready to welcome the love of healthy taste in your life?
Boil quinoa in water with a pinch of salt, then set aside and mix properly. Separately, slice carrots, avocados, radishes, fennel, baby lettuce, and kale. Drizzle with olive oil and bake for few minutes. Put the boiled quinoa in a bowl and mix the baked ingredients properly. Add lemon juice, pepper, and salt, then toss properly. Place sliced boiled egg on the top before serving.
Cut the zucchini into long thin strips and set aside. Mix garlic, nuts, avocados, lemon juice, basil leaves, and salt in a food processor. Add some olive oil and mix until it's creamy. Drizzle some olive oil in a pan and cook the zucchini for 2 minutes. Transfer to a bowl and add the paste; then mix properly. Top with a little parmesan before serving.
Bake sliced chicken breast after drizzling with olive oil, pepper, and salt. In a bowl, mix canned artichokes, sliced tomatoes, and cheese then toss properly. Fill the tortilla with the mixture and enjoy.
Boil the paste and keep aside. Slice carrot, onion, red bell pepper, zucchini, yellow bell pepper, and mushrooms. Toss with salt, pepper and olive oil then bake until brown. Mix pasta and the veggies then skittle for 5 minutes. Drizzle with oil, vinegar, and cheese. Serve after seasoning with black pepper and salt.
Bake chicken and toss it with mustard paste until completely covered. Then shred it into medium pieces and add honey. Make sure to mix properly. Bake some baby spinach with olive oil. Put it in the chicken with salt and black pepper then toss properly. Prepare the pita bread and fill the mixture. Toss cucumbers with olive oil, salt, pepper and vinegar to serve on the side of pita.
Preheat the oven to 218 degrees C and make sure that the baking tray is covered with parchment paper. Boil and crumble the fish, make sure to remove the bones. Then add eggs, parsley, sweet potato, salt, paprika, lemon zest, and black pepper. Mash and mix properly then keep in the fridge for about 15 minutes.
Brush some melted butter on the parchment paper and place the mixture in scoops. Brush each scoop with melted butter. Carefully bake for 20 minutes and then flip. Drizzle lemon juice before serving.
Whisk egg with salt and pepper. Heat oil and add sliced leeks with pepper and salt. Cook till it turns brown then add sliced chicken sausages. Make sure to cook till they are soft. Now, put the cooked mixture into the egg and mix properly. Add the mixture in a muffin tray with some spinach on top. Season with salt and pepper then bake at 190 degrees C for about 10 minutes till they turn fluffy. Sprinkle with oregano and serve.