28 Health Enthusiasts & Nutrition Experts Share Their Favorite Healthy Lunch Ideas

women preparing a healthy lunch with an assortment of veggies

Many of us are trying to eat healthier these days, but when it comes to meals that need to be quick and easy, choosing healthy options may seem impossible. Fortunately, you can prepare many healthy lunch ideas in a few minutes. You can even enjoy some healthy lunches on the go when you don’t have time to sit down and enjoy a more complex midday meal. Need some ideas? That’s why we’ve curated this collection of satisfying yet wholesome lunch ideas, such as:

Before we get to the full collection of healthy lunch ideas, let’s discuss what makes a healthy lunch.

What Makes a Healthy Lunch?

Any healthy meal, including lunch, includes whole, unprocessed foods that offer essential nutrients, and it’s satisfying but not so carb-heavy that you feel like you need a nap afterward. Carbohydrates are converted into sugar by the body, so eating carb-heavy meals in the morning or mid-day can result in a spike in blood sugar followed by a crash that saps all your energy.

For instance, a cup of yogurt or fresh veggies isn’t likely to make you sleepy, while a carb-heavy bowl of pasta might. Low-carb and keto snacks are ideal if you’re just looking for a light lunch snack, such as Dark Chocolate Almond Butter Bites or Snickerdoodle Bites from Revol Snax or Gut Happy Cookies® Sunflower Butter with Vanilla and Chia from Uplift Food.

Fresh fruit salad makes an excellent healthy lunch idea for kids and adults alike. Feeding a group of kids or coworkers? Consider a Fresh Fruit Salad Snack Bundle for a wholesome and delicious lunch they’ll love. On your own and looking for a healthy lunch? Stop by your local Edible® Store for in-store only treats, such as a Fresh Fruit Salad cup filled with strawberries, grapes, pineapple chunks, and honeydew. A delicious smoothie is a great choice if you need a healthy and satisfying lunch you can enjoy on the go.

What Are the Best Healthy Lunch Ideas?

For more satisfying and healthy lunch ideas, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite healthy lunch ideas.

Samantha LynnSamantha Lynn


Samantha Lynn is the Owner of Everyday Family Cooking.

“I love putting together a nice healthy chicken Caesar wrap for lunch.

I use leftover chicken that was air fried, with very little oil, and then throw in some lettuce, grape tomatoes, and parmesan cheese. I use light Caesar dressing with a whole wheat wrap to keep it healthy! You can also add a few garlic croutons for a little extra crunch to the wrap. It’s nice and simple to put together too.”

Lisa RichardsLisa Richards


Lisa Richards is a nutritionist and author of The Candida Diet. She has been featured on Today, U.S. News, Women’s Health magazine, Huffington Post, Healthline, the San Francisco Chronicle, Reader’s Digest, Lifehack, Insider, and Well+Good, among others. Through her website, thecandidadiet.com, she explains the benefits of a low-sugar, anti-inflammatory diet.

“My Oven Roasted Artichokes recipe is packed with disease-fighting polyphenols, antioxidants, vitamins, and minerals. It is best made with artichokes that are firm and have a tight leaf formation.

Servings: 6 servings
Calories: 82 kcal
Author: Lisa Richards


  • 1 lemon, juiced
  • 3 artichokes
  • 6 tsp. and 3 Tbsp. olive oil, divided
  • 2 cloves of garlic, thinly sliced
  • Salt and pepper to taste
  • Fresh herbs, such as thyme, oregano or parsley, finely minced


  • Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside.
  • Working with one artichoke at a time, begin by trimming one inch off the top of the artichoke. Cut a half inch off the stem end, then peel the stem leaving only the tender inner stem. Remove any lower, discolored leaves. Cut the artichoke in half lengthwise and scoop out the choke, the fuzzy center, with a spoon. Dip the cut side of the artichoke halves in lemon juice to keep them from browning. Repeat the process with the remaining artichoke halves. Save the remaining lemon juice for dipping sauce.
  • Place artichoke halves on a lined baking sheet, cut side up. Drizzle each half with a teaspoon of olive oil and sprinkle with salt and pepper. Place a few garlic slices in the center of each artichoke half and scatter over with fresh minced herbs. Turn halves over so the cut side is on the pan. Roast artichokes for 30 to 35 minutes.
  • While artichokes are roasting, make the dipping sauce by whisking together reserved lemon juice and 3 tablespoons olive oil. Season with salt and pepper to taste.
  • Remove artichokes from the oven, transfer to a platter, and serve with dipping sauce.”

Karden RabinKarden Rabin

Karden Rabin is the co-founder of CFS School, a complete system for healing from nervous system illnesses like chronic fatigue syndrome, fibromyalgia, generalized anxiety disorder, and many more. He is an expert on diseases caused by stress and trauma, a contributing writer to Bessel Van Der Kolk’s Trauma Research Foundation and teaches students from all over the world how to heal themselves.

“Your favorite sandwich substituting iceberg lettuce for bread is a light, healthy lunch for those who don’t want to sacrifice sandwiches just because they’re trying to lose weight. It’s also an incredibly easy and convenient meal to prepare at home.

Buy a head of lettuce at the grocery store along with your favorite deli meats and condiments. I like maple ham, medium cheddar cheese, and yellow mustard, but to each their own! To prepare, cut a square into the bottom of the lettuce head and pull out the majority of the white part to discard. Wash the lettuce, then from the bottom, peel each layer and store it in a container to place in the refrigerator. This will act as your “loaf of bread” to pull out for your sandwiches all week.

Then with your lettuce leaf on the plate, apply the condiments, deli meat, and cheese. And that’s it, you’re done! Just scoop the lettuce up and eat the whole thing like a taco to get most of the satisfaction of a sandwich without the carbs.”

Rachel MacPhersonRachel MacPherson


Rachel MacPherson is a health and fitness writer, certified nutrition specialist, personal trainer, and recipe developer at Garage Gym Reviews. She’s passionate about helping people fall in love with nutritious foods in a balanced way while still indulging in any foods they enjoy. She lives in Nova Scotia.

“You can use any protein left over from dinner to make a delicious club sandwich, wrap, or salad.

Add your salmon, mayo, a slice of bacon, tomato, and lettuce to some multigrain wraps, bread, or greens. It’s a classic sandwich combination, but with the addition of salmon, you will get healthy omega-3 fats, vitamin D, and lots of protein. If you’d rather not use mayo, you can add mustard with a touch of honey instead. Try adding more toppings, too, such as avocado, hot peppers, or pickles.”

Maria ShriverMaria Shriver

Maria Shriver is the Co-founder and CEO of MOSH, a mission-driven company that looks to educate consumers on what they eat and drink impacts their mental and physical health.

“I follow a plant-based diet these days, and my new go-to for lunch are veggie coconut wraps.

They’re light, fresh, and crisp and take about 5 minutes to prep.

Just take a coconut wrap or two, spread a tablespoon of hummus and green curry paste, and then add some freshly chopped peppers, shredded carrots, shredded cabbage, ½ sliced ripe avocado, a handful of kale or spinach, and chopped cilantro. Then roll the wrap up tight to keep all that goodness from falling out.

These wraps are best served fresh, but they will keep well overnight when stored in an air-tight container in the fridge.

Though coconut wraps aren’t hugely popular, they are high in fiber and healthy fats. You can buy them at Whole Foods or order them online.”

Lisa LottsLisa Lotts

Lisa Lotts is the owner/publisher of Garlic and Zest, an online cooking and recipe website.

“This vibrant Lentil Butternut Squash Soup is infused with fall colors and flavors.

It’s brothy, rich, and satisfying and goes great with half a sandwich or a fresh-from-the-oven popover. This homemade soup uses a bag of dried lentils with half of a butternut squash and ribbons of swirly tender kale. It isn’t vegetarian, as the recipe is written, but it can be.”

Ryan KnollRyan Knoll


Ryan Knoll is the Owner of Tidy Casa, one of the highest-rated home cleaning and maid services based in Phoenix and Tucson. He’s also a business coach at Automate Grow Sell/ Conquer and a former marketing consultant for Fortune 500 companies like Microsoft and LG.

“The sprout salad is one of my favorite healthy lunches.

It is a simple, tasty, and easy meal to prepare. You just need to soak the seeds overnight;
the rest takes five to ten minutes. Any seeds, vegetables, or fruit you like can be added, and it can be cooked or uncooked. It can be eaten any way you like it. Nutritionally dense, this meal will improve your heart health, digestion, and blood sugar levels.”

Lori Walker, MS, RDLori Walker


Lori Walker is a freelance writer on health and wellness at Easy Kitchen Guide. Lori is passionate about helping people live their best lives through nutritious eating and the recipes she shares are delicious, super easy to prepare and take less time to cook.

“Assuming you’re looking for a lunch that’s both healthy and easy to make, one of my favorites is a simple veggie wrap.

All you need is a whole wheat tortilla, some leafy greens, shredded carrots, diced cucumber, and your favorite salad dressing or hummus. Just pile everything in the tortilla, roll it up, and enjoy!

Another quick and healthy lunch option is a salmon salad. Simply cook up some salmon (I like to poach mine) and flake it into a bowl with chopped celery, diced apple, green onion, and light mayo or yogurt. Season to taste with salt and pepper, then serve on top of a bed of greens or in a whole wheat pita pocket.

For something a little heartier, try a black bean burger on a whole wheat bun. Most major grocery stores sell them pre-made in the freezer section, or you can make your own at home with just a few simple ingredients. Top with some lettuce, tomato, and avocado, and you’ve got a delicious and satisfying meal that’s packed with protein and fiber.”

David SomervilleDavid Somerville PhD, MBA

David Somerville is the Owner and Grill Master of ExtraordinaryBBQ.com. He is an expert in all things related to pellet grills, and his barbecue recipes get viewed and used over a million times per year. Almost every afternoon, you can find him on his back deck grilling, smoking or barbecuing something to perfection.

“If I’m going to eat a healthy lunch, it has to be flavorful because nothing turns me off like eating cardboard!

My favorite lunch is a simple, delicious, and healthy meal I can whip up on my grill in no time flat. I’m talking about Grilled Mahi Mahi served up on a lettuce wrap with creamy red cabbage slaw and a shot of hot sauce (because I live in Cajun country). Mahi Mahi has such a mild fish flavor that it’s great for people who don’t like fish, and it’s hearty enough to keep you from getting the afternoon crazies.”

Dr. Staci HolwegerDr. Staci Holweger

Dr. Staci Holweger is the Founder and Dr. of Regenerative medicine at Lifepatches.

“Today’s hectic pace means that many people don’t have the time to prepare healthy meals during the workday.

That’s why it’s important to have a few healthy lunch ideas at the ready. While some people enjoy sandwiches and bagels, they are far from healthy options. Fortunately, there are plenty of other options available. Here are some of our favorites:

  • Apple Wedges with Peanut Butter: Peanut butter is chock-full of protein and healthy fats, and apples provide a nice crunch.
  • Healthy Spinach Wrap: Filling and tasty, this wrap is a great option.
  • Bagel Thin with Almond Butter and Banana: This bagel thin is healthier than a traditional bagel and even packs more protein.
  • Dried Fruit and Nuts: This snack fills you up and tastes great.”

Michael GreenMichael Green, MD

Dr. Michael Green, MD is a board-certified OB/GYN living in Lake Arrowhead, CA. He is currently the site director for OBHG at Northridge Medical Center in Northridge, CA where he works as an OB hospitalist and an OB/GYN at Winona, a female-founded anti-aging wellness center.

“Go meatless.

While sandwiches are a popular lunch option, packaged lunch meats are some of the worst processed meats you can eat. They are high in sodium and saturated fats, and are just overall not very nutritious. In fact, most people could probably stand to eat less meat in general. While I’m not a vegetarian, I usually practice “meatless Mondays,” which has really opened my eyes to the delicious vegan recipes that exist in the world. Some of my favorites include chickpea wraps, quinoa salads, and anything with sweet potatoes. Best of all, I’ve expanded my palate while scaling back on acid reflux and stomach upset.”

Dan FarrantDan Farrant


Dan Farrant is the CEO of Hello Music Theory. They exist to make music theory easy, enjoyable, and effortless. They strive to become a go-to place on the internet for students and teachers to learn music theory. He has over 20 years of experience in this industry while running a successful business since 2014.

“Scallops on the grill are one of the best lunch options.

Turn the grill to medium-high heat. After drying the scallops, thread three of them onto two parallel skewers. Repeat with the remaining scallops and additional skewers. Ice for five minutes. Pat the scallops dry once more if required, then season with sumac, coriander, 1/4 teaspoon pepper, 1/2 teaspoon salt, and the remaining spices. Grill scallops for 2 to 3 minutes per side, or until they are completely opaque. Grill lime halves for about two minutes, cutting sides down, until charred. Place scallops on a dish, sprinkle with grated lime zest, and then drizzle with oil. Add charred lime to the dish.”

Jenny ZhangJenny Zhang


Jenny is a health coach and nutrition nut at Organically Blissful with a bachelor’s degree in Science. She believes living an organic and natural lifestyle is healthier for you, and your family and better for the environment.

“My favorite lunch idea is a lunch wrap.

You can never go wrong with it. It is delicious and simple to make, and you can use fresh ingredients. I always prepare it ahead of time and refrigerate it for up to two days or until you are ready to eat. You can serve it with salad on the side or fresh fruit. The secret ingredient as to why they are so flavorful is the dressing. My favorite healthy lunch wrap is packed with bold flavor (hint: zingy vinaigrette). Happy wrapping!

Healthy Lunch Wrap


  • Dijon Mustard Vinaigrette
  • 1/2 cup Extra Virgin Olive Oil
  • 1/8 cup white wine vinegar
  • 1/8 cup fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove
  • 1/8 teaspoon sea salt

For the Wraps:

  • 1 cup cooked chickpeas
  • 1 1/2 kale finely chopped
  • 3 Brussels sprouts, thinly sliced
  • 1/4 cup sliced radicchio
  • 1 ripe avocado, sliced
  • 2 extra-large tortillas


  • In a food processor, combine the oil, vinegar, lemon, mustard, honey, garlic, and salt. Blend until the dressing becomes creamy.
  • To make the fillings, crush the chickpeas with ¼ cup of the dressing, 1/8 teaspoon salt, and several grinds of fresh black pepper in a bowl.
  • Mix the radicchio, kale, and brussels sprouts in another bowl with ⅓ cup of the dressing.
  • To assemble the wraps, divide the chickpea, salad, and avocado. Roll the tortilla over the filling and close the wrap. Wrap in foil, slice in half, and serve. Use the remaining dressing for dipping.”

Brian NageleBrian Nagele

Brian Nagele is the CEO of Restaurant Clicks, a blog for restaurant owners, a resource for foodies in the USA, and a former restaurant owner in Philadelphia.

“Sandwiches are a great lunch option because they’re portable and filling.

They also don’t require any cooking or washing up, which is a big plus for me! I usually make a sandwich with roasted vegetables, avocado, and goat cheese.”

Jessica RandhawaJessica Randhawa

Jessica Randhawa is the head chef, recipe creator, photographer, and writer behind The Forked Spoon.

“My favorite healthy lunch idea is creating Protein Snack Packs filled with hard-boiled eggs, almonds, hummus, and crunchy veggies.

An easy and delicious lunchtime meal-prep solution perfect for any protein lover, these fantastic little protein snack packs are perfect for school lunches, post-workout snacks, or picnics in the park.”

Amy LawsonAmy Lawson RD, LDN

Amy Lawson is a registered dietitian, military spouse, and the Owner of Thrive Nutrition who loves to talk all things nutrition, cooking, and food.

“My favorite healthy lunch idea is Panzanella.


  • 1 pt Cherry Tomatoes, sliced in half lengthwise
  • 1 Red Bell Pepper, diced into 1-inch pieces
  • 1 Yellow or Orange Bell Pepper, diced into 1-inch pieces
  • 1 Large Cucumber, peeled, seeded, and diced into 1-inch pieces
  • ½ Red Onion, sliced thinly
  • 10 Basil Leaves, torn
  • 1 Ear of Corn, kernels removed
  • ½ Loaf of Sourdough Bread


  • 1 tsp Minced Garlic
  • ½ tsp Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • ½ cup Olive Oil
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper
  • 1 tsp Honey


Prepare the Vinaigrette:

Combine all vinaigrette ingredients into a medium mixing bowl and whisk all the ingredients together. Set aside.

Cooking Directions:

  • Slice bread into 1-inch cubes.
  • Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to the pan. Add bread cubes to the pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
  • In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
  • Stir in vinaigrette and enjoy!”

Thomas WrightThomas Wright

Thomas Wright is the CEO of The Lipo Group.

“If you’re looking for a healthy lunch idea, try a fruit salad with yogurt.

This is a great way to get the recommended servings of fruit and dairy in one meal. Start with a bowl of strawberries, blueberries, and raspberries. Then add a tablespoon of honey or agave and 1/2 cup of low-fat plain yogurt. Mix all the ingredients together and enjoy!”

Ludwik JelonekLudwik Jelonek

Ludwik Jelonek is a Health and Wellness Specialist for Natu.Care, where they focus on the health and well-being of others, including nutrition, supplements, and feeling good in our own bodies.

“My favorite healthy lunch idea is couscous salad.

Salads don’t have to be boring! Personally, I am not a fan of quinoa, so when I substituted it for couscous, I was amazed that I haven’t thought of this before. It’s simple and quick to make, and of course customizable. I enjoy adding a salad mix, avocado, tomatoes, falafel, and red onion, with a vinaigrette out of olive oil, lemon, and a bit of honey. It’s also very on-trend now. When meal-prepping every Sunday, make mason jar salads that fit easily in a bag and stay fresh for a couple of days. It makes sense as well because these cannot get boring as they can be changed for each day of the week. For example, instead of falafel, I’d go for tofu. It depends.”

Michael EastMichael East

Michael East is the founder of Griddle King, an online platform dedicated to outdoor living, griddles, and grilling advice. Based in the Rockies, and a keen traveler, Michael enjoys nothing more than sharing his passion and expertise with the culinary world.

“If you’re anything like me then you’re probably sick of being recommended various salads as healthy lunch ideas.

Don’t get me wrong, I love a good salad recipe, but sometimes I want something a little more substantial that isn’t completely full of preservatives and saturated fats. To combat this, I love to make various different deconstructed bowls for lunch. For example, I may be craving a cheeseburger, so I’ll make a burger bowl rather than ordering a huge burger for lunch. Simply cook some rice and layer it at the bottom of your bowl, add some cooked beef, onions, pickles, tomatoes, and sauce as well as some beef or another choice of meat and enjoy. It’s completely delicious and nutritious.”

Bree ShereeBree Sheree

Bree is a certified nutritionist and vegan blogger at Bree’s Vegan Life who develops plant-based recipes and shares vegan lifestyle tips.

“One of my favorite healthy lunches is collard wraps.

I like making a quinoa, chickpea, and veggie filling. This is a nutritious and satisfying lunch that is easily adjustable. You can add whatever veggies you have, and you can also use any dressing or sauce that you like.

Wrap some of your filling in a collard green leaf, and you’ve got a healthy wrap for lunch!”

Mat RezaeiMat Rezaei, Pharm.D.


Mat Rezaei, Pharm.D. is the Founder & CEO of UPGUYS, a wellness and fitness company that sells ED and hair loss medications.

“A healthy lunch doesn’t necessarily have to be a salad bowl.

I have taken inspiration from the Mediterranean strip for a light yet fulfilling meal. My go-to healthy lunch is lentil soup. It’s loaded with beans, carrots, onions, and a hint of spices. These ingredients give a unique blend of sweet and savory flavor to my mundane meal.

The reason for trying out healthy lunch ideas was because of health troubles. Lentil soup was the only nutrition-packed food that I’ve found flavorful. Luckily, it’s full of proteins, fiber, and a great source of iron.”

Diana EdelmanDiana Edelman


Diana Edelman is the founder of Vegans, Baby, a business dedicated to making vegan life easier and vegan dining more approachable. She holds an ongoing partnership with the renowned James Beard Foundation where she’s responsible for curating chef-driven plant-based dinners at the famous James Beard House.

“My go-to lunch is a brown rice bowl with tofu, broccoli, mushrooms, and furikake.

I take some extra firm tofu and season it with liquid aminos and some seasoning, then I toss it in nutritional yeast for a complete protein, as well as additional vitamins and minerals, and a little cornstarch or flour. After that, I toss it into the air fryer. In the meantime, I sauté some broccoli and mushrooms and put the bowl together with the tofu and rice. Once the rice, tofu, broccoli, and mushrooms are layered together, I top it with furikake. It’s a super healthy bowl that is really filling and flavorful.”

Dr. Kasen SomanaDr. Kasen Somana

Dr. Kasen Somana is a Cosmetic Dentist and Founder of Signature Dentistry (based in Toorak, Australia), where they take care of all your dental needs.

“Vegetables are the first thing that comes to my mind when I hear the word ‘healthy.’

So, for me, roasted cauliflower tacos are the best healthy lunch idea. They’re packed with flavor and are super easy to make. Just toss some cauliflower in olive oil, lime juice, tomato paste, chili powder, coriander, cumin, and cayenne pepper. Then roast it.

You get crunchy, golden brown cauliflowers, which you can add to your tortilla wraps. Drizzle some sour cream, purple cabbage, and jalapeños for the ultimate treat. You can even change the vegetables and the sauces to create something you like. Whatever you choose, I guarantee you’ll make this meal in less than 30 minutes.”

Bethany TateBethany Tate

Bethany Tate is the Managing Editor of Whole Pet Health, where they strive to be a trusted source for information and recommendations related to the well-being of pets.

“When it comes to the best lunch ideas, they need to be healthy, filling, and delicious.

And I’ve got just the perfect one. My favorite lunch is the BBQ rainbow beef salad. It sounds fancy, doesn’t it? Well, it’s a really simple recipe that you’re sure to enjoy. Just cook your steak like you usually would. I prefer sirloin for this salad. Now cut up some lettuce leaves, radishes, carrots, cucumbers, spring onions, and avocados. Arrange them in your bowl and top them with pieces of your steak. Drizzle any juices from the beef on top with your favorite salad dressing.”

Mika TomadaMika Tomada

Mika Tomada is a PR specialist from PlantSumo, a London-based meal prep service. They are a nutritionist-approved company.

“A healthy lunch should be nutritionally balanced among any other meals.

The idea is to contain nutrients from three food groups (fruits, vegetables, and dairy). A favorite of ours to serve during lunch is our Salsa Slate Burrito. Although it’s a vegan meal, it is packed with sustenance from all the food groups. Of course, the ideal lunch meal would always require the most delicious flavors, which is also why this is our favorite. You can partner this meal with different sauces to your liking for a perfect lunch meal tailored to your tastes.”

Blanca GarciaBlanca Garcia

Blanca is a Registered Dietitian Nutritionist and freelance nutrition writer at Healthcanal from Los Angeles, CA. She has more than 8 years’ experience in nutrition and dietetics. She is a Latina and enjoys traditional Mexican and Salvadoran cooking, eating flavorful meals, and sharing her knowledge about food and nutrition with others through her writing.

“When I choose a meal for lunch, I choose it based on what will make me feel warm, healthy, and looking forward to eating my lunch.

My favorite lunch for some may be boring, but to me, it’s just so tasty. When at work, the idea of stopping and focusing on that meal and every bite of it makes the experience pleasant.

Chicken with cashews, asparagus, and potato

  • 1 chicken breast, grilled with cashews (I always add hot sauce)
  • 6 asparagus, cooked with minced garlic
  • 1 small baked potato with a dash of black pepper and salt

This meal is easy to make because I can grill the chicken in one big pan. Once mostly cooked, I add the asparagus on the side with the minced garlic and a little oil. I wrap the potato in aluminum foil and cook them until a fork softly glides in. This is a low-mess, nutritious meal that you can reheat at work for a tasty home meal.”

Alexandra ShytsmanAlex Shytsman

Alex Shytsman is a plant-based recipe developer, food photographer, and creator of The New Baguette. Her mission is to demystify vegan food and inspire others to cook more healthy meals at home.

“My go-to healthy lunch is this warm tofu rice bowl with kale, mushrooms, and peanut dressing. It has a variety of textures, several servings of vegetables, whole grains, and protein-rich tofu — all of which helps you feel full until dinner. It’s simple to make in advance and assemble for lunches throughout the week.”

Kris McCormickKris McCormick

Kris McCormick is a boy mama, wife, and blogger. Since becoming a mom seven years ago, she’s been researching the best advice, resources, and baby gear from small businesses to make pregnancy and child-raising easier for all parents.

“My favorite healthy lunch idea is a simple chicken salad sandwich.

It’s got protein, carbs, and fruit, plus it’s darn delicious on its own or stuffed into a croissant. I like that I can make a batch on the weekend and use it for lunch throughout the week. Furthermore, this recipe is perfect for busy people as it takes only 10 minutes to make with a handful of ingredients.

Try Bellyfull’s Chicken Salad recipe, and you’ll be in sandwich heaven!”

These healthy lunch ideas are packed with vitamins and nutrients to keep you satisfied without feeling sluggish through the afternoon. From low-carb and keto snacks like Dark Chocolate Almond Butter Bites or Snickerdoodle Bites from Revol Snax, Gut Happy Cookies® Sunflower Butter with Vanilla and Chia from Uplift Food, Fresh Fruit Salad, delicious smoothies, brown rice bowls, spinach or veggie wraps, couscous salad, and more, there are plenty of healthy lunch ideas above to help you find the perfect healthy lunch that works for your lifestyle.