Healthy Lunch Recipes for Your Next Meal

2. Grilled Veggie and Hummus Wrap

Wraps are a great lunch menu item that can be taken on the go at any moment. This grilled vegetable and hummus wrap is vegetarian, but you can also add some grilled steak or chicken in it for added protein. It’s perfect for lunch when you don’t have much time for anything else.

• 2 medium zucchini, cut lengthwise into 1/4-inch slices
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 cup store-bought hummus
• 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
• 1/4 cup pine nuts, toasted
• 1 medium red bell pepper, thinly sliced
• 2 ounces baby spinach leaves (2 cups lightly packed)
• 1/2 cup red onion thinly sliced into half moons
• 1/4 cup fresh mint leaves

1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

3. Garden Egg Salad

You can really create this lunch recipe with anything you want- chicken, egg, tuna- and it will all be delicious. Serve it over some greens for a little salad or wrap in lettuce for an amazing lettuce wrap. Either way, you have a great lunch idea on your hands to make ahead of time.

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• 6 large eggs
• 1/2 cup low-fat mayonnaise
• 2 tablespoons whole-grain mustard
• Kosher salt and freshly ground black pepper
• 2 scallions (white and green), thinly sliced,
• 1 rib celery, minced, scant 1/2 cup
• 2 radishes, grated on the large holes of a box grater
• 8 romaine lettuce leaves
• 1 cup pea or other sprouts

1. Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
2. Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
3. Distribute egg salad over lettuce or serve as desired.

4. Antipasti Penne

If you’re in the mood for carbs, but don’t want to eat the size of a dinner portion, consider making an antipasti dish for lunch instead. This leads to smaller serving sizes and a heartier lunch that you can always make ahead of time!

• 12 ounces whole-grain penne
• 1 tablespoon olive oil
• 3 ounces soppressata or salami, cut into 1/2-inch chunks
• One 14-ounce can artichoke hearts, strained and quartered
• 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine
• One 14-ounce can no-salt-added diced tomatoes
• 4 to 5 fresh basil leaves, plus more for garnish
• 1/2 cup of 1/2-inch chunks fresh mozzarella

1. Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
3. Add the sauce and mozzarella to the pasta in the pot and stir to combine.

These lunch options are all great to make when you’re in a time crunch or just don’t know what else to make. Let me know your go-to healthy lunch in the comments below!