Healthy Lunches: 5 Recipes For The Whole Family, our suggestion to make money from home: Healthy Lunches: 5 Recipes For The Whole Family, our suggestion for walmart products tags, our suggestion for Diamond CBD Gummy products get your last business news our CBD oil suggestion our suggestion for weight loss our suggestion for keto weight loss You’re finally ready to start eating better? The first thing that probably comes to mind is salad. This is good for your next lunch, but it might get pretty boring after three days in a row. 1. Quick Avocado Chicken Wrap Between work calls, child care, and daily chores, it’s often difficult to find the time to cook. Prepare the Avocado Chicken Wrap the night before so it’s ready to eat and enjoy as soon as you’re ready for a break. Prep time: 10 minutes Ingredients for a wrap: 100 g chicken breast (cubed) Juice of half a lime ¼ tsp. red pepper flakes 1 clove of garlic (pressed) 1 tortilla wrap 1 avocado 1 roasted red pepper from a jar Coconut oil Directions: Mix the lime juice, red pepper flakes, and garlic. Place the chicken cubes in the marinade for a few minutes. Then sauté the meat in some coconut oil. Heat the wrap in a pan or microwave and squash the flesh of the avocado onto the wrap using a fork. Add the roasted red pepper to the chicken in the pan and sauté it quickly on both sides. Put the pepper and the meat in a line down the middle of the wrap, roll it up tight and take a big juicy bite of your snack. One wrap contains about 650 cal, 48 g of carbohydrates, 32 g of protein, and 35 g of fat. Good to know Avocados are rich in unsaturated fatty acids, which keep your heart and blood vessels healthy. The fruit also contains many antioxidants, protein, and potassium – a real superfood! 2. Ratatouille with Creamy Polenta Onion, bell pepper, zucchini, and eggplant are the main ingredients for this vegetarian dish. Add the comfort of creamy polenta to round out this ratatouille. Prep time: 30 minutes Ingredients for 4 servings: 1 eggplant 1 zucchini 1 bell pepper 200 g diced tomatoes (canned) 1 onion 2 garlic cloves 4 Tbsp olive oil 1250 ml vegetable stock 250 g polenta 1 Tbsp butter 1 pinch of nutmeg 2 Tbsp chopped thyme leaves Salt & pepper (to taste) Directions: Wash the eggplant, zucchini, and bell pepper and cut into small chunks. Dice the onion. Heat the olive oil in a pot and sauté the onion until translucent. Press the garlic into the pot. Sauté the eggplant, zucchini, and bell pepper for a few minutes in the pot. Stir several times. In the meantime, bring 1 liter of vegetable stock to a boil. Sprinkle in the polenta and cook it according to the package instructions until creamy and smooth. Stir in the butter, season with salt, pepper and nutmeg and cover the polenta with a lid. Whisk in some extra vegetable stock, if needed. Add 1 tablespoon of thyme, the tomatoes, and the rest of the vegetable stock (250 ml) to the vegetables, season with salt and pepper and let the ratatouille simmer. Arrange the polenta and the vegetables in a bowl and sprinkle with the rest of the thyme leaves. One serving has about 403 cal, 55 g carbohydrate, 10 g protein, and 14 g fat. Good to know: The dish “ratatouille” originated in Nice. The French recipe was printed and distributed for the first time around 1930, after which it started gaining popularity beyond the region of southern France. 3. Low-calorie Zoodles with Chicken and Tomatoes You don’t need any carbs to enjoy your favorite Italian dish! Just replace pasta with zoodles (zucchini noodles) and you’ve got a delicious low-carb version. Are you a vegetarian? Skip the chicken and add tofu or cashews instead. Prep time: 40 minutes Ingredients for 3 servings: 2 zucchinis 1 clove of garlic 150 g cherry tomatoes 3 Tbsp Parmesan 1 handful of arugula 250 g chicken 2 Tbsp olive oil Salt & pepper (to taste) Directions: Wash and quarter the tomatoes. Wash the zucchini and cut them into noodles using a spiralizer. Cut the chicken into small pieces. Heat the oil in a pan and cook the chicken until golden br..
