What I Eat In A Day: Quick & Healthy Lunches

Hey guys! Last week I shared my three go-to power breakfasts on the blog with you, and this week we’re talking about my mid-afternoon meals. After combing through my inbox, running through the city streets shooting content, and whipping up some posts for you guys, I’m usually pretty famished. Sometimes I’m so busy that I forget about lunch until my stomach growls at me so it’s nice to have some lunch staples on rotation. I like to keep my lunch light but packed with nutrients and power foods. Here are three lunch combos on high rotation in my life for your culinary pleasure.

Zucchini Noodles

Some days I run home to pick up things for shoots – perks of a walkable commute – and I’ll cook myself something more elaborate for lunch. I have a spiralizer that is super easy to use, and I love using it to make my own zucchini noodles. It’s quick, healthy, and you can add whatever toppings are calling your name that day. I usually use sun-dried tomatoes, pine nuts, and feta cheese. Then I toss with a bit of olive oil and salt and pepper. Soo yummy.

Mediterranean Green Salad

A great way to get your greens in for the day and also load up on other healthy fruits and veggies. Sometimes I’ll order a salad from a cafe around Dumbo, but I also like to mix up my own concoctions. I love Mediterranean salads with fresh ingredients like olives and capers! Usually, I’ll toss something together using what I have in the fridge, but when I have all of the following this salad is my jam. I’ll start with a bowl of arugula or kale. Then, chop up some kalamata olives, red onion, and fresh dill. Then, I add feta cheese, capers, and drizzle a bit of olive oil and red wine vinegar. I’ll season with salt and pepper and sometimes add garlic for an extra kick of flavor.

Market Bowl

Market bowls are easy to mix together and another great way to get your servings of veggies in for the day along with some grains. It’s extremely versatile too so you can have a few during the week with different combinations of ingredients without feeling like you’re in a culinary rut. I’ll start with a grain depending on my mood such as quinoa, brown rice or cauli-rice. Then I’ll cut up some vegetables, beans, nuts, etc. and call it lunch. Easy, delicious, and nutritious. A mom’s dream. Here are three of my favorite market bowl recipes:

Option 1: Mix wild rice, spinach, roasted chickpeas, roasted butternut squash, roasted Brussel sprouts, tamari almonds, and turmeric-tahini.

Option 2: Throw together quinoa, zucchini ribbons, arugula, steamed green beans, poached egg, vegan parm, and pesto.

Option 3: Toss brown rice pan-fried tofu, raw veggies such as carrots, cucumber, snap peas and red pepper, avocado, cilantro, sunflower sprout, and miso-ginger dressing.

Thanks for reading part two of what I eat in a day. Hope these lunches inspire you to try some different combinations and fuel your body right. Stay tuned for a final post next week all about – you guessed it – dinner.



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