This article gives you 20 easy health lunch ideas. They are lunch ideas that take minutes to make but are low in carbohydrates so help you lose weight. They are also all vegetarian. Therefore they are quick and simple to make, healthy and also very tasty, I hope you agree!
1) Cheese and walnut salad
Finely chop lettuce such as iceberg or romaine. If you cut it finely it will mix better with the other ingredients and also look more attractive. Add some walnut pieces. These are best from freshly cracked nuts rather than in packets. Chop some cheese into smallish cubes and add those. Lastly chop up a green apple into small pieces. Mix all the ingredients together and add some mayonnaise.
2) Healthy cooked breakfast
Slice a large tomato in half and cut up 2 medium mushrooms. Fry the mushrooms and serve with a rasher of vegetarian bacon and a vegetarian sausage. Put the tomato in the pan at the last-minute but cook on the side you cooked so the skin doesn’t shrivel. Serve with brown sauce.
3) Scrambled tofu
Take the required amount of tofu and mash it with a potato masher. Heat some vegetable oil in a pan and add some finely chopped mushrooms and spring onions. When they are brown add the tofu and add to it some paprika, mixed herbs and salt. Mix well then add some milk so it doesn’t burn. Once it is thoroughly warmed through add a generous amount of freshly ground black pepper. If you aren’t following a low carbohydrate diet you can serve on toast.
4) Carrot salad
Peel and grate a large carrot. Add a small amount of finely grated orange rind and some finely chopped fresh ginger. If you want to sweeten this you can also add some sultanas.
5) Peppers
Take half a yellow pepper and half a red pepper. Remove the seeds and cut in half. Fry them in chilli flavored oil until they start to brown. Then put in a bowl with a cheese slice on top. Serve with green salad.
6) Green Salad
Finely chop any green lettuce. It works best with lettuce that has a distinctive flavor such as lambs lettuce or rocket. Cut some cucumber into fine chunks and add. Take some freshly podded peas and some finely chopped spring onion and add to the salad. Mix well and serve with lemon flavored oil.
7) Tomatoes and Basil
Take some large tomatoes and cut into large chunks. Spread out in a bowl and add salt. Rip up some fresh basil leaves and sprinkle over the tomato chunks. If you want a stronger basil flavor you can drizzle with basil flavored oil or alternatively just cover with ordinary olive oil. Then grind black pepper on top.
8) Asparagus with fake ham
Cut the asparagus into small pieces and put into a glass jug and cover with boiling water. Once it has heated through put into a dish and cover with a cheese slice and some cut up pieces of fake ham. Eat while still warm. An alternative to this dish would be to make a cheese sauce and add the ham to it before pouring over the blanched asparagus but the sauce traditionally uses flour to thicken which is a carbohydrate.
9) Broccoli and pine nuts
Boil broccoli with long stalks still attached until just cooked. Keep checking it as you don’t want it mushy. Drain and put into a bowl and add some small cubes of cheese and a generous sprinkle of pine nuts.
10) Broccoli Broth
Cut up broccoli into small pieces and boil in a pan with just enough water to cover it. Add some finely chopped shallots, a pinch of chilli powder and lot of soya sauce. Simmer for ten minutes and serve very hot.
11) Homous and crudites
You can either make your own homous by blending chick peas, tahini and garlic or buy some from a shop. Serve with thin sticks of vegetables including carrots, pepper, cucumber, celery and small tomatoes, bits of raw cauliflower and mini sweetcorn.
12) Fried Chick Peas
Heat some vegetable oil in a pan then add your chick peas (tinned ones work well, make sure they are fully drained). Add 1 tsp boullion powder and mix well. Fry for about five minutes until golden brown. Serve with mayonnaise.
13) Warm Coleslaw
Peel a small onion and a medium-sized carrot and grait them both with some white cabbage. Heat some oil in a wok and add the ingredients until they are soft. Add salt before serving.
14) Avocado and Olive dip
Add equal quantities of avocado and olives and blend until smooth. The dip has the taste of olives with the creamy texture of avocado. Serve with raw vegetables.
15) Battered Tofu Burger
Open a packet of tofu and slice it in two so that it is much thinner. Cut out circles in it with a pastry cutter. To make the batter add soy milk, plain flour, sun-dried tomato past, salt, pepper and paprika. The batter needs to be thin so there is no need to add too much flour so the carbohydrate value of the meal will still be quite low. Dip the tofu into the batter and place into very hot oil. Once one side is brown turn and cook the other side. Serve with salad.
16) Crispy Salad
Take 6 chicory leaves, 1 carrot, 1 red pepper, 2 spring onions and a 2 inch length of cucumber. Slice these all thinly. Add 20 bean sprouts and a thinly sliced mushroom. Then cover in the juice of one lemon and some freshly ground black pepper.
17) Stuffed Mushrooms
Remove the stalks of your mushrooms. Cut spinach into small pieces and heat in a pan until soft. Place this into the bottom of your mushrooms. Place a thin slice of tomato on top and gait some black pepper on here. Then add mushroom pate. Top with grated soya cheese and add salt. Put under a hot grill until golden brown.
18) Barbeque Bean Soup
Peel a red and brown onion and chop finely. Fry in oil until they start to brown. Then add a tin of mixed beans. Chop 12 cherry tomatoes and add to th pan. Then add boiling water and simmer. Add 2 tbsp of bbq sauce and some tomato ketchup and vegetable stock. Once warm blend thoroughly and serve.
19) Toasted Pumpkin Seeds
Fry pumpkin seeds in oil until they go golden brown and then sprinkle with salt.
20) Carrot and Coriander Soup
Chop an onion and fry gently until soft. Add 10 large carrots peeled and chopped. Then cover with boiling water and add vegetable stock. Boil for 15 mins. Then add some fresh coriander and blend until smooth. Garnish with a generous amount of fresh coriander. To make this soup more filling you can add red lentils, which thicken without changing the flavor or color.