Heavenly Healthy Lunches

Classic Caesar Salad

Ingredients:

• 1 large head of romaine lettuce, chopped
• 1 cooked chicken breast, sliced or cubed (optional)
• 1/2 cup large garlic croutons
• 1/4 cup grated parmesan cheese
• 2-3 tbsp creamy Caesar dressing
• 1 tsp fresh lemon juice
• Salt & black pepper to taste

Preparation

In a large mixing bowl, toss the chopped romaine lettuce with the lemon juice, salt, and black pepper until lightly coated. Drizzle the creamy Caesar dressing over the greens and gently mix to distribute it evenly. Top the salad with the sliced chicken breast, garlic croutons, and a generous dusting of grated parmesan cheese. For the final touch, drizzle a tiny bit of extra dressing across the top just before serving. Enjoy fresh!

California Chicken & Avocado Wrap

Ingredients:

• 1 large tortilla wrap
• 1 cooked chicken breast, sliced
• 1/2 ripe avocado
• 1 small tomato, diced
• Handful of romaine lettuce
• 1 tbsp Greek yogurt
• 1 tsp lime juice
• Salt & black pepper

Preparation

In a small bowl, mash the avocado with the Greek yogurt, lime juice, salt, and pepper until creamy. Lay your tortilla flat and spread the avocado mixture across the center. Add the sliced chicken, diced tomato, and lettuce. Fold in the sides and roll tightly into a wrap. Toast in a grill pan or sandwich press for 2-3 minutes per side until golden with crisp grill marks. Slice in half and serve !

Salmon Poke Bowl

Ingredients:

• 1 cup cooked sushi rice (seasoned with a splash of rice vinegar)
• 100g sashimi grade salmon, cubed
• 1/4 cup edamame beans, shelled
• 1/4 cup diced mango (or papaya)
• 1/2 small cucumber, diced
• 1/4 cup carrot ribbons (shaved with a peeler)
• 1 tbsp pickled ginger
• 1 tbsp finely chopped white onion (or spring onion)
• 1 tbsp Japanese mayonnaise (like Kewpie)
• 1 tsp wasabi paste
• 1 tsp black and white sesame seeds
  

Preparation

Place the seasoned, cooked sushi rice into the bottom of a serving bowl as your base. Arrange the cubed salmon, edamame beans, diced mango, diced cucumber, carrot ribbons, white onion, and pickled ginger in neat, separate sections on top of the rice. Dollop the Japanese mayonnaise directly into the center, and place the wasabi paste just to the side of it. Finish by sprinkling the entire bowl with sesame seeds for a nice crunch. Mix it all together as you eat, or enjoy each section flavor by flavour!

Avocado, Egg, and Tomato Everything Bagel

Ingredients:

• 1 everything bagel
• 1 large egg
• ½ avocado, mashed
• 2-3 slices of fresh tomato
• Olive oil or butter (for frying)
• Sea salt
• Black pepper

Preparation

Toast your everything bagel to your desired level of crispiness. While it toasts, fry an egg in a small pan with a touch of oil or butter until the whites are set but the yolk remains soft and runny. Slice a ripe tomato and mash or slice half an avocado, seasoning it with a pinch of salt and pepper. Spread the avocado generously over the bottom half of the toasted bagel, layer on the tomato slices, and carefully top with the fried egg. Close the sandwich with the top half of the bagel and serve while warm.

Loaded Sweet Potato

Ingredients:

• 1 large sweet potato
• ½ avocado, diced
• ½ cup black beans
• 50g feta
• 2 tbsp Greek yogurt
• 1 tbsp fresh chives
• 1 tsp honey
• Olive oil
• Sea salt
• Black pepper

Preparation

How to make

Bake the sweet potato at 200°C (400°F) for 50-60 minutes until soft and caramelized. Blend the feta and Greek yogurt until smooth and creamy. Warm the black beans in a small pan. Slice the sweet potato open and fluff the inside with a fork. Top with the black beans, whipped feta, diced avocado, and fresh chives. Finish with a drizzle of honey, a little olive oil, and cracked black pepper. Serve immediately and enjoy!

Greek Chickpea Salad

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ English cucumber, diced
• ¼ cup red onion, finely chopped
• 50g feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1-2 tbsp olive oil
• Juice of ½ lemon
• Sea salt
• Black pepper

Preparation

In a large bowl, combine rinsed chickpeas, diced cucumber, halved cherry tomatoes, and finely chopped red onion. Toss the ingredients gently to mix. Drizzle with olive oil and fresh lemon juice, then season with sea salt and black pepper to taste. Top with crumbled feta cheese and freshly chopped parsley just before serving. Enjoy fresh, or let it sit in the fridge for an hour to let the flavours combine !