Three Easy Fab Four™ Lunches

Short on time but want a blood-sugar balancing lunch to keep you satisfied mid-day? Holistic Health Coach Kelly LeVeque shares three nutrient-packed Fab Four^™ lunch recipes that are simple to prepare and delicious to enjoy!

Mediterranean Bowl

BOWL INGREDIENTS

1 bag arugula

2 Bell peppers

1 cup cherry tomatoes

1 medium cucumber

½ cup fresh flat leaf parsley

¼ juiced lemon

½ red onion

salt and pepper to taste

1 cup hummus

½ cup olives

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PROTEIN + MARINADE INGREDIENTS

3 oz. garbanzo beans or oven roasted chicken

2 tablespoons Extra Virgin Olive Oil, Organic

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon garlic powder

Salt and Pepper

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DRESSING INGREDIENTS

½ teaspoon black pepper

1 teaspoon sweet smoked paprika

1 teaspoon sea salt

2 tablespoons Extra Virgin Olive Oil, Organic

¼ cup red wine vinegar

or Greek Yogurt Dip/Dressing

½ juiced lemon

4 minced garlic cloves

1 container plain Greek yogurt

Bowl Directions:

Chop all the veggies into small bit-sized pieces, add to bowl.
Add oregano, salt and pepper, and squeeze on lemon juice.
Top with hummus, olives, and premade protein (optional).

Protein Directions:

Preheat oven to 400° cook for 15-20 minutes.
Toss oven-toasted garbanzo beans or oven-roasted chicken tenders in the marinade.

Dressing Directions:

For the dressing, mix all ingredients until an emulsion is created.
For Greek yogurt dip, mix ingredients together, add dollops to bowl.

French Salmon Salad

1 cup radicchio

1 cup romaine lettuce

1 (6-ounce) can of wild salmon, drained

1 tablespoon plant-based mayonnaise

1 tablespoon whole-grain Dijon mustard

1 tablespoon capers

1 tablespoon shallot, chopped

1 tablespoon fresh dill, chopped

4 tablespoons Extra Virgin Olive Oil, Organic

1 tablespoon Champagne vinegar

Directions:

In a medium bowl, break up the salmon with a fork. Add the mayo, mustard, one tablespoon of the oil, the capers, shallot, and dill, and mix carefully.
In a salad bowl, whisk the vinegar and the remaining three tablespoons of oil until emulsified. Season with salt and pepper.
Add the salad greens and toss to coat in the dressing.
Plate greens and top with salmon salad.

Optional: Top with two jammy "soft-boiled" or hard-boiled eggs, capers

Turkey Avocado Wrap

1 casava or almond wrap

1 serving turkey or chicken

¼ avocado, sliced

½ cup romaine, chopped

1 tomato, sliced

¹⁄₈ red onion, thinly sliced

1 handful sprouts

1 serving each of mustard/mayo

Directions: