lunch

If you're looking to fuel up for a long run or intense workout, eating a high-fiber recipe, such as this quinoa-based salad, a few hours before you go will provide a comfortable, consistent stream of energy.

Eating both healthy fats and proteins helps you feel more satisfied, making it easier for you to avoid hunger-related snacking and overeating. This fresh salad boasts healthy fats from oils, nuts and avocado, as well as protein from chicken.

These protein-rich salmon patties have a bright citrus flavor. Serve them with your favorite sides for dinner or on a crispy green salad for a filling lunch.

Create an easy meal with left-over grilled chicken breast or quick rotisserie chicken. Serve as a salad, a wrap or on your favorite cracker for an appetizer.

These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center—it’s what you would find at a restaurant but in the comfort of your home. WHOLLY® GUACAMOLE makes it easy to elevate all of your taco recipes.

You’ve tried delicious guacamole on your burger, but IN your burger? These WHOLLY® GUACAMOLE–infused chicken sliders add the flavor inside and seal in the goodness, and hassle-free flavor throughout. But don’t stop there! Top with your favorite heat level of guacamole and cheese.

This isn't just a good vegetarian burger — it's a good burger, period. Spicy and smoky, it's packed with protein and topped with creamy WHOLLY® GUACAMOLE, for a filling and delicious meal.

Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

Cheddar crisps stand in for tortillas in this lower-carb version of tostadas topped with greens and a zesty, spicy dressing. For even more heat, add sliced jalapeño to garnish the salad.

One serving of this simple, summery barley salad provides a whopping 10 grams of fiber!

Yes, you can still have avocado toast on keto – if you use our low-carb loaf made with nut butters and coconut flour. The leftover bread is delicious toasted and buttered, for sandwiches or made into French toast.

The low-carb bread holding together these gooey grilled cheeses is a grain-free combination of cauliflower rice and almond flour. This recipe comes without excess carbs – helping to keep insulin levels in check. Plus, cauliflower is rich in dietary fiber that helps keep your body’s fullness signals on point.

Avocado is the star ingredient of these tacos. Just substitute avocados for taco shells for the perfect low-carb taco. Load with ground beef, cheese, and a dollop of sour cream and you have a delicious lunch or dinner.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

This big-batch meal comes together in an hour and tastes even better throughout the week as those classic chili flavors meld together. This version is bean-free for a change.

While you can’t have conventional deep-fried French fries during the Whole30 challenge, you can have these heart-healthy wedges. Whether you prefer to bake or fry them, both options are compliant.

A high-quality bone broth in place of traditional broth not only makes this dish Whole30-compliant, but it also helps boost your immune system, treat leaky gut and improve joint health, thanks to the collagen it contains. This soup tastes even better the next day, so it makes a perfect weekday lunch.

No need to give up on crispy chicken while doing the Whole30 – you just have to make it with compliant ingredients. Use the spicy marinara as a dipping sauce or smother it over top.

This tahini dip gets a flavor kick from harissa, a Moroccan chile pepper paste. Just read the label carefully to ensure it doesn’t contain added sugar. Use your favorite vegetables for dipping.

Look for sugar- and nitrate-free bacon to stay Whole30 compliant.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free.

Brown rice is topped with roasted carrots, parsnips and Brussels sprouts for a filling and warming meal in a bowl. The salmon is baked with a zesty miso glaze that doubles as the sauce.

Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.

In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.

Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.

Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.

Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.

If you're skipping animal protein but have a hankering for something that feels meaty, look no further. This vegan wrap has all the smoky chew you'd want from a traditional BLT.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.

Crispy, flaky layers of phyllo dough are stuffed with a hearty, vegetable-rich filling and feta. Impressively, this recipe folds in an entire bunch of tender kale, making it a great way to sneak in an extra serving of vegetables any time of day.

Applesauce is rewarding to make at home for its better, fresher taste, and compared to store-bought, it’s entirely free of added sugars and preservatives. Strawberries give a tangy bite and pretty pink hue and take advantage of the extra-flavorful, first-of-the-season fruit.

The addition of Asian flavors from ingredients such as tamari and green onions gives standard burgers a twist. Raw and crunchy bok choy pairs perfectly with the sweet and spicy burgers.

Gazpacho, the famous chilled soup, comes in lots of varieties in Spain. This white gazpacho, made with cucumbers and green grapes, is used as a sauce to complement seared scallops.

Daikon radish noodles offer an unexpected crunch and are sturdy enough to stand up to this sweet, savory and spicy authentic pad Thai sauce. Serve with lime wedges for squeezing over top.

These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.

This versatile spread can be used on crackers, or you can add water to the pâté and use it as a dip.

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.

Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next 
barbecue or breakfast. Garnish with a little citrus zest for extra brightness.

Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.

This striking riff on a caprese salad uses seasonal berries instead of tomatoes. Feel free to use whatever berries you can get ahold of – this salad is perfect for mixing and matching. To add visual interest, slice some of the blueberries and blackberries in half.

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.

Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.

All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.

This vegan main features riced cauliflower, which you can quickly make in a food processor. If you're stretched for time, use premade or frozen.

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.

Pile these slow cooker pulled chicken sandwiches sky-high with coleslaw, radishes, tomatoes, sour cream or hot sauce – we love eating them open-faced with a knife and fork, but you can also serve them as a regular sandwich. Alternatively, skip the buns entirely and make a Mexican-style bowl by spooning the pulled chicken over brown rice and adding your favorite toppings. If you can’t find fresh Anaheim chiles, broil the tomatillos as directed and add a 16-ounce BPA-free can or jar of diced roasted green chiles to the blender in Step 3.

Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

Chipotle chile powder lends a smoky note to roasted cauliflower; if you prefer less heat but still want that smokiness, use smoked paprika instead. The real star of these tacos, though, is the creamy, herbaceous sauce, so don't skip it - some of our staff members are it by the spoonful! Serve these veggie tacos with toppings of your choice: shredded cabbage, tomatoes, cilantro, hot sauce or salsa verde, and lime wedges for squeezing all work well here.

Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite clean recipes: Indian Aloo Gobi.

The final step of this recipe, removing the loaf from the pan and baking it directly on the oven rack, might seem unusual, but it’s key to achieving a gorgeous golden crust – a genius method inspired by Wellness Bakeries. Use ground golden flaxseeds for this recipe; they have a more buttery taste than regular flaxseeds and the color blends seamlessly into the bread. Wrap the finished loaf in plastic wrap and store at room temperature for up to three days, or refrigerate for up to one week. You can also freeze it sliced and pop it straight into the toaster oven.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.