Low Fat Lunch

Monday through Friday Low-fat Lunch Ideas

Shrimp Stir Fry

  • put 1 teaspoon of sesame oil into the pan
  • add carrots, mushrooms, snow peas, ginger, orange bell pepper and onion
  • mix for 30 seconds
  • add a little bit of salt
  • add cooked shrimp
  • turn the heat way down
  • add tamari sesame dressing
  • mix everything

    Grilled Chicken With Mashed Potatoes

  • mix herbs
  • add garlic, olive oil and salt
  • add the juice of half a lemon
  • put the mixture on the chicken
  • grill each side 4-6 minutes
  • put boiled cauliflower into the blender
  • add rosemary
  • add a little bit of lemon juice
  • add low sodium chichen broth
  • mix
  • add salt
  • 1/4 teaspoon of coconut oil
  • serve with peas and steamed carrots

    Tuna Pasta Salad

  • add 1 and a half tablespoon of Greek youghurt to the brown rice pasta
  • mix
  • add 1 more tablesppon of Greek youghurt
  • add tuna, some peas, celery, red onion,
  • add a pinch of almonds
  • add a little bit of raisins
  • add salt and pepper

  • Million Dollar Dinner Salad

  • add organic tuscan kale
  • add 3 chopped up brussel sprouts
  • add broccoli
  • add some peas and cucumbers
  • add some cherry tomatoes
  • add pieces of chicken
  • add dressing made of:
  • avocado,basil,salt,garlic,olive oil, apple cider, vinegar,
  • add some nutritious yeast,oragano,a little bit of sea salt
  • toss it all together

  • Tilapia Tacos

  • season the tilapia with:
  • salt, garlic powder, chili pepper, liquid smoke
  • add a little bit of coconut oil
  • cook tilapia, approx. 2-3 minutes each side
  • cut the tilapia into little pieces
  • put it into the tortilas
  • add orange bell pepper, fresh salantro, tomato, and onion

    Under 300 Calorie Lunch-To-Go

    Idea 1: Prawn pita pockets

  • 1 whole pita bread
  • 85g of prawns(7 large)
  • 1 medium tomato sliced
  • 1/8 of a medium avocado
  • 1 tablespoon of Greek yoghurt
  • 1 teaspoon of lemon
  • Mix the avocado, prawns and Greek yoghurt and lemon
  • Tuck tomato slices and scoop the shrimp mixture into the pitas

    Idea 2: Spicy grilled chicken salad

  • 100g of grilled chicken
  • 50g of lettuce
  • 1 medium tomato sliced
  • 15g of goat cheese
  • 1 tablespoon of mixed seeds
  • 1 tablespoon of hot salsa dip
  • 1 tablespoon of lemon
  • Place half of your lettuce into the lunch box
  • Mix the remaining lettuce with tomato, 1 tbs of mixed seeds, 1 tbs of dip, half of grilled chicken breast
  • Mix it and drizzle it with a little bit of lemon
  • Top your salad with goat's cheese and remaining chicken breasts

    Idea 3 - Rainbow couscous salad

  • 40g of whole wheat couscous
  • 1 medium tomato sliced
  • 1/4 can of drained red beans
  • 1/4 can of drained chickpeas
  • 50g of sweetcorn and peas
  • 1 tbs of lemon
  • allow frozen peas and sweetcorn to thaw
  • gently heat up the red beans and chickpeas
  • add 80ml of boiling water to 40g of couscous
  • cover it for 10 minutes to cook
  • mix all the ingredients and add a little bit of lemon
  • feel free to add garlic/onions
  • add a little bit of red pepper and salt

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