14 Healthy Recipes to "Make Your Lunch Count"

Easy, Delicious Recipes to help you celebrate   "National Make Your Lunch Count Day"  Free Download

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But why wait until April 13th,  when we can start today?  Between breakfast, widely branded as the day’s “most important” meal, and dinner, the meal we spend all day waiting for, lays a conspicuous meal that doesn’t get the recognition it deserves: lunch. It’s sometimes seen as a tide-me-over between breakfast and dinner, and will often be forgotten altogether if a day’s workload proves too large to allow for a break. So, on April 13, let’s take a moment to memorialize lunch. And not just memorialize it, but really make it count! Here’s a hearty, midday toast to National Make Lunch Count Day.

Why We Love National Make Lunch Count Day

  •  It's a window to the world

Lunch is the meal most often eaten away from home, and as such, we're usually around a different crowd of people in a different place than for our other meals. One way we can really make our lunches count is by finding ways to enjoy it with those around us. It's the perfect time to arrange a short, midday meet-up with an old friend, or to get to know a new one a little better.

  •  When breakfast gets in the way, lunch saves the day

We've all had mornings where we're just too rushed to put some food into our stomachs before taking off. If it weren't for our lunch breaks, there's no way we'd make it through those days. Lunch can serve as a much-needed afternoon pick-me-up when there's just no time for breakfast.

  •  It breaks up the day

You'd have a hard time finding a worker who doesn't look forward to their lunch break! After breaking out of those morning blues, lunch can serve as a much-needed hiatus from the day that'll help carry us through to the end.

How to Celebrate National Make Lunch Count Day

1. Arrange a group lunch

We've all got to eat lunch — why not do it together? National Make Lunch Count Day is the perfect excuse to arrange that group lunch that your coworkers have been talking about for lunch.

2. Buy a lunch for someone who can't

While many of us can afford that noontime sandwich, there are a lot of us who can't. If you're in a position to help, consider buying a lunch for someone near you who might otherwise struggle to pay for it themselves.

3. Plan your next week's lunches

Lunch often becomes an afterthought once you're nose-deep in a pile of work. Consider planning ahead to make sure you'll always have something nutritious to take you from breakfast to dinner! To do this, we have created a healthy lunch recipe book packed with easy recipes for the busy lifestyle we all seem to live.

So, regardless of it being "Make Your Lunch Count Day or Week", the key is to make your health count everyday.   In addition to downloading your FREE recipe book, also sign up for our Newsletter and receive tips on how to acheive health in your relationships, emotionally, physically,  spiritually, and  even professionally. 

We are excited to be a part of your life transformation.  As always, your feedback is greatly appreciated. 

 

Fill in your name and email and receive your FREE Recipe Book immediately.

 
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Asparagus n' Raspberry Black Rice Salad

  • Prep time: 10 mins
  • Cook time: 40 mins
  • Total time: 50 mins
  • Gluten-Free and Vegan
  • Recipe type: Entree
  • Serves: 4

Ingredients

  • 1½ cups uncooked black rice
  • 1 pint organic raspberries
  • 1 bunch of fresh asparagus, ends removed
  • 1 Tbsp. fresh lemon zest
  • 2 scallions, finely chopped
  • 2 Tbsp. shredded coconut
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 2 Tsp. extra virgin olive oil

Instructions

  1. Cook black rice according to package.
  2. Rinse raspberries; set aside. Cut asparagus into ½ inch pieces. In a large bowl, combine cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper; gently toss to combine. Place in the refrigerator for 20 minutes.
  3. Remove from fridge; fold in fresh raspberries; gently toss to combine. Drizzle with olive oil.
  4. Serve chilled.

Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette

Ingredients

  • 8 cups baby spinach or romaine lettuce
  • 1 ripe pear, cut in half
  • 1/3 cup pomegranate seeds
  • 2 ounces Gorgonzola
  • Champagne vinaigrette, recipe follows
  • Fresh cracked pepper
  • 1 tablespoon honey
  • Champagne Vinaigrette:
  • 1/4 cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil

Directions

In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.

Champagne Vinaigrette: In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

Clean Kale and Brussel Sprout Salad - Can you say Yum

Ingredients

SERVINGS: 8–10

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small 
  • garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino 

Preparation

  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  • Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  • Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
  • Add your favorite meat if desiring extra protein 
  • Yum - enjoy

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Refreshing summer salad for those hot August nights! Enjoy!

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
  • 4  tablespoons extra-virgin olive oil
  • 3 teaspoons roughly chopped fresh rosemary
  • Salt and freshly ground pepper
  • 4 tangerines
  • 6 cups fresh spinach, loosely packed
  • 1/4 cup dried cranberries

 

Directions

 

  • Preheat the oven to 400 degrees F.
  • Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast - stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
  • While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the Dressing with salt and pepper.
  • Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

CRISPY EGGPLANT CAPRESE STACKS

This is one of those recipes that, to me, is just inexplicably good. Simple, quality ingredients combine to make something that is so tasty it elicits an eye roll… at least in this house that’s the measure of deliciousness!

Fresh basil, melt-in-your-mouth mozzarella and a juicy tomato combine with the crispy eggplant to make for an amazing flavor experience. Drizzled with a delicious mixture of good quality olive oil and balsamic vinegar, you’d think you were transported to the Mediterranean with one mouthful!

YIELD: Makes 2

INGREDIENTS:

  • 2 ripe tomatoes
  • 1 8 oz. ball fresh mozzarella*
  • 6-8 leaves fresh basil
  • 1 Tablespoon olive oil, for skillet
  • 6 (1/4-inch-thick) slices eggplant
  • 1/4 cup flour
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • For dressing*:
  • 2 Tablespoons good-quality olive oil
  • 1 Tablespoon good-quality balsamic vinegar
  • Salt and freshly ground pepper, to taste

DIRECTIONS:

  1. Slice tomatoes and mozzarella about 1/4-inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
  2. Preheat a large skillet to medium heat and add 1 Tbsp. olive oil. Prepare eggplant slices by coating lightly in flour, then egg (shaking off excess), and then panko, all in separate dishes. Once skillet is hot, add eggplant slices and fry, in batches, about 3 minutes per side until golden brown. Remove to a paper-towel lined plate.
  3. Combine dressing ingredients in a small bowl and whisk until well-combined. Taste and adjust seasonings as needed.
  4. On serving plates, build stacks by alternating tomato, mozzarella, eggplant, and basil. Repeat until you have 2 equal-sized stacks. Drizzle with dressing.
  5. Enjoy!

Amazing Arugula Salad with Turkey Bacon and Poached Egg

This is my favorite Breakfast Salad that I ask for when I go out to breakfast. Sometimes the waiter looks at me funny but it's simply out of this world! 

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  • 8 ounces turkey bacon, cut into lardons
  • 2 large shallots, sliced
  • 8 ounces arugula
  • 4 large eggs
  • 1/4 cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • kosher salt and black pepper to taste

DIRECTIONS

1. Bring a medium pot of water to a boil for the eggs.

2. In a medium (10-inch) skillet over high heat, heat the bacon with 1/4 cup water. Once the water is evaporated, lower the heat to medium-low and continue cooking the bacon until it’s beginning to crisp.

3. Add the shallot to the bacon and cook until it’s wilted and translucent and the bacon is cooked, about 3 minutes more.

4. Put the arugula in a salad bowl and spoon the bacon-shallot mixture over the greens (you may want to leave some fat behind, depending on how much there is in the pan and the quantity of greens). Toss together to evenly coat.

5. Meanwhile, crack the eggs into individual small bowls or ramekins. Lower the water to a simmer and carefully add the eggs one at a time. Cook gently until the white is completely set but the yolk is still runny, 3-4 minutes.

6. Sprinkle the arugula with the vinegar (start with less and add to taste). Season with salt and pepper and divide amongst plates or bowls. Top with poached eggs and serve immediately.