Breakfast is often crowned as the most important meal of the day. However, when lunch rolls around, you will start questioning that theory. Lunch is often overlooked because most of us are too busy to make something. A quick snack, fast food, or take-out food, often replaces our lunch. But 5 days a week or more and that adds up not only to your wallet but your belly as well. A healthy and delicious organic lunch doesn’t have to be complicated. Check out these awesome recipes that even a beginner can make in just a few minutes!
1. Stuffed Avocado Chicken Salad Recipe
Adopted from: RealSimpleGood.com
We’ve used avocado as spread and topping, but never as a holder for some shredded chicken. A fantastic protein-filed combo to get you through lunch and the rest of your day.
- 2 Avocados
- 1/2 cups of shredded chicken
- 1 stalk of chopped celery
- 1/4 cup of diced pickles
- 1/4 cup of organic vegenaise
- 1/4 cup of diced onions
- 1/4 cup of chopped almonds/pecans / your favorite nut
- Your favorite greens for the base of your salad
- Cut the avocados in halves and then remove the pits.
- In a bowl combine the chicken with vegenaise, pickles, celery, and onions. Stir until everything is evenly mixed with the veggie mayo.
- It’s time to fill the avocado with your newly made chicken salad. Garnish with chopped nuts.
- Create a base on your plate with your favorite greens and then place the stuffed avocados on top.
2. Organic Collard Green Burrito Wraps
Adopted from: TheHealthyFoodie.com
It’s so easy to fill up on bread. especially if you love burritos during lunch. But here’s a burrito that requires a creative twist. A burrito that’s gluten-free friendly, is one we can appreciate.
For the wrap you’ll need:
- 2 grilled chicken breasts (200g each) cut into strips
- 6 thinly sliced strawberries
- 24 mint leaves
- 1 peeled and cut mango (thin strips)
- 1/2 thinly sliced English cucumber
- 1 sliced avocado
- 4 collard leaves with stems removed
- Prepare all the veggies and fruits and separate them into 4 equal parts for the collard leaves.
- First, fold the bottom edge over the filling, then the sides, and finally roll (tightly) until you reach the end of the leaf.
- Hold this in place with toothpicks and cut (for easier eating) on an angle.
For the dipping sauce you’ll need (optional):
- Juice from 1 lime
- 1 clove of crushed garlic
- 1 teaspoon of organic sesame oil
- 1 tablespoon of tahini
- 1 birds eye finely chopped chili
- 2 tablespoons unsweetened applesauce
- 1/8 teaspoon of sea salt
- 1 tablespoon of white wine vinegar
- 1 tablespoon of grated fresh ginger
- 2 tablespoon of organic almond butter
- 2 tablespoons of organic coconut cream
- Pop all the ingredients in your favorite blender or food processor and blend until everything is smooth.
- Serve in a small bowl for dipping and enjoy.
3. Organic Mango Avocado Salsa
Let’s be honest, we could all use a bit more salsa in our life. Whether it’d be the dance or the food. But here’s your chance to make some nutritious and delicious organic salsa for lunch.
Adopted from RawFoodRecipes.com
- 1 large cubed mango
- 2 thinly sliced scallions
- 1-2 cubed avocados
- 1 tablespoon freshly chopped cilantro
- Juice from 1/2 lime
- 1 tablespoon freshly chopped parsley
- Just mix everything in a bowl until everything is evenly combined and enjoy. You can eat it by itself, spread it on crackers, or combine it with a salad.
4. Organic Tacos with Spicy Nut Meat and Salsa
Adopted from RawFoodRecipes.com
Raw foodies, if you have a craving for Mexican food during lunch, you may enjoy this awesome organic raw tacos recipe. Filled with nutrients and delicious flavor.
For the shell
- 1 small cabbage (savoy)
- 1/4 teaspoon black pepper
- 4 heirloom tomatoes
- 1 cup packed basil leaves
- 2 cobs of corn
- 2 limes
- 1/3 cup pecans
- 3/4 teaspoon turmeric powder
- 1/3 cup sunflower seeds
- 1 teaspoon tamari
- 3/4 teaspoon cumin powder
- 1/8 teaspoon or more chili powder, if desired
- Prepare instant taco shells by carefully removing the cabbage leaves. The bigger the better.
- For salsa: chop the tomatoes to your preference (fine or rough). Juice the lime and mince the basil. Combine everything including the pepper.
- For the nut meat: Chop the pecans finely and combine with tamari and spices.
- Fill your homemade taco shells with salsa and nut meat.
5. Organic Stuffed Zucchini Tacos
Adopted from GlutenFeeWithLB.com
Here’s another creative take on tacos. This time in cute zucchini boats! Row this boat all the way to the delicious land. It’s filled with peppers, avocado, cheese and your favorite meat.
- 2 tablespoons of avocado or olive oil
- 1 finely chopped bell pepper
- 1 finely chopped sweet onion
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 lb. ground organic meat (beef, turkey, venison, etc.)
- 1 tablespoon cumin
- ½ teaspoon of paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of chili powder
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- ¼ teaspoon of cayenne pepper
- 2 c. of your favorite organic cheese
- 4-5 Zucchinis with ends cut off, cut in half lengthwise and insides scooped out
- Green onions, chopped (optional)
- Preheat your over to 400F.
- Sautee onions, bell peppers, salt, and pepper in butter for 3-5 min (medium heat) in a pan.
- Combine the seasoning ingredients in a bowl.
- Add ground meat and continue cooking for an additional 8-10 minutes.
- When meat is nearly finished cooking, drain the liquid from the pan and add the mixed seasoning ingredients. Finish cooking meat until done.
- Turn off the oven and add 1 1/2 cups of your cheese.
- Line a rimmed baking sheet with aluminum foil and add zucchini boats on it (cut-side up).
- Drizzle avocado oil and sprinkle salt on the inside of each zucchini cut.
- Add even amounts of meat to each zucchini
- Cover the boats with a sheet of aluminum foil and continue cooking for 15 minutes,
- Remove the aluminum foil and cook for an additional 10-15 minutes until zucchini is completely cooked.
- Add a tablespoon of cheese to each zucchini boat and add them back into the oven for 1-2 min until cheese melts. Serve with the chopped onions.
6. Organic Berry, Quinoa, Arugula Salad
Adopted from FloatingKitchen.net
A salad is a refreshing meal for lunch. But this one packs a punch with protein and natural energy from fruits.
For the Salad
- 1 1/2 cups of water
- 2 cups of arugula
- 1 cup of strawberries, stemmed and cut in half
- 1/2 cup of walnuts
- 1 tablespoons of fresh chopped mint
- 1 cup of blueberries
- 1 cup of peeled and chopped mango
- 3/4 cups of quinoa
For the Dressing
- 2 tablespoons of extra-virgin olive oil
- 4 tablespoons of fresh lemon juice
- 1 1/2 tsp. of chia seeds
- 1 teaspoon of organic agave syrup
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
- Cook the quinoa. Combine water and the quinoa in a saucepan (medium-high heat). Bring everything to a boil and turn down the temperature to maintain a simmer. Simmer (covered) for about 15 minutes, or until all water is absorbed. Remove saucepan from the heat and leave it covered for about 5 minutes. Finally, remove lid, fluff the mixture with a fork and then set aside for cooling.
- For the dressing: whisk all the ingredients in a bowl and set it aside.
- After the quinoa cools, it’s time to make the salad. Mix all the ingredients in a large bowl. Cover with dressing and toss gently until everything is combined.
- You can store the salad up to one day in the fridge.
7. Organic Chilled Asparagus Soup
Adopted from CatchingSeeds.com
Here’s a soup recipe you can make yourself in the morning and enjoy during lunch. Chilled asparagus soup is quite the delight in the summer.
- 2 tablespoons organic olive oil
- 2 bay leaves
- 1 teaspoon salt
- 1 minced white onion
- 2 minced stalks celery
- 1 pound of asparagus with woody ends removed and sliced into 1 inch lengths
- ½ teaspoon white pepper
- 2 tablespoons lemon juice
- 6 cups vegetable stock
- 2 organic avocados
- Heat up the olive oil in a pot (large). Add the celery and onions and cook (medium heat) until they are translucent (roughly 10 minutes). Add salt, pepper, asparagus, and bay leaves. Saute for additional 3 minutes. Add vegetable stock and then bring the soup to a boil. Reduce the heat to a simmer and cook for another 5 minutes. Remove from the heat and allow the mixture to come to a room temperature.
- Add avocado, soup, and the lemon juice, to a high-power blender. Blend everything until creamy. You may have to break it up into smaller batches depending on the blender. Chill everything in the fridge for about an hour before serving. You can also garnish with parsley, asparagus spears, and lemon cream for a more flavorful taste.
8. Organic Smoothie Bowl Recipe
Adopted from simple-veganista.com
What’s with the craze of smoothie bowls? Well, you’re about to find out when you make this. Just pop it in your blender and top with heavenly toppings and all your questions will be answered.
- 1 1/2 cups berry mix or frozen fruit mix of choice
- 1 1/2 fresh banana (you can use the other half sliced on top)
- 2 tablespoons almond or natural peanut butter or 1 scoop vegan protein powder (optional)
- 1/2 cup water
- 4 ice cubes
Optional topping ideas:
- pumpkin seeds
- chia seeds
- hemp hearts
- almond butter
- cacao nibs
- goji berries
- pomegranate seeds
Mix bananas, berry mix, water, and ice cubes in a blender until thick and creamy. Pour into a bowl and top with any of your favorite toppings.
9. Organic Raw Stir Fry Rice (With Tamari Orange Sauce)
Adopted from Rawmazing.com
Forget ordering unhealthy Chinese takeout, and make this Asian-inspired dish for lunch. In minutes, you’ll have a healthy and nutritious meal.
Stir Fry Rice
- 2 carrots cut into 2-inch chunks
- 2 parsnips, peeled and cut into 2-inch chunks
- 1 medium cauliflower, cut into pieces
- 2 cups mushrooms, trimmed
- 2 cups snow peas, sliced into 1/2-inch pieces
- 2 cups mung bean sprouts
- 6 scallions, sliced, white part only
- 1/2 red bell pepper, diced
- Add carrots to the food processor and pulse until everything is finely chopped. Add to bowl.
- Repeat the same with cauliflower, parsnips, and mushrooms. (Do each separately to get best results)
- Mix snow peas, mung bean sprouts, and peppers into the veggie mixture. Mix well.
- Top with Tamari Orange Sauce and stir to mix well.
Tamari Orange Sauce
- 1/4 cup low sodium tamari
- 1/4 cup maple syrup
- 1/4 cup fresh squeezed orange juice
- Just whisk everything together and pour over the chopped veggies.
10. Organic Vegan Chocolate Chia Parfait Recipe
Adopted from Veganculinarycrusade.com
If you’re like me, there’s nothing better than a natural energy kick during lunch. No need for coffee, as this recipe packs enough natural sugars to get you through the toughest part of the day.
- 1 cup almond milk
- 2 tablespoon of chia seeds
- 1/2 teaspoon of vanilla extract
- 2 teaspoon of coconut sugar
- 1 tablespoon cocoa powder
- Optional: shredded coconut, berries
- Combine all (aside from the optional) ingredients in a jar and mix well.
- Place for 1-10 hours in the fridge.
- Garnish with optional ingredients right before serving.
11. Organic Cucumber Noodles With Peanut Sauce
Adopted from Ahouseinthehills.com
Noodles don’t have to be greasy and unhealthy. This recipe offers a unique take on classic noodles using cucumbers and bok choy.
- 2 cucumbers
- 1 small bunch bok choy
- 1/4 cup peanut butter
- 2 tablespoons organic agave syrup
- 1 tablespoon tamari
- Lime juice (1/2 lime)
- 3 tablespoons of water
- 1/2 teaspoon chili oil
- 1/2 teaspoon sea salt
- Garnish with cilantro and peanuts
- Combine peanut butter, agave syrup, tamari, lime juice, sea salt, water, and chili oil in a small mixing bowl. Chill these in the refrigerator while you prepare the rest of the recipe.
- Chop the bok choy into thin slivers. Chop cilantro and peanuts for garnish.
- Peel cucumbers and run them through a spiralizer
- Squeeze the most liquid possible from the cucumber noodles and then combine with bok choy in a large bowl.
- Slowly add peanut sauce to the cucumber noodles and bok choy (add water if needed) until taste is to your preference.
- Garnish with chopped peanuts and cilantro.
12. Organic Zucchini Pumpkin Seed & Garlic Pasta
Adopted from Thisrawsomeveganlife.com
You probably never thought of making your own pasta, but here you are. You can make this delicious organic zucchini pasta in literally minutes.
- 2 small zucchinis
- Slice on mandolin or spiralizer, and then set aside in a big bowl.
- 1/4 cup raw pumpkin seeds
- 2 tablespoons nutritional yeast
- 1/4 cup basil leaves/other fresh herbs
- 1-2 chopped garlic cloves
- 2 tablespoons raisins/dates
- Organic almond/cashew milk or water
- Blend all ingredients until smooth (adding water or almond/cashew milk as needed)
- Massage the sauce into the noodles until evenly coated.
- Let them rest for a minute to soften and marinate. Sprinkle on toppings of your choosing.
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