10 Healthy Lunch Ideas to Pack for Work

The Healthy Elvis

Fried peanut butter, banana, and bacon sandwiches, dubbed "The Elvis" after the famous singer’s penchant for the tasty concoctions, get a healthy remake in this easy recipe. For lunch, ditch the bacon and replace the PB with a more nutritious option like natural sunflower seed spread or unsalted almond butter (create your own gourmet nut butter here if you really want to impress your coworkers). Just be sure to choose one without hydrogenated oils, added sugars, or salts.

Ingredients:

2 slices whole grain bread

2 tablespoons nut butter

1 banana, sliced

1 tablespoon agave nectar

Directions:

Toast bread, then spread nut butter on both slices. Layer sliced bananas in between the bread and drizzle with agave nectar.

Tuna Pita Sandwich

Light tuna packed in water, not oil, serves as a satisfying, protein-rich sandwich filling, while a dash of horseradish mustard adds a spicy kick. Not into tuna or eating vegan? Here's an idea: revamp the #saddesksalad and pack it into a pita for a hearty but healthy lunch.

Ingredients:

1 whole-wheat pita pocket

1 can of white tuna in water

3 tablespoons fat-free salad dressing

1 tablespoons horseradish mustard

1/4 cup shredded lettuce

1/2 tomato, sliced

Directions:

Cut pita pocket in half and toast. In a small bowl, combine tuna with dressing and mustard until mixed well. Stuff pita pocket with the mixture, and add lettuce and sliced tomato.

Eggplant Pizza

Instead of grabbing a greasy slice to go, bring in your own homemade vegetarian pizza at lunchtime. Using a whole-wheat pita pocket rather than pizza dough shaves off preparation time, while diced eggplant offers a rich source of fiber and potassium.

Ingredients:

1 whole-wheat pita pocket

1/2 cup low-sodium marinara sauce

1 cup shredded mozzarella

1/2 cup eggplant, diced

1/2 cup tomato, diced

1/4 cup onion, sliced

Directions:

On a whole-wheat pita pocket, spread a thin layer of marinara sauce and top with shredded mozzarella. Top with eggplant, tomato and onion. Bake in oven or toaster oven for 10 minutes, until cheese is melted and edges are browned.

Taco Salad

This toss-and-go lunch idea is simple, but it offers up an explosion of tropical flavor and crunchy texture. Juicy cubes of mango and tomato combine with crisp tortilla chips (tip: choose low-sodium blue corn chips) for a nourishing, tasty lunch.

Ingredients:

1/4 head lettuce, shredded

1/4 mango, peeled, seeded and cut into chunks

1/4 tomato, chopped

1/4 avocado, peeled, seeded and sliced

1/4 red onion, sliced

1 cup baked tortilla chips, crumbled

3 tablespoon lime juice

2 tablespoon olive oil

Directions:

Arrange lettuce on a plate. Top with mango, tomato, avocado and onion. Sprinkle crumbled tortilla chips over the salad. Garnish with lime juice and olive oil.

Tofu Fry

This tofu and broccoli stir-fry gets an interesting twist since it’s steeped in a sweet and savory sauce, which you should adjust to your taste. Both tofu and broccoli are bursting with nutrients (tofu, in particular, is high in iron). Serve this dish with a side of brown rice for a completely fulfilling lunch.

Ingredients:

3 tablespoons low-sodium soy sauce

1/2 teaspoon sesame oil

1/3 cup orange juice

1 tablespoon agave nectar

1 package firm tofu, drained and cubed

1/2 head broccoli florets, chopped

3 tablespoons sesame seeds

Directions:

In a small bowl, whisk together soy sauce, sesame oil, orange juice and agave nectar and set aside. Sauté tofu and broccoli in a pan, gradually adding sauce, until broccoli has softened. Remove from pan and sprinkle sesame seeds over tofu and broccoli.

Fuss-Free Frittata

Get a protein boost in the middle of the day with a slice of this veggie-packed frittata. The mouthwatering lunch brims with vitamins from bell peppers and mushrooms—or any other veggies you want to add. Paired with small boiled potatoes, the frittata will satiate your ravenous midday appetite.

Ingredients:

4 whole eggs

1 cup red bell peppers, chopped

1 cup mushrooms, chopped

1 cup frozen peas

Directions:

In a small bowl, beat the eggs together. Add the mixture to a skillet pan, allowing eggs to set. Scatter the bell peppers, mushrooms and peas over the mixture. When eggs are cooked, use a spatula to slide frittata out of the pan and serve.

Chicken Wraps

These chicken wraps only require a few ingredients and serve as a novel way of eating the same old thing for lunch. A small amount of oyster sauce imparts big flavor, so use only a dab for each lettuce leaf. Save time by buying a rotisserie chicken and separating the white meat. Although fresh is always best, frozen peas and corn will also suffice if you're in a rush.

Ingredients:

4 large lettuce leaves, washed

2 tablespoons oyster sauce

1 cup white meat chicken, sliced and cooked

1/4 cup frozen peas, thawed

1/4 cup frozen corn, thawed

Directions:

Spread a small amount of oyster sauce on each lettuce leaf. Mix chicken together with peas and corn, then place a heaping spoonful onto each leaf.

Quick Salmon Burger

Now here's a healthy weekend lunch idea: salmon burgers. They are a deliciously healthy alternative to fast food hamburgers—and just as juicy! A fish that’s highly concentrated in omega-3 fatty acids, salmon tastes even better when accompanied by a squeeze of fresh lemon. Whole-grain bread and Dijon mustard, rather than an enriched white hamburger bun and creamy mayonnaise, help keep the calorie count in check.

Ingredients:

1 store-bought salmon patty

1 tablespoon lemon juice

2 tablespoons Djion mustard

1 whole-grain bun

Lettuce and tomato, sliced

Directions:

Heat oil in a pan and cook salmon patty on both sides. Sprinkle lemon juice over the patty. Spread Dijon mustard on both sides of a whole-grain bun. Assemble salmon patty, lettuce and tomato slices in bun.

Shrimp and Edamame Stir-Fry

Store-bought frozen shrimp is quick to thaw and easy to whip into a flavorful lunch, especially when combined with broccoli and edamame. The Japanese green soybean is an all-star legume, naturally abundant in antioxidants and isoflavones.

Ingredients:

1 cup frozen shrimp, shelled and thawed

1/2 cup edamame, shelled and steamed

1/3 cup broccoli florets, chopped

2 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1/2 cup brown rice, cooked

Directions:

In a pan over low-medium heat, sauté shrimp until cooked. Add edamame and broccoli. In a small bowl, combine soy sauce, sesame oil and rice wine vinegar. Drizzle the sauce over the stir-fry. Serve with a side of brown rice.

Old-School Lunch

Make mama proud by boxing up this simple lunch for work. A turkey sandwich and a side of fruit take only minutes to prepare, but the healthful combo will give you energy to last the day. Give your old school lunch a grown-up update with a chilled fresh fruit smoothie (switch up your smoothie if you can't stand bananas with these alternate smoothie ingredients).

Ingredients:

For smoothie:

1/2 cup frozen strawberries

1 banana

1 cup nonfat milk

For sandwich:

1 slice whole-grain bread

4 slices smoked turkey breast

Lettuce and tomato

Directions:

To make the smoothie, combine frozen strawberries, banana and milk together in a blender. To make the sandwich, slice bread in half, spread Dijon mustard on each side, then layer turkey breast, lettuce and tomato between the halves. Serve with fruit of choice, like grapes, blueberries and a banana.