12 Easy Clean Eating Lunch Recipes For Weight Loss
Jump start your weight loss with these 12 clean eating lunch recipes for weight loss. I put together the
clean eating lunch recipes for weight loss to help you get started quickly.
l’m sharing my favorite clean eating recipes to help you and your family achieve those healthy eating goals in the most delicious way possible. The clean eating lunch recipes enables you to eat your favorite foods and flavors while losing weight and feeling great. They are ideal for work while on the go.
12 Easy Clean Eating Lunch Recipes For Weight Loss
1. Clean Eating Turkey Wraps
- standard sprouted grain tortilla
- 6 oz. shredded, baked turkey breast
- 2 cups spring mix lettuce
- 5 medium cherry tomatoes (cut in half)
- 1 tsp. dijon mustard (or to taste)
- black pepper (freshly ground is best)
- Spread the dijon on your wrap, then layer all the other ingredients.
- Wrap it up tight and dig in!
2. Apple, Cranberry, Almond Mason Jar Salads
- 2 chicken breasts, pounded to an even thickness
- garlic salt and pepper
- 4 stalks celery, chopped
- 2 apples, chopped
- 1/2 cup sliced almonds
- 1/3 cup dried cranberries
- 2 green onions, chopped
- 6-8 cups mixed greens
- 4, 32oz mason jars with lids
- For the Greek Yogurt Poppy Seed Dressing: Mix all ingredients together in a small bowl then taste and adjust salt and pepper if necessary. Scoop 2-3 Tablespoons dressing into the bottom of each mason jar then set aside.
- Season chicken breasts on both sides with garlic salt and pepper then saute in a nonstick sprayed skillet over medium-high heat until cooked through. Cool completely then chop into bite-sized pieces – can be done ahead of time.
- Divide remaining ingredients evenly then layer in the following order on top of the dressing in the jars: celery, apples, cooled chicken, sliced almonds, dried cranberries, green onions, and lettuce. Screw on lids then store in the fridge for up to 3 days.
3. Southwest Quinoa Bean Salad
- Salad Dressing:
- ½ cup roughly chopped Cilantro
- ½ cup Olive Oil
- 3 tablespoons lime juice
- 2 Garlic Cloves, minced
- 1 teaspoon Honey
- 1 teaspoon Chipotle Powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- For the Salad:
- 2 cups Lettuce
- 2 cups cooked Quinoa
- 1 cup Black Beans, drained
- ¾ cup Corn, drained
- 1 cup Cherry Tomatoes, cut in half
- Blend all the ingredients for the dressing in a blender for a minute till smooth.
- Transfer all the ingredients for the salad in a bowl and toss with the dressing. If serving later, pour the dressing just before serving to avoid the salad from getting soggy.
4. Asian Turkey Lettuce Wraps
- 1 teaspoon toasted sesame oil
- 1 pound lean ground turkey (90/10 mininum)
- 1 tablespoon minced garlic
- 1 small onion, diced
- 1 cup shredded carrots
- 1 (12-ounce) bag frozen shelled edamame
- 2 green onions, thinly sliced (white and green parts)
- ½ cup low-sodium chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon less-sodium soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 2 teaspoons sriracha hot sauce
- 20 iceburg lettuce leaves
- Heat a large skillet over medium heat and add the sesame oil and ground turkey, breaking it up as it cooks, 4-6 minutes.
- Add the minced garlic, onions, carrots, edamame, and green onions. Cook until all the turkey is white and the onions are translucent, 6-8 minutes.
- Add the chicken broth, hoisin sauce, soy sauce, vinegar, and sriracha to the skillet, and stir to evenly coat everything.
- Bring the sauce to a boil, then reduce to a simmer and cook until slightly thickened, 4-6 minutes.
- Spoon ¼ cup of filling in each lettuce leaf.
5. Easy Ginger Garlic Noodles
- 1 lb. pasta (gluten free if desired)
- 4 Tbsp. olive oil
- 1 + 1/2 Tbsp. minced fresh ginger
- 4 big cloves garlic, minced
- 1 and 1/4 cup pasta water
- 10 oz. broccoli (about 2 cups), cut into bite-sized pieces
- salt + pepper
- 2 Tbsp. soy sauce or gluten free tamari*
- 1 Tbsp. honey (or maple syrup for vegans)*
- red pepper flakes (optional)
- 2+ tsp. sesame oil
- To garnish: sliced green onion, sesame seeds
- Cook pasta according to package directions.** Reserve 1 and 1/4 cup of pasta water before draining. You’ll need it in a sec.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat (it should be large enough to hold your pasta once it’s done cooking), Add ginger and garlic, and cook until fragrant, about 2 minutes. Don’t let the garlic brown too much.
- Add pasta water and broccoli, season with salt and pepper, cover, and cook for 5-10 minutes, or until the broccoli is tender.
- In a small bowl, mix soy sauce, honey, and red pepper flakes. Set aside.
- When your broccoli is tender, add your noodles and toss with kitchen tongs to combine. Pour your sauce mixture over top and toss. Finish with sesame oil, and toss once again. Taste, and adjust salt and pepper if necessary. I added both.
- Serve immediately, or eat straight from the fridge.
6. Roasted Rainbow Vegetable Bowl
- 3-4 medium red or yellow baby potatoes (sliced into 1/4-inch rounds)
- 1/2 large sweet potato (skin on // sliced into 1/4-inch rounds)
- 2 large carrots (halved and sliced)
- 1 medium beet (sliced)
- 4 medium radishes (halved)
- 2 Tbsp avocado or melted coconut oil (divided // if oil-free, sub water or vegetable broth)
- 1 tsp curry powder (divided)
- 1/2 tsp sea salt (divided)
- 1 cup cabbage (thinly sliced)
- 1 medium red pepper (thinly sliced)
- 1 cup broccolini (roughly chopped)
- 2 cups chopped collard greens or kale (organic when possible)
- 1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)
- 2 Tbsp tahini (divided)
- 2 Tbsp hemp seeds (divided)
- 1/2 medium avocado (divided // optional)
- Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
- To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
- To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
- When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
- To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
- Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.
7. Fiesta Bowl Salad
- 1/4 cup black beans
- 1/4 cup cubed avocados
- 1/4 cup corn
- 1/4 cup cherry tomatoes
- 1/2 lime, juiced
- 2 cups romaine lettuce
- Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained) and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.
8. Berry Smoothie Bowl with Toasted Coconut
- 1 cup plain, nonfat yogurt
- ¼ cup unsweetened almond milk
- ½ banana, frozen
- ½ fresh banana, sliced (to top the bowls)
- ½ cup strawberries, frozen
- ¼ cup fresh strawberries, sliced (to top the bowls)
- ½ cup blueberries, frozen
- ¼ cup fresh blueberries (to top the bowls)
- ⅓ cup frozen raspberries
- 2 tablespoons unsweetened coconut
- 2 teaspoons chia seeds
- Place the coconut in the center of a microwave safe plate, and microwave in 30 second intervals, turning the coconut over until browned and toasted.
- Combine the yogurt, almond milk, and frozen fruit in a blender and blend until smooth. The blended mixture will be thicker than a smoothie.
- Pour 8 ounces into two bowls and top each bowl with the remaining sliced bananas, strawberries, blueberries, and 1 tablespoon of toasted coconut and 1 teaspoon of chia seeds.
9. Turkey Avocado Greens Wrap
- 1 avocado
- 1 cup plain yogurt
- 1 tablespoon ranch seasoning
- ~1 cup shredded cheddar cheese
- 6 slices bacon, cooked
- 1 Jennie-O Premium Portions Oven Roasted Turkey Breast, thinly sliced
- 1 tomato, diced
- romaine or iceberg lettuce leaves
- 4-6 large wheat tortillas
- Combine all avocado ranch ingredients in a food processor and blend until combined.
- Spread ~2-3 tablespoons of avocado ranch on each tortilla.
- Sprinkle with ~2-3 tablespoons of cheese.
- Sprinkle each wrap with 1 slice of crumbled bacon.
- Place ~4-6 slices of turkey on top of the bacon.
- Sprinkle with ~1 tablespoon of diced tomatoes.
- Lay 1-2 lettuce leaves on top of the tomatoes.
- Tightly roll each wrap.
- Slice in half.
- Serve and enjoy!
10. Greek Salad with Pita Croutons
- 1 whole-grain pita
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 3 cups chopped romaine lettuce mixed with cucumbers, tomatoes and red bell pepper
- 2 tablespoons reduced-fat feta cheese
- 1/2 cup canned chickpeas, rinsed and drained
- 2 tablespoons chopped kalamata olives
- Toast whole-grain pita until crunchy, then chop into bite-size pieces. Whisk together lemon juice, oil, garlic, salt and pepper.
- Toss lemon dressing with remaining ingredients (including pita pieces).
11. Clean Eating Tuna Salad
- 3 (5 oz.) cans water packed tuna
- 1/2 cup Greek yogurt
- 2 tsp. lemon juice
- 1 medium carrot (grated)
- 1/2 tsp. dried dill
- 1 tsp. dried parsley
- 1 small tomato (chopped)
- 1/4 tsp. dijon mustard (no sugar added)
- 1/2 small white onion (chopped)
- 1 large hard boiled egg (chopped)
- 1/2 tsp. garlic powder
- 1 tsp. honey (optional – to taste)
- salt and pepper (to taste)
- Mix all ingredients together in a large mixing bowl and serve.
12. 20-Minute Creamy Lemony Vegetable Pasta Salad
- 1 lb. farfalle pasta (or other medium shape- regular, whole wheat, chickpea, or any variety you like)
- plenty of kosher salt and black pepper, to taste
- 3/4 cup mayonnaise
- juice and zest of one lemon (about 2 tablespoons juice)
- 1 small garlic clove, finely minced
- 1/4 cup extra-virgin olive oil
- 1 large head broccoli, cut into small florets (about 4 cups)
- 5 oz. baby arugula, spinach, or a mixture of both, roughly chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup finely diced red onion
- 1/2 cup sliced or slivered almonds
- Cook the pasta as directed on the box in heavily salted boiling water.
- Meanwhile, whisk together the mayonnaise, lemon zest and juice, garlic, and olive oil in a large bowl. Season with salt and pepper.
- 5 minutes before the pasta is finished cooking to al dente, add the broccoli florets to the water.
- 1 minute before the pasta is finished cooking to al dente, add the arugula and/or spinach, peas, and corn to the water.
- Drain the pasta and vegetables in a large colander and rinse with cold water until completely cooled (if it’s still hot, it will absorb much of the dressing and the pasta salad will become dry). Shake off as much of the excess water as possible while it’s in the colander.
- Add the drained and cooled pasta and vegetables to the bowl with the lemon mayonnaise dressing. Mix together with the chopped red onions and almonds. Taste and adjust seasoning.
- Serve immediately or store in the refrigerator for up to four days.
Recommended reading: 12 Easy Healthy Clean Eating Breakfast Recipes For Losing Weight
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