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10 Lunches You Can Have With Intermittent Fasting (That Aren't Salads)

Updated: Aug 15, 2022

I'm really getting tired of salads right now. Don't get me wrong, I LOVE a good salad. But when the weather starts to cool down and all of the produce isn't quite as crisp as it was during the spring and summer, I don't really want a salad at lunch. Top that off with the latest E. coli outbreak in romaine lettuce (which I hear is thankfully now contained!), and I'm ready for some warm and cozy cooked meals.

Today I'm sharing 10 lunches that AREN'T salads that you can have with the 21 Day Intermittent Fasting Program and while following intermittent fasting protocols! Whip these up all fall and winter long ~ then we'll be ready for our daily crunchy salads come spring ;)

*Note ~ make sure to review your individual protocol in the Level Up Program to make sure the meals fit your goal!


This is one of my favorite fast and easy recipes to whip up in minutes. Plus, it has all three items to turn off your hunger hormones and keep you satiated ~ protein, healthy fat and fiber. Use the romaine lettuce option instead of the corn tortilla to make this an excellent choice for lunch! If you're like me, make sure to keep the hot sauce close by for ALLLLL the flavor 😋

Grab the recipe HERE.


The key is in how long you cook your veggies. I always roast my cruciferous veggies (broccoli, Brussels sprouts, cauliflower) for at least 25 minutes at 375-400 degrees. This helps to reduce the bloat-factor that typically follows these vegetables. Pair your burger with a healthy fat like avocado, grass-fed raw sharp cheddar or olives to make this meal complete!


Red pepper flakes, cumin, garlic, paprika and red wine all add to the flavor profile of these super simple meatballs, making you feel like you're in the middle of a Spanish vacay. Pair these with some zoodles (zucchini noodles) and get ready for all the jealous stares from your coworkers.

This recipe is featured in the Level Up Program. Get the deets HERE.


This recipe is featured from my THRIVING Cookbook. It's SUPER simple, but don't be deceived by the minimal ingredients! This soup packs a major flavor punch and is the perfect meal to cozy up with on cold winter days.

Reviving Detox Soup

Serves 2-3


  • 1 large head broccoli + broccoli stalks

  • 1 large yellow onion or leek, diced

  • 1 tsp. olive oil

  • 4 cups chicken, vegetable or bone broth

  • 1/2 tsp. salt

  • 1/4 tsp. black pepper

1. In a large pot over medium heat, add yellow onion, olive oil and salt. Sauté for 2-3 minutes.

2. While the onions cook, chop the broccoli into bite sized pieces. Save the stalk. Using a potato peeler, remove the rough outer skin of the broccoli stalk. Dice the inner stalk up into small chunks.

3. Add broccoli and chopped broccoli stalk to the pot. Add chicken broth. Bring to a boil, then reduce toa simmer. Cover. Cook for 20-30 minutes, or until broccoli stalks are tender.Remove from heat. Allow to cool for a few minutes. 4. Carefully pour into a blender, add the pepper and blend until smooth. If you like your soup a little creamier, try adding 1 Tbsp. grass fed butter per serving to the blender.


Mint. Tahini. Cauliflower. Yes.

Make this with your dinner the night before, then save leftovers for lunch! Pair it with your favorite protein to make it a complete meal!

Grab the recipe HERE.


Or also known as... everything but the kitchen sink. This dish, featured from the 21 Day Intermittent Fasting Program, has all of your favorite veggies in one meal! Plus the tahini dressing is everythingggg. Sub the sweet potato for 4 oz. of your fave protein to make this even better for lunch!

Try it out HERE.


This soup speaks ALL the cozy fall vibes. Plus, it's loaded with fiber and healthy fats to keep you satiated until dinner. To make this meal even better for lunch, you can swap the sweet potato for 1-2 cups cauliflower, depending on how thick you like your soup.

Try out the recipe HERE.


This is a great plant-based lunch option ~ especially if you love garlic! You can also swap the falafels for meatballs to switch it up!

You can find the recipe in my THRIVING Cookbook HERE.


This meal has EVERYTHING. And it's just beautiful to look at 😍 My favorite part about this recipe is the lemon-y dressing you drizzle over the whole thing! Revel in the simplicity of this nutrient dense, satiating meal!


This recipe uses cauliflower rice as the base - which literally takes 6 minutes to cook. Even though this bowl uses a cruciferous veg as the base, it can practically replace any Chipotle burrito bowl. Seriously. You can mix and match your ingredients to make every bowl completely new and match your cravings for the day! I generally go super spicy, but that's just me ;)

Make your first bowl HERE.

Make sure to share your creations on Instagram with the hashtags #Autumnellenutrition and #AENpeeps for a chance to be featured in the weekly Autumn Elle Nutrition Newsletter!

I can't wait to see what you make!

Your Nutritionist,


Autumn Elle Nutrition

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