10 Lunches You Can Have With Intermittent Fasting (That Aren't Salads)
Updated: May 27, 2020
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!
LA STREET TACOS
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.
BURGER + ROASTED VEGGIES
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!
SPANISH MEATBALLS + ZOODLES
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.
REVIVING DETOX SOUP
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
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.
TAHINI + DATE ROASTED CAULIFLOWER
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.