Choosing to Reset

Here is the list of lunch ideas I compiled from your recommendations. I asked ChatGPT to provide me with recipes for the ones starred. The Recipes are at the bottom of the blog just because this hick Texan wasn’t sure what they were- except the Texas Caviar, I’ve made a version of this before. These ideas were generated by this community and we aren’t going to judge. If what they provided doesn’t meet your needs, no big deal. It may spark some ideas to add to your lunches.

Smoothie with frozen spinach, banana, and protein powder

Avocado Chicken Salad made with Greek yogurt, salt and pepper to taste, avocado, chicken or turkey and shredded cheese

Egg salad

Tuna salad

Chicken salad

Cut up vegetables, left over protein, cheese and crackers

Half an avocado with cheese on top sprinkled with Everything but the Bagel seasoning

Mediterranean salads

Shrimp salad on crackers

Corn salad with cucumber, tomatoes, avocado mixed with lemon juice/kosher salt

Fancy lettuce, apple feta, and dried cherry salad

Cottage cheese and fruit

Fresh sliced tomato on a sandwich

Hummus with whole wheat crackers, cheese, and vegetables

⭐️Gazpacho

Cucumber soup

Peanut butter filled celery sticks

Shrimp cocktail

Deviled or hard boiled eggs, watermelon, cheese slices, pretzels

Lemon chicken salad, Tuscan salad

⭐️Tabbouleh

Watermelon, tomato, cucumber, and corn salad

Salad with smoked salmon

Bowl of fruit

Mini charcuterie board or cup

Add fruit to your salad

Bacon, lettuce, tomato sandwiches.

Watermelon with feta and mint

Taco salad

Low calorie wrap sandwich with chicken, tuna, or sliced beef

Chickpea salad

Stuffed tomato with tuna or chicken salad

Warm tortillas loaded with salsa, lettuce, chopped tomatoes, and diced onions

Add granola or grape-nuts to Greek yogurt mixed with trail mix

Three bean salad

Protein powder, Greek yogurt, chia seeds, and blueberries

Green Goddess salad: Arugula, cucumber, avocado, Granny Smith apple, lemon juice, olive oil

Look up Forks over Knives No Tuna Tuna Salad

Carrots and tzatziki, fresh fruit, boiled egg

Greek salad with chicken or Greek cottage cheese bowl

⭐️Ceviche

Broccoli slaw with tuna, cucumber, tomatoes, and jalapeño olive relish

Cucumber sandwich

Sardines or canned salmon with avocado and cottage cheese

Caprese salad with balsamic vinegar dressing

⭐️Vietnamese Summer rolls

Avocado toast and boiled eggs with sliced vegetables

Keep cooked protein in the fridge

Mix a can of chickpeas with tahini, chopped celery, carrots, or peppers in a wrap

Make a high fiber-protein loaf with Neufchâtel cheese pickled radishes and chickpeas

⭐️Texas Caviar

⭐️Asian Quinoa salad

Logan’s vial cucumber salad with sardines on the side

Cottage cheese and pineapple

⭐️Salad Nicoise add protein

 

Texas Caviar

Ingredients:

• 1 (15 oz) can black-eyed peas, drained and rinsed
  
• 1 (15 oz) can black beans, drained and rinsed
  
• 1 cup corn (fresh, frozen, or canned)
  
• 1 red bell pepper, diced
  
• 1 green bell pepper, diced
  
• 1 jalapeño, finely diced (optional)
  
• 1/2 red onion, diced
  
• 1/4 cup chopped cilantro
  
• Juice of 2 limes
  
• 1/4 cup olive oil
  
• 2 tbsp apple cider vinegar
  
• 1 tsp cumin
  
• Salt and pepper to taste
  

Instructions:

1. Mix all ingredients in a large bowl.
   
2. Cover and chill for at least 1 hour before serving.
   
3. Serve with tortilla chips or on a salad.
   

Asian Quinoa Salad

Ingredients:

• 1 cup quinoa (rinsed)
  
• 2 cups water or broth
  
• 1 cup shredded carrots
  
• 1 red bell pepper, thinly sliced
  
• 1 cup shredded purple cabbage
  
• 1/4 cup chopped green onions
  
• 1/4 cup chopped cilantro
  
• 1/4 cup chopped peanuts or cashews
  

Dressing:

• 3 tbsp rice vinegar
  
• 1 tbsp sesame oil
  
• 2 tbsp soy sauce or coconut aminos
  
• 1 tbsp honey or maple syrup
  
• 1 tsp grated ginger
  
• 1 garlic clove, minced
  

Instructions:

1. Cook quinoa and let cool.
   
2. Whisk dressing ingredients together.
   
3. Combine all salad ingredients and toss with dressing.
   
4. Chill before serving.
   

Salad Niçoise

Ingredients:

• 8 oz green beans, trimmed and steamed
  
• 4 small Yukon gold potatoes, boiled and quartered
  
• 1/2 cup cherry tomatoes, halved
  
• 1/4 red onion, thinly sliced
  
• 1/2 cup black olives (Niçoise or Kalamata)
  
• 2 hard-boiled eggs, halved
  
• 1 (5 oz) can tuna in olive oil, drained
  
• Mixed lettuce or arugula
  

Dressing:

• 3 tbsp olive oil
  
• 1 tbsp Dijon mustard
  
• 1 tbsp red wine vinegar
  
• 1 garlic clove, minced
  
• Salt and pepper to taste
  

Instructions:

1. Arrange all components over greens.
   
2. Whisk dressing and drizzle over salad.
   
3. Serve with crusty bread if desired.
   

Vietnamese Summer Rolls

Ingredients:

• 8 rice paper wrappers
  
• 1 cup cooked shrimp or tofu, sliced
  
• 1 cup rice noodles, cooked and cooled
  
• 1 cup shredded lettuce
  
• 1/2 cup julienned carrots
  
• 1/2 cucumber, julienned
  
• 1/4 cup fresh mint
  
• 1/4 cup fresh cilantro
  

Peanut Dipping Sauce:

• 1/4 cup peanut butter
  
• 2 tbsp soy sauce
  
• 1 tbsp rice vinegar
  
• 1 tsp sesame oil
  
• Warm water to thin
  

Instructions:

1. Soften rice paper one at a time in warm water.
   
2. Fill with shrimp/tofu, veggies, herbs, and noodles.
   
3. Roll tightly like a burrito.
   
4. Whisk sauce ingredients and serve for dipping.
   

Simple Ceviche

Ingredients:

• 1 lb firm white fish (snapper, halibut, or cod), diced
  
• 1 cup fresh lime juice (enough to cover fish)
  
• 1/2 red onion, thinly sliced
  
• 1 small tomato, seeded and diced
  
• 1/2 jalapeño, minced
  
• 1/4 cup chopped cilantro
  
• 1 avocado, diced (optional)
  
• Salt to taste
  

Instructions:

1. Soak fish in lime juice for 30–60 minutes (until opaque).
   
2. Drain slightly and mix with remaining ingredients.
   
3. Chill before serving with tortilla chips or lettuce cups.
   

Tabbouleh

Ingredients:

• 1/2 cup bulgur wheat
  
• 1 cup boiling water
  
• 1 1/2 cups finely chopped parsley
  
• 1/2 cup chopped mint
  
• 1 cup diced tomatoes
  
• 1/4 cup diced cucumber
  
• 3 green onions, chopped
  
• Juice of 2 lemons
  
• 1/4 cup olive oil
  
• Salt and pepper to taste
  

Instructions:

1. Soak bulgur in boiling water for 15 minutes, then drain.
   
2. Mix with vegetables and herbs.
   
3. Stir in lemon juice, olive oil, salt, and pepper.
   
4. Chill and serve.
   

Gazpacho

Ingredients:

• 6 ripe tomatoes, chopped
  
• 1 cucumber, peeled and chopped
  
• 1 red bell pepper, chopped
  
• 1/4 red onion, chopped
  
• 2 garlic cloves
  
• 3 tbsp olive oil
  
• 2 tbsp red wine vinegar
  
• 1 cup tomato juice (optional for smoother texture)
  
• Salt and pepper to taste
  
• Optional garnish: chopped cucumber, tomatoes, croutons, herbs
  

Instructions:

1. Blend all ingredients until smooth or chunky, as preferred.
   
2. Chill for at least 2 hours.
   
3. Serve cold with garnishes.