Monday, October 10, 2011

Lunch Ideas to get you out of the sandwich rut

Hors d'oeuvres - Serve whole-grain crackers with 3 tablespoons goat cheese; top with halved grape tomatoes and fresh basil. Or spread on spicy hummus and top with sliced black olives and chick peas.

Fruit and Nut Wrap - Spread 2 tablespoons cashew butter on a whole-wheat tortilla; sprinkle raisins on top.

Mediterranean Meal - Open a whole-wheat pita and fill with 1 to 2 tablespoons tahini, fresh spinach leaves, sun dried tomatoes and 1 ounce string cheese.

Salad-to-Go - Mix a small container of tuna (packed in water, drained) with light mayo, grated carrots and diced celery. Serve with whole-wheat crackers.

Fruit kabobs - Thread melon chunks, grapes, and banana slices on a skewer. Dip into 1 cup plain low-fat yogurt mixed with 150 calories of whole-grain cereal.

Trail Mix Meal - Mix about 1 cup whole-grain cereal, 1/4 cup sunflower seeds (without the shell), 2 tablespoons dried apricots and 1 tablespoon raisins. Serve with fresh sliced veggies

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