Introducing our delicious high-protein veggie sandwich recipe that’s perfect for those looking to add some variety to their meals. This combination of hummus, avocado, feta, and veggies is both satisfying and flavorful. Check out the recipe below.
Veggie Wraps
Photography by Brie Goldman, Food Styling by Annie Probst, Prop Styling by Joseph Wanek
These veggie wraps are loaded with zucchini, bell pepper, and spinach, cooked quickly in a skillet for a speedy and nutritious lunch option. The addition of hummus provides plant-based protein and prevents the wrap from becoming dry.
No-Cook White Bean & Spinach Caprese Salad
This easy and refreshing salad combines juicy tomatoes, creamy mozzarella, fragrant basil, and tangy balsamic vinegar with tender white beans and fresh spinach for a delightful twist on the classic caprese.
Lemon-Dill Tuna Salad
Photography by Robby Lozano, Food Styling by Jennifer Wendorf, Prop Styling by Lindsey Lower
Elevate your tuna salad with a zesty lemon-dill flavor enhanced by sumac spice. Enjoy it between whole-wheat bread slices or on its own with Bibb lettuce or crunchy celery sticks.
Green Goddess Wrap
Photography by Fred Hardy, Food Styling by Jennifer Wendorf
Indulge in a silky green goddess dressing paired with crunchy cucumber and tender greens in a simple wrap. Alternatively, savor the filling as a salad if preferred.
Gut-Healthy Miso Cup Soup
Photography by Jen Causey, Food Styling by Emily Nabors Hall, Prop Styling by Julia Bayless
This nourishing miso soup is filled with gut-friendly ingredients like miso paste, known for aiding digestion and reducing bloating.
Cucumber Sandwich with Cotija & Lime
Photography by Rachel Marek, Food Styling by Holly Dreesman
Inspired by Mexican street corn, this vegetarian sandwich features cucumber slices seasoned with cotija cheese, lime, and cilantro for a delicious twist.
Chicken, Spinach & Feta Wraps
Photography by Grant Webster, Food Styling by Addelyn Evans, Prop Styling by Gabe Greco
Enjoy a flavorful wrap filled with rotisserie chicken, sun-dried tomatoes, spinach, and a simple dressing. A quick and tasty lunch option, especially handy for using up leftover chicken.
Kale, Quinoa & Apple Salad
Photography by Jen Causey, Prop Styling by Christina Daley, Food Styling by Emily Nabors Hall
This salad combines kale, quinoa, apples, nuts, fennel, and blue cheese for a delightful mix of textures and flavors. Massaging the kale with the dressing enhances its taste.
Lemon-Garlic Vegetable Soup
Recipe by Jacob Fox
A light and refreshing soup bursting with fresh vegetables, herbs, and a hint of lemon for a bright flavor. Serve with a dollop of
Elements the crisp refreshing cucumber, while the hearty flavor and texture of the whole-wheat bread hold everything together.
Caprese Pasta Salad
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.
Veggie & Hummus Sandwich
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.
No-Cook Black Bean Salad
The dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Rainbow Veggie Wraps
These delicious (and kid-friendly) wraps are stuffed with vegetables, cheese, and hummus and then rolled and sliced. Serve them with store-bought green goddess, a creamy herb-filled dressing, to take it up a notch with ease.
Southwest Chopped Salad with Tomatillo Dressing
Leigh Beisch
Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.
Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad comes together in just 10 minutes, thanks to pre-shredded Brussels sprouts and store-bought roasted chickpeas. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead.
BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches)
In this healthy BLT recipe, we use a creamy avocado spread flavored with garlic and basil, and add sprouts. Look for sprouted-wheat bread in the frozen section or with other specialty breads at your grocery store.
Lentil & Roasted Vegetable Salad with Green Goddess Dressing
Goddess dressing typically gets its umami-ness from anchovies, but we use miso in this super green salad recipe to keep it vegetarian. Substitute 2 chopped anchovies for the miso if you like. Or add baked tofu, poached salmon, or grilled chicken for a boost of protein.
