Are you looking for some recipes that are easy, delicious and healthy? You have come to the right place. Here I hand down some of easy lunch recipes that will make your day easy.

Smoothie Packs with Protein, Berries, and Greens Have for Lunch

• Produces four smoothies 
• Prep time: 5 minutes

Smoothies aren’t just for breakfast; they also make an excellent, speedy lunch that can help keep your blood sugar levels stable and your energy levels high. 

Smoothie made with silken tofu, which contains whole-food protein, oats, which contain filling complex carbohydrates, and fruits and vegetables, which contain antioxidants that calm inflammation. Delicious, satiating, and all natural. Simply place the ingredients in individual “smoothie packs,” freeze them, then add milk and tofu, and blend the mixture.

Ingredients:

• 1 cup of traditional rolled oats (old-fashioned) 
• 2 bananas, cut in half and frozen until solid. 
• 1 and a half tablespoons of frozen strawberries 
• 2 cups spinach
• Six and a half cups of unsweetened oat or almond milk 
• 16 ounces of smooth-textured tofu

Directions:

1. Place one-fourth cup of oats, one-half banana, one-third cup of strawberries, and one-half cup of spinach in each of the four freezer bags. Put the smoothie packs in the freezer to keep them fresh.

2. Place 112 cups of milk and 4 ounces of tofu in a blender and mix together to make a single serving of smoothie. Blend everything together until it is silky smooth and creamy after adding the contents of one smoothie pack.

‘To store, place smoothie packs in the freezer for up to four months. You can store a prepared smoothie in a glass jar with a screw-top lid in the refrigerator for up to three days. Before serving, give the smoothie another whirl in the blender and, if necessary, add one to two tablespoons of milk to thin it out.

Tip for Substitution: If you cannot consume soy products, replace the tofu inthis recipe with a plant-based protein powder or nut butter, such as peanut or almond butter, if you do not consume soy products.

Nutritions: 

475 calories, 11 grams of total fat, 1 gram of saturated fat, 19 grams of protein, 81 grams of total carbohydrates, 10 grams of fiber, 29 grams of sugar, and 0 milligrams of cholesterol are contained in one serving (one smoothie).

Quinoa, Corn, and Bean Salad

• Makes 5 servings
• Prep time: 5 minutes
• Cook time: 20 minutes

This salad, which is extremely versatile, is the ideal dish to prepare in advance because it can keep you satisfied throughout the week. Beans, corn, and quinoa made from whole grains all contribute to its high protein and fiber content. For never-ending variety, try adding a variety of vegetables and experimenting with different seasonings. This dish’s flavors are brought out to the forefront by a straightforward dressing, while anti-inflammatory herbs contribute both additional health benefits and a taste that is both light and revitalizing.

Ingredients:

• 1 cup quinoa, rinsed 
• 2 ounces of water
• 1/2 cup of red onion diced and sliced 
• 2 ½ tablespoons olive oil
• Two limes’ worth of juice
• 2 teaspoons of cumin that has been ground 
• 1 teaspoon salt
• 1 teaspoon of black pepper that has been freshly ground 
• 1 1/2 tablespoons of corn kernels, either fresh or frozen
• 2 cans of black beans, each weighing 15.5 ounces, drained and rinsed 
• 1/2 cup of fresh cilantro that has been chopped
• 3 avocados, halved

Directions:

1. Place the quinoa and water in a saucepan and place it on the stove over high heat so that it comes to a boil. Turn the heat down to medium-low, cover the pot, and let it simmer for 15 minutes, or until all of the water has been absorbed and the quinoa has become fluffy.

2. While that is going on, mix the onion, oil, lime juice, cumin, salt, and pepper together in a large bowl.

3. Place the cooked quinoa in the bowl, and then add the corn and beans tothe quinoa. Before putting it away, give it a thorough mixing so that it is evenly coated.

4. Distribute the quinoa salad among five medium-sized containers for storage. Place one tablespoon of chopped cilantro and a quarter of an avocado in each of the five smaller containers. (You can use the other half of the avocado in a different recipe or for some other purpose.)

The salad can be kept in the refrigerator for up to five days after it has been made. You can serve it cold, or you can heat it in the microwave for one to two minutes, and then top it with cilantro and avocado.

Nutritions: 

498 calories, 20 grams of total fat, 3 grams of saturated fat, 18 grams of protein, 69 grams of total carbohydrates, 19 grams of fiber, 4 grams of sugar, and 0 milligrams of cholesterol are contained in one serving.