Lite lunch for life after weight loss surgery
3 healthy recipes for a mix and match lunch or a week of different lunches
Turkey & Veggie Snack Wraps
Oh man, I love cheese, and each of these little turkey wraps gives me all the cheese my happy self desires. Pair it with the crunch of the bell pepper and cucumber and you’ve got the easiest 5-star lunch you could ask for! One wrap will leave you nice and satisfied without feeling like you need to be wheeled out of the office from overeating! If there’s anything I hate is feeling weighed down by the food I eat. Especially when it’s warm outside. Everything just feels so much heavier. That’s definitely not something I want in the middle of a work day! Or even on the weekends. I’m not sure where you’re reading this, but after the snow storm we had this past winter, I want to be outside enjoying the sun as much as possible! And this recipe makes it easy! I could definitely see myself packing these up for a cute picnic in the park, along with some cucumber infused water to pair with the wraps, and maybe some fruit for dessert. Sounds nice, right? Feel free to kick this up a notch and experiment with some of the other flavors Laughing Cow has to offer with their cheese wedges. There’s a garden vegetable flavor that sounds amazing. You could also try the chive and onion, but maybe don’t reach for that one if your picnic is a date! (At least, not without packing some breath mints to go with it!) One cheese wedge, 2-3 turkey slices (depending on size), and however many slices of veggies you like make one wrap. You can cut them in half to see the nice cross section of ingredients, and to make it a little easier to eat. Grab multicolored bell peppers for a meal that’s appealing to the eyes as well! You gotta love a colorful meal.
For the days you want low-carb, low-effort, but high satisfaction, definitely keep the ingredients for this on hand. You’ll be thanking us with every bite!
- Slices of deli turkey
- Laughing cow cheese (any flavor)
- 2-3 strips of bell pepper slices
- 2-3 strips of cucumber slices
- Spread the cheese onto a slice of turkey
- Add the strips of bell pepper and cucumber
- Roll up like a tortilla and cut in half for easy consumption
Easy Avocado Egg Salad
Switch up your salad recipes with this easy avocado egg salad!
Extra creamy, light and delicious. We’re so excited to share this recipe with you!
In this batch, we went with vegan mayonnaise and fresh dill. You don’t have to use vegan mayonnaise of course, really whatever creamy ingredient you have on hand will work. Light mayonnaise, avocado oil mayo, or even Greek yogurt for added protein. Whichever you like the most! The mayo paired really well with the creaminess of the avocado, and the fresh dill was so light and fragrant when we were preparing it. This dish felt like springtime in a bowl! Everything in this recipe is so simple and fresh, we think it will be the ideal lunch companion for the warm summer months. It’s equally filling but not bloat-inducing. Perfect for the days when you want to wear a summer dress without filling it out too much! Preparation and clean up for this is super quick and easy as well, just rough chops of a few ingredients (most of which will get mashed anyways, so no need to meticulously cut equal sized pieces), and maybe just a cutting board, bowl and spoon to wash up afterwards. But that’s barely anything at all! You can make this in the morning on your way out for a fresh-made lunch, or prep the ingredients the night before so you can throw it all together in a cinch! Either way, you’ll have a yummy lunch ready to go! If you’re wondering how big the veggie and egg pieces should be, think about your preferences! I’m a bit of an egg fanatic, so I might leave a few larger chunks of egg when chopping. I love going in for a bite and getting surprised with a nice piece of smooth boiled egg! For the avocado, I tend to chop the avocado a little smaller for easy mashing and incorporation into the mayonnaise! The bigger the chopped pieces, the more it will stand out. If you want the veggies to go incognito, you can even go as small as mincing them to fool any picky lunchtime eater you have in the family!
This recipe Is big enough to share or to save for later In the week, however, since It has avocados, make sure you keep the pit on hand and drop Into the finished dish for saving. That will help keep It from getting too brown overnight. You can also add some additional lemon juice to help that as well.
Enjoy the egg salad with a measured serving of low-calorie crackers, or grab your favorite veggie that has a bite to it for a low carb dipping tool. We went with some lettuce leaves to make little egg salad wraps. Man, I love finger food! Something about it is more satisfying to eat.
How will you enjoy this egg salad? Are you gonna go with chives instead of dill? Share your recipe variations and tag us on social! We hope you enjoy!
- 1 medium avocado, chopped
- 2 tbsp vegan mayonnaise
- 1 ½ tsp lemon juice
- 4 hard-boiled eggs, chopped
- 1 medium sized celery stalk, finely chopped (about 3 tbsp)
- 1 tbsp finely chopped chives, parsley, dill
- Salt and black pepper to taste
- Mash avocado, mayonnaise, and lemon juice together in a medium bowl.
- Stir in the eggs, celery, and dill. Season with salt and pepper to taste.
Remember those pre-packed lunches from your younger years? You could find them in the lunch meat section, grab a pack and take it to school the next day. Usually, it would come with little crackers, low quality ham and some cheddar cheese. I remember making little cracker sandwiches out of the ingredients, but never really being impressed with it. My mouth was always so dry after every bite, and the ham certainly was not my favorite thing to eat! Well, we made an adult version of this schooltime classic, and personally, I like this version way more! Not only are the ingredients higher quality (because I got to pick them myself), but the high-water content of the cucumber made dry-mouth nearly impossible. Instead of a barely satisfying lunch, I got to enjoy a well-balanced lunch that contained every macro nutrient I need for a healthy diet! A hydrating vegetable, healthy fat from the swiss cheese, and delicious protein from the turkey pepperoni. I honestly can’t even tell the difference between pork-based pepperoni and the lower calorie turkey alternative we used! I might even like it a bit more if I’m being quite honest! And just like with the avocado egg salad, this was another fun finger food for me to enjoy at my desk like I’m back in the cafeteria with my classmates comparing who has the best lunch of the day (me, of course!) When cutting the cucumber, don’t go too thin, otherwise your sandwich will have more flop than it will crunch. Go too thick, and the cucumber might overpower the cheese and pepperoni. Make a little tester sandwich when slicing so you can find that cucumber slice sweet spot! When packing up your easy little cucumber sandwiches – even the name sounds adorable – you don’t need to worry about pre-stacking them. I just made the slices and plopped them all in my lunch containers for later assembly. Some added tip when preparing your cucumber sammies: I found myself sprinkling some pepper and maybe a dash of salt for a little extra bite. Personally, the pepperoni had all the salt I needed, so I think just some fresh pepper on the cucumber slices will satisfy any palate! We used swiss cheese, but of course you can substitute for whatever cheese you have on hand, or whichever kind you prefer. I’m sure these little sandwiches will pair well with nearly any cheese you choose!
Whether you decide to switch it up or not, be sure to share on social and tag us! We can’t wait to see your lunchtime creations!
- Sliced cucumber
- Turkey pepperoni
- Baby swiss sliced and quartered
- Cut pepperoni and swiss cheese into bite sized pieces
- Assemble, or pack into your lunch for later consumption