10 Low Carb Healthy Lunches Whole Family Will Love
Are you tired of that dreaded afternoon energy crash after lunch? I completely understand that feeling. There’s nothing worse than watching the clock at 2 PM, fighting to keep your eyes open, wishing you hadn’t reached for that heavy sandwich or pasta dish.
The good news? It doesn’t have to be this way. These 10 low carb healthy lunches are flavorful, satisfying, and will keep you energized all afternoon long.
Trust me, once I switched to these lighter yet filling options, my productivity soared and those post-lunch slumps became a thing of the past. If you loved my Grilled Chicken Mediterranean Bowl recipe, you’re going to absolutely adore these creations!
What Are Low Carb Healthy Lunches?
So what exactly makes a lunch “low carb” anyway? Great question! A low carb lunch typically contains 15 grams of carbohydrates or less per serving, focusing instead on lean proteins, healthy fats, and plenty of non-starchy vegetables. The beauty of these meals lies in their simplicity and satisfaction factor.
Think of it this way: we’re swapping out the bread, pasta, and rice for nutrient-dense alternatives that actually fuel your body rather than weigh it down. As the old saying goes, “you are what you eat,” and when you fuel yourself with wholesome, balanced ingredients, you’ll feel the difference almost immediately. Ready to discover your new favorite lunch? Let’s dive in!
Why You’ll Love These 10 Low Carb Healthy Lunches
Sustained Energy Throughout the Day
Unlike carb-heavy meals that spike your blood sugar and leave you crashing hours later, these low carb lunches provide steady, lasting energy. The combination of protein and healthy fats keeps you feeling satisfied without the sluggishness. No more fighting the urge to nap at your desk!
Budget-Friendly and Wallet-Wise
Here’s something I absolutely love about these recipes: most use simple, affordable ingredients you probably already have in your kitchen. When you’re making lunches at home instead of grabbing expensive takeout, you’ll notice your wallet thanking you at the end of each month. Many of these meals cost less than five dollars per serving.
Incredible Flavors and Variety
Who said healthy eating has to be boring? From zesty Greek-inspired bowls to savory lettuce wraps bursting with Asian-inspired flavors, these recipes prove that low carb can be absolutely delicious. If you enjoyed my Cauliflower Rice Stir-Fry, these recipes will give you even more variety to explore.
Perfect for Meal Prep
Most of these lunches store beautifully in the refrigerator for three to four days, making them ideal for Sunday meal prep sessions. Imagine starting your week knowing that delicious, healthy lunches are already waiting for you!
How to Make These 10 Low Carb Healthy Lunches
Quick Overview
These recipes are designed with busy people in mind. Most take between 15 to 30 minutes to prepare, and several can be batch-cooked on weekends for grab-and-go convenience throughout the week. The magic lies in using fresh vegetables, quality proteins, and flavor-packed seasonings that make every bite exciting.
| Preparation Time | 10-15 minutes average |
|---|---|
| Cooking Time | 15-20 minutes average |
| Total Time | 25-35 minutes |
| Servings | 1-2 per recipe |
| Difficulty | Easy to Moderate |
Recipe 1: Greek Chicken Lettuce Wraps
These wraps are my absolute go-to when I want something fresh, flavorful, and incredibly satisfying. The combination of seasoned chicken with cool cucumber and tangy feta is simply perfect.
Key Ingredients for Greek Chicken Lettuce Wraps
- 1 pound boneless, skinless chicken breast
- 1 large head butter lettuce or romaine
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- Half cup crumbled feta cheese
- Quarter cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Half teaspoon garlic powder
- Salt and pepper to taste
- Optional: tzatziki sauce for serving
Step-by-Step Instructions
Season your chicken breasts with oregano, garlic powder, salt, and pepper on both sides. Heat one tablespoon of olive oil in a skillet over medium-high heat until shimmering.
Place the seasoned chicken in the pan and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips.
While the chicken rests, prepare your vegetables by dicing the cucumber, halving the tomatoes, and slicing the red onion into thin rings.
Carefully separate the lettuce leaves, wash them gently, and pat dry with paper towels. Arrange on a serving platter.
Whisk together the remaining olive oil with lemon juice to create a simple dressing. Fill each lettuce cup with sliced chicken, cucumber, tomatoes, red onion, and crumbled feta.
Drizzle with the lemon-olive oil dressing and serve immediately with tzatziki on the side if desired.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 252 |
| Protein | 24g |
| Carbohydrates | 5g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 518mg |
Recipe 2: Cauliflower Fried Rice with Shrimp
This is the meal that converted my husband from a fried rice fanatic to a cauliflower rice believer. The secret is getting that slightly charred flavor that makes traditional fried rice so irresistible.
Key Ingredients for Cauliflower Fried Rice with Shrimp
- 4 cups riced cauliflower (fresh or frozen)
- 1 pound large shrimp, peeled and deveined
- 3 large eggs, beaten
- 1 cup mixed vegetables (carrots, peas, corn)
- 3 green onions, sliced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon fresh ginger, grated
- Salt and white pepper to taste
- Sesame seeds for garnish
Step-by-Step Instructions
If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains. Don’t over-process or you’ll end up with mush!
Heat one tablespoon of sesame oil in a large wok or skillet over high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink and slightly charred. Remove and set aside.
Push any remaining ingredients to the side, add the beaten eggs to the empty space, and scramble until just set. Break into small pieces.
Add the remaining sesame oil, then toss in the garlic and ginger. Cook for 30 seconds until fragrant. Add the riced cauliflower and mixed vegetables, stirring frequently for 5-6 minutes.
Return the shrimp to the wok along with the soy sauce. Toss everything together until well combined and heated through.
Garnish with sliced green onions and sesame seeds before serving hot.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 246 |
| Protein | 20g |
| Carbohydrates | 7g |
| Fat | 14g |
| Fiber | 1g |
| Sodium | 510mg |
Recipe 3: Turkey Taco Lettuce Cups
Taco Tuesday doesn’t have to derail your healthy eating goals! These turkey taco cups deliver all the flavor you crave with a fraction of the carbs.
Key Ingredients for Turkey Taco Lettuce Cups
- 1 pound lean ground turkey (93/7)
- 1 large head iceberg or butter lettuce
- 1 cup shredded cheddar cheese
- 1 ripe avocado, sliced
- Half cup sour cream or Greek yogurt
- Quarter cup fresh salsa
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Half teaspoon paprika
- Half teaspoon garlic powder
- Quarter teaspoon onion powder
- Salt to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Step-by-Step Instructions
Combine all the spices (chili powder, cumin, paprika, garlic powder, onion powder, and salt) in a small bowl to create your taco seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon as it cooks.
Once the turkey is mostly cooked through (about 5-6 minutes), add the spice mixture and stir well to coat all the meat evenly. Cook for another 2-3 minutes until fragrant and fully cooked.
Carefully separate lettuce leaves to form cups. Rinse and pat dry thoroughly, as wet lettuce makes for soggy tacos!
Fill each lettuce cup with seasoned turkey, then top with shredded cheese, avocado slices, a dollop of sour cream, and fresh salsa.
Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 285 |
| Protein | 25g |
| Carbohydrates | 8g |
| Fat | 17g |
| Fiber | 5g |
| Sodium | 350mg |
Recipe 4: Chicken Cobb Salad
A properly made Cobb salad is a thing of beauty. This protein-packed powerhouse has been my lunch obsession for years, and I’m thrilled to share my perfected version with you.
Key Ingredients for Chicken Cobb Salad
- 2 cups grilled chicken breast, diced
- 6 cups mixed salad greens
- 4 strips turkey bacon, cooked and crumbled
- 2 hard-boiled eggs, sliced
- 1 ripe avocado, diced
- Half cup cherry tomatoes, halved
- Quarter cup crumbled blue cheese
- Quarter cup red onion, diced
For the Dressing:
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Half teaspoon garlic, minced
- Salt and pepper to taste
Step-by-Step Instructions
Start by preparing all your ingredients. Grill or pan-sear chicken breasts until cooked through, then dice into bite-sized pieces. If using leftover chicken, this recipe comes together even faster!
Cook turkey bacon in a skillet until crispy, then crumble into pieces. Hard-boil your eggs by placing them in cold water, bringing to a boil, then covering and letting sit for 10 minutes.
Arrange the mixed greens on a large platter or in individual bowls. This is where the art comes in. Create beautiful rows of each topping across the greens: chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red onion.
Drizzle the dressing over the salad just before serving, or serve it on the side if you’re meal prepping.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 365 |
| Protein | 40g |
| Carbohydrates | 8g |
| Fat | 17g |
| Fiber | 7g |
| Sodium | 600mg |
Recipe 5: Egg Roll in a Bowl
All the delicious flavors of an egg roll without the deep-fried wrapper! This deconstructed version became an instant hit in my kitchen, and it comes together in about 15 minutes.
Key Ingredients for Egg Roll in a Bowl
- 1 pound lean ground chicken or turkey
- 1 bag (14 oz) coleslaw mix or shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Half teaspoon sriracha (optional)
- Sesame seeds for garnish
Step-by-Step Instructions
Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it into small crumbles, for about 5-6 minutes until browned.
Add the minced garlic and grated ginger to the meat and cook for 30 seconds until fragrant. The aroma at this point is absolutely heavenly!
Toss in the coleslaw mix and shredded carrots. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain some crunch.
Pour in the soy sauce and rice vinegar, stirring to coat everything evenly. Add sriracha if you like a bit of heat.
Cook for another 2-3 minutes until the cabbage is tender-crisp. You want it softened but not mushy.
Serve in bowls topped with sliced green onions and sesame seeds.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 244 |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 660mg |
Recipe 6: Zucchini Noodles with Turkey Meatballs
Say goodbye to carb-laden pasta and hello to zucchini noodles! These “zoodles” soak up sauce beautifully and pair perfectly with juicy turkey meatballs.
Key Ingredients for Zucchini Noodles with Turkey Meatballs
For the Meatballs:
- 1 pound lean ground turkey
- Quarter cup almond flour
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Half teaspoon salt
- Quarter teaspoon black pepper
For the Zoodles:
- 4 medium zucchini, spiralized
- 1 cup marinara sauce (no sugar added)
- 2 tablespoons olive oil
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Step-by-Step Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine the ground turkey, almond flour, beaten egg, minced garlic, Italian seasoning, salt, and pepper.
Mix gently with your hands until just combined. Over-mixing makes tough meatballs! Roll the mixture into 16 small meatballs, about 1.5 inches each.
Arrange meatballs on the prepared baking sheet and bake for 18-20 minutes until cooked through and golden brown on the outside.
While meatballs bake, use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make ribbons.
Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Don’t overcook or they’ll become mushy!
Warm the marinara sauce in a small saucepan. Serve zoodles topped with meatballs and sauce. Garnish with fresh basil and Parmesan if desired.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 305 |
| Protein | 32g |
| Carbohydrates | 14g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 390mg |
Recipe 7: Stuffed Bell Peppers
These colorful stuffed peppers are a feast for both the eyes and the stomach! They’re perfect for meal prep and taste even better the next day.
Key Ingredients for Stuffed Bell Peppers
- 4 large bell peppers (any color)
- 1 pound lean ground beef or turkey
- 1 cup riced cauliflower
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- Half cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Half teaspoon salt
- Quarter teaspoon black pepper
Step-by-Step Instructions
Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, trim a tiny bit off the bottom (being careful not to create a hole).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the ground meat to the skillet, breaking it up as it cooks. Once browned, stir in the riced cauliflower, diced tomatoes, Italian seasoning, salt, and pepper.
Cook for 5 minutes until the cauliflower is tender and most of the liquid has evaporated. Remove from heat and stir in half of the shredded cheese.
Place the peppers in a baking dish and fill each one generously with the meat mixture. Top with remaining cheese.
Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbly and golden.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 300 |
| Protein | 31g |
| Carbohydrates | 15g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 350mg |
Recipe 8: Salmon Avocado Salad
This elegant salad feels restaurant-worthy but comes together in minutes. The combination of rich salmon and creamy avocado is absolutely divine.
Key Ingredients for Salmon Avocado Salad
- 2 salmon fillets (about 6 oz each)
- 6 cups mixed greens
- 1 ripe avocado, sliced
- 1 cup cucumber, sliced
- Half cup cherry tomatoes, halved
- Quarter cup red onion, thinly sliced
- 2 tablespoons capers
For the Lemon Dill Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step-by-Step Instructions
Season salmon fillets with salt and pepper. You can either bake them at 400°F for 12-15 minutes or pan-sear them in olive oil for 4 minutes per side.
While salmon cooks, prepare the dressing by whisking together olive oil, lemon juice, fresh dill, Dijon mustard, salt, and pepper.
Arrange the mixed greens on two plates. Top with cucumber slices, cherry tomatoes, red onion, and capers.
Once the salmon is cooked and has rested for a couple of minutes, place it on top of the salad. Add the sliced avocado alongside.
Drizzle with lemon dill dressing and serve immediately.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 357 |
| Protein | 31g |
| Carbohydrates | 11g |
| Fat | 23g |
| Fiber | 7g |
| Sodium | 388mg |
Recipe 9: Asian Chicken Salad
This crunchy, flavor-packed salad is one of my favorite ways to use leftover rotisserie chicken. The homemade ginger dressing takes it from ordinary to extraordinary.
Key Ingredients for Asian Chicken Salad
- 2 cups shredded cooked chicken
- 4 cups napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup edamame, shelled
- Half cup shredded carrots
- Quarter cup sliced almonds
- 2 green onions, sliced
- Fresh cilantro for garnish
For the Ginger Dressing:
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Step-by-Step Instructions
Prepare the ginger dressing by whisking together olive oil, rice vinegar, soy sauce, sesame oil, grated ginger, and minced garlic until well combined.
In a large bowl, combine the napa cabbage, red cabbage, shredded carrots, and edamame. Toss to mix evenly.
Add the shredded chicken on top of the vegetables. If your chicken is cold from the refrigerator, you can warm it briefly in the microwave or enjoy it chilled.
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Watch carefully as they can burn quickly!
Pour the dressing over the salad and toss to coat everything evenly. Top with toasted almonds, sliced green onions, and fresh cilantro.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 420mg |
Recipe 10: Mediterranean Tuna Salad
This is not your grandmother’s tuna salad! Bright Mediterranean flavors elevate this classic into something truly special.
Key Ingredients for Mediterranean Tuna Salad
- 2 cans (5 oz each) tuna in water, drained
- 1 cup cucumber, diced
- Half cup cherry tomatoes, quartered
- Quarter cup kalamata olives, sliced
- Quarter cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Half teaspoon dried oregano
- Salt and pepper to taste
- Optional: serve over mixed greens or in lettuce cups
Step-by-Step Instructions
Drain the tuna well and place in a large bowl. Using a fork, break it into chunks (I like to leave some larger pieces for texture).
Add the diced cucumber, quartered tomatoes, sliced olives, red onion, and fresh parsley to the bowl with the tuna.
Pour the dressing over the tuna mixture and gently fold everything together until well combined. Season with salt and pepper to taste.
Cover and refrigerate for at least 15 minutes to let the flavors meld together. This step really makes a difference!
Serve over mixed greens, in lettuce cups, or enjoy straight from the bowl.
| Nutrition Per Serving | Amount |
|---|---|
| Calories | 252 |
| Protein | 17g |
| Carbohydrates | 11g |
| Fat | 16g |
| Fiber | 5g |
| Sodium | 523mg |
What to Serve With These Low Carb Healthy Lunches
Looking to round out your meal? Here are some wonderful accompaniments that keep things low carb:
Fresh vegetable sticks like celery, cucumber, and bell peppers pair wonderfully with a side of hummus (just watch portions, as hummus does contain some carbs). A small handful of mixed nuts adds satisfying crunch and healthy fats.
For drinks, unsweetened iced tea with lemon, sparkling water with a splash of lime, or plain water infused with cucumber and mint complement these meals beautifully without adding carbs.
A simple side salad with olive oil and vinegar dressing works with almost any of these recipes. You might also enjoy some fresh berries on the side, as they’re lower in sugar than other fruits.
Top Tips for Perfecting Your Low Carb Healthy Lunches
Plan Ahead for Success
The biggest obstacle to healthy eating isn’t lack of recipes; it’s lack of preparation. Set aside time each Sunday to wash and prep vegetables, cook proteins, and portion out meals for the week. Future you will be so grateful!
Invest in Quality Containers
Good meal prep containers make all the difference. Look for glass containers with secure lids that won’t leak in your bag. Separate compartments help keep ingredients fresh and crisp.
Season Generously
Low carb doesn’t mean low flavor! Don’t be shy with herbs, spices, and seasonings. Fresh herbs especially can transform a simple dish into something extraordinary.
Mind Your Portions
Even healthy foods can derail your goals if portions get out of hand. Use measuring cups initially to train your eye, especially for higher-calorie items like cheese, nuts, and dressings.
Make Friends with Your Freezer
Many of these recipes freeze beautifully. Double batches and freeze half for those weeks when meal prep just doesn’t happen.
Storing and Reheating Tips
Refrigerator Storage
Most of these lunches keep well in the refrigerator for 3-4 days when stored in airtight containers. Keep dressings separate until ready to eat for the crispest salads.
What to Store Separately
Always store these items separately and add just before eating: avocado (cut fresh), dressings, crispy toppings like nuts or bacon bits, and any fresh herbs.
Reheating Guidelines
For warm dishes like stuffed peppers, zucchini noodles with meatballs, or cauliflower fried rice, reheat in the microwave for 2-3 minutes or in a skillet over medium heat until warmed through.
Freezing Instructions
Cooked proteins, meatballs, and stuffed peppers freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating. Salads with fresh vegetables do not freeze well.
Common Mistakes to Avoid
Overcooking Vegetables
Nothing ruins a low carb meal faster than mushy vegetables. Cook zucchini noodles and cabbage until just tender-crisp for the best texture.
Forgetting to Season
Under-seasoned food tastes bland regardless of how healthy it is. Taste as you go and adjust seasonings accordingly.
Not Patting Lettuce Dry
Wet lettuce leads to soggy wraps and wilted salads. Take the extra minute to thoroughly dry your greens.
Skipping the Resting Step
Let cooked meats rest before slicing. This allows juices to redistribute, resulting in more tender, flavorful protein.
Using the Wrong Lettuce
Not all lettuces work for wraps! Butter lettuce and iceberg have the best cup shape and sturdiness. Romaine works well but may need to be trimmed.
Frequently Asked Questions
How many carbs should I eat for lunch on a low carb diet?
For a low carb lunch, aim for 15 grams of carbohydrates or less per serving. The recipes in this post all fall within this range while still providing plenty of protein and healthy fats to keep you satisfied.
Can I meal prep these low carb lunches ahead of time?
Absolutely! Most of these recipes are perfect for meal prepping. Prepare proteins and vegetables on Sunday, store in separate containers, and assemble fresh each day for the best results.
Will I feel hungry eating low carb lunches?
The key to feeling satisfied is focusing on adequate protein and healthy fats. These recipes are designed to keep you full for hours. If you find yourself hungry, try adding an extra serving of protein or some healthy fat like avocado.
Are these recipes good for weight loss?
These low carb lunches can support weight loss goals as they’re nutrient-dense, lower in calories than typical lunches, and help stabilize blood sugar levels. However, overall calorie intake and activity level also play important roles.
Can I make substitutions in these recipes?
Of course! Feel free to swap proteins (chicken for turkey, salmon for tuna) or vegetables based on what you have available. Just be mindful of carb counts if making significant changes.
How do I make zucchini noodles without a spiralizer?
No spiralizer? No problem! Use a vegetable peeler to create wide ribbons, or julienne by hand with a sharp knife. You can also find pre-spiralized zucchini in many grocery stores.
What’s the best way to transport these lunches to work?
Use insulated lunch bags with ice packs to keep salads and proteins fresh. Pack dressings and toppings separately to prevent sogginess. Glass containers work better than plastic for preventing odor absorption.
Can I freeze these low carb lunches?
Cooked proteins, meatballs, and stuffed peppers freeze well for up to 3 months. However, salads with fresh vegetables and dishes with avocado should be made fresh.
Final Thoughts
There you have it, my friend: 10 delicious low carb healthy lunches that will revolutionize your midday meals. I genuinely believe that eating well doesn’t have to be complicated or boring, and these recipes prove exactly that. From the zesty Greek chicken wraps to the comforting stuffed peppers, there’s something here for every taste preference.
Start by picking two or three recipes that appeal to you most and give them a try this week. Once you experience the difference that a well-balanced, low carb lunch makes in your energy levels and overall well-being, you’ll never want to go back to those heavy, carb-laden meals that leave you sluggish.
I’d love to hear which recipe becomes your new favorite! Leave a comment below sharing your experience, and don’t forget to pin your favorites for later. Happy cooking!
