These lunches can help support heart health and keep you full in the process.
Plus, each dish is madelow in saturated fats and sodiumto support a heart-healthy eating pattern.
Cucumber Salad Sandwich
Who said you couldn’t put a salad on a sandwich?
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon.
If you like crispy bread, toast it first for extra crunch.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Salmon, sardines or mackerel would work just as well in this quick recipe.
This recipe is easily doubled to make a big batch to meal-prep for the week.
Leftover chicken can easily stand in for the chicken strips.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Traditional cabbage coleslaw works well, as does broccoli slaw for a slightly different look and flavor.
Microwaveable lentils need just a short time in the pan to finish cooking.
We like how the soft, runny yolk coats the dish.
Green Goddess Sandwich
This green goddess sandwich is a fresh and satisfying sandwich.
The dressing packs a flavorful punch with capers and lemon juice.
The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.
Jessica Ball, M.S., RD
Italian Castelvetrano olives offer a mild, buttery flavor that doesn’t compete with the flavor of the tuna.
If you want more punch from your olives, Nicoise olives or Kalamata olives work well too.
Serve combined with glass noodles or inside a lettuce leaf.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
For a slightly different take, swap out the cooked chicken for thin slices of grilled steak.
The fiber-rich grain freezes very well, socook up a batchto stash away for salads, bowls and more.
Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Sprinkle with crushed red pepper for extra heat.
Pulling out the insides of the bread makes a nice pocket for the filling.
Use those bread pieces to make breadcrumbs or croutons.
Victor Protasio
Lemon-Garlic Pasta with Salmon
Wondering what to do with leftover salmon?
This is a delicious and easy way to turn it into another weeknight-friendly, quick dinner.
Don’t forget to reserve some pasta waterits starch thickens the lemon-garlic pasta sauce and makes it silky-smooth.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
