Protein Lunch Box Food
PROTEIN LUNCH BOX
Protein, fiber, healthy fats and whole grains come together for the perfect lunch! Chia seeds are a nice twist on top of the typical cup of yogurt and they're an excellent source of omega-3 and belly-filling fiber.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the egg salad: Place the eggs in a medium saucepan and cover with water. Bring to a boil and turn off the heat. Cover and leave the eggs in the hot water for 10 minutes. Remove the eggs from the water and place in an ice bath for 5 minutes, then peel the shells.
- Dice the eggs and combine with the mayonnaise, shallots, dill and pickles in a bowl. Season the egg salad with salt and pepper. Set aside.
- Cut the pitas in half and line each interior with a romaine leaf. Divide the egg salad among the pita halves. Be gentle with the pitas as they break easily.
- For the lunch box: Lay out four lunch containers. Divide the yogurt into 4 portions and sprinkle each with chia seeds on top. Place a yogurt portion, 1 pita half and 4 strawberries into each lunchbox.
Nutrition Facts : Calories 395 calorie, Fat 17.9 grams, SaturatedFat 5.4 grams, Cholesterol 337 milligrams, Sodium 644 milligrams, Carbohydrate 33.5 grams, Fiber 3.7 grams, Protein 27.1 grams, Sugar 9.3 grams
PROTEIN LUNCH BOX
© 2014 Turner Broadcasting System, Inc. All rights reserved. Protein, fiber, healthy fats and whole grains come together for the perfect lunch! Chia seeds are a nice twist on top of the typical cup of yogurt and they're an excellent source of omega-3 and belly-filling fiber.
Provided by Turner Broadcasting
Categories Lunch/Snacks
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- For the egg salad: Place the eggs in a medium saucepan and cover with water. Bring to a boil and turn off the heat. Cover and leave the eggs in the hot water for 10 minutes. Remove the eggs from the water and place in an ice bath for 5 minutes, then peel the shells.
- Dice the eggs and combine with the mayonnaise, shallots, dill and pickles in a bowl. Season the egg salad with salt and pepper. Set aside.
- Cut the pitas in half and line each interior with a romaine leaf. Divide the egg salad among the pita halves. Be gentle with the pitas as they break easily.
- For the lunch box: Lay out four lunch containers. Divide the yogurt into 4 portions and sprinkle each with chia seeds on top. Place a yogurt portion, 1 pita half and 4 strawberries into each lunchbox.
Nutrition Facts : Calories 252.9, Fat 10.5, SaturatedFat 3.3, Cholesterol 372, Sodium 395.5, Carbohydrate 24.1, Fiber 3.6, Sugar 3.2, Protein 16.4
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