6 Simple and Easy Lunch Recipes

Summer salad

Portion: 1

Preparation time: X


  • ½ avocado
  • 100g chicken breast
  • 100g cheese of your choice
  • 1 tbsp olive oil
  • 1 hard-boiled egg
  • ½ romaine lettuce
  • 1 tbsp apple cider vinegar
  • 1 pinch oregano
  • Salt and pepper to taste


1. Cut the chicken breast into small pieces and fry in a pan over low heat.

2. Cut the romaine lettuce and place in a bowl.

3. Cut the avocado and hard-boiled egg into small pieces, grate the cheese and add to the salad with all the remaining ingredients and season to taste.

4. Add oil, vinegar and a dressing of your choice and mix well.

5. Then arrange the salad and place the fried chicken breast strips over it.


Portion: 2

Preparation time: X


  • 4 zucchini
  • Cherry – tomatoes
  • 3 tbsp grapeseed oil
  • lemon zest
  • Olives
  • 1 tbsp white wine vinegar
  • 3 garlic cloves, chopped
  • 2 tbsp fresh parsley, chopped
  • Artichoke hearts, halved
  • Feta cheese for garnish


1. Plane zucchini into noodles, this works best with the help of a spiral cutter.

2. Add the tomatoes, artichokes and olives.

3. Mix the remaining ingredients and pour spaghetti over the zuchhini.

4. Crumble feta over the dish and serve.

Chili With Bacon

Portion: 4

Preparation time: 40 minutes


  • 600g minced beef
  • 32g bacon (sliced)
  • 400ml vegetable broth
  • 40g grated cheddar
  • 1 small onion
  • 1 green jalapeño
  • 1 pepper
  • 1 tomato
  • 2 cloves of garlic
  • 4 tbsp canola oil
  • 2 tsp chili powder
  • Oregano, salt, pepper


1. Wash and trim the tomato, jalapeño and peppers. Remove the seeds from the jalapeño and peppers and then cut everything into fine cubes or pieces.

2. Then peel the garlic and onion and cut them into small cubes as well.

3. Take the bacon and cut it into small pieces and then fry it in a large pan for about 5 minutes.

4. Then add the minced meat and fry for another 5 minutes.

5. Now add all the vegetables and the rapeseed oil and fry for another 3 minutes.

6. Now season the chili with oregano, salt, pepper and chili powder. Then pour in the 400ml vegetable stock and simmer for about 10 minutes.

7. Finally, serve the chili and spread the grated cheese over it.

Thai avocados

Portion: X

Preparation time: X


  • 2 avocados
  • 240 g cream cheese
  • 160g hummus
  • 2 teaspoons chili garlic
  • Sauce/Tabasco
  • Peanuts
  • Sprouts


1. Mix together the cream cheese, humus and Tabasco. Halve the two avocados and remove the stone. IMPORTANT: Do not remove the shell.

2. Fill the cream cheese – humus – cream into the avocado, top with sprouts and peanuts. Drizzle with Tabasco if you like.

Broccoli Feta Casserole

Portion: X

Preparation time: X


  • 600g broccoli
  • 160 grams of tomato
  • 60 grams of onion
  • 1 clove of garlic
  • 120g feta
  • 2 eggs
  • 140 ml cooking cream
  • 2 tsp canola oil
  • 20 grams of sesame
  • Rosemary
  • Thyme
  • Salt and pepper
  • Nutmeg


1. Grease a casserole dish with a little oil and preheat the oven to 180 degrees.

2. Clean the broccoli and separate into small florets. Cook in a pot with water and salt for about 5 minutes. Drain the water, rinse the broccoli and place in the casserole dish

3. Cut the garlic and onions into small pieces and fry both in a pan with oil. Wash the tomatoes, cut into bite-sized pieces and place in the casserole dish around the broccoli. Scatter sautéed onions and garlic on top.

4. Mix the cream and egg together, season with nutmeg, salt and pepper and season with rosemary and thyme. Pour carefully over the vegetables.

5. Crumble the feta by hand and place on top of the vegetables. Bake in the oven for 20-25 minutes. Finally sprinkle the sesame seeds on top.

Eggplant mushroom pizza (without dough)

Portion: X

Preparation time: X


  • 1 eggplant
  • 70 grams of mushrooms
  • 100 grams of tomatoes
  • 25 grams of tomato paste
  • 120g shredded mozzarella
  • 2 tbsp olive oil
  • 1 chili pepper
  • 1 tbsp Italian herbs
  • 1 pinch of pepper
  • 1 pinch of salt


1. Preheat the oven to 180ºC.

2. Cut the eggplant into slices about 1cm thick.

3. Salt the slices generously on both sides and place in the oven for 10 minutes

4. Mix together the tomato paste, olive oil and spices. Spread over the eggplant slices

5. Cut the tomatoes, mushrooms, chili peppers and mozzarella into small pieces

6. Spread the ingredients on the eggplant slices and bake in the oven for 10 minutes

7. After that, the mini pizzas are ready to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *