Are you on a diet? You can still eat tasty yet healthy food even if you are leaning towards a high protein diet for losing weight. A protein-rich diet can help in losing weight because it can help in building lean muscles. Lean muscles can burn more calories and as a result, can help in losing weight. Try these five lunch ideas that can help you in your diet.
1. Salad Nicoise With Tuna
Ingredients:
• 2 oz green beans (trim off the edges, boiled)
• 3 oz white potato (peeled, chopped, and boiled)
• 2 radishes (trim off edges, sliced)
• 5 grape tomatoes (cut into halves)
• 2 lettuce leaves (chopped)
• 1 egg (boiled)
• 4 oz tuna
• 1 tsp olive oil
• 1 tsp white vinegar
• 1 tsp mustard
• Salt and black pepper to taste
Instructions:
On a plate, place boiled green beans, halved grape tomatoes, boiled potatoes, sliced radish, and lettuce leaves from left to right (you can be creative here).
Put shredded tuna on top.
Slice the boiled egg into 4.
Add on the salad.
In a sauce bowl, add 1 tsp olive oil, 1 tsp white vinegar, 1 tsp mustard.
Add salt and black pepper to taste.
Mix well to make a sauce.
Drizzle on top of the salad.
Serve and enjoy!
2. Tuna and Potato Salad
Ingredients:
• 4 oz white potato (peeled, chopped, and boiled)
• 2 lettuce leaves (chopped)
• 1/2 medium cucumber (peeled, chopped)
• 3 radishes (trim off edges, chopped)
• 1 medium scallion (white part only, chopped)
• 4 oz tuna
• 1 tbsp fat-free yogurt
• 1 tbsp light mayonnaise
• 1 tsp white vinegar
Instructions:
In a sauce bowl, add 1 tbsp fat-free yogurt, 1 tbsp light mayonnaise, and 1 tsp white vinegar.
Mix well to make a sauce.
In a salad bowl, add chopped lettuce leaves, chopped cucumber, chopped radishes, chopped white part of scallion, and tuna.
Add boiled potatoes.
Drizzle sauce.
Mix until well combined.
Transfer to a plate, serve and enjoy!
3. Shrimp with Peppers Recipe
Ingredients:
• 2 bay leaves
• 2 lemon slices
• 4 oz unpeeled shrimp
• 1 garlic clove (chopped)
• 1 tsp olive oil
• 1/4 medium yellow onion (sliced)
• 1/2 medium red bell pepper (julienned)
• 1/2 medium yellow bell pepper (julienned)
• 1 tbsp parsley (chopped)
• 1/2 cup corn
• Salt and black pepper to taste
• 1/4 tsp oregano
Instructions:
In a pot, add water, 2 bay leaves, 2 lemon slices, and unpeeled shrimp.
Let it boil until shrimp is cooked.
Set aside and let shrimps cool down.
Peel shells.
In a frying pan, spray 1 tsp olive oil.
Saute garlic, yellow onion, yellow and red bell peppers.
Cover lid and let it cook until bell peppers are soft.
Add chopped parsley and corn.
Season with salt, black pepper, and oregano.
Mix well.
Add peeled shrimps.
Stir fry for a few minutes.
Transfer to a plate, serve and enjoy!
4. Chicken and Rice Stir-Fry
Ingredients:
• 1/4 cup brown rice (cooked)
• 4 oz chicken breast (chopped)
• 1 tsp olive oil
• Salt and black pepper
• 1/4 medium yellow onion (sliced)
• 1/4 medium red bell pepper (chopped)
• 1/4 medium yellow bell pepper (chopped)
• 2 mushrooms (sliced)
• 1 medium tomato (chopped)
• 1/4 cup tomato sauce
• 1/4 tsp oregano
• 3 basil leaves (chopped)
Instructions:
In a frying pan, spray 1 tsp olive oil.
Add chopped chicken.
Season with salt and black pepper.
Cook for a few minutes until chicken is cooked through.
Set aside.
In the same frying pan, saute onion, red and yellow bell peppers.
Add sliced mushrooms and chopped tomato.
Mix well.
Cover the lid and let it cook for a few minutes or until soft.
Add tomato sauce, salt, black pepper, and oregano.
Mix well.
Add the cooked chicken earlier and stir well.
Add chopped basil leaves and cooked brown rice.
Stir until well combined.
Transfer to a plate, serve and enjoy!
5. Chickpea Spinach Salad
Ingredients:
• 4 oz chicken breast
• 1 tsp olive oil
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp oregano
• Salt to taste
• 2 oz spinach
• 3 oz chickpeas
• 6 grape tomatoes (cut into halves)
• 1 tbsp white vinegar
• 1 tbsp mustard
Instructions:
In a bowl, marinate chicken breast with 1 tsp olive oil, 1/4 tsp paprika, 1/4 tsp cumin, 1/4 tsp oregano, and a pinch of salt.
Mix until chicken is well coated.
Place the marinated chicken on a parchment-lined baking tray.
Bake for 20-25 minutes in a pre-heated oven of 180 F.
Let it cool.
Cut into strips.
Set aside.
In a sauce bowl, mix 1 tbsp white vinegar, 1/2 tbsp mustard, salt, and black pepper.
In a salad bowl, add spinach leaves, chickpeas, and halved grape tomatoes.
Drizzle the sauce.
Mix until well combined.
Transfer to a plate.
Add the chicken strips on top.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=b_6j2tQWUGE
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