My Quick and Healthy Lunch Rotation & What I Cooked Last Week

4 easy lunches that you can make in 15 minutes or less, wonton soup, sheet pan chicken and broccoli stir fry, healthy shrimp tzatziki tacos

Hi everyone,

Hope you’re having a great week! Doug and I have been on the go this fall with four weddings in seven weeks. We kicked things off with Doug’s brother’s wedding in New Jersey, then celebrated a friend in Manhattan, and just got back from wine country in Northern California for one of my best friends’ weddings. Next up is my cousin’s wedding in Chicago in early October. After that, we’re looking forward to a family trip to Paris with my parents and brothers. I’ll definitely share recs after I go!

Last wknd at the beautiful wedding in Healdsburg 🤍

Lately I’ve been keeping my lunches super simple. Nothing fancy, just quick meals that are balanced, healthy, and filling. With all the weekend travel, my weekdays feel more compressed, so between recipe editing in the morning, filming in the afternoon, and grocery runs in between, I need something that comes together fast.

Today I’m sharing four of my current go-tos, including a sandwich inspired by my dad, an Asian-style egg wrap, and a mix-and-match brunch plate. Each takes 15 minutes or less and keeps me full for hours. I’ll also share my favorite staple ingredients for packing in plenty of protein and fiber.

First, here’s a recipe for my easy wonton soup that I make every fall when the weather cools down. It comes together quickly with frozen mini wontons, and is so cozy and delicious. I hope you give it a try!

Also, my debut cookbook comes out March 3 and is available for preorder. Preorders are especially meaningful for a first-time author, so if you’re thinking of getting a copy, I’d be so grateful if you ordered early 🤍

What I Cooked Last Week! ↓

Easy Wonton Soup

A warming soup for when the temperature drops. Use your favorite frozen wontons or dumplings (such as gyoza) and feel free to switch up the vegetables to make it your own.

Easy Wonton Soup

45.7KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

Four Easy and Healthy Lunches

A quick note on my go-to ingredients:

When it comes to lunch, protein is key. It’s what keeps me full and fueled for the rest of the day. Eggs are my number one choice (three of the lunches below have them!). They’re a great source of protein and I always have a carton in the fridge.

You’ll also notice I eat Food For Life Ezekiel bread a lot. Growing up, I struggled with my weight and spent years trying to be “healthy” by following different diets. Back then, Atkins was all the rage, so I often avoided bread altogether because I thought it was bad for you. Over time, I realized that being restrictive and cutting out entire food groups didn’t make me feel any better. What works best for me now is eating a balanced diet: lots of veggies and fruit and minimal processed foods. (That said, when I spotted Oreos at a convenience store in Ibiza a few weeks ago, I bought a pack. Everything in moderation!)

I love Ezekiel bread because it has no flour. It’s made with sprouted whole grains and has 3g of fiber and 5g of protein per slice. It’s also free of added sugar, unlike many whole wheat breads on the market. You’ll usually find Ezekiel in the freezer aisle. I rotate between the classic, sesame, and flax, and always toast it before eating.

Here are the four lunches I’ve been making lately:

Tuna Sandwich

This one’s inspired by my dad, who loves a tuna sandwich. It’s funny because I’m a very routine person but he takes it to the next level. He used to eat a tuna sandwich almost every day, so often his mercury levels got too high, and he had to take a break! While I don’t recommend eating tuna daily, I do enjoy adding it to my rotation every now and then.

I use wild-caught albacore tuna packed in water (Costco has a great option), then I mix in a generous amount of diced celery and onion and a combo of mayo and Greek yogurt (about 1 tablespoon mayo to 3 tablespoons yogurt). I always add lemon juice to brighten it up. I recommend making a double batch with two cans and keeping the leftovers in the fridge. It holds up well for a few days.

I usually serve the tuna salad open-faced on toasted Ezekiel bread. The other day I added some baby spinach and topped it with fresh dill and a sprinkle of flaky salt. So good.

Open face tuna sandwich with spinach and dill 🌿