Maya Feller shares recipes and tips for a bigger, healthy lunch.
February 19, 2021, 8:11 p.m.
4 min read
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Registered nutritionist Maya Feller shared three simple, filling, and tasty lunch recipes to redesign your home lunch.
Feller joined Good Morning America on Friday to discuss the benefits of having a larger lunch that will help you stay full throughout the day: from salads to starches.
Check out the full recipes below.
Sweet potato peel
Stuffed roasted sweet potatoes.
ingredients
1 sweet potato
1/4 pound ground beef
1/4 grated summer squash
1/2 onion diced
1 clove of garlic chopped
Yogurt sauce with paprika and chilli flakes
1/2 bunch of chives chopped
Directions
Preheat the oven to 375 F. Place sweet potatoes dusted with olive oil and salt and pepper in the oven for 30 minutes or until tender. Take out of the oven and set aside.
In a medium pan over medium heat, add the meat, summer squash, onion, garlic, and chives. Cook for 5-7 minutes until the meat is lightly browned.
Slice the potato lengthways and place the minced meat mixture in the center.
Top with yogurt, paprika, chilli flakes and chives.
Improved Salad with Old Grains
Kale salad with crispy tempeh.
ingredients
1 bunch of thinly sliced Lacinato kale or dark green leafy vegetables
2 radishes, thinly sliced
2 spring onions, diced
1 handful of microgreens or sprouts
1/4 cup cooked farro, barley, or quinoa
1 block of grilled tempeh, cut into matches
2 tablespoons of Cajun seasoning
For the dressing:
Olive oil, black pepper, salt
Directions
Put the kale, radishes, spring onions, microgreens, and cereals in a shallow bowl and toss together. (Tip: massage the kale leaves with your hands to make the greens more tender.) Add tempeh and dust with Cajun seasoning.
Season to taste with oil, black pepper and salt.
Pad Thai kelp noodles with almond-ginger dressing
VIDEO: Why Some Nutritionists Say You Should Have One Larger Meal For Lunch
ingredients
1 bag of seaweed noodles
1 red pepper thinly sliced
1 julienned carrot
1/2 bunch of bean sprouts
For the dressing:
1/4 cup almond or other preferred nut butters with no added sugar
1 tablespoon miso paste
1 teaspoon of water
2 tablespoons of sesame oil
1 teaspoon of freshly grated ginger
1 teaspoon of chopped and pressed garlic
3 tablespoons of mirin
Directions
Prepare seaweed noodles according to the directions in the package.
Place pasta in a medium bowl, add peppers, carrots and sprouts.
For the dressing: Put all ingredients in a medium-sized mason jar, cover and shake vigorously.
Put on the pasta mix and enjoy.
