Whole 30 Lunch Ideas!

I am officially on day 15 of Whole30…half way through! I have gotten over the “hump” as they say. I am definitely craving less “junk” food than I did before. I am satisfied with healthy snacks, such as the ones I mentioned in my previous blog about Whole30 snacks! I had a lot of fruit towards the beginning to satisfy my hunger cravings, but recently I am eating less fruit and more veggies. My craving for dessert has definitely decreased, but has by no means disappeared. Truly, I want to try to control my desire to bake, etc. That is what sparked my dessert craze in the first place. So while I am craving sweets less, I still want to bake more than anything…(sad face). However, I have had time to reflect on why that is. I wondered if it was because I was just addicted to dessert or just love to cook/try new recipes. I think it is a combination of both, but mostly I just love cooking so much. My next thought was how to I control this? Maybe after Whole30 I try and just bake for other people so I am not left to finish an entire cake myself. I will have to cross that bridge when it comes!

Let’s dive into my Whole30 lunch ideas! I am not a huge lunch fan, but I have definitely been very hungry during lunch time throughout these 15 days. Since I typically have my fruit with breakfast, and I really only meal prep my dinner items, I had to figure out easy things I could eat for lunch. Also, I need to make them travel friendly, as I bring my lunch to school on days I have class. Below are a few of my favorite lunch items:

  • Egg Salad (featured)
  • Copycat Starbucks protein box (veggie, nuts, hard-boiled egg)
  • Salad with all my favorite fixings
  • Omelet (on non-class days)
  • Ground chicken curry (featured)


Triple Threat Egg Salad

  • Servings: About 2 cups
  • Difficulty: Easy
  • Print


  • 3 hard-boiled eggs, diced
  • 1 avocado, diced
  • 1 can tuna, drained
  • 1 tbs primal foods mayo
  • Juice of 1 lemon
  • Salt/pepper to taste
  • 1 cucumber, sliced


  1. Combine all ingredients in a bowl. Mix until combined.
  2. Use a spoon to scoop some onto cucumber slices.
  3. Enjoy!


Ground Chicken Curry

  • Servings: 6-8 servings
  • Difficulty: Easy
  • Print


  • 2 lbs ground chicken
  • 1 can coconut milk
  • 1 tbs red curry paste
  • 1 tbs almond butter
  • Juice of 1 lime
  • Salt/pepper to taste
  • 1 tbs olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • Handful of basil, chiffonade


  1. Cook ground chicken in a medium skillet on medium-high heat until cooked through. Set aside.
  2. In another medium skillet, combine oil, onion, and garlic. Cook until onion is translucent.
  3. Once onion is translucent, add coconut milk, red curry paste, almond butter, and lime and stir to combine. Simmer until thickened, or about 10 minutes.
  4. Once sauce is thickened, add the ground chicken and basil into the sauce, and mix until combined.


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