20 Quick and Healthy Low-Carb Lunches: Complete Recipes & Ingredients

In today’s fast-paced world, finding the time to prepare a healthy and satisfying lunch can be a challenge. Many of us fall into the trap of grabbing convenient but often unhealthy options that leave us feeling sluggish and unproductive in the afternoon. However, with a little planning, it’s entirely possible to enjoy a delicious, energizing, and low-carbohydrate lunch that supports your health goals. This comprehensive guide provides detailed recipes for 20 quick and healthy low-carb lunch ideas that are perfect for busy individuals.

The Benefits of a Low-Carb Lunch

Adopting a low-carbohydrate approach to your midday meal can offer a wide range of health benefits. A low-carb diet typically limits carbohydrate intake to less than 130 grams per day, which is significantly lower than the standard recommendation of 225 to 325 grams. By replacing those carbs with protein, healthy fats, and fiber-rich vegetables, you can experience a number of positive changes in your body and overall well-being.

One of the most significant advantages of a low-carb lunch is improved blood sugar control. When you consume a meal high in carbohydrates, your body breaks them down into glucose, which enters the bloodstream and causes a spike in blood sugar levels. This can lead to a subsequent crash, leaving you feeling tired and craving more sugary foods. By opting for a low-carb lunch, you can help stabilize your blood sugar levels, preventing those energy dips and promoting sustained energy throughout the afternoon.

Low-carb lunches can also be a powerful tool for weight management. Protein and healthy fats are more satiating than carbohydrates, meaning they help you feel fuller for longer. This can lead to a natural reduction in overall calorie intake and prevent overeating later in the day. Studies have shown that low-carb diets can be more effective for short-term weight loss than low-fat diets, and they can also help reduce harmful abdominal fat.

Furthermore, a low-carb diet can have a positive impact on your heart health. Research has indicated that low-carb diets can help lower triglycerides and lead to an increase in HDL (high-density lipoprotein) cholesterol, often referred to as “good” cholesterol.

20 Complete Low-Carb Lunch Recipes

Salads

1. Avocado Egg Salad

Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 2

Ingredients:

• 1 large avocado, peeled, pitted and finely diced
• 3 hard-boiled eggs, roughly chopped
• 2 tablespoons red onion, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• Kosher salt and ground black pepper, to taste
• Optional: lettuce leaves for serving

Instructions:

1. Add the avocado, eggs, red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper to a mixing bowl.
2. Stir gently to combine, being careful not to over-mash the avocado.
3. Taste and adjust seasoning as needed.
4. Serve immediately in lettuce cups or on a bed of greens.

Nutritional Info: Approximately 378 calories, 11g carbs, 12g protein, 33g fat per serving

2. Loaded Broccoli Salad

Prep Time: 15 minutes | Serves: 4-6

Ingredients:

• 4 cups fresh broccoli florets, chopped into bite-sized pieces
• 6 slices bacon, cooked and crumbled
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup red onion, finely diced
• 1/4 cup sunflower seeds (optional)
• 2 green onions, sliced

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar substitute (like erythritol)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine broccoli florets, bacon, cheese, red onion, sunflower seeds, and green onions.
2. In a separate bowl, whisk together all dressing ingredients until smooth.
3. Pour dressing over broccoli mixture and toss to coat evenly.
4. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
5. Can be stored in refrigerator for up to 3 days.

3. Chopped Power Salad with Chicken

Prep Time: 15 minutes | Serves: 2

Ingredients:

• 2 cups cooked chicken breast, diced
• 4 cups mixed greens (spinach, arugula, romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced

For the vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine chicken, mixed greens, tomatoes, cucumber, bell pepper, feta, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and garlic.
3. Season dressing with salt and pepper.
4. Pour dressing over salad and toss to combine.
5. Serve immediately.

4. Arugula, Chicken & Melon Salad with Sumac Dressing

Prep Time: 20 minutes | Serves: 2

Ingredients:

• 4 cups fresh arugula
• 2 cups cooked chicken breast, sliced
• 1 cup cantaloupe or honeydew melon, cut into balls or cubes
• 1/4 cup toasted pine nuts
• 2 tablespoons fresh mint leaves

For the sumac dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sumac
• 1 teaspoon honey or sugar substitute
• Salt and pepper to taste

Instructions:

1. Arrange arugula on serving plates.
2. Top with sliced chicken and melon.
3. Sprinkle with pine nuts and mint leaves.
4. Whisk together all dressing ingredients.
5. Drizzle dressing over salad and serve immediately.

5. Green Goddess Salad with Chicken

Prep Time: 15 minutes | Serves: 2

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup Swiss cheese, cubed
• 4 cups mixed greens

For the Green Goddess dressing:

• 1 ripe avocado
• 1/2 cup buttermilk
• 1/4 cup fresh parsley
• 2 tablespoons fresh chives
• 1 tablespoon fresh tarragon
• 1 clove garlic
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. For the dressing, blend avocado, buttermilk, herbs, garlic, and lemon juice until smooth.
2. Season with salt and pepper.
3. In a large bowl, combine chicken, cucumber, tomatoes, cheese, and greens.
4. Toss with dressing and serve immediately.

Wraps and Rolls

6. Turkey & Cheddar Lettuce Wraps

Prep Time: 10 minutes | Serves: 2

Ingredients:

• 8 large butter lettuce or iceberg lettuce leaves
• 8 oz sliced deli turkey
• 4 slices cheddar cheese
• 1 avocado, sliced
• 1 tomato, sliced
• 4 tablespoons mayonnaise or mustard
• Salt and pepper to taste

Instructions:

1. Wash and dry lettuce leaves thoroughly.
2. Lay lettuce leaves flat on a work surface.
3. Spread mayonnaise or mustard on each leaf.
4. Layer turkey, cheese, avocado, and tomato on each leaf.
5. Season with salt and pepper.
6. Roll up tightly and secure with toothpicks if needed.
7. Serve immediately.

7. Taco Lettuce Wraps

Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 4

Ingredients:

• 1 lb ground beef or turkey
• 1 packet taco seasoning (or homemade blend)
• 1/4 cup water
• 8 large lettuce leaves (butter lettuce or iceberg)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 avocado, diced
• 1/4 cup red onion, diced

Instructions:

1. Cook ground meat in a large skillet over medium-high heat until browned.
2. Add taco seasoning and water, simmer for 5 minutes.
3. Wash and dry lettuce leaves.
4. Fill each lettuce cup with seasoned meat.
5. Top with cheese, sour cream, salsa, avocado, and onion.
6. Serve immediately.

8. Pickle Sub Sandwiches with Turkey & Cheddar

Prep Time: 10 minutes | Serves: 2

Ingredients:

• 4 large dill pickles
• 6 oz sliced deli turkey
• 4 slices cheddar cheese
• 2 Roma tomatoes, sliced
• 2 tablespoons mayonnaise
• 1 tablespoon mustard
• Lettuce leaves

Instructions:

1. Cut pickles in half lengthwise and scoop out some of the center to create a “boat.”
2. Pat pickles dry with paper towels.
3. Spread mayonnaise and mustard inside pickle halves.
4. Layer turkey, cheese, tomato, and lettuce.
5. Press gently to compact filling.
6. Serve immediately.

Stuffed and Filled

9. Salmon-Stuffed Avocados

Prep Time: 10 minutes | Serves: 2

Ingredients:

• 2 large avocados, halved and pitted
• 1 can (5 oz) salmon, drained
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 celery stalk, finely diced
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Scoop out some avocado flesh to create a larger cavity.
2. Mash the scooped avocado flesh and mix with salmon, mayonnaise, lemon juice, dill, and celery.
3. Season with salt and pepper.
4. Fill avocado halves with salmon mixture.
5. Sprinkle with paprika and serve immediately.

10. Spinach & Artichoke-Stuffed Portobello Mushrooms

Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 4

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 1/2 cup Parmesan cheese, grated
• 1/4 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush mushroom caps with olive oil and season with salt and pepper.
3. In a bowl, mix spinach, artichokes, cream cheese, Parmesan, garlic, salt, and pepper.
4. Fill mushroom caps with mixture and top with mozzarella.
5. Bake for 15-20 minutes until mushrooms are tender and filling is golden.
6. Serve hot.

11. Chicken Salad-Stuffed Avocados

Prep Time: 15 minutes | Serves: 2

Ingredients:

• 2 large avocados, halved and pitted
• 2 cups cooked chicken breast, diced
• 1/4 cup mayonnaise
• 1 celery stalk, diced
• 1/4 cup red grapes, halved (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Scoop out some avocado flesh to create larger cavities.
2. Mix chicken, mayonnaise, celery, grapes, parsley, and lemon juice.
3. Season with salt and pepper.
4. Fill avocado halves with chicken salad.
5. Serve immediately or chill for 30 minutes.

Bowls

12. Beef & Broccoli Buddha Bowls

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients:

• 1 lb ground beef
• 4 cups broccoli rice (fresh or frozen)
• 2 heads baby bok choy, chopped
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Cook ground beef in a large skillet over medium-high heat until browned. Drain fat and set aside.
2. In the same skillet, heat sesame oil and sauté garlic and ginger for 1 minute.
3. Add broccoli rice and bok choy, cook for 3-4 minutes until tender.
4. Return beef to skillet, add soy sauce and rice vinegar.
5. Cook for 2-3 minutes until heated through.
6. Divide into bowls and garnish with sesame seeds and green onions.

13. Filipino-Style Veggie Coconut Stew

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4

Ingredients:

• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium sweet potato, cubed
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• 2 tablespoons fresh ginger, grated
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat.
2. Sauté ginger, garlic, and white parts of green onions for 2 minutes.
3. Add coconut milk and broth, bring to a simmer.
4. Add sweet potato and cook for 10 minutes.
5. Add zucchini and green beans, cook for 8-10 minutes until tender.
6. Season with salt and pepper.
7. Garnish with cilantro and green parts of green onions.

14. Herby Chickpea, Spinach, and Rice Stew

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1/2 cup brown rice, cooked
• 3 cups vegetable broth
• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground sumac
• 1/2 teaspoon cumin
• 1/4 cup fresh parsley, chopped
• Greek yogurt for serving
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion until translucent, about 5 minutes.
3. Add garlic, sumac, and cumin, cook for 1 minute.
4. Add broth, chickpeas, and cooked rice. Simmer for 10 minutes.
5. Stir in spinach and cook until wilted.
6. Season with salt and pepper.
7. Serve topped with yogurt and fresh parsley.

From the Sea

15. Tuna Salad with Egg

Prep Time: 15 minutes | Serves: 2

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 3 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon capers
• 2 tablespoons lemon juice
• 1/4 cup arugula, chopped
• 1 celery stalk, diced
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

1. In a large bowl, combine tuna, chopped eggs, mayonnaise, capers, and lemon juice.
2. Add arugula and celery, mix gently.
3. Season with salt and pepper.
4. Serve over lettuce leaves or in lettuce cups.
5. Can be refrigerated for up to 2 days.

16. Avocado Tuna Salad

Prep Time: 10 minutes | Serves: 2

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 1 large ripe avocado, mashed
• 1/4 cup red onion, finely diced
• 2 tablespoons lime juice
• 1/4 cup feta cheese, crumbled
• 2 cups romaine hearts, chopped
• 1 cucumber, diced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mash avocado with lime juice.
2. Add tuna, red onion, and mix gently.
3. Season with salt and pepper.
4. Serve over romaine and cucumber.
5. Top with feta cheese and cilantro.

17. Shrimp Cobb Salad with Dijon Dressing

Prep Time: 20 minutes | Cook Time: 5 minutes | Serves: 2

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups mixed greens
• 2 hard-boiled eggs, sliced
• 1 avocado, diced
• 4 slices bacon, cooked and crumbled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup blue cheese, crumbled

For the Dijon dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or sugar substitute
• Salt and pepper to taste

Instructions:

1. Season shrimp with salt and pepper, cook in a skillet for 2-3 minutes per side.
2. Arrange greens on plates and top with rows of shrimp, eggs, avocado, bacon, tomatoes, and blue cheese.
3. Whisk together dressing ingredients.
4. Drizzle dressing over salad and serve immediately.

Other Quick and Easy Ideas

18. Mozzarella, Basil & Zucchini Frittata

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients:

• 8 large eggs
• 1 medium zucchini, shredded and drained
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Whisk eggs in a bowl, season with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add zucchini and cook for 2 minutes.
5. Pour in eggs, add mozzarella and basil.
6. Cook for 3-4 minutes until edges set.
7. Sprinkle with Parmesan and transfer to oven.
8. Bake for 8-10 minutes until center is set.

19. Skillet Baked Eggs with White Beans and Mushrooms

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2

Ingredients:

• 4 large eggs
• 1 can (15 oz) cannellini beans, drained and rinsed
• 8 oz mixed mushrooms, sliced
• 2 cups lacinato kale, chopped
• 2 tablespoons olive oil
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• Pinch of nutmeg
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Sauté mushrooms until golden, about 5 minutes.
4. Add kale and cook until wilted.
5. Add beans, cream, mustard, and nutmeg. Season with salt and pepper.
6. Make 4 wells in the mixture and crack eggs into each well.
7. Sprinkle with Parmesan and bake for 8-10 minutes until egg whites are set.

20. Creamy Pesto Chicken Salad with Greens

Prep Time: 15 minutes | Serves: 4

Ingredients:

• 3 cups cooked chicken breast, diced
• 1/4 cup mayonnaise
• 1/4 cup basil pesto
• 1/4 cup pine nuts, toasted
• 1/4 cup sun-dried tomatoes, chopped
• 4 cups mixed greens
• 1/4 cup Parmesan cheese, shaved
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chicken, mayonnaise, and pesto.
2. Add pine nuts and sun-dried tomatoes, mix well.
3. Season with salt and pepper.
4. Serve over mixed greens.
5. Top with Parmesan cheese shavings.
6. Can be made ahead and refrigerated for up to 3 days.

Meal Prep for Success

One of the keys to sticking with a healthy eating plan is preparation. By taking a little time over the weekend to meal prep, you can ensure that you have delicious and healthy low-carb lunches ready to go throughout the week. Here are some comprehensive tips to make your low-carb meal prep a breeze:

Essential Meal Prep Strategies

Batch Cook Proteins: Dedicate 2 hours on Sunday to prepare proteins for the entire week. Cook a whole chicken, grill several chicken breasts, brown ground beef, and hard-boil a dozen eggs. Store these in glass containers in the refrigerator for easy access throughout the week.

Wash and Prep Vegetables: Wash, dry, and chop all your vegetables in advance. Store leafy greens in paper towel-lined containers to maintain freshness. Pre-cut vegetables like bell peppers, cucumbers, and celery in airtight containers. This preparation makes assembling salads and wraps incredibly quick during busy weekdays.

Make Dressings and Sauces: Prepare a variety of low-carb dressings and sauces in small mason jars. These can include vinaigrettes, pesto, and creamy dressings. Having flavorful options ready prevents meal boredom and ensures you always have something delicious to enhance your lunch.

Portion Control: Use individual glass containers to portion out complete meals. This approach not only saves time during the week but also helps with portion control and prevents overeating.

Embrace Versatility: Prepare versatile components that can be mixed and matched in different ways. For example, grilled chicken can be used in a salad one day, a lettuce wrap the next, and stuffed in an avocado on the third day.

Storage Tips for Maximum Freshness

Glass Containers: Invest in high-quality glass containers with tight-fitting lids. They’re environmentally friendly, microwave-safe, and don’t retain odors or colors from food.

Separate Wet and Dry Ingredients: Keep dressings separate from salads until ready to eat to prevent soggy greens. Use small containers or mason jars for dressings.

Proper Avocado Storage: If using avocados in meal prep, add them fresh daily or store them with lemon juice to prevent browning.

Freezer-Friendly Options: Some recipes like the frittatas and cooked proteins can be frozen for longer storage. Wrap individual portions in plastic wrap and store in freezer bags for up to 3 months.

Nutritional Benefits Overview

Each of these 20 low-carb lunch recipes provides essential nutrients while keeping carbohydrate content low. Here’s what you can expect:

Average Nutritional Profile per Serving:

• Carbohydrates: 5-15 grams
• Protein: 15-30 grams
• Healthy Fats: 15-35 grams
• Fiber: 3-8 grams
• Calories: 250-450

Key Nutrients Provided:

• High-Quality Protein: Essential for muscle maintenance, satiety, and metabolic health
• Healthy Fats: From avocados, olive oil, nuts, and fish – supporting heart health and nutrient absorption
• Fiber: From vegetables and low-carb fruits – promoting digestive health and satiety
• Vitamins and Minerals: Including vitamin C, folate, potassium, and magnesium from fresh vegetables and herbs

Shopping List Essentials

To make these recipes regularly, keep these staples on hand:

Proteins:

• Eggs (for hard-boiling and frittatas)
• Canned tuna and salmon
• Rotisserie chicken
• Ground beef or turkey
• Deli meats (turkey, chicken)
• Shrimp (frozen for convenience)

Vegetables:

• Mixed greens and spinach
• Avocados
• Broccoli
• Zucchini
• Bell peppers
• Cucumbers
• Cherry tomatoes
• Red onions

Pantry Staples:

• Extra virgin olive oil
• Mayonnaise
• Dijon mustard
• Apple cider vinegar
• Lemon juice
• Fresh herbs (basil, parsley, chives)
• Nuts and seeds
• Canned beans (chickpeas, white beans)

Dairy:

• Greek yogurt
• Various cheeses (cheddar, feta, mozzarella, Parmesan)
• Heavy cream

Tips for Success

Start Small: Begin by incorporating 2-3 of these recipes into your weekly routine. Once you’re comfortable, gradually add more variety.

Listen to Your Body: Pay attention to how different foods make you feel. Some people thrive on very low carbs, while others need slightly more to feel their best.

Stay Hydrated: Low-carb diets can have a diuretic effect, so make sure to drink plenty of water throughout the day.

Plan for Variety: Rotate through different recipes to prevent boredom and ensure you’re getting a wide range of nutrients.

Prep Gradually: If 2 hours of meal prep seems overwhelming, start with just 30 minutes and gradually increase your prep time as you develop a routine.

Conclusion

Switching to a low-carb lunch doesn’t have to be complicated or boring. With these 20 detailed recipes, complete with ingredients and instructions, you have everything you need to enjoy a wide variety of delicious and satisfying meals that will keep you energized and focused throughout the day. These recipes provide the perfect balance of protein, healthy fats, and nutrients while keeping carbohydrates low.

The key to success with any eating plan is preparation and variety. By meal prepping on weekends and having these recipes in your arsenal, you’ll never be stuck wondering what to eat for lunch. Each recipe is designed to be quick, nutritious, and satisfying, making it easy to stick to your healthy eating goals even during the busiest weeks.

Remember that the best diet is one you can maintain long-term. These recipes are flexible and can be adapted to your taste preferences and dietary needs. Start with the ones that appeal to you most, and gradually expand your repertoire as you discover new favorites.

Say goodbye to sad desk lunches and afternoon energy crashes. With these 20 quick and healthy low-carb lunch recipes, you’re well-equipped to nourish your body, satisfy your taste buds, and maintain steady energy levels throughout your day. Here’s to a healthier, happier, and more energized you!

References

1. Healthline. (2018, November 20). 10 Health Benefits of Low-Carb and Ketogenic Diets. Retrieved from https://www.healthline.com/nutrition/10-benefits-of-low-carb-ketogenic-diets
2. Harvard Health Publishing. (2025, February 7). Low-carb foods: Nutritious choices for creating a sustainable diet that’s lower in carbohydrates. Retrieved from https://www.health.harvard.edu/nutrition/low-carb-foods-nutritious-choices-for-creating-a-sustainable-diet-thats-lower-in-carbohydrates
3. Real Simple. (2024, December 2). 24 Low Carb Lunch Ideas That Will Keep You Full. Retrieved from https://www.realsimple.com/low-carb-lunch-ideas-8402445
4. EatingWell. (2024, October 23). 19 Low-Carb Lunch Ideas for Work That Will Actually Fill You Up. Retrieved from https://www.eatingwell.com/gallery/13697/low-carb-lunch-ideas-for-work-that-will-actually-fill-you-up/
5. The Kitchn. (2022, December 14). How I Prep A Week of Easy Low-Carb Meals. Retrieved from https://www.thekitchn.com/low-carb-meal-prep-261551
6. Downshiftology. (2025, April 14). Avocado Egg Salad. Retrieved from https://downshiftology.com/recipes/avocado-egg-salad/