Level Up Your LUNCH

Weekday lunches should not only be delicious but also nutritious—whether you’re eating at home or at work or having an impromptu picnic.

- KATIE MORFORD

Here you’ll find nine recipes that take your midday meal up a notch. These made-over meals pack in extra helpings of key nutrients, vitamins, and minerals—plus protein, fiber, and health-boosting antioxidants. And they deliver big on flavor.

Sesame Noodles

THE STANDARD: Soba noodles, sesame oil, soy sauce, green onions.

THE MAKEOVER: In a medium bowl whisk together 1 Tbsp. creamy peanut butter, 1 Tbsp. rice vinegar, 1½ tsp. toasted sesame oil, ½ tsp. soy sauce, ½ tsp. honey, and ¼ tsp. sriracha. Add 1 cup cooked noodles, ½ cup cooked edamame, ½ cup finely shredded red cabbage (or other crunchy vegetable), 1 thinly sliced green onion, and cilantro. Toss well.

THE BOOST: Peanut butter, red cabbage, and edamame give more fiber, protein, iron, and antioxidants.

Store-Bought Salad Kit

THE STANDARD: Packaged salad kit with dressing and toppings.

THE MAKEOVER: Add ½ cup protein-rich food such as turkey, a leaner cut of beef such as flank steak or top sirloin, or baked tofu, beans, or hard-boiled eggs. Toss with half of the dressing and a splash of red wine vinegar. Swap out croutons for nuts and/or seeds.

THE BOOST: Turkey, beef, tofu, beans, and eggs serve up a dose of protein, iron, potassium, and magnesium; nuts and seeds add healthy fats.

PB&J

THE STANDARD: Peanut butter and jelly on white bread.