07/03/2017
3 High Protein Lunches to Gain Lean Muscle Mass
During busy weekdays or even busier weekends, it’s not always easy to get a high-protein lunch to help keep you ripped and lean. But it is possible—all you really need is a little advanced planning and you can ensure you eat right every day of the week. Here are 10 lean muscle-building recipes that prove it. Choose one or two to make each week. Do your grocery shopping and cooking on Sunday and your coworkers will be envious come lunchtime on Monday (and Tuesday, Wednesday… you get it).
1. Tuna “Superfood” Salad Sandwich
More than a tuna salad, this “superfood” sandwich is packed with both tuna and salmon, which gives you a boost of protein, omega-3 fats, and selenium. Served between two slices of whole grain bread or stuffed in a whole wheat pita, it’s a quick and easy lunch for any busy day.
Skill level: Beginner
Serves: 4
Start to Finish: 10 minutes
Prep: 10 minutes
Cook: 0 minutes
2. Turkey Parmesan Burgers
These burgers take less than 30 minutes to make. The lean ground turkey and cheese contribute muscle building BCAAs.
Skill level: Beginner
Serves: 4
Start to Finish: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Ingredients:
1 pound lean ground turkey
6 tablespoons marinara sauce, divided
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
3. Sumac Shrimp & Crispy Chickpea Salad with Figs, Beets, and Feta
Shrimp is a very lean protein that contains BCAAs. Although it was once thought that the cholesterol in shellfish like shrimp is not healthy, studies are revealing that it doesn’t impact the blood cholesterol as once thought.
Skill level: Beginner
Serves: 4
Start to Finish: 41 minutes
Prep: 30 minutes
Cook: 11 minutes
Ingredients:
For the dressing
1 tablespoon tahini paste
Juice of 2 lemons
3 tablespoons olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 teaspoon honey
Salt, pepper and sumac to taste
For the chickpeas
1 tablespoon olive oil
1 can chickpeas, rinsed and dried
Generous pinches of salt, pepper and paprika
For the salad
6 cups spring mix lettuce
1 English cucumber, halved, seeded, and thinly sliced
½ cup pickled beets, sliced
8 figs, quartered
¼ cup reduced fat feta, crumbled
¼ cup mint leaves, chiffonade
For the shrimp
½ tablespoon olive oil
1 lb shrimp, shells and tails removed
Generous pinches of salt, paprika and sumac
Instructions:
For the dressing
1. In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside.
For the chickpeas
1. Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes.
For the salad
1. In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint.
For the shrimp
1. Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes.
To assemble
1. Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.
Nutrition Information (per serving)
Calories: 510; Total Fat: 22 grams; Saturated Fat: 4 grams; Protein: 34 grams: Carbohydrates: 48 grams; Sugar: 27 grams; Fiber: 9 grams; Cholesterol: 241 milligrams; Sodium: 531 milligrams