Lunch Recipes

Salmon and Broccoli Salad

Ingredients:

 4 oz salmon fillet, skinless and boneless

 2 cups broccoli florets
 1/4 cup chopped red onion
 1/4 cup crumbled feta cheese (rinse thoroughly)
 1 tbsp chopped fresh dill
 2 tbsp lemon juice
 2 tbsp extra-virgin olive oil
 pepper to taste

Instructions:

 Preheat the oven to 375°F. Place the salmon fillet on a baking sheet and bake for 12-15 minutes,
or until cooked through.
 In a large mixing bowl, steam the broccoli florets until tender-crisp, then add the chopped red
onion, crumbled feta cheese, and chopped fresh dill.
 In a small bowl, whisk together the lemon juice, olive oil, and pepper to make a simple dressing.
 When the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon
into bite-sized pieces.
 Rinse the feta cheese thoroughly to remove as much brine as possible then pat dry with paper
towel
 Add the flaked salmon to the broccoli and feta mixture and toss gently to combine.
 Pour the dressing over the salad and toss again to coat.
 Serve chilled or at room temperature.

This salmon and broccoli salad is a delicious and nutritious lunch that's high in calcium from the salmon
and broccoli, low in oxalate, and low in sodium. It's also rich in healthy fats from the salmon and olive
oil. Enjoy!
Turkey and Avocado Wrap
Ingredients:

 1 whole wheat tortilla wrap

 2 oz sliced turkey breast
 1/4 avocado, sliced
 1/4 cup shredded low-fat mozzarella cheese
 1/4 cup chopped romaine lettuce
 1 tbsp hummus
 Juice of 1/2 lime
 pepper to taste

Instructions:

1. Lay the tortilla wrap flat on a work surface.

2. Spread the hummus on the tortilla, leaving a 1-inch border around the edges.
3. Layer the turkey slices, sliced avocado, shredded mozzarella cheese, and chopped romaine
lettuce on top of the hummus.
4. In a small bowl, mix together the lime juice, salt, and pepper to make a simple dressing.
5. Drizzle the dressing over the turkey and avocado filling.
6. Fold in the sides of the tortilla, then roll up the wrap tightly.
7. Cut the wrap in half and serve.

This turkey and avocado wrap is a satisfying and flavorful lunch that's high in calcium from the
mozzarella cheese and low in oxalate and sodium. The avocado provides healthy fats, fiber, and
additional vitamins and minerals. Enjoy! Ingredients:

 1/2 cup plain yogurt

 1/2 cup mixed berries (such as blueberries, raspberries, or strawberries)
 1 tablespoon hulled sunflower seeds
 1 teaspoon honey (optional)

Instructions:

1. In a small bowl or glass, layer the yogurt, mixed berries, and sunflower seeds.
2. Drizzle with honey, if desired, and serve immediately.

This recipe is both low oxalate and low sodium, as it uses plain yogurt which is low in sodium and high
calcium and sunflower seeds which are low in oxalates. The mixed berries also provide natural
sweetness and antioxidants. Enjoy!
Lemon Herb Chicken with Steamed Vegetables

Ingredients:

 4 oz boneless, skinless chicken breast

 1 cup chopped broccoli florets
 1 cup chopped cauliflower florets
 1 cup sliced carrots
 1 tbsp olive oil
 1 tbsp chopped fresh thyme
 1/2 lemon, juiced
 Black pepper to taste

Instructions:

1. Place the chicken breast in a steamer basket over a pot of boiling water. Steam for 10-12
minutes, or until cooked through.
2. While the chicken is steaming, prepare the vegetables. In a mixing bowl, toss together the
chopped broccoli, cauliflower, and sliced carrots with the olive oil, chopped thyme, and black
pepper to taste.
3. Place the vegetables in a separate steamer basket and steam for 5-7 minutes, or until tender-
crisp.
4. When the chicken is cooked, remove it from the steamer and let it cool slightly. Cut the chicken
into bite-sized pieces.
5. Arrange the steamed vegetables on a plate and top with the chicken pieces.
6. Squeeze the lemon juice over the chicken and vegetables.
7. Serve immediately.

This lemon herb chicken with steamed vegetables is a healthy and flavorful lunch that's low in sodium.
The vegetables provide plenty of vitamins, minerals, and fiber, while the chicken is a good source of
protein and calcium. Enjoy!
Salmon Salad with Avocado and Cherry Tomatoes

Ingredients:

 4 oz cooked salmon, flaked

 1/2 avocado, diced
 1 cup cherry tomatoes, halved
 1 cup chopped romaine lettuce
 1 tbsp lemon juice
 1 tbsp extra-virgin olive oil
 black pepper to taste

Instructions:

1. In a mixing bowl, combine the flaked salmon, diced avocado, halved cherry tomatoes, and
chopped romaine.
2. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, and black pepper to make
a simple dressing.
3. Pour the dressing over the salmon mixture and toss gently to combine.
4. Serve immediately.

This salmon salad with avocado and cherry tomatoes is a nutritious and delicious lunch that is low in
oxalate and sodium and high in calcium. Salmon is an excellent source of calcium, and avocado provides
healthy fats and additional vitamins and minerals. Enjoy!
Egg Salad Lettuce Wraps

Ingredients:

 2 hard-boiled eggs, chopped

 1/4 cup diced red onion
 1 tbsp chopped fresh dill
 1 tbsp chopped fresh basil
 1 tbsp lemon juice
 1 tbsp extra-virgin olive oil
 black pepper to taste
 4 large iceberg lettuce leaves

Instructions:

1. In a mixing bowl, combine the chopped hard-boiled eggs, diced red onion, and chopped fresh
basil and dill.
2. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, and black pepper to make
a simple dressing.
3. Pour the dressing over the egg mixture and toss gently to combine.
4. Divide the egg salad evenly among the lettuce leaves.
5. Roll up the lettuce leaves and serve immediately.
6. These egg salad lettuce wraps are a delicious and satisfying lunch that is low in oxalate and
sodium. Eggs are a good source of calcium and protein, and the lettuce leaves provide a low-
carb, low-calorie wrap. Enjoy!
Baked Salmon with Roasted Vegetables

Ingredients:

 4 oz baked salmon fillet

 1 cup chopped zucchini
 1 cup chopped yellow squash
 1 cup chopped bell peppers
 1/4 cup chopped red onion
 1 tbsp extra-virgin olive oil
 1 tbsp chopped fresh rosemary
 black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine the chopped zucchini, yellow squash, bell peppers, and red onion.
3. Drizzle the extra-virgin olive oil over the vegetables and toss to coat.
4. Sprinkle the chopped rosemary, and black pepper over the vegetables and toss again to
combine.
5. Spread the seasoned vegetables out in a single layer on a baking sheet.
6. Place the baked salmon fillet on top of the vegetables.
7. Bake for 20-25 minutes, until the salmon is cooked through and the vegetables are tender.
8. Serve immediately.

This baked salmon with roasted vegetables is a nutritious and flavorful lunch that is low in oxalate and
sodium. Salmon is a good source of calcium, protein, and heart-healthy omega-3 fatty acids, while the
roasted vegetables provide a variety of essential vitamins and minerals. Enjoy!
Tuna and Avocado Salad

Ingredients:

 4 oz canned tuna, drained

 1/2 ripe avocado, diced
 1/4 cup diced red onion
 1/4 cup chopped fresh cilantro
 1 tbsp lemon juice
 1 tbsp extra-virgin olive oil
 black pepper to taste

Instructions:

1. In a mixing bowl, combine the drained canned tuna, diced avocado, diced red onion, and
chopped fresh cilantro.
2. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, and black pepper to make
a simple dressing.
3. Pour the dressing over the tuna and avocado mixture and toss gently to combine.
4. Serve immediately.

This tuna and avocado salad is a tasty and nutritious lunch that is low in oxalate and sodium. Tuna is a
good source of calcium and protein, while avocado provides healthy fats and essential vitamins and
minerals. Enjoy!: