Lunch - My Challenge for Variety

FunnyGirl613

First let me say I am not eating sugar, white flour, and aim for as minimally processed as possible. I keep kosher so no meat and milk together and no pork or shellfish. I am insulin resistant so I need to keep carbs to 45mg per meal.

I'm having difficulty finding enough lunch options/variety. Lunch is my primary meal of the day.

I'm eating breakfast at 7:30am, lunch between 12:30 and 2pm depending on the day and I don't eat dinner until probably 7 or 8pm. I do have a late afternoon snack if I need it. But my lunches need to look and feel substantial.

So far my lunches have been:

salad with hard boiled egg
chicken breast with kashi 7 grain pilaf, asparagus, salad
salad with feta cheese
hamburger (no bun), kashi pilaf, salad
chicken breast with kashi 7 grain pilaf, asparagus, salad
chicken breast, chicken soup
avocado sushi roll, vegetable soup
salad with feta cheese
cooked turkey breast, brown basmati rice, grilled veggies
salad with chicken breast
taco salad (veggies, black beans, corn with 1oz shredded cheese, 2tbsp low fat sour cream, 2tbsps salsa)

Please give me some ideas! I'm having yogurt several times a week for breakfast, so it holds no appeal to me for lunch. I have a strong need to chew. I do not have a way to heat up food - I need to be able to eat it cold. My stomach can't handle curry, cumin, ginger, or any of the "hot" spices.

FunnyGirl613

Bumpity bump

jenlarz

I use Joseph Stone ground wheat and oat pita bread for sandwiches. 60 cals, 10 g carb, 2 fat, 7 protein, 5 fiber, 1 sugar.
I imagine there's other similar brands if you can't find these.