quit eating the same meals every day during lunch switch things up by adding healthy recipes with low calories for weight loss and healthy living these options are not only beneficial for keeping a healthy lifestyle but they are a great way to expand your lunchtime menu try these today 1 lime and prawn pitta salad ingredients wholemeal pitta tbsp rapeseed oil1 tsp tabasco1 tsp low sugar low salt ketchup1 tbsp low fat mayonnaise1 tbsp fat free natural yogurt lime zested and juiced plus wedges to serve60g cooked king prawns1 little gem lettuce leaves separated small cucumber peeled into ribbons4 cherry tomatoes halved instructions step 1 heat the oven to 200c 180c fan gas 6 step 2 slice the pitta into triangles put it on a baking sheet and drizzle over the oil bake for 10 15 mins until golden and crisp step 3 mix the tabasco ketchup mayo yogurt and lime zest and juice toss the prawns in the dressing step 4 layer the lettuce cucumber tomatoes and dressed prawns in a lunchbox or jar season top with the pitta chips and serve with lime wedges 2 banana bread ingredients low fat spread for the tin plus extra to serve140g wholemeal flour100g self raising flour1 tsp bicarbonate of soda1 tsp baking powder300g mashed banana from overripe black bananas4 tbsp agave syrup3 large eggs beaten with a fork150ml pot low fat natural yogurt25g chopped pecan or walnuts optional instructions step 1 heat oven to 160c 140c fan gas 3 grease and line a 900grams loaf tin with baking parchment allow it to come 2cm above the top of the loaf tin mix the flours bicarb baking powder and a pinch of salt in a large bowl step 2 mix the bananas syrup eggs and yogurt quickly stir into dry ingredients then gently scrape into the tin and scatter with the nuts bake for 1 hr 10 mins 1 hr 15 mins or until a skewer comes out clean step 3 cool in tin on a wire rack eat warm or at room temperature with a low fat spread 3 lemon herb rice salad ingredients 2 lemonskosher salt and freshly ground pepper1 2 medium red onion thinly sliced1 medium carrot shredded1 4 cup vegetable oil2 cups long grain white rice2 tablespoons rice wine vinegar2 teaspoons packed light brown sugar1 kirby cucumber seeded and diced1 2 cup chopped salted roasted peanuts1 2 cup fresh cilantro roughly chopped1 2 cup fresh mint roughly chopped1 2 cup fresh basil roughly chopped1 bunch watercress tough stems removed leaves torn instructions step 1 remove two wide strips of zest from 1 lemon with a vegetable peeler step 2 combine one strip of zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the lemon zest turn slightly golden in about 5 minutes let the lemon oil cool step 3 cook the rice as stated on the label and add the remaining lemon strip zest to the water step 4 transfer the rice to a large bowl discarding the zest and fluff with a fork let cool to room temperature step 5 to make the dressing use both lemons for the juice add vinegar brown sugar 1 1 4 teaspoons salt 1 2 teaspoon pepper and whisk in a bowl until the sugar dissolves discard the zest from the lemon oil then whisk the oil into the dressing add the onion slices and let marinate for 15 minutes step 6 add the carrot cucumber peanuts cilantro mint basil and watercress to the bowl with the rice add the dressing mixture and gently toss