New Year, New Me!

3 Delicious and Healthy Tricks to Eating a Better Lunch

New year, new me, right? Wrong. Unless you’re planning on making some significant changes in your life, you’re not going to see a “new you”. Healthy eating is always important, but if you’re like most people, the holidays have gotten the best of you and you’ve made some poor dietary choices. Don’t worry, it’s never too late to beat some of those guilty pleasures and start off the new year the right way with meals that are not only delicious, but healthy too! Many nutritionists agree that lunch is one of the easiest meals to blow your calorie count. People often end up in a hurry, stressed, or just flat out forget to plan for a healthy lunch. This results in a poor decision of the inevitable drive thru run around 1:30, or even worse, skipping lunch! The key to beating any unhealthy habits you may have is preparation, and effort.

Never miss a meal. By maintaining a healthy eating pattern and eating meals at regular intervals, you’re more likely to cut the junk food cravings, and make better overall decisions. Most people blow their calorie count when they’re in a hurry, or haven’t quite had time to prepare for their next meal. Allow enough time to make whatever you need to.  What makes planning meals easier?  Getting them delivered from Max Delivery!  Click here to shop now! Here are some recipes that are delicious, simple, and healthy!

Chicken Salad

A protein packed, delicious, low calorie lunch that you can make in 10 minutes.


  • (4) 4.5 oz. cans of white meat chicken breast
  • 2/3 cup of mayonnaise
  • 1 tablespoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon of dill


In a large mixing bowl, combine the chicken and mayonnaise. In a separate bowl, mix all the dry ingredients.  Stir the chicken and mayonnaise until it is mixed completely, and then slowly stir in the dry ingredients. When everything is completely combined, place it in the fridge for a minimum of 90 minutes or until it is completely chilled throughout.

Tips: Many people enjoy chicken salad with bread or crackers. You can put it on two pieces of bread and create a sandwich, eat it “straight up” or spread it on crackers. Also, be sure that the chicken salad is completely cold throughout. Most people do not prefer room temperature chicken salad!

Island Barbecue Beef Kabobs


  • 12 Oz. Sirloin steak
  • 6 Bamboo Skewers
  • ½ cup of soy sauce
  • 2 table spoons of garlic powder
  • 1/8 cup of cilantro
  • 1 table spoon crushed red pepper flakes
  • 1 table spoon of brown sugar


Cut the steak into bitesize cubes. In a large Ziploc bag, place your cut-up steak, and all the remaining ingredients into the Ziploc bag. Leave the steak to marinate in the bag outside of the refrigerator. You want to have the steak as close to room temperature as possible before cooking it, so there is no need to refrigerate it at this point. After 20 minutes in the marinade, you can finally cook the steak! Place as many steak bites on each skewer as you’d like, leaving enough room in between each piece of steak to make sure they do not touch. Now, depending on the thickness and how you like your steak, the cooking time will vary. If you like your steak well done, and your steak is cut relatively thick, leave it on for about 3-4 minutes per side. If you like your steak more on the rare side, or it isn’t very thick, it should only need about a minute or two on each side. Again, it all varies with how your steak is cut and how you prefer it, so don’t be afraid to pull a piece of steak off, cut it, and check how cooked it is for yourself!

Tips: These are great to pack for work, or a lunch on the go! You can cut the bamboo skewers in half, and fit more into a Tupperware container for travel. Also, if you enjoy eating teriyaki, try one of max delivery’s many sauces on your island barbecue beef kabob! The most popular sauce for the beef kabobs is Mikee’s seedless sesame teriyaki sauce.

 Lemon Pepper Chicken Wraps


  • 6 oz. Chicken breast
  • 1 cup of chopped romaine lettuce
  • 3 table spoons of lemon pepper seasoning
  • 1 lemon
  • 1 table spoon of dried basil
  • 1 table spoon of dried dill
  • 2 table spoons of ground black pepper
  • (2) 12 inch tortillas
  • buffalo sauce to taste (optional)
  • ranch dressing to taste (optional)
  • 1 tablespoon of mayo



Cut the chicken into long skinny strips while it is still raw. Put the chicken strips into a Ziploc bag, and add the lemon pepper seasoning, half of a lemon’s juice, table spoon of dried basil and table spoon of dried dill. Leave the chicken to marinate in the bag while you prepare the rest of the ingredients. In a large skillet, warm the outside of the flour tortilla until it gets slightly brownish golden and flaky. Remove the tortillas from the pan. Lightly spread the tortillas with a half tablespoon of mayo each. The mayo will act as a glue and hold the inside of the wrap together, while providing a spectacular consistency and flavor. Once the chicken has marinated in the lemon pepper marinade, put it into a hot skillet over medium-high heat. The chicken should not take long to cook if you cut it into skinny strips. After about 8 minutes and regularly stirring the chicken around, it should be done. With the mayonnaise side of the tortilla facing up, add half a cup of lettuce to each tortilla and spread it evenly on top of the mayo. Next, add half the chicken strips to each tortilla on top of the lettuce. At this point, if you like buffalo sauce and/or ranch dressing, add it. Finally, you can wrap the tortilla up like a burrito and enjoy!


Tips: Squeeze the lemon on top of the chicken before you fold your wrap over. This is a refreshing twist if you like citrus. Also, be sure to preheat the skillet prior to cooking the chicken. It’s easiest to use the same skillet to cook the chicken that you used to warm the tortilla since it should already be hot.










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