Hard Boiled Egg Lunch with Smoothie


1 cup arugula
1 cup cherry tomatoes, halved
2 ounces mini mozzarella balls
1 tablespoon light vinaigrette
2 eggs
1 cup real milk
1 cup frozen raspberries
1/2 cup ice
1 tablespoon peanut butter


Directions for Salad:

  1. Hard boil two eggs.

  2. Combine eggs, arugula, cherry tomatoes and mini mozzarella balls in an airtight container.

  3. Add the vinaigrette before packing, or take it with you in a separate container and add when you’re ready to eat.

Directions for Smoothie:

  1. Blend all ingredients in a blender until smooth.

  2. Pour into a mason jar or other sealable container until you’re ready to enjoy!


620 calories; 37 g fat; 15 g saturated fat; 430 mg cholesterol; 36 g protein; 29 g carbohydrates; 8 g fiber; 490 mg sodium; 420 mg calcium. Nutrition figures based on using lowfat milk.

Recipe & photo by Rachel Paul, PhD, RD