Do you struggle with what to bring to work that’s healthy, easy-to-make, and tastes great.
I think there’s one key to having a plan for your lunches... and it’s to keep it as simple as possible!
My two go-to lunch choices are either leftovers from dinner the night before, or putting together a full-meal salad that I can keep in either a mason jar or another similar container.
My salads will usually always include nuts, greens, chopped veggies, fetta, and even some fruit like pomegranate seeds or chopped up mango, depending on what I have on-hand.
For protein, I like to add some shredded chicken or hard boiled eggs (canned tuna works well too - if you like that sort of thing!) and just before eating, I dress it with extra virgin olive oil and apple cider vinegar or sometimes a bit of sweet chilli sauce. It’s so good!
Some other easy ideas include making a wrap. Depending on your nutrition plan, you can use a gluten-free wrap or a big lettuce leaf to hold your wrap ingredients.
Planning your lunch ahead of time will keep you track and also help you avoid that mid-afternoon lag you can get when you eat something too heavy or greasy.
Here are a couple of my favourite salads I like to make.
Ingredients
1 Tbsp Olive oil
¼ Cup walnuts
1 or ½ Cooked chicken breast (I usually use the meat from a rotisserie chicken to make it super easy)
½ Avocado
20g feta
1-2 Cups Kaleslaw (I get this pre-packaged, again to keep things quick and simple)
Dice or shred the chicken.
Cut the avocado into small cubes.
Layer the ingredients into the jar, starting with olive oil, walnuts, chicken, and avocado. Next, Crumble in the feta and then fill up the rest of the jar with the Kaleslaw.
I use this as my base, other things I like to add in as well to mix it up a bit are diced beetroot, pumpkin seeds, crunchy sprouts, mango, pomegranate seeds, sundried tomatoes or olives.
Roast Pumpkin Salad
Ingredients
100g Pumpkin diced and roasted
1/4 cup walnuts
1/2 cup beetroot slaw (I get this pre packaged from the supermarket too it has grated beetroot, carrot and broccoli stem)
20g Feta
1 cup baby spinach
1 cup rocket
Place all ingredients in a mason jar. When you are ready to eat, tip the salad into a bowl and add your dressing, I like either balsamic vinegar or a bit of sweet chilli sauce on this one.
I hope this has been helpful - let me know in the comments what some of your favourite lunches are.
