All too often lunch is a quick sandwich and bag of crisps which we eat at our desks between phone calls or appointments. Alternatively we nip to the chip shop or pub for an unhealthy meal with little nutritional content and everything we know we shouldn’t eat! With a little planning, lunch can be tasty, exciting and give us at least one of our fruit or vegetable portions for the day. Here are a few ideas for you to try.
-Make a big bowl of your favourite salad, but make sure you incorporate at least three of the following vegetables to ensure some nutritional value:
-Spinach, rocket, tomato, peppers, carrot, mushrooms, celery, mange-tout, sweetcorn, beetroot, cabbage, red onion, spring onion.
-Add some seeds such as sunflower, pumpkin or pine nuts for texture & protein.
-Then for dressing choose some of the following for extra flavour:
Take your dressing separately so the salad doesn’t go soggy, pour it in at lunchtime, put the lid on your salad and shake it well to dress everything and get the best taste.
Snacks (anything is better than crisps!)
Mixter-Maxter (My Gran’s recipe)
Couscous (serves two)
This recipe can be done with pasta. For pasta I recommend using finely chopped jalapeno chillies or Italian herbs for flavouring instead of cumin & caraway.