5 Healthy Lunch Ideas:

Five quick and simple lunch idea's that I've picked up from different recipe books/websites that I have myself on a regular basis;
  • Baked sweet potatoes – clean and individually foil wrap 3 sweet potatoes & bake in the oven for 1 hour at 180 degrees, leave to cool and pack in the fridge for your lunches. To reheat, remove from the foil, cut a slit down the middle and zap in the microwave for 3-4 minutes. Serve with Spinach, cherry tomatoes and a filling of your choice.
  • Ryvita crisp breads – toppings: Avocado, smoked salmon, cottage cheese, turkey ham, rocket & prawns, banana & peanut butter, cucumber & tuna, tomato and goat’s cheese, hummus.
  • Butternut Squash & Coconut Soup: Cut 1 squash in half and rub the cut sides with 1tbsp of melted coconut oil and pink salt, wrap each half in foil and bake for 30-40 minutes at 200 degrees. Then Scoop the squash out with a spoon and set aside. Over a low heat melt 1 tbsp. of coconut oil with 1 tsp of rosemary for 1 minute, and then add in 1 finely chopped white onion – sauté for 5 minutes. Add 1 400ml can of coconut milk, the squash you set aside & 250ml of chicken stock, cook for 10 minutes on a low heat and then serve with chilli flakes!
  • Out of the cupboard lentil and tomato soup: In a large pan dry fry 1 tsp of ground cumin and 1 tsp of ground coriander for 30 seconds before adding 1tbsp of coconut oil, 1 diced white onion, 2 cloves of crushed garlic and sauté for 5 minutes. Then add 100g of red lentils, 300ml of chicken stock, 1 can of chopped tomatoes, bring to boil and then simmer cook for 20 minutes. Serve with natural yoghurt, pink salt and black pepper.
  • Grilled chicken, lemon and olive salad: Rub 2 chicken breasts with 1 tbsp. of melted coconut oil mixed with 1 clove of crushed garlic, 1 tsp of ground cumin and season with pink salt and black pepper – griddle for 6 minutes on each side turning every minute. In a small bowl zest 1 lemon and mix with 4 tbsps.’ of natural yogurt and 2 tsps. of olive oil (mix thoroughly). Thinly slice your zested lemon and add this to the griddle with your chicken. In your serving bowl add 1 small cos lettuce and 10 halved green olives. Once cooked slice your chicken and add to your salad with the lemon and a handful of toasted pine nuts and dress with your yogurt dressing!

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