5 healthy weekday lunch ideas (and delicious desk-side snacks)
“I’m not buying takeaway at lunchtime anymore! I’m going to make my own healthy homemade lunches for work.” We’ve all said this, and in theory it’s a great idea, but in real life it can be a lot harder to stick with.
When winter mornings are dark and cold, a few more minutes in bed seems preferred to preparing your work lunch in the kitchen. However, a little meal prep on a Sunday evening or whilst you’re cooking dinner at night can be an easier way to eat healthy at lunchtime.
Here are four healthy, filling and delicious lunchbox ideas that you can make a few days in advance, with some tasty snacks and treats to munch on throughout the day.
1. Roasted Sweet Potato Salad with Honey Lime Dressing
This salad takes minimal time to prepare. Simply roast the sweet potato on a shelf in the oven whilst you’re cooking something else to save time and bother!
You will need:
1 Sweet Potato
3 Handfuls of Kale
25g of Feta
1 tbsp of Honey
Juice of Half a Lime
Step by step directions:
Peel and chop the sweet potato into chunks, boil for 10 minutes and roast in the oven for 15 minutes
Cook the kale in boiling water for 2-3 minutes
Leave the hot ingredients to cool and make the dressing by mixing the honey and lime juice together. Transfer into a separate pot and refrigerate
To prepare the salad, mix the sweet potato, kale and feta together into a sealed lunchbox and store in the fridge and pour the dressing over when serving
This can be made up to three days in advance.
2. Wholemeal Chicken, Goat’s Cheese, Avocado & Spinach Quesadillas
These quesadillas are the perfect alternative to a sandwich. Crammed full of tasty filling, they’ll satisfy any lunchtime hunger pangs!
You will need:
1 Small Chicken Breast
Two Wholemeal Tortillas
20g of Goats Cheese
Two Handfuls of Spinach
Half an Avocado
Step by step directions:
Grill the chicken breast and cut into strips
Fill the tortillas with the chicken strips, spinach, avocado and goats cheese
Using a panini toaster or something similar, place the tortillas inside and toast for around 3-4 minutes
Once cooled completely, store in a sealed box in the refrigerator
These can be made up to two days in advance.
3. Courgetti & Pesto Noodles
This is a great recipe if you’re trying to cut down on the carbohydrates. Wholemeal noodles have a low GI which means you won’t get that mid-afternoon energy slump and will feel fuller for longer. This lunch is a healthy alternative to a creamy pasta dish but tastes just as good.
You will need:
1 Nest of Wholemeal Noodles
30g of Courgetti
25g of Feta Cheese
8 Baby Plum Tomatoes
1 tsp of Pesto
Step by step directions:
Cook the noodles in boiling water for five minutes, adding the courgetti in for the last two minutes
Drain and leave to cool
To prepare, mix the pesto with the noodles and courgetti and top with the tomatoes and feta
Transfer into a lunchbox and store in the fridge
This can be made up to three days in advance.
4. Mediterranean Lentil Soup
Soup is a warming lunch option in the colder months and this Mediterranean lentil soup will definitely heat you up! The addition of lentils makes it filling and the cravings for naughty afternoon snacks less likely. This soup can also be frozen and then defrosted when you need it.
You will need: (makes 3-4 servings)
1 Shallot
1 Clove of Garlic
250ml of Vegetable Stock
10 Baby Plum Tomatoes
1 Can of Lentils
1 Red Pepper
1 Yellow Pepper
1 Red Chill
Step by step directions:
Dice the shallot and garlic and lightly fry in a saucepan for a few minutes until soft
Add the tomatoes, lentils, pepper and chilli and fry for another few minutes
Add the stock and simmer for around 20 minutes
Blitz in a food processor or with a hand blender until smooth
Leave to completely cool and then refrigerate, ready for when you need it
This can be made up to four days in advance.
5. Snacks & Treats
We all need a little sweet or salty treat now and again and these three snacks are just the ticket (from left to right).
Sweet Potato Crisps
Thinly slice a sweet potato and lay out the pieces on a baking tray. Drizzle some olive oil over the top and add a sprinkle of ground cumin. Bake at 180° for 10-15 minutes or until crisp.
Fig & Honey Popcorn
Take half a mugful of popping corn and put into a lidded saucepan with one teaspoon of oil. Heat until the majority of kernels are popped. For the fig & honey sauce, put two dried figs into water for 30 minutes or until soft. Take out and mash up with a tablespoon of honey then pour over the popcorn.
Roasted Chickpeas
Wash and drain half a can of chickpeas then transfer to a baking tray. Drizzle over some olive oil and sprinkle one teaspoon of paprika over the chickpeas. Bake at 180° for 20-25 minutes.
