Packing a healthy lunchbox can’t be a bit of a headache sometimes. Especially if you’re anything like me and 1. you don’t like sandwiches and 2. you get bored really quickly if you eat the same thing too many times in a row. Sounds familiar? That’s why I launched my Healthy Meal Ideas series (see #1), where I’ve been trying to come up with a bunch of ideas of healthy meals that’d be good enough to create serious food envy. In this second edition, I share a few of my current favourites!
Broccoli, avocado & radishes tahini salad (V)This has to be my favourite salad of all time. It’s perfectly balanced both in terms of taste and texture, and it takes minutes to make. Oh, and it’s vegan too! #WinWin Toss a few handfuls of broccoli with some olive oil and sea salt and roast at 180°C until nice and golden. Chop 1/2 avocado and a small handful of radishes. Add your roasted broccoli. Season with 1 1/2 teaspoons of good tahini (I use this one), the juice of half a lemon, salt, black pepper and chives.
Smoked salmon & Jerusalem couscous salad I discovered Jerusalem couscous only recently and I’ve been obsessed since then. I love its springy, slightly cheewy texture and find it so much nicer than regular couscous in salads. Here’s my favourite to date. Follow the instructions on the pack to cook your couscous. In your favourite lunchbox, layer up some salad (I used iceberg lettuce, but I reckon watercress would be lovely as well). Tear up two small slices of smoked salmon and add it on top. Add about 3 tablespoons of couscous and one chopped up spring onion. Season with salt, black pepper and 2 teaspoons of tahini.
BLT Chicken saladYou gotta love a good BLT, right? Well, this is basically a salad version of it (no plastic-ey sandwich bread, yay! 🙌), but with added chicken. #WinWin Tear up some salad at the bottom of a bowl. Top with a handful of cherry tomatoes and a small handful of quartered radishes. Pan-fry a small diced chicken breast (and a few slices of streaky bacon when you’re at it) with some olive oil and your favourite spices (I used smoked paprika, thyme, lime juice and Tabasco). Add on top of your salad. Dress with some good qulity olive oil, Maldon sea salt and black pepper.
Mexican Chicken saladCook your black beans according to package instructions, rince and set aside. Dice up a ripe tomato. Top up with black beans, a handful of sliced salad onions and a tablespoon of chopped parsley. In a hot pan, melt a bit of butter and cook a small diced chicken breast. When almost done, add in 1/4 of a can of corn. Season with salt, black pepper, lime juice, Tabasco and a dash of smoked paprika and fry until golden. Add on top of your salad and season with a tablespoon of good quality olive oil, more Tabasco, sea salt and lime juice.
Morrocan couscous stew with smoked almonds
Cut 1 courgette, 2 small turnips, 3 carrots, a small stick of celery and 1 onion. In a big pot, cook the onion in a bit of olive oil. Add in the rest of the vegetable and roast for a few minutes. Add 1/2 can of tomato sauce and 1/2 can of chickpeas, then some lemon juice, harissa, salt, pepper, cumin and smoked paprika. Cook until tender. Cook your couscous according to package instructions. Add in chopped smoked almonds and parsley and stir thoughroughly.
What’s your favourite lunch recipe? Send me your links!