Here a few ideas for healthy lunches when the weather is a bit colder and you may not fancy a salad. It’s important to eat well at lunch so you don’t need to snack. So these healthy lunches are not low calorie but packed full of protein and a bit of slow releasing carbs.
1.Chickpea & Chicken salad
Throw the following ingredients in a bowl and mix up well. For the ingredients that need chopping, chop them in small square pieces about the same size as the individual chickpeas. Serve with a few sweet potato chips or quinoa.
- 1/3 of a cucumber
- One tomato
- Half an orange pepper
- Spicy chicken (pre-cooked shop bought)
- 1/3 block of feta
- Olive oil, balsamic vinegar, salt and pepper
- Sprinkling of chia seeds
2. Chickpea and Pumpkin Salad
Put the pumpkin on a baking tray with paprika, mixed herbs, salt and olive oil. Bake for 10 minutes in preheated 220 degree Celcius oven. After these 10 minutes add a different oven dish with the chickpeas sprinkled with chili powder, together for another 20 minutes. On two plates spread out the rocket with the sundried tomatoes, cut in little pieces. Add the chickpeas and pumpkin and dress with olive oil and vinegar. This is tweaked from a Deliciously Ella recipe.
- bag of pumpkin in pieces (around 250g)
- tin of chickpeas
- 1 teaspoon paprika
- 1 teaspoon mixed dried herbs
- 1 teaspoon chili powder
- bag of rocket salad
- 80g sun dried tomatoes
3. Homemade Tomato and Pepper soup
A great way to get some of your seven vegetable portions a day is to add a homemade soup as your lunch. When you blend the vegetables, the nutrients of the vegetables are more available for the body to absorb. Add a sprinkle of roasted seeds for additional nutrients and good fats and it also makes it more filling. It’s so easy to make! This is the recipe I use most often but in terms of vegetables you can also use broccoli (and mint), mushrooms or add carrots or anything you like!
- 1 onion
- Pack of tomatoes about 500g
- 1 yellow pepper
- 1 red pepper
- fresh basil (optional)
- Vegetable stock (homemade or from stock cube)
Heat some coconut or olive oil in a pan and add the chopped onions until they are brown. Add the vegetables and soften them for a few minutes. Add enough stock to cover the vegetables but not more. Cook for 20-25 minutes. Put in the blender with any additional fresh herbs and whizz. Put in a bowl and add a sprinkle of the roasted seed mix and enjoy!