I know it is difficult to have something healthy to eat and a lot of it is down to the fact we have busy lives, busy jobs, not enough time on our lunch hour to cook etc but I am going to resolve this issue by giving you some suggestions.
Every week I take food diaries from my clients and I have found the biggest problem from most of them is Lunch.
When I ask them the question “why are you eating Greggs for your dinner" or "why didn't you have a dinner"? They all reply with “I was too busy at work so I didn't have time to eat" or "I only had ten minutes to grab something".
I couldn't really have a moan at them because I totally understand as I have been there myself.
This issue is easily resolved and by making the following suggestion to each of my clients their food diaries have improved.
Cook your lunch the night before, put it in the fridge and take it to work with you the following day.
Cook more than enough for your evening meal and freeze what you have left over for the next day. This method works really well and not only are you eating healthy food that you cooked fresh the previous day, you are also saving money in the process.
Below I have added a couple of Lunch Recipes for you all to try, I hope you like;
Chickpea and Coriander Salad
- 1 Red Onion (thinly sliced)
- 2 Tsp. Fresh Coriander (Chopped)
- 2 Garlic Cloves (Crushed)
- 3 Tsp. Olive Oil
- Juice of 1 Lime
- Chick peas and extra Salad
Combine the chickpeas with the sliced onion, chopped pepper and chopped coriander. In a jar, mix together the garlic, olive oil and lime juice. Shake well. Pour over the chickpea salad, mix well and chill in the fridge for 2 hours before serving with the salad of your choice.
Rice Noodles with Sundried Tomatoes and Goat's Cheese
- 25g Rice Noodles
- 85g Sundried Tomatoes
- 2 Tsp. Olive Oil
- 3 Garlic Cloves, 25g Goat's Cheese (crumbled)
- large handful of Basil Leaves
Prepare the noodles according to pack instructions. Heat the oil in a skillet then fry the tomatoes and garlic for 3 minutes. Toss the noodles with a large amount of cheese and basil into the pan, season, then scatter over the remaining cheese and basil.
Keep an eye out for my next post which will be all about the importance of stretching.