Packing your own lunch is a great way to save money and calories since you can control exactly what goes in.
Make the most of left over roasted vegetables which can be mixed with legumes and green leaves to make an instant satisfying salad. In the colder months, leftover bolognese with zucchini pasta is a winner. Try using a julienne peeler to make strands of ‘zoodles’.
The best thing about wraps is the room for extra fillings! Start with a wholegrain base made from barley, rye, or wholemeal flour, and spread with healthy fats like tahini or avocado. Top with protein such as falafel, tuna, shredded chicken or leftover roast beef, and fill with fresh baby spinach, red onion, tomato, cucumber and reduced-fat feta. Add a sprinkle of roasted almonds for crunch, roll up your wrap and enjoy.
Desk Drawer Lunch
Perfect for when you’re chained to your desk. Good options to stock up on that don’t require refrigeration include canned tuna, chicken, legumes (e.g. chickpeas) or veg (e.g. corn). Toss in some greens, like baby spinach and mix through diced avocado or feta, lemon juice and olive oil. Looking for extra nourishment? Mix through 1 cup of wholegrains, such as brown rice or quinoa, which you can whip up in larger batches in advance.
"No Time" Lunch
Sushi can be a quick, healthy option if you choose the right varieties. Look for rolls made with brown rice, skip the deep-fried tempura fillings, and stick to lean options such as raw salmon and avocado. To increase the protein and veg, pair it with edamame beans and seaweed salad creating a well balanced lunch on the run.
Eggs are one of those foods that can be eaten morning, noon or night. They are a powerhouse containing 11 different nutrients including biotin and other B vitamins, which helps the body turn food into energy.