At home or at work, a healthy lunch will top up your energy levels and reduce the risk of a mid afternoon snack attack. A healthy lunch needn’t take a lot of time and preparation. Here are some quick and easy ideas for a healthy, tasty lunch. The trick is to plan ahead as much as possible, so your lunch can be assembled in no time at all.
Make a big bowl of home made coleslaw with low fat mayonnaise and keep it in the fridge for the basis of several healthy lunches. It will keep for at least three days, probably longer. Serve up some coleslaw with a jacket potato, microwaved for speed, or if the oven’s on for something else, pop your potato in with it. Mix a portion of coleslaw with a can of tuna and diced peppers and cucumber for another lunch idea. Coleslaw is crunchy, and takes some eating, so you feel as if you’re having a big meal for minimum calories.
For a vegetable treat, chop up some peppers, celery, radishes and cauliflower florets to mix in with your coleslaw. Top with a little grated cheese, but not too much – remember this is a healthy lunch! Spread some of the coleslaw on a slice of toasted brown bread and top with rolled up slices of lean ham and slices of tomato and beetroot for a colourful and tasty open sandwich. As you don’t need butter on the bread, it’s healthy too.
Keep some hard boiled eggs in the fridge for a quick, healthy snack or to make a salad or sandwich for lunch. Here’s a tasty idea. In a salad bowl, prepare some lettuce leaves and slices of cucumber and red onion. Add a quartered hard boiled egg, a small can of drained tuna, some sweetcorn and a handful of olives for a satisfying, healthy salad lunch.
When you have time, make a big pan of vegetable soup. Keep some in the fridge, ready to heat up for lunch, and freeze the rest in individual portions. Depending on the size of your pan, you can make up to 12 servings of soup in one session. Soften some onions and garlic in a little olive oil, then add whatever vegetables are on hand, cut into bite sized pieces. Carrots, parsnips, swedes, peppers, leeks, potatoes, courgettes, green beans, cauliflower, broccoli, mushrooms – what goes into your soup is only limited by your imagination.
Add a large tin of chopped tomatoes, a cup of brown rice or lentils for filling power, some vegetable stock ubes, seasoning and fresh or dried herbs. Now cover everything with water and cook for at least an hour, until the soup is thickened and the vegetables are cooked through. Deliciously filling, especially when served with a hunk of crusty bread.
As you can see, it’s not difficult to serve a quick, healthy lunch if you plan ahead. Happy eating!