When it comes to preparing lunch remember the key rules for sticking to a healthy eating plan as discussed before: motivation & preparation. It is good to stick to a few core principles when considering how to plan your everyday meals, for example:

• There is no food that is restricted or has some magic ingredient
• If you can prepare the night before, do!!!!! it will save you time the following day, and you will find less excuses to stick to a healthy plan
• Portion size is a priority: you may think you eat very healthy foods, but you could be eating too much of them
• Maintain a wide variety of foods throughout your diet and do not be afraid to experiment
• Where possible eat whole, natural foods, as opposed to processed foods, which more than likely will contain hidden sugars and labelling that is difficult to understand
• Use a variety of seasonings, herbs and spices to put a taste back into your food and keep it healthy, rather than weighing it down with sauces and fats
• Bring your lunch pre-prepared to work/meetings etc, buy lunch boxes and flasks for your own homemade soup
• If eating out in a restuarant, look up their menu online the night before, so you can plan ahead, or ring and ask them to email you the menu

The following recipes are some ideas to get your thought processes and digestive juices flowing!!

Chef Salad

• 2 cups chopped lettuce
• 1 cup chopped vegetables (cucumbers, tomatoes, mushrooms, green/red peppers)
• 1/4 cup reduced-fat shredded mozzarella cheese
• 2 oz diced lean ham
• 1/4 cup reduced-fat Italian salad dressing
• 1/2 cup mixed beans/chickpeas
• Toasted mixed seeds (optional)

Mix together and serve

Tuna Salad Sandwich

• 2 oz canned tuna
• 1 Tbsp. light mayonnaise
• 1 Tbsp. pickle relish
• 2 slices whole-wheat bread

Combine tuna, mayonnaise, and relish in a  small bowl. Spoon onto one slice of bread. Cover with second slice of bread to  make a sandwich

Grilled Chicken Salad

• 2 cups chopped lettuce
• 1 cup chopped vegetables (tomatoes, carrots, green peppers,       mushrooms)
• 2 oz grilled chicken
• 1/2 cup garbanzo beans
• 2 Tbsp. reduced-fat salad dressing

Mix together and serve

Brocoli & Cheese Stuffed Potato

• 1 medium (6-oz) potato, baked with skin
• 1/3 cup shredded low-fat cheddar cheese
• 1/2 cup cooked chopped broccoli
• 2 Tbsp. light sour cream
• Pinch of salt substitute

Split baked potato with a knife. Stuff with broccoli, cheese, and sour cream. Sprinkle with salt substitute.

Vegetable Soup with CousCous        

Serves 3

• 1 green pepper
• 1 medium tomato
• 1 onion
• 1 large carrot
• 1 large potato
• 3 tablespoons of olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot sauce or Tabasco
• 1.25L (2 pints) water, or as needed
• 1 (400g) tin chickpeas, drained
• 1 tablespoon chopped fresh coriander
• 1/2 teaspoon turmeric
• 1 vegetable stock cube
• 2 eggs
• freshly cooked hot couscous

Carrot & Corriander Soup

• 1 tablespoon of olive oil
• 4 large carrots, peeled and roughly
  chopped
• 1/2 large onion, roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander, roughly chopped

Thank's your message has been sent.

Contact Form

Newletter

If you would like to be added to our newsletter subscription service please submit your email address

Image Verification

Refresh image?

Send