One of the things I’m really good at is always bringing my lunch to work. This is partly budget, partly health and all greed.
What I have for lunch really varies depending on the season, during winter I tend to take dinner left overs in, with some additional crunchy veg to make sure that I get my five a day. (I have a bit of a carrot problem – I really can’t give them up any time!). As it gets warmer, I tend to make a series of lunches for the week and re-purpose left overs for other dinners.
As Spring finally seems to be here, I wanted to jazz up my lunch a bit.The basis of most of my summer lunches is chopped vegetables, I like to chop them quite small because then you get a bit of everything in every bite (this week is was celery, carrots, a pepper, some mushrooms, and cucumber which I mostly always have in the fridge), there were some black beans and chickpeas (about 3/4 of a can of each) that needed to be used up, I had originally intended to use them over the weekend but didn’t so they went in too. That went into one container, and my plan was to boil some eggs and scoop some of the salad into a lunchbox with an egg and been done. However, I had sprouted some lentils over the weekend (clearly I had salad on my mind!) so I added some of those in too.I have these very handy pots for putting dressing in. So a basic olive oil and balsamic dressing with plenty of salt and pepper went into one of those.This type of lunch is endlessly variable and I do vary it. You can add feta, bacon, chicken, falefel, roasted veg, fish or whatever you fancy really to the basic chopped veg. You can used cooked instead of sprouted lentils or another type of grain, quinoa is good. The world is basically your lobster with this type of lunch.
Other lunch ideas;