Are you tired of throwing the same old sandwhiches into your handbag? Or are you someone who buys lunch everyday, knowing that you’re both wasting your money and not eating what’s best for you? Packing a healthy lunch each morning can be time-consuming. But it doesn’t have to be. Intelligent use of leftovers, making lunches two days at a time and cooking freezable lunches are all great options. Check out these examples, provided by Spring.
Solid salads: Salads based on brown rice, cous cous, chickpeas, lentils or quinoa will keep for a couple of days. Simply pack the dressing in a separate container and combine at work.
Warming soups: Make a big batch of soup and freeze it in single portions. They’ll travel to work safer when they’re frozen, defrost during the morning and heat up in a minute or two. Take a piece of wholegrain bread to toast and you have the perfect winter lunch.
Roast veges: If they’re on the dinner menu, cook twice as many. They make a great lunch, served as a salad or with hummus in a wrap. Make sure you roast a variety of colours – capsicum, zucchini, mushrooms, sweet potato, beetroot & more.
Bake it: Any baked dinner makes a great lunch. Quiche, lasagne, vege bakes, moussaka, meatloaf. Make more than you need and throw it into a tuppaware container with carrot sticks.
If you’d like recipes to go with these lunch-box ideas (and plenty more), you might like to sign up to Spring. For just $30 you’ll receive daily fitness plans, healthy recipes for every meal & mini-meditation podcasts. And best of all? Spring is a company with a cause, donating all profits to On the Line – Australia’s leading provider of remote counselling services.
