...well, gal or guy, this meal plan doesn't discriminate... however what it does offer is oodles of nutrition and plenty of taste. We all get busy right? How better to fly through the day, than when we are fabulously fuelled with natures best. These ideas are aimed at those of us who only have 10 minute lunch breaks. Check it out >>>
Tuna salad with a zesty dressing -- Take two portable containers; in one place raw zucchini that you have used a peeler to make thick ribbons, a sprinkle of frozen peas (they will defrost as the day goes on) and 1-2 spring onions finely sliced. Squeeze a 1/2 a lemon or lime over the zucchini mix. In the other container place a tin of tuna with a drizzle of good quality olive oil, 1/2 lemon or lime, 1 teaspoon fresh grated ginger, 1 finely diced clove garlic, sea salt and cracked black pepper, mix well. Combine containers at lunch time and top with mint leaves.
Salad in a Smoothie >> 300ml coconut water, 1 mango, 1-2 handfuls spinach, 1/2 avocado, 1 teaspoon coconut oil, 1 tablespoon chia seeds. Drink. That. Up.
Vegetable broth - **presoak a cup of peas, barley and lentil soup mix (found in the soup aisle at the supermarket) in water over night. Lightly fry 1 onion and 1 clove garlic for 2-3 minutes, add 1 zucchini, 1 carrot, 2 stalks celery (all chopped), stirring occasionally and cook for another 5 minutes. Add 1 cup diced tomato, chilli to taste, the soup mix and 1 litre of good quality stock, bring to the boil and simmer for 20 - 30 minutes. Season as desired and stir in a big handful of basil. For a bonus winter immunity booster add a teaspoon of turmeric to the broth, pour into a leak proof container and take to work, there will be enough for a few servings.
Deconstructed sushi in a jar -- you heard me right!! Cook up your brown rice and set aside to cool, start with a 1/2 shredded nori roll and layer on top of it a thin layer of rice, shredded carrot, thin layer of rice, cucumber cut into thin strips, pickled ginger, thin layer of rice, avocado and then lettuce, top with the other 1/2 shredded nori roll. Pour onto a plate and devour. Dress with soy and wasabi paste as desired.
Double dip with veggie sticks -- Dip 1. Blend together; 1/2 tin baby beets, 1/2 clove garlic, drizzle olive oil, 2 tablespoons feta, salt and pepper, optional wasabi to taste. Place in a small container. Dip 2. Blend together; 2 raw carrots, 1/2 cup roast pumpkin, 2 trimmed spring onions, 1/2 cup macadamias, drizzle olive oil, salt and pepper to taste. Place in another small container. Use carrot, capsicum, cucumber and celery sticks as dippers. Nom. Nom. Nom.
And there you have it. Enjoy. Love, J x