I have to admit, I’ve been making a bit of an effort this week where lunch is concerned. Ok. Not a bit: a lot. It has been time-consuming and has created extra washing up both in terms of the utensils and pots to prepare the food and the plastic tubs that need washing at the end of every day. Has it been worth it? Yes. I certainly feel like I can wear my food halo with pride and relish my inner smugness at avoiding the carb overload that is the canteen.
I have found that preparing enough food for a few days is the way forward with this one. Nobody wants to be faced with extra washing up every night. Having a salad ready-to-go in the fridge the night before means that mornings are freed up and there is no excuse to buy unhealthy convenience foods en route to work. Or try to survive a day on flapjacks, cookies, cakes, crisps etc. I have also discovered that the must-buy to healthy eating at work is a lunchbox. Allow me to indulge in a little nostalgia here. I had a Ninja Turtles lunchbox when I was at primary school and it was cool – I even liked it when the picture on the front went a little crinkly and started to peel off with too much vigorous washing. Anyway. You also need some of those mini gel packs that you can pop in the freezer to keep your food cool and I recommend a tiny plastic pot or jar to keep your dressing separate until you eat. Nobody in their right mind likes soggy salad leaves.
Whilst admittedly still in its infancy, my new-found love of portable healthy lunches has kicked off to a good start and I have decided to share one of my ideas here for all of those people looking for ways to boost their daily vitamin and mineral intake, as well as trying to attain the holy grail of healthy eating: the five-a-day. It is essentially a collection of salady things: rocket, roasted vegetables, feta, tomatoes and cucumber with a sprinkling of olives, tossed over a bed of bulgur wheat and drizzled with a homemade tangy dressing. I’m fairly new to bulgur wheat and was intrigued by its promise of being high in fibre and protein, as well as packing a punch nutritionally with iron and B vitamins, along with vitamin E. It also tastes great along with the other items in this dish.
To prepare this salad, roast chunks of butternut squash in the oven for about 45 minutes, until golden and cooked through. You can add any flavourings here, like chilli flakes, thyme, salt and pepper etc. Simmer some bulgar wheat until cooked according to the instructions on the packet. Then layer up your salad with some iron-boosting rocket, some lycopene-loving tomatoes and cool slices of cucumber with a sprinkling of olives. Last but not least, a healthy crumble of feta cheese over the top – but not too much! Prepare a lemony dressing in a small pot of jar with olive oil, lemon juice and a blob of honey, which can be shaken and poured over the salad before eating.
When eating: sit back, relax and be safe in the knowledge that you are doing your body a favour and providing it with the fuel it needs to get through a busy afternoon. It also becomes easier to resist the biscuit tin in the afternoon if you are making an effort with lunch!