When you’re busy, quick, healthy and filling lunches can be so difficult and sometimes half of the problem isn’t lack of time, but lack of inspiration. Since I’m been working from home, I eat differently than I did when I was in the office. Rather than not eating until lunchtime, I now eat around 10.30 and then have my lunch around 2, but I eat lighter. It’s so easy to just turn to toast, particularly if I’m busy, but I then get tired in the afternoon so these quick, health lunch ideas are staples in my weekly lunch routines.
Speedy Tomato Soup
1 Tin of Chopped Tomatoes 1 Tin of White Beans (Butter, Cannellini, whatever you have in the cupboard) 2 Spring Onions (finely chopped) Basil Leaves Tbsp of Olive Oil Salt, Pepper & Seasoning of your choice (I recommend Paprika, Oregano, Nutmeg, Garlic and Chilli Flakes, but it it is to suit your tastes) Optional:Cooked Chicken or Chorizo
Blend all ingredients with a stick blender until smooth. Warm over a medium heat until piping hot, check the seasoning and add more if required. You can serve with extra Basil, Chicken or Chorizo and a slice of sourdough. The quantities above will make two portions and you can store it in the fridge overnight.
I’d never thought of using tinned chopped tomatoes for making soup, but they’re so delicious. This is one I can prepare throughout the morning while I’m making tea/coffee and then just heat it up at lunchtime. The beans should keep you full throughout the afternoon but I’ve added the optional meats for more protein if you like.
Creamy Spinach and Pea Soup
100g Frozen Spinach 200g Frozen Peas 1 Garlic Clove 1 Stock Cube (chicken or vegetable, whichever you prefer) Salt & Pepper 900ml Boiling Water 6 Basil Leaves (plus extra to serve) Tbsp of yoghurt (to serve)
Add all the ingredients to a pot, along with 900ml of boiling water. Bring through the boil and then cook over a medium heat for 18 minutes. Season with salt and pepper and leave to cool for a few minutes and then blitz with a hand blender. Portion it up and then finish with a spoonful of yoghurt (greek, free from, natural, whatever you prefer) and a few basil leaves.
One of my absolute favourites, and so easy to make. It’s full of goodness and the use of frozen veg means you don’t need to worry about having fresh ingredients or any preparation work. Simply throw it into a pot and away you go. If you wanted to take this to the next level, you could add pancetta or cooked chicken for extra flavour and texture.
2 eggs Tbsp of cold water Salt & Pepper
Filling of your choice – I love salsa and avocado; chicken and tomato; Quorn sausages or carrot and hummus. The majority of things you would put in a toastie/ sandwich, will work with this.
Whisk the eggs, water and salt/ pepper together and then heat in a pan over a medium heat. Run your spatula around the edges of the egg as it cooks until it comes away easily. Once it’s cooked enough, flip and cook the other side for a minute. Leave to cool slightly and then add your topping. If you’re only looking for a snack, you can cut down to one egg if you have a small pan.
Eggs are a staple in my diet, I must eat them at least five times a week because they fill me up and they’re quick. We don’t eat a lot of bread in my house, so it’s not always in the cupboard so what bread is to others, is what eggs are to me. I love that this is so versatile and works for either breakfast or lunch.
I hope that has given you some inspiration, please leave a comment below if you’re planning to try out any of these recipes. What are your favourite weekday lunches?