Working, whilst keeping up with life admin and juggling other life demands in general makes it extremely hard to eat healthy on the go. Never fear – I have you covered! Below are some extremely simple and healthy on the go lunches that will keep you full. The key idea here is preparation – and mass preparation at that! You can make up at least two or three batches of the good stuff below, and keep in a Tupperware in the fridge. (I told you organisation is key… as is actually remembering to take it out of the fridge in the morning!!)
On the go salads
I love a filling salad, and if I’m organised can make two or three at a time for my weekday lunches at work. I’ve formulated my go to salad combination – some kind of carb, a veggie filled salad, an animal protein (optional) and a sprinkle for crunch! Dressings also optional!
For the carb: New potatoes with a little olive oil and chives. Try rice mixed with spinach until it wilts, cold pasta with pesto or a little cheese or blanched noodles. Cold roasted sweet potato or other root vegetable also works well – butternut squash, parsnip etc. And not forgetting super grains! Quinoa, buckwheat, couscous and bulgur-wheat can all pad out your salad.
For the salad: lettuce, cucumber, avocado, beetroot, green beans (blanched and served cold), cold peas, sundried tomatoes olives, tomato peeled and a little fresh herb. Basil is my favourite.
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Protein: Optional. I like to butterfly my chicken breast and fry until crispy, then slice onto my salad. Or find yourself some juicy king prawns. Crayfish is also a yummy addition. Also try bacon cut it into bits, or some lovely honey roasted ham. Tofu is another favourite – which I’ve used in this snap!
Sprinkle:I like a bit of crunch to top my salad. Go for pumpkin seeds, sesame seeds, croutons or if you’re feeling really naughty, I sometimes sprinkle on crunched up tortilla chips!
Dressing:I would advise you to pop this into a separate container to avoid the salad getting soggy. One my favourite dressings is simple – teaspoon of tahini, olive oil and lemon juice. If you don’t have time to prepare a dressing, you can always pop a lime wedge in with your salad and squeeze over before you eat!
Rice cakes can be jazzy 
Rice cakes & corn cakes currently make up a large chunk of my diet. ricecakesbhThey are so versatile, cheap and easily digestible. They are also LOFFLEX – hurrah! Here are a few of my favourite rice cake combinations – easy to stick in a Tupperware for a light lunch or snacks.

  • Smashed avocado and basil – Mash avocado and basil with a touch of olive oil in a bowl and top your rice cake. By far my favourite topping.
  • Hummus & roasted jarred peppers – Either dip the rice cake straight into the hummus, or spread on top with some roasted jarred peppers.
  • Tomato and basil – Get yourself a big plum tomato and pit of all seeds. Chop into small pieces and pile on your rice cake with basil. So simple but yummy.

Frittata
Frittata is so easy to make and lasts for 2-3 days, so is perfect to prep, stick in a Tupperware and eat for quick and easy lunches! The best part of cooking a frittata is you can literally fill it with whatever you have in the fridge – so it’s perfect for using up leftovers and old veg! Here is a super simple way to cook up a frittata.
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Ingredients

  • 8 – 10 eggs
  • 1/2 cup milk (or milk alternative, almond milk works well)
  • Cooked vegetables (literally anything goes here – peas, green beans, onion, peppers, asparagus)
  • If you’re a meat eater, try some bacon, chorizo or even ham
  • Salt & pepper and some dried herbs (whatever your preference is – chives, oregano, thyme)
  • Fresh herbs if you fancy – I like a little bit of basil

Beat together the eggs with the milk, dried herbs and salt and pepper. Whisk until fully combined in a large bowl and then add your cooked veggies. Meanwhile, get a shallow medium sized saucepan on the heat with some butter/coconut oil/olive oil on a medium heat. Add the egg and vegetable mixture so it fully covers the pan.
Meanwhile, heat the grill to 180C. Let the frittata cook on the hob for around 4-5 minutes, or until the edges go golden and cook. Now transfer to the grill for 5 minutes to cook the top.
Slice up and serve hot with salad or separate into Tupperware’s and enjoy for a quick and filling lunch!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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This is one of my favourite dinners at the moment – ultimate warming comfort food, especially when this english weather takes a turn! The crispy butterfly chicken is the perfect counterpart to the creamy chive mash and the garlic pak choi and kale brings a little Asian fusion to the dish. Simple, yummy and TOTALLY Lofflex friendly!!
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Serves 1. Gluten free, dairy free and egg free.
Ingredients: One chicken breast, one large potato, soya spread, olive oil, chives (fresh is ideal but dried is a good substitute), one pak choi, half a small bag of kale and garlic.
Slice up your potatoes and chuck them in salted boiling water for 15-20 minutes. You must wait until your potatoes are soft or your mash will be lumpy!
Whilst your potatoes are bubbling away, chop up your pak choi and finely chop a large clove of garlic. Put these in a bowl to one side.IMG_3305
Put your chicken breast onto a chopping board, smooth side down. Make a slice through the middle of the breast, without cutting it in half! Turn the breast over and cover in a sheet of cling film. Now is the fun part – bash the chicken breast with a rolling pin/masher/any utensil you can get your hands on until its super flat. The flatter it is, the crispier and tender the chicken will be!
When your potatoes are about 8 minutes off being done, heat a frying pan with a glug of olive oil. Once the oil is hot, add your chicken breast and fry for 3 minutes on each side on a medium-high heat. May take longer if your breast is thick.
In another frying pan, add your garlic. Fry for a minute before adding your kale and pak choi. Bring down to a low-medium heat and stir occasionally.
Now to get the mash going! Drain your potatoes, add a large dollop of soya spread and your chives. Now mash until creamy and smooth.
Your chicken should be ready now, looking lovely and crispy. Your greens should be slightly wilted. Pile your greens on top of your mash and finish with your crispy chicken – voila!!
 
 
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