When you’re making a packed lunch a few factors are essential to consider.
You need to be able to transport your feast from kitchen to office fridge with ease and you have to be mindful of what kind of re-heating equipment the work place offers you . There’s no point in whipping up a delicious low-fat soup if you’ve no microwave to zap it hot or constructing a multi-towered masterpiece of a sandwich if it just turns into a soggy mess as it waits to be eaten.
But the benefits to bringing a packed lunch into work are endless and not only will it save you money while your cash strapped in January, you’ll also be able to monitor just how many calories you’re munching on throughout the day – perfect if you’re trying to shed the post-Christmas pounds or are embarking on a healthy eating plan.
Today we’re tackling salads! You might think a cold crunchy salad is a bit unsatisfying in winter, especially when the weather is wet and miserable and you just want something warm and tasty in your tummy. But, a leaf laden lunch can actually be just as yummy as your usual sambo if you know what to put in it! Plus, you can invest in a snazzy new lunchbox in the process. What’s not to love?
The leaf:
From rocket to baby spinach the days are limp looking iceberg and soggy garden lettuce are over and best of all they come in handy packs so you simply just have to give them a bit of a rinse under a cold tap, dry the leaves off and the foundations of your salad are there.
Grains:
Grains and pulses are filling, make veggie’s taste great and will help bulk out a salad plus, they’re super cheap! We’re loving quinoa and buckwheat – both contain high levels of protein which help to keep you feeling fuller for longer.
Veggies:
What you add to your leaves can make or break a salad. Cherry tomatoes, carrot, beetroot, cucumber and slivers of red onion all pack a flavour punch and can turn something drab into something delish. Or, for an extra flavour injection, why not roast some of your veg in a little olive oil and drizzle of honey or use whatever you have left over from dinner the night before.
Protein:
Some kind of protein is a must to give a salad a bit of a boost. From eggs to cheese to lean meats or tinned fish, the possibilities are endless. We’re loving crayfish which is great with fresh mango, feta cheese and sometimes you just can’t beat a classic tin of tuna – dolphin friendly of course.
