When working from home each day we may struggle with ideas for what to have for lunch while trying to be relatively healthy. It’s important that we eat healthy during the day as much as possible to look after our overall well being and give us the energy we need.
Simple lunch ideas
Here are some quick and easy lunch ideas to try.
This baked potato recipe is simple as there is very little preparation involved once you make sure to put the potatoes in the oven before lunch time.
- 2 large potatoes (scrubbed but not peeled)
- Filling of your choice (beans, cheese, tuna, bacon etc.)
- Pre-heat the oven to 220°C / 425°F / Gas Mark 7.
- Wash the potatoes, then prick them all over with a fork.
- Bake in a pre-heated oven for 45-60 minutes or until the inside is tender.
Omelettes are a quick and easy option for lunch and you can mix it up by adding in fillings of your choice.
- 2 dessert spoons of water/low-fat milk
- pinch of salt if desired
- 1 small onion, finely chopped
- 2 eggs
- 1 dessertspoon of vegetable oil
- Additional fillings: Cheese, cooked bacon, ham, chopped peppers, chopped tomatoes
- Heat the oil in a frying pan and fry the onion gently until it is cooked.
- Beat the eggs, add the water / milk, salt and pepper and pour into the pan over the onion. Additional fillings can be added in at this stage.
- Spread the mixture around the frying pan and cook until the eggs are set and come away from the edge of the frying pan.
- Turn the omelette carefully to cook on the other side.
Chickpea and Rice Salad
This chickpea and rice salad is a simple healthy, and tasty lunch option.
- 1 cup rice (brown or white)
- 1 tin chickpeas, drained
- 1-2 green, red or yellow peppers, chopped
- 1 chicken fillet, cooked and chopped (optional)
- Boil the rice according to pack instructions and set aside
- Add the chopped pepper and and chickpeas to the rice
- Add the cooked chicken (if using) and toss
- For the dressing, mix three parts olive oil to one-part balsamic vinegar. Pour over salad, season with salt and pepper and serve, hot or cold.
Fish cakes are a great way to add fish into your diet. Although they take a little more preparation, you could make them in advance of your work week and cook for lunch as needed. Read our tips on meal planning here.
- 350g cooked white fish (cod or whiting)
- 6 potatoes cooked and mashed pepper
- 25g low-fat spread
- 2 dessert spoons chopped parsley
- 1 tablespoon of vegetable oil
- 2 beaten eggs
- 75g brown breadcrumbs (3 slices)
- 2 dessert spoons flour
- Place the flaked fish, potatoes, butter, parsley, salt and pepper and 1 beaten egg in a bowl and mix gently with a fork. Place in the fridge for 30 minutes.
- Roll into a long ‘snake’ on a floured surface. Cut into 8 portions and shape each into a flat round.
- Dip the cakes into the second beaten egg and coat in breadcrumbs.
- Fry or grill the fish cakes until golden brown on each side.
- Serve with Tossed Green Salad.