Lunches

Article by Angela Haldane

Q. Embarking upon a new year ahead, I wonder how can I creatively fill those lunch boxes with healthy natural foods?

A. One has to focus on good protein sources in order to produce a satisfying midday meal, that gives a lasting energy source right through the afternoon. Protein will help you avoid the highs and lows of sugars and refined carbohydrates.
If you have a fridge at work – even better. This means you can take in a jar of mayonnaise, hummus, salad mix, boiled eggs to last you for the whole week. In an airtight container you can keep corn thins, ryvita or rice crackers, some almond butter, and tins of salmon or King Oscar Sardines with tabasco sauce. One bag of apples and a bunch of bananas then you are sorted!

Thinking ahead and a small amount of preparation is the key. Some people cook a small roast for beef and chutney sandwiches, or an organic chicken for the family school lunches. Alternatively, cook extra for dinner in order to take them as leftovers the next day. Become a collector of containers!

An egg mix of boiled eggs, mayonnaise, salt and parsley is an all-time favourite.
Carrot sticks and cheese. A leftover sausage or some salami sticks can be handy. Corn fritters or thai fish cakes with Thai chilli sauce make tasty leftovers for lunch too.

Blueberry muffins made in the weekend, with oil instead of butter, and ground LSA (linseed, sunflower and almond) for extra minerals and essential fatty acids. A small container of raisins, brazils, almonds and dried apricots will often satisfy a picky eater.