5 Ideas To Beat The Lunchtime ‘Blahs’

Let’s pretend, just for a second, that the lunchbox sitting in the communal fridge at work filled with the tastiest morsels of healthy, nutritious, incredibly delectable flavourbombs belongs to you. Wouldn’t that just be awesome? Aha, it sure would.

Now, let’s make that dream a reality. Because let’s face it, there’s few things more rewarding than knowing that you’ve totally smashed it on the lunch front, and experiencing that eager anticipation of actually getting to eat it in only a few hours. YESSS!

The other day I talked about cooking ahead, and how this can really help you in your plight to becoming the next Top Lunch Chef. It’s such a simple way to ensure you’ve got all the goodies ready to go – plus – if you prepare it the night before as was suggested in the comments (great tip by the way), you can go to town with exploring new recipes.

But what to prepare? That is the eternal question. Here are some ideas.

1. Raw Meal Monday Supergreen Salad

As it is, after all, Raw Meal Monday, I thought I’d kick the inspiration off with this insanely delicious salad that ticks all the right boxes. It’s raw, rammed with micronutrients, and so insanely tasty you may just never want it to end. It’s a super salad – and one that will have the entire office eying you off in envy.

Here’s what you need:

kale
cabbage
fresh coriander/parsley/basil (all of one of these)
lettuce (any variety except iceberg – it’s only good for lettuce cups)
broccoli (uncooked)
avocado
sunflower seeds
soaked almonds or cashews

DRESSING

tahini
cold-pressed extra virgin olive oil
lemon
Bragg’s Apple Cider Vinegar

And here’s what you need to do…

To make the salad, simply chop all the green ingredients finely. Chop the kale and cabbage as finely as you can – they taste better that way. Now, throw your nuts in too.

To prepare the dressing, simply mix tahini, olive oil, lemon, and apple cider vinegar together to taste. I never measure so I can’t tell you exact amounts, but slowly add each ingredient to get the perfect balance.

Once 12:30 rolls around, pour the dressing over the salad and enjoy. I make HEAPS of this as it’s nutrient dense, but calorie low, so go for gold. The nuts will also add protein, and if you’re feeling super fancy, you can replace them with home-made nut butter or cashew ‘cheese’ instead. I’ll post on making them at a later date but they’re delicious. Oh, and on the weekend when you’re not afraid of stinking out the office, add a finely chopped clove of raw garlic on top. DELICIOUS!

2. Lettuce Cup Sandwiches

If you’re new to The Happiness Cocktail you may have missed one of our all-time favourite meals – Lettuce Cup Sandwiches. They are an incredible way to add some zing to your lunch, and are healthy, nutritious, and easy to assemble at the office.

Here’s the link to everything you need to know about them…

And here’s a visual…

3. Our Famous Chicken and Curried Egg Sandwiches

Another old-time favourite of my husband and I, these sandwiches are SURE to beat the blahs.

Here’s a link to everything you need to know about these tasty morsels…

And a visual…

4. The best carrot salad you’ve ever eaten

So, you’ve tried all of the above and feel like something a little less green, and more orange. Then this carrot salad is for you! You’ll die.

Here’s the link to everything you need to know…

And here’s the visual…

5. When in doubt, take leftovers

I always find leftovers to be an amazing way to satisfy your lunch palette. They’re already made, and you know they’re tasty, so all you need to do is eat, and enjoy. Hooray!

This is one of my most crowd-pleasing dishes. It’s an eggplant moussaka made with quinoa, homemade tomato sauce, a shit load of vegies, and no cheese! It’s unbelievable, and even better the next day.

Here are the deets…

And here’s a visual…

Stay Happy,

Yaz xx

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5 comments

  1. Monica · December 12, 2011

    Hello Yaz,

    Thank you for the recipes! For the first one- the Supergreen salad, why is it that the almonds and cashews are soaked? Soaked in water I’m guessing, but why, and for how long? Do they stay in their little water bath when not in use? Can I just put then in unsoaked?

    • Yaz Turker · December 12, 2011

      Hey Monica, great question! Basically, nuts and seeds contain enzyme inhibitors to protect them while growing, and it’s water that helps release these enzymes and make them easier to digest. By soaking your nuts, seeds, and grains in water for at least 2 hours before eating, you essentially release these enzymes and help your body in a number of ways.

      1. Your body absorbs more vitamins from the nut/seed/grain.
      2. The nuts/seeds/grains become much easier to digest.
      3. Phytic acid (which makes mineral absorption harder) is reduced.

      Of course, you don’t have to soak your nuts. You can still eat them unsoaked, they’re just harder to digest and you’re not going to get as much goodness out of them. That’s all.

      Hope that answers everything.

      Yx

  2. Jayne · December 13, 2011

    Great tips! Loving the inclusion of kale although I sometimes hear that it shouldn’t be eaten raw?? I eat loads of raw spinach for lunch so great ideas here to mix it up a bit. Oh, and the moussaka looks DELISH xx thanks yaz xx

  3. Steph · December 14, 2011

    Ok we’re only half way through the week and I’ve already tried three of these options..win! Thanks again for entertaining my request Yaz – really appreciate it xx

  4. Pingback: A Day In The Life Of…Yaz’s Tummy | The Happiness Cocktail

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