It’s the one part of the work day we all look forward to - lunch!
The holidays are well and truly over and we’re back to the grind so we asked our 2020 Challenge
Holistic Wellness Coach, Kelly Dalby, to share her favourite lunch ideas. Fresh, healthy and totally delish.
“These meals are simple and cost effective with accessible ingredients. They are colourful, nourishing and most importantly delicious! You deserve to feel well-nourished and satisfied and to sit down to a meal prepared with love. Enjoy!” Kelly Dalby
INSTANT NOODLE JAR
¾ cup cooked noodles of choice (soba is a good option)
Chopped veggies of choice ie broccoli, bean sprouts, asparagus, mushrooms, corn
Garnishes: Spring onion, chopped seaweed sheets, coriander
Sauce in separate container: 1 tsp miso paste or ½ stock cube, 2 tsp tamari, ½ tsp sesame oil Add a little boiling water to sauce then pour into jar when ready to eat, top with boiling water to create a soup
LAYERED LUNCH JAR
Black rice (approx. 1/3 – ½ cup)
Grated carrot
Rocket/Spinach
Corn
Cherry tomatoes + red capsicum
Hummus or Pesto
Spiced pumpkin seeds or chopped nuts
COLOURFUL VEGGIE WRAP
Multigrain or gluten free wrap
Grated carrot
Long thin slices of cucumber to take up bulk space
Red capsicum sliced
Beetroot relish or pickles (or both)
Avocado
Fresh parsley
Hummus
Chilli flakes (optional)
