5 simple lunch box recipes

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Lunchbox_feature_1100_596

5 simple lunch box recipes

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I posted the other day asking what recipes people wanted to see and I had a huge cry out for lunch box recipes! So, here are 5 to get you started.
I have chosen 5 different recipes because I am going to help you plan your week. You will need two prep days – Sunday and Wednesday to cook a few things, then the rest of it will be just 1-3 mins in the morning getting everything together.
I have also written you a shopping list for everything you need, so all you need to do is pick the ingredients up from your local supermarket. These recipes are so simple, tasty and sustainable.
I love seeing your creations so make sure you snap a picture of your lunches and share them with me via Instagram, Facebook and Twitter using #gettheglow #madeleineshaw

Let’s start prepping!


Directions

Right here is your weekly plan….

Sunday Night Prep:

1. Cook up 100g of quinoa.

Rinse the quinoa and pop it in a pot (lid on) with 220ml of water and a pinch of salt, bring it to the boil then reduce the heat and let it simmer for 12 minutes until cooked through, take off the lid and let it cool.

2. Cook up your chicken

Take 1 chicken breast – rub in 1 tsp of cumin, 1 tsp of coriander, a big pinch of salt and ground pepper. Heat a pan with a tsp of coconut oil and pan fry 4 minutes each side until cooked through, leave to cool.

Place both the fridge covered.

Monday Lunch: Middle Eastern Quinoa Chicken Pot (time 2 minutes)

1 chicken breast
1/3 of your cooked quinoa
1 carrot
1 tsp of sesame seeds
2 tbsp of humous
dressing – 1 tbsp of olive oil, 1 tbsp of tahini, 1/2 tsp of cumin, 2 tbsp of water and a pinch of salt

Grate your carrot and place in your lunch box next to the chicken and quinoa. Dollop on the humous and sprinkle over the seeds.

Make your dressing in a jar, whisking the ingredients well. Grab some foil, cut into a hand size square, make a small ‘bowl’ dent in the middle with your thumb and pour the dressing into it, wrap it up tight and pop it on top, ready to dress when it comes lunch time.

Tuesday Lunch: Smoked Mackerel and quinoa pot (time 2 minutes)

1 smoked mackerel fillet
1 raw beetroot
1/3 of the quinoa
1 orange
50g of yogurt
2 tbsps of pumpkin seeds
dressing – 1 tbsp of olive oil, 2 tbs of orange juice and a pinch of salt)

Grate the beetroot (this can get messy) place it into your lunch box, place the mackerel fillet next to it. Zest half the orange and throw it over. juice the orange and place 2 tbsp in a jar for the dressing (enjoy the rest) scatter over the seeds.

Make your dressing in a jar, whisking the ingredients well. Grab some foil, cut into a hand size square, make a small ‘bowl’ dent in the middle with your thumb and pour the dressing into it, wrap it up tight and pop it on top, ready to dress when it comes lunch time.

Wednesday Lunch: Quinoa and Avocado bowl (3 minutes)

1/2 large avocado (or one small)
1/3 of the cooked quinoa
1/2 cucumber
1 spring onion
3 tbsp of humous
1 lemon
1 tbsp of sesame seeds
Dressing – 2 tbsp of lemon juice, 1 tbsp of olive oil and a pinch of salt

Peel and slice up the cucumber into small cubes. Leave the avocado in half and poor over some fresh lemon so it doesn’t brown. Finely slice up the spring onion. Place these all with the quinoa, seeds and humous into the lunch box.

Make you dressing in a jar, whisking the ingredients well. Grab some foil, cut into a hand size square, make a small bowl dent in the middle with your thumb and poor the dressing into it, wrap it up tight and pop it on top, ready to dress when it comes lunch time.

Wednesday night prep

Sweet Potato roasting time!

2 sweet potatoes
1 tsp of smoked paprika
1/2 chilli powder
1 tbsp of melted coconut oil

1. Pre-heat the oven to 200 C. Cut the sweet potato into wedges. Sprinkle on the spices and a good pinch of salt. Rub them in the coconut oil and roast in the oven for 40 minutes until cooked through.

2. Let them cool and place in the fridge covered.

Thursday: Sweet Potato and coconut slaw (3 minutes)

1/2 cucumber
1 spring onion
1 handful of thinly sliced cabbage
2 tbsp of natural yogurt (or coconut yogurt)
1 tbsp of olive oil
1 carrot
1/2 the roasted sweet potato
2 tbsp of pumpkin seeds

Thinly slice the cabbage and grate the carrot. Mix with the oil, yogurt and a pinch of salt. Peel and slice up the cucumber into tiny cubes. Slice the spring onion into slithers. Mix in with the cabbage. Place in your lunch box with the sweet potato wedges and throw over the pumpkin seeds.

Friday: Sweet Potato and smoked mackerel. (1 minute)

1 smoked mackerel fillet
1/2 avocado
The second half of the sweet potatoes
Dressing – 1 tbsp of tahini, 1 tbsp of olive oil, 1/2 tsp of cumin, 2 tbsp of water and a pinch of salt

Place the fish, avocado and sweet potatoes in your lunch box.

Make your dressing in a jar, whisking the ingredients well. Grab some foil, cut into a hand size square, make a small ‘bowl’ dent in the middle with your thumb and pour the dressing into it, wrap it up tight and pop it on top, ready to dress when it comes lunch time.

So that’s it! Simple, cost effective and tasty.

This is my first lunch box recipe post so let me know if you liked it and want more by leaving a comment below….

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Images: Holly Clark Photography

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