lunch ideas

Food

Recipe: Power-Packed Green Curry

Makes 3 servings
(per serve) Carbs 11.5g / Fat 38.2g / Protein 22g / Calories 465


Ingredients

  • 2 tbsp peanut oil
  • 3 tbsp green curry paste
  • 500g (1lb) chicken tenderloins
  • 1 tbsp fish sauce
  • 1.5 cups chicken stock
  • 1 can coconut milk
  • 1 stalk of lemongrass
  • 1" ginger
  • 1 cucumber
  • 1 green chilli
  • 2 florets of broccolini
  • Juice of 1/2 a lime

Method

  1. Put a pot on your stovetop on a low heat and add peanut oil until hot
  2. Add the green curry paste to the peanut oil and allow to cook for approximately 2 minutes on its own before adding the chicken
  3. Cut the chicken tenderloins up into small pieces and add to the pot
  4. Cook the chicken for 5 minutes, making sure to turn the chicken over so it doesn't burn on any side
  5. Add fish sauce, chicken stock, coconut milk, lemongrass, grated ginger, chilli, and cucumber
  6. Allow the pot to simmer for around 15-20 minutes on a low heat
  7. Add in broccolini and lime juice and cook for a further 5 minutes
  8. Remove the lemongrass stalk and serve! :)

Food

Recipe: Tabbouleh Pita Pocket

I generally like to make sure I have a few base ingredients pre-prepared for days where I want to eat 'lazy' food. If you pre-prep your tabbouleh you can whip up this dish in a matter of minutes. You're just stuffing food into other food, it's so simple I'm sure anyone could do it!


Makes 1 serving
Carbs 134.5g / Fat 10.4g / Protein 25.9g / Calories 721


Tabbouleh Ingredients
If you are pre-prepping this and plan on using it frequently double or triple the ingredients below.

  • 1 cup of rinsed quinoa
  • 1 red onion, finely diced
  • 2 tomatoes, diced
  • 1 garlic clove, minced
  • 1 pinch of himalayan salt
  • 1 pinch of black pepper
  • 2/3 cup fresh parsley, chopped

Pita Pocket Ingredients

  • Some of the tabbouleh which we will make
  • Large handful of rocket
  • 1-2 tablespoons of hummus
  • 1 pita bread (wholewheat or wholegrain is the best option)

Instructions

  1. First we are making the tabbouleh! Grab your rinsed quinoa and place it in a saucepan with a 2:1 ratio of water:quinoa. Bring it to the boil. Reduce the heat and allow to simmer for 15 minutes.
  2. While the quinoa is cooking prep all your other tabbouleh ingredients (mincing the garlic, chopping the onion and tomatoes, etc, see above list). 
  3. When the quinoa is done mix it in with the other ingredients. It's best to serve this cold for the pita pocket so pop it in the fridge.
  4. When you want to make the pita pocket open it however you like, there are a variety of methods, but I like to just cut mine in half. Spoon some hummus and then pack in your tabbouleh and some fresh rocket! Good to go.