With all my dessert-y breakfast posts, it may seem like I don’t eat anything else! However, I actually manage to stuff in a lot of vegetables and protein throughout the rest of my day. So what is a typical lunch for me? Well, at school we are given a ‘main meal’ – usually a hot meal, like a pasta bake, or perhaps wraps/ subs (rolls) with meat – as well as a selection of salads, and in winter, soup. I used to be a soup-hater, but since trying the stuff at school, I’ve become a convert! So when I’m at boarding school, I’ll have a plate mounded with salad (I get teased for eating a ‘garden’ or a ‘forest’!), as well as a huge bowl of soup, or a vegetable frittata/ some protein if soup isn’t available.
At home, my lunches involve large amounts of non-starchy vegetables. I play around with frozen spinach and different types of beans, or else a variety of fresh seasonal salad, and always add sprouts!
Capsicum, cucumber, tomatoes, and celery all make regular appearances on my packed plate. Radish and alfalfa sprouts, as well as sango, pea, adzuki, mung bean, and lentil sprouts are my favourite. I also like adding mung bean sprouts for crunch and noodle-like texture when cooked.
For protein, I love canned tuna in olive oil, or even better, canned sardines! They are incredibly nutritious, and more delicious than you’d think. Oh, and the little bones and spines – a great calcium boost! If I’m feeling treaty, I love having eggs at lunch. Poached, fried, or microwaved, they are full of ‘omegas’, fats, and a variety of benefits! Omelettes are great, and I love cooking them in olive oil or butter, and adding heaps of herbs, spices, and pepper.
I always dress my vegetables with soy sauce, lemon juice, and vinaigrette (garlic, white wine vinegar, and pepper). Tabasco is a MUST, and freshly-cracked black pepper makes a blizzard on my plate!
I like to add a bit of fat to my meals, too. Whether it be crumbled feta cheese, cheddar in an omelette, or a blob of pesto on the side, I think it is important to have some good-quality fat for flavour and satiety.
I aim to get at least 2-3 serves of vegetables in at lunch, and snack on them during the day, too. If I have leftovers from dinner, I clean out the fridge the next day, making my lunch a new and exciting dish by adding sprouts and extra vegetables.
Lunch is an important part of my day. It keeps me fuelled, and is always something to look forward to. As with all here at fizzifood, I always try to add as many nutrients, vitamins, and health benefits as I can, all while making my food delicious and presentable!
