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3 Easy to Prepare Lunches to Bring to Work This Week

Don’t know what to bring to lunch today? Don’t worry, we have three amazing lunch recipes that are easy to prepare and extremely delicious. It will only take minutes to prepare them and most important,  you’ll be eating healthy since nothing can beat a homemade meal.

1. Simple Green Pasta Salad


  • 2 cups cooked small tubular pasta
  • 2 cups chopped green beans
  • 2 cups shredded spinach
  • 1 jar basil and olive oil spread
  • ½ cup Parmesan cheese
  • Salt to taste
  • Fresh lemon juice to taste
  • 3 minced garlic cloves


In a large skillet, add some olive oil and put it on medium heat. Add the garlic cloves and beans and sauté until the beans become tender and greens. In a big bowl, add the cooked pasta and mix it with the beans. Place the bowl in the fridge for 20 minutes. Once the pasta is cooled, add the basil, spinach, Parmesan, salt and the olive oil spread. Enjoy!

2. Teriyaki Chicken


  • 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
  • Salt and pepper
  • 1 tbsp. peanut oil
  • 1 batch teriyaki sauce
  • Optional toppings: toasted sesame seeds, thinly-sliced green onions

For the Teriyaki sauce

  • 1 peeled and minced garlic clove
  • ¼ cup soy sauce
  • 2   honey
  • 2 tbsp. mirin (sweet rice wine)
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. cornstarch
  • ½ sesame oil
  • ¼ tsp. ground ginger


Season the chicken with salt and pepper. In a large wok, heat some olive oil on medium heat. Add the chicken and sauté the chicken until it’s completely cooked. Prepare the sauce by mixing all ingredients together well. Pour the sauce into the wok and cook until the sauce thickens.

3. Curried Carrot and Courgetti Soup in a Jar


  • ½ a batch Curried Carrot Paste
  • 2 tsp. coconut butter
  • 1 small courgette, grated into noodles or spiralized
  • Handful of baby spinach
  • Toppings: handful of fresh coriander, a wedge of lime, toasted sesame seeds, chili flakes sliced shallot

For the curried carrot paste you’ll need:

  • 1 tsp. coconut or vegetable oil
  • 3 medium-small carrots-coarsely grated
  • 3 cloves of garlic-smashed + peeled
  • 2 peeled + roughly chopped shallots
  • 1 tbsp. curry powder
  • ½ tsp. ground turmeric
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 small deseeded + roughly chopped red chili
  • 200ml (a scant cup) water
  • 1 crumbled vegetable stock cube
  • 1 tsp raw sugar or honey
  • Thumb-sized piece of ginger, peeled + grated

In a big pot, heat some oil on medium heat. Add the carrot, garlic, shallot, curry powder, turmeric, cumin, cinnamon and chili. Add the water into the pot and bring everything to boil. Once it reaches the boiling point, turn down to simmer. Stir occasionally and cook until there is only a couple of tablespoons liquid left. Add the honey, ginger and vegetable stock and take the pot off the stove. Blend everything with a blender. Store it in the fridge.

Preparation of the soup:

Grab a medium jar. Put the curry paste and coconut butter. Add the grated courgette and spinach on top. Place a small piece of cling film and add your favorite toppings on top. Wrap the cling film around the topping to create a small pouch. Seal the jar with a lid. When you decide to eat, remove the cling film and pour 250ml of hot water and stir.

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