Healthy Portable Lunch Ideas

If you’re looking for portable and healthy lunch ideas to take to work (or uni/school!) then this blog post is for you.

 

Ideas for healthy lunches is one of the most requested topics that I get, so apologies that it has taken me so long to do!! I’ve filmed (in the video above) how to make three of my favourite healthy recipes and hopefully there is at least one for you – there’s a hot choice (re-heat before eating or have it cold!), a wrap and a salad.. just to keep the Monday to Friday lunch time interesting!!

 

As I say in the video, I tend to prep my work lunches 2 days in advance – so I make Monday’s and Tuesday’s on Sunday night and then Wednesday’s and Thursday’s on Tuesday night etc. I find that this way I save both time and money and am not tempted by the work canteen!!

 

I really hope you find this blog post useful – do let me know which your favourite is!

 

P.S For more inspiration check out my other healthy lunch ideas!

 

Sweet Potato & Tuna Melts

 

 

Ingredients (makes 2 lunches):

• 2 medium sweet potatoes
• 1/2 tbsp olive oil or spray oil
• 2-4 tbsp milk
• salt & pepper
• 1 tin of tuna (canned in spring water)
• 2-4 tbsp sweetcorn/1 x chopped celery stick/1 tsp mustard
• 1/2 cup feta/mozzarella cheese (cubed)

 

Method:

• 1) Pre-heat your oven to 200 degrees C, prick the potatoes a few times with a fork and bake for 40-50 minutes until cooked.
• 2) Remove the potatoes from the oven and slice in half. Scoop out the flesh (as shown in the video) and pop in a bowl. Drizzle/spray the potato skins with oil before popping back in the oven for 10 minutes (at 190 degrees C) to crisp up.
• 3) Combine the sweet potato flesh with the milk before adding the tuna and optional sweetcorn, celery, mustard, salt and pepper.
• 4) Once out of the oven fill the sweet potato skins with the tuna mix & top with your cheese before baking for a further 10 minutes.
• 5) Once cool, store in a Tupperware container until lunch time and serve with a side of salad!

 

 

Salmon & Avocado Wraps 

 

 

Ingredients (makes 2 lunches):

• 2 wraps – I used Warburtons but I also like BFree
• 1 can skinless salmon
• shredded lettuce
• 1 spring onion, chopped
• 1/2 cucumber, sliced
• 6 cherry tomatoes, halved
• 1/2-1 avocado, chopped up
• 50g natural yoghurt
• 1-2 tbsp cream cheese with herbs

 

Method:

• 1) Starting with the lettuce & salad ingredients, layer the wraps down the middle with your fillings, finishing with the salmon.
• 2) Mix together the yoghurt & cream cheese and dollop on top of the fillings.
• 3) Roll up your wraps, store in a Tupperware container and enjoy at lunch time!

 

 

Indian Chicken Salad (makes 2 lunches):

 

 

Ingredients (makes 2 lunches):

• 4 handfuls of watercress, rocket & spinach leaves
• 150-200g cooked chicken (e.g. left overs from your roast!)
• 1/2-1 large carrot, grated
• 20g sultanas
• 20g toasted flaked almonds
• 1/2 tsp toasted (1 min in the pan!) cumin seeds
• 4 tbsp natural yoghurt
• 1 tbsp chopped mint
• 4-6 rye crackers to serve

 

Method:

• 1) Divide the green leaves between 2 Tupperwear boxes (as shown in the video!).
• 2) Add the carrot and chicken to each salad before topping them with sultanas & toasted flaked almonds.
• 3) Mix together the natural yoghurt, cumin seeds & mint before drizzling on top of the salad.
• 4) Store in the fridge until lunch time and enjoy with crunchy wholegrain rye crackers!

 

 

 

I’m so excited to be sharing these lunch time recipes with you – do let me know your favourite!! And for healthy snack ideas either check out Scola’s video below, [this video of mine] or [this blog post].

 

LINKS MENTIONED IN THE VIDEO:

For more info on the health benefits of salad as well as how to create a healthy salad [click here].

Visit the Make More of Salad Website for more salad recipes or [click here] to see mine!

See Scola’s Video [here].

 

 

*This blog post contains affiliate links. I do not promote products mentioned/shown over others. Please read my disclaimer page for more information.