DIY desk lunches
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Here’s a great work strategy: rethink your lunch routine. Here are 5 great tips you can use every day.
1. THINK BEYOND THE SANDWICH
2. KEEP A STASH OF CONDIMENTS AND BASIC INGREDIENTS
A range of salad dressings
Cans of lentils and chickpeas
Cans of tuna and salmon
Pretzels, dried fruit and nuts
Sardines in tomato sauce
Sea salt and black pepper
Woolworths’ noodle boxes
Your favourite crackers
3. STOCK UP ON CLEVER STAPLES
Avos aren’t called “superfoods” for nothing. And aside from hardboiled eggs, you can’t beat an avocado as an office-lunch stand-by. If you’ve got a couple of these guys ripening in a drawer, lunch will always be above average. Try this:
NEW AVO TOASTS: Smash ripe avocado onto rye or ciabatta toast, sprinkle with charred corn kernels from last night’s braai, diced red onion, green chilli and tomatoes.
ASIAN AVO SALAD: Make a quick coleslaw of cabbage, red onion and carrot. Dress with Woolworths’ oil-free mango-and coconut dressing, top with toasted cashews or sesame seeds, a diced avocado and canned salmon or smoked chicken. Add noodles too if you like.
CREAMY GREEN SOUP: Sprinkle diced avocado into Woolworths’ fresh creamy Tuscan baby spinach soup, top with croutons and feta and enjoy.
5. COOK AHEAD
If there’s one job you do on Sunday evening, let it be cooking a great base ingredient, such as quinoa, that’ll set you up for three days of meals. And don’t worry, you won’t get bored if you think creatively – try these tasty suggestions to get you started.
Fold 1 t good-quality olive oil, a squeeze of lemon juice, sea salt and black pepper through ½ cup cooked quinoa, top with 2 spring onions, shredded baby spinach and 3 T cottage cheese. Eat with a sliced rotisserie chicken breast. Warning: you may have to be prepared to share.
THE BACON SAVER
Mix last night’s fioretto broccoli with ½ cup cooked quinoa, ¼ chopped avo, fresh coriander, pea shoots, 8 chopped almonds and 3 rashers chopped crispy bacon. Serve with yoghurt dressing.
THE FAST AND THE FABULOUS
Mix Woolworths’ roast butternut-and beetroot salad with ½ cup cooked quinoa, drizzle with the included balsamic dressing and voilà!