Eating healthy is hard, right? Wrong. Eating healthy is boring, right? Wrong. Eating healthy means eating the same bland food every day, right? Wrong.
I am currently in what is referred to as ‘off-season’… the time between competitions. I’m still training and heavily focussing on my nutrition, but in a totally different way to what I’m used to. Flexible dieting has changed my mindset completely, and has allowed me to really play around with some different and delicious lunch options.
If you are bored of what you’re eating, and you’re not a competitive athlete, the chances are your mindset is leaning towards giving up on the boring iceberg lettuce and tin of tuna, and you are on the verge of giving up entirely.
Check out my new lunch recipes below that are guaranteed to mix things up a bit and keep you on track. They are all absolute minimal prep, and can be made in advance on a Sunday evening for your week of lunches…
SMOKED SALMON ‘PIKELETS’
100g smoked salmon
2 x mountain bread rye wraps
80g (small tub) natural greek yoghurt
1 x mini cucumber
1 x handful of rocket
½ a fresh lime
Nutritional info: Calories – 448 Protein – 43g Carbs – 31g Fat – 16g
Turn your oven onto 80°C fan forced. Cut your wraps into small little ‘tortilla chips’, lay them onto a baking tray and pop them into the oven to crisp up a bit for around 10 minutes. (keep an eye on them though). Whilst they are in the oven, move onto your ‘tzatziki’. Grate your mini cucumber into a small bowl, and add the juice from your ½ a lime and the greek yoghurt. Stir together and season with salt and pepper. Tear your sliced smoked salmon into smaller bite sized pieces and arrange on your plate along with the rocket, bowl of tzatziki, and tortilla chips. Layer up and enjoy!
FILLING CHICKEN SALAD
125g cooked chicken breast
50g roasted sweet potato
20g feta cheese
2 handfuls of spinach and rocket mix
1 tbsp pine nuts
2 tbsp balsamic dressing
Nutritional info: Calories – 477 Protein – 47g Carbs – 32g Fats – 17g
Yeah salads don’t really need a method… haha. Put everything in a bowl – eat it.
SWEET POTATO FRITTERS WITH AVOCADO SALSA
200g sweet potato, cooked
2 tbsp breadcrumbs (use stake wholemeal sourdough if you can!)
1 tbsp coconut oil
½ medium avocado
2 tbsp finely dices red onion
2 tbsp finely diced red capsicum
Juice of ½ a lime
125g cooked shredded chicken breast
A handful of rocket & spinach mix
Nutritional info: Calories – 494 Protein – 23g Carbs – 37g Fat – 30g
In a bowl, mash together your sweet potato, bread crumbs and egg using a fork. Note that this recipe makes enough sweet potato fritter for two portions. Melt your coconut oil in a fry pan on a medium heat, then spoon your sweet potato mixture into four fritters in the pan to begin frying. In the meantime, dice your avocado and mix together with the capsicum, onion and lime juice. Add salt and pepper to taste. Flip your fritters and once they are cooked on both sides, place two on a plate topped with your salad mix, salsa and chicken. Enjoy!
I hope these help to inspire you out of your boring lunch routine my loves!
Much love guys,