If you never know what to pack for lunch, or if you don’t know if your choices are healthy and balanced, or you’re just really bored with having “the usual”. Packed lunches no longer only refer to school kids or their parents. Bringing your lunch in at least some of the time has great benefits, especially if you’re trying to save money, lose weight and eat healthy. Planning ahead would make it easier to be creative and will become second nature in no time.
Here are six rules for preparing a healthy packed lunch that will have you pinning for more.
1. Textures
Be it suent, grumous or slimy, the texture of what we eat greatly affects our enjoyment of food. So give some thought about what textures you prefer, as you do not want to end up with three different types of dry food – that will not make for a happy lunch. Veggies like aubergine and mushrooms are known for their slimy texture, so pair them with something crunchy.
READ MORE: This Healthy Grain Bowl Is So Good, You’ll Be Packing It On Repeat
2. Temperatures
Now we’re not saying go out and get a food temperature chart and hang it in your kitchen, and eventually you’ll be able to rattle all the necessary food group temps – eggs at 71.1 °C and leftovers at 73.9 °C.
Rather, be mindful that certain ingredients don’t work as well when cold as they would when warmed; pulled meats can be tricky, but as long as they’re not too fatty. Eggs can be a hit or miss cold as well, as too-soft-boiled could be a bit odd.
3. Even Food Has Power Couples
Yes, it turns out food has its own “Traylor” pairings.
Ever wondered why lemon and fresh herbs go with almost everything? That’s because they just do, try rosemary with earthy flavours like butternut, sweet potato and darker meats. Thyme and chicken are a match made in heaven – and you’ll never go wrong with lemon and fish.
READ MORE: 6 Breakfast Making Tips That’ll Help You Ace Your Morning
4. Dip It
Do not be afraid to have a flavourful dip – it works nicely alongside steamed vegetables, which will give you a contrast between the vegetables’ natural flavour and the dip. Also, it adds a little something to any plain salad.
5. Master The Unlikely
Do not knock what might seem unlikely, as it leads to creating healthy takes on classic dishes. Think Mexican Nachos with thinly sliced sweet potato chips, guacamole and a spicy mixed bean salad with raw red pepper strips.
6. Get the Dressing Right
From quick-fix vinaigrette to creamy classics, getting the dressing right can turn any salad into a winner. Like combining a chilli dressing with tuna, crème fraiche adds a mellow spice to what is usually accompanied by lemon or mustard dressing.
Let’s say your meat is turkey and you’re looking for a dressing? Try orange zest, juice with red wine vinegar and shallots.
A favourite is basil pesto, which is easy to make. Mix it with a splash of rapeseed oil, honey, lemon juice and water and dress over salmon if you like.
READ MORE: Make This Charred Mango and Steak Salad While Mangoes Are Still In Season
For easy power lunch ideas, you might want to check this out: Monday to Friday Work Power Lunches
