Healthy Lunch Ideas

September means back to school and typically changes to your daily routine. Healthy lunch ideas that also include portable options are one of the most popular requests I get from clients. Whether you are thinking about options you can take to work or something suitable for children and teenagers you certainly don’t want to be spending ages preparing them.

Nourishing your body and mind in the middle of a busy day means plenty of protein, veggies and some slow releasing carbs to keep energy levels high through the afternoon. Add to that some healthy fats and you have a great meal to refuel.

Below, you’ll find some of my top healthy lunch ideas and tips. As part of our Lean & Nourish Club we are also running a healthy lunch challenge to inspire members to try new, flavoursome lunch ideas. I hope you find options below you love!

Salad & Salad Bowls

This is probably my favourite option for a lunch – whether it’s at home or travelling. I regularly use up leftover cooked vegetables from the night before and mix in protein and a dressing. You can bulk up leftovers with extra protein – such as canned beans, lentils, tofu, tempeh, cooked chicken breast or hot smoked fish. Canned fish is always a great storecupboard option.

Antipasti Salad

This type of salad is basically a selection of prepared veggies (in jars or from the deli) tossed in a delicious balsamic / red wine vinaigrette. You can pack dressings separately and drizzle over the salad just before eating. This dressing recipe is one of my favourites – simple and delicious over cooked and raw vegetables and pulses.

Citrus, Prawn & Avocado Salad

Another option for speedy salads is to use prepared packets of cooked meat and fish. Grab a large bag of mixed salad leaves and chopped veggies from the fridge. This prawn salad also include sliced oranges for a light, refreshing salad. This would work just as well with smoked salmon or hot smoked mackerel fillets.

Roasted Vegetable Salad with Tofu & Chickpeas

Roasting a tray of vegetables makes a great base for any salad and is robust enough to travel well. Toss in canned pulses or griddled tofu and you have the perfect energising lunch.

Leftover Nori Sushi Bowl

I am a big fan of salad bowls especially when you are using up leftovers from the night before. A simple drizzle of soy sauce and rice vinegar really jazzes up this salad bowl.

Here are some other salad ideas

Butternut squash Salad with sweet and sour dressing

Roasted cauliflower with tahini dressing

Buckwheat noodle salad with tamari sesame dressing

Mango Salad with Thai Dressing

Wilted Kale, Pear and Pumpkin Seed salad

Sandwich, Wrap & Roll Healthy Lunch Ideas

If you are bored of your usual fillings it is time to jazz up the flavours! In my book My Kids Can’t Eat That! I include a wide variety of options to make packed lunches more exciting.

Make use of wraps, rice paper rolls, nori sheets as well as the usual rolls and bread to make more exciting options. You can also reduce the carbs further by using lettuce leaves or slices of ham as wraps.

When it comes to fillings the choice is endless. I love making use of falafels, homemade burgers and meatballs for more substantial fillings. For a vegan option try this delicious chickpea filling.

Here are some filling options that are great for adults and children alike.

Salmon and cucumber – drain and mash a can of boneless salmon. For a creamy taste stir in a spoonful of mayo or dairy free yogurt. Deseed and dice 1/3 cucumber and mix in to the salmon.

Chicken and apple: Top bread with shredded chicken and thin slices of apple (drizzle a little lemon juice over the apple slices to stop them browning

Refried beans. Sauté 1/2 diced onion in a little oil until soft. Add a can of kidney beans, drained and rinsed with 1tbsp tomato puree and a little smoked paprika and ground cumin to taste. Mash lightly to create a chunky texture.

Carrot and Raisin. Mix together a grated carrot with a handful of raisins and a spoonful of mayonnaise, dairy free yogurt or hummus.

Steak and guacamole. Spread guacamole on the bread and top with cooked thin slices of steak.

Chicken with fruity coleslaw – use the apple sauerkraut and mix in a little mayonnaise or dairy free yogurt to create a healthy coleslaw. Use to top over shredded roast chicken

Roast beef and sauerkraut – top slices of beef with homemade sauerkraut

Salmon, tomato and alfalfa. Mash up a drained and boneless can of red salmon with a little tomato ketchup. Spread onto bread and top with alfalfa sprouts or cress

Creamy Smoked mackerel. Skin and flake smoked mackerel fillets then mix with a little mayonnaise or dairy free yogurt.

Chicken pesto. Mix 1-2tbsp homemade pesto with 3tbsp mayonnaise then toss in shredded cooked chicken breast. Spread on bread and top with lettuce or baby spinach.

Pack a Dressing

A good dressing or sauce can transform a humble mix of veggies into fabulous meal. Just pack your dressing in a separate container and drizzle it over the your salad when ready to eat.

Green Goddess Dressing

Avocado Dressing

Tahini Lemon Dressing

Garlic Mint Dressing

Roasted Red Pepper & Tomato Pesto

Superfood pesto

One of my favourite dressings is just a simple vinaigrette which can keep in the fridge for at least a week making it ideal for a wealth of cooked and raw dishes. Experiment with different vinegars as this really makes a dressing. My Sherry and Olive Vinaigrette is currently one of my favourites.