Practical Pointers: Lunch

“In the middle of the day, it’s too easy to grab a dull (and often expensive!) sandwich from the local deli or supermarket,” says Elaine. “I advise clients to add a bit more excitement to their lunch by bringing in their own or choosing something with a bit more imagination. Here are some ideas to try.”

Bring your own salad – salads provide the perfect opportunity to show a little imagination. As a base, always use green leafy vegetables such as spinach leaves, rocket or broccoli. Try a feta cheese, hazelnut and olive salad or grilled mackerel with spinach leaves and sun dried tomatoes to boost your intake of essential fatty acids (EFAs).

Make sandwiches with wholemeal bread – this type of bread is higher in fibre and provides a source of selenium and iron (try a wholemeal wrap with smoked salmon and a sweet chilli sauce for something different). Always garnish your sandwiches with extra salad to liven them up.

Try new sandwich fillers – go for a thin spreading of hummus with olives and watercress; red kidney beans mixed with tuna and fromage frais; or a blend of avocado, spinach and smoked salmon (put into a good blender and pulse it down to a smooth paste – add pumpkins for an extra kick of selenium).

Try baked potatoes – these are great if you’re feeling particularly hungry (have with tuna, sweetcorn and fromage frais or with simple baked beans for a quick meal with an iron boost).

See the next issue of the Newsletter for my practical pointers on dinners!