Part One: Easy Lunches

I’ve received countless emails and requests from you guys, mostly students, for some quick, easy and healthy meal ideas that are affordable as well! I felt it was so important to help with this – it really can be difficult to find nourishing options when you’re on the go or out of home, whether at school, uni or work. This series will equip you with the skills and inspiration you need to create your own meals and snacks from scratch – making it so much easier to get the nutrients your body needs without breaking the bank.

 

I would love to hear your own tips and tricks for creating easy and affordable healthy meals that work for you too!

 

Part One: Easy Lunches


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Lentils in Tahini
So simple and so delicious. Just add organic, canned lentils (drained and rinsed), a tablespoon of tahini, juice of half a lemon, olive oil, salt and pepper to a bowl and stir until lentils are coated. Add any leftover sautéed greens or roasted veggies and you’ve got a healthy meal in under 5 minutes.

 

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5-Minute Vegan Bolognaise

The quickest bolognaise you’ll ever make! Just add a little organic tomato-based pasta sauce and some canned chickpeas (drained and rinsed) to a saucepan and heat until warm. Serve on a bed of shredded zucchini, add any other leftovers you may have and sprinkle a little parmesan cheese on top – voila!

 

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Easy Garlic and Chilli Greens

A great side or foundation for any healthy meal – just chop up whatever greens you have in the fridge (I love broccoli, kale, leeks and silverbeat). Heat up a frying pan with 1 tbsp coconut oil, toss in a crushed garlic clove. Throw in the greens once the garlic is starting to brown and sauté. Sprinkle a few splashes of boiling water to the pan so the veggies steam at the same time. Once almost cooked, add a pinch of salt and chilli flakes, drizzle over some olive oil, tahini and lemon juice and sauté until well-cooked. Serve with your protein of choice!

 

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Roast Veggies and Chickpeas

Any leftover roasted veggies are perfect for lunch the next day. Canned chickpeas are a great plant-based protein option and are so affordable too. This salad took me 5 minutes – washed greens, leftover roasted veggies, chickpeas (organic, drained and rinsed) and an easy tahini-lemon dressing (1/4 cup tahini, juice of half a lemon, 3 tbsp warm water and a pinch of salt stirred together until smooth!)

 

 

 

 

 

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  • Georgie

    This series is so exciting! I’m a full time student, also working and living between home and my boyfriends place so it can sometimes feel very difficult to eat healthy. Can’t wait to try these recipes out! Thank you!

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