We asked Wellineux’s founder, Amanda McMillan, to share her top three go-to lunches for the work week.
Often what to have for lunch Monday to Friday is a bit of an conundrum and the age-old question isn’t met with much inspiration or excitement. We do however know that what we fuel our body with during the day can seriously impact the quality of our both our physical and mental wellness at work.
To break out of boring takeaway-container lunches, we asked Wellineux founder and wellness guru, Amanda McMillan, to share her top three recipes for beating the same-old slump and for maximising your nourishment Monday to Friday.
‘I try not to have lunch at my desk – although this does still happen! I love to book meetings over lunch so that I can connect with our community and partners, while enjoying food. I find this a great “trick” to ensure that I get out and look-up from the day,’ says Amanda.
‘This doesn’t always mean going out either. Some of the meetings I will have over lunch will be with the team and we will bring our own lunch and go outside or into the community space to eat.
Below are my top three go-to recipes which are super easy and can be prepared in advance (the key to eating well for me!). I will often make a large batch for the family and then we all take it for lunch in mason jars. This way it doesn’t spill in your bag and is easy to transport. The zucchini slice is also great to pop into the freezer as a failsafe.’
RAW RAINBOW PAD THAI (serves 4)
You will need:
- 4 medium zucchini, spiralized* or julienned
- 4 large carrots, spiralized or julienned
- 2 cup purple cabbage, thinly sliced
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 1 1/2 cup edamame, removed from pods**
- 8 spring onions, chopped 4 tablespoons sesame seeds or sunflower seeds
- Fresh mint or coriander to garnish
For the sauce:
- 4 garlic cloves
- 1 cup organic almond butter or hulled tahini
- 8 tablespoons tamari
- 4 tablespoons lime juice
- 6 tablespoons water
- 4 tablespoons maple syrup
- 2 tablespoon sesame oil
- 4 teaspoons ginger, ground or freshly grated
- Place the prepared zucchini, carrot, cabbage and capsicum into a large serving bowl, using your hands gently toss to combine.
- Prepare the sauce by combining all ingredients in a medium sized mixing bowl and whisking by hand with a fork until smooth and creamy.
- Garnish the salad with edamame, and seeds and fresh herbs of choice (we like sesame seeds and mint).
- Use a spoon to drizzle the sauce over the salad. Serve immediately.
This recipe is the perfect addition to a healthy lunchbox for both big and little kids alike. To transport this salad effectively, source a medium sized mason jar. Pour the sauce in first to form a 2cm layer on the bottom of the mason jar, then layer the remaining ingredients in a colourful rainbow fashion. Garnish as above and seal with a lid.
Notes: *A spiralizer will quickly turn your zucchini and carrots (and many other ingredients) into spirals and can be sourced from kitchenware department of many large department stores. **Edamame is usually sold frozen and in pods. To defrost, simply submerge the whole pod in boiling water from the kettle for 3-5 minutes. Carefully use your fingers to remove edamame seeds from pods.
COLOURFUL BEET & QUINOA SALAD (serves 4)
For the Salad:
- ½ cup uncooked quinoa, rinsed
- 1 cup frozen organic edamame, thawed for 2 minutes in boiling water
- ⅓ cup slivered almonds or pumpkin seeds
- 1 medium raw beet, peeled
- 1 medium carrot, peeled
- 2 cups packed baby spinach, roughly chopped
- 1 avocado, cubed
For the Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh mint or cilantro
- 2 tablespoons honey or maple syrup or agave nectar
- ½ to 1 teaspoon Dijon mustard, to taste
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- Cook the quinoa as per packed instructions, allow to cool.
- Place remaining salad ingredients in large serving bowl.
- Make the vinaigrette by combining all ingredients in a mason jar and shaking well.
- Add the quinoa to the salad, toss gently.
- Add vinaigrette just prior to serving.cooked through.
You will need:
- 2/3 cup bacon (optional)
- 4 cups zucchini
- 2 brown onions
- 8 eggs
- 1 ¼ cup almond meal
- 1/3 cup macadamia nut oil
- 1 small red chilli, finely diced
- 1 teaspoon Celtic sea salt
- Preheat the oven to 175ºC and line a 15 x 30 cm (6 x 12 inches) dish with baking paper.
- Dice the bacon and fry over high heat until brown and crispy.
- Wash and grate the zucchini and onions.
- In a large mixing bowl, whisk the eggs and then stir through the almond meal.
- Add the zucchini, onion, oil, chilli and pre-cooked bacon and mix well. The mixture should be just pourable.
- Pour into the lined baking dish and bake for 40 minutes or until cooked through.
- Leave to cool before slicing into small squares.
The slice should last in the refrigerator for 3-4 days and will also freeze well.