How to pack a healthy lunchbox

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A cheese sandwich, packet of crisps and an apple might be a throwback from the ‘80s but for many of us it’s whatever we can make quickly, or buy, that gets put into our lunchbox.

While we know we need to eat a balanced midday meal, the reality can look very different, often grabbing something on the go that will only leave us hungry and reaching for a chocolate bar come 4pm.

We have had a look at some easy, quick nutritious options that will keep hunger at bay and they taste pretty good too!

Pasta pack ups
We know people worry about carbs, but pasta can be a brilliant lunch staple that can be eaten hot or cold. Whether you go for white or brown, lentil or rice in bows or shapes is up to you, but there is so much choice out there you can have something different each day of the week. Salmon pasta, chicken pasta and veggie sausage pasta can be made the night before and eaten straight from the fridge at midday or popped in the microwave and you’ll have a hot meal in minutes. You can add veggies or salad as well as sauces and pickles to create a lunch that is healthy and nourishing and won’t leave you with a rumbling tummy come 2pm.

Rice salads
High-fibre brown rice is a really good way to ensure you are left feeling satisfied all afternoon. Just as with pasta, there are a lot of ingredients that can be added from sardines, egg, ham and cheese and if you throw in some cherry tomatoes, cucumber, peppers and nuts, you will be the envy of the office.

Protein pots
We all know that we need protein for a balanced diet, but we don’t always get enough to help us get through the day without flagging. Beef and broccoli, tuna and tomatoes and teriyaki chicken are all tasty, easy lunchtime eats. Mixed beans, spinach, sweetcorn and sweet potatoes can all be added to pack out the protein and prevent you from running on empty during the afternoon.

Have a wrap
If bread isn’t for you but you want some energy giving carbs, flatbreads and tortillas are a good alternative. Peanut butter and carrots, salmon and veggies as well as humous and peppers are good ideas and you can load them up with salad to help get to your five a day. Warning; take napkins as these can get messy but they are so worth it.

Soup on the go
If you are busy but want something warm and filling, soup in a flask is a good option. Yes, you can open a can and bung it in the microwave but Mexican bean, vegetable, carrot and coriander and chicken noodle are super easy to make and if you cook in batches and freeze you will have something ready and waiting for you to take to work. Add in an apple and a smoothie, and you will be keeping bugs and hunger away as you boost your immune system with vitamins!

Super sarnies
OK, we can’t go without mentioning sandwiches, but there is more to this lunchtime basic than white sliced as soda bread, pitta, olive rolls and wholemeal bagels are all there for the taking. Bacon, brie, turkey, cottage cheese and avocado are the ingredients of lunchtime dreams and make delicious, nutrient-dense sandwiches that will make you want midday to come around fast.

Something sweet
You don’t have to stick to savoury at lunchtime. A fruit salad, yogurt with sliced banana, homemade flapjack with dried apricots and even a square or two of dark chocolate will give you something sweet to enjoy without overloading on nasties.

Why not make a batch of blueberry muffins on a Sunday, put them in an airtight box, or freeze half, and you will have something sweet a tasty to add to your lunchbox all week long.

Team Pure Beauty

Salad, but not as you know it

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apricots, Asparagus, Balsamic vinegar, BBQ, beef tomato, cherry tomatoes, cold water, crushed, dinner, Extra virgin olive oil, free range chicken breasts, friends, garlic, grated, Hot Tuna and Sweetcorn Salad, ingredients, lemon juice, lemon zest, lunch, luscious green salad, olive oil, organic butter, pan, pan of salted water, peppery leaves, picnic, pitta, plates, red chilli, red onion, Red wine, roasting, rocket, salt and pepper, serve, slivers, soft, steaks, Summer chicken salad, tasty, trimmed, tuna, Vegan, very finely sliced, Watercress, Watercress and apricot pitta bread

How many times do you buy luscious green salad, only to find it limp and sad at the back of the fridge because you don’t know what to do with it?

Full of flavour, the peppery leaves of watercress and rocket contain essential vitamins and can be a great addition to any diet.

Whether you are having friends for dinner, planning an end of term BBQ or packing a picnic for the park, we are here to share some ideas of how to get the most out of your salad leaves.

Watercress and apricot pitta bread
This vegan option takes around 10 minutes to get ready and serves two, making it a quick, easy lunch that is light but tasty.

Ingredients
1 bag of watercress and rocket (washed)
4 ripe apricots
½ a head of fresh fennel
Extra virgin olive oil
Wholemeal pitta breads
For the dressing:
75ml of extra virgin olive oil
1 clove of garlic, peeled and crushed
½ teaspoon of lemon zest
Fresh lemon juice
Salt and pepper

To start, halve the apricots, cut them into slices, brush them with oil and place in a hot, dry pan and cook for a minute or so, turning so they are soft.

To make the dressing, whisk together the lemon juice, lemon zest, garlic, olive oil, and salt and pepper, adding more lemon juice if required.

Toast and break open the pitta bread, add the salad and apricot slices, and enjoy.

Summer chicken salad
This is perfect for a mid-week treat or a lighter alternative to a full roast with all the trimmings.

Ingredients
2 free range chicken breasts
1 x bag of watercress and rocket
1 beef tomato, sliced
60ml olive oil
Large bunch of fresh asparagus, trimmed and washed
Salt and pepper to season

For the dressing
1 red onion, very finely sliced
1 red chilli, grated
2 tablespoons of olive oil
2 tablespoons of cold water
Salt and pepper to season

Method
Start by making the dressing as giving it time to settle before eating makes it taste best. Ensure that the onion is finely sliced into slivers and the garlic is well crushed. Put all the ingredients into a glass bowl and beat with a fork until you have a smooth mixture. Pour into a jar and put in the fridge.

We would suggest either putting the chicken on the BBQ or roasting for around 25 minutes, using any left-over garlic plus salt and pepper to season.

Cook your asparagus for two minutes in boiling salted water, then drain and set aside.
Wash the watercress and place onto each plate, then add the chicken and asparagus before drizzling on your dressing – and enjoy.

Hot Tuna and Sweetcorn Salad

Ingredients
1 bag of watercress and rocket
2 fresh tuna steaks
Cherry tomatoes
2 fresh corn on the cob
Olive oil
Balsamic vinegar to drizzle
A large knob of organic salted butter
Salt and vinegar

Method
Firstly, boil your corn on the cob in a pan of salted water, chop the tomatoes and wash them, together with the watercress and place on plates.

Next, cook the tuna steaks but do note, this doesn’t take long and burning can happen easily, so don’t walk away mid-cook! Brush the tuna lightly with oil, and season with salt and pepper. Place the fish in a heated frying pan over a high heat and cook for just a couple of minutes, depending on how thick the steaks are. Then, turn the tuna over and cook for another couple of minutes.

Add a drizzle of the balsamic vinegar to the salad, place the tuna on the leaves, drain and butter the corn and enjoy with seasoning as required.

Team Pure Beauty

Soup To Nourish Your Body

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If you are looking for wholesome, nourishing food that will feed your body this winter, soups are a real winner.

Yes, you can buy tinned and fresh ones at the supermarket, but there is something really satisfying about serving up a steaming bowl of goodness you have made from scratch.

Asian Broth
If you are looking for a light lunch option, you can’t go wrong with this quick and easy recipe that serves four.

You will need:
3 cloves of garlic
One piece of ginger (around 5cm)
200 g of pak choi, choy sum and Chinese cabbage
2 spring onions
1 red chilli
2 star anise
800 ml of clear vegetable stock
1 lime
Soy sauce

To make:
Peel and crush the garlic, then peel and grate the ginger. Trim the greens and finely slice the spring onions and chilli then add to a saucepan together with the garlic, ginger and star anise.
Put the pan over a low heat, add the stock, then bring to the boil. Gently simmer for around half an hour, then finally add the vegetables and cook gently until they are slightly wilted but still give a little bit of crunch.
Serve with soy sauce and a little lime juice and enjoy the fragrant flavours.

Winter Vegetable Soup with Red Lentils
This is a great warming soup to enjoy with family and friends after a country walk but also makes a hearty dinner when served with pitta bread and humus.

You will need:

85g of dried red lentils
2 medium carrots, diced
2 leeks, thinly sliced
1 red pepper, deseeded and diced
2 tablespoons of tomato purée
1 tablespoon of fresh thyme leaves
3 cloves of garlic peeled and crushed
1 tablespoon of vegetable bouillon powder
1 teaspoon of ground coriander
Boiling water
Salt and pepper to taste

To make:
Add the lentils and vegetables to a pan together with the tomato purée, thyme, garlic, bouillon powder and coriander, then pour in one litre of boiling water and stir well. Cover the pan and simmer for 30 minutes or until the lentils are tender.
You can either eat this as a chunky soup, or blitz in a blender and enjoy a smoother meal.

Roast Sweet Potato Soup

This delicious soup is a packed with 2 of your 5 a day and is perfect for taking to work in a flask or eating after a gym session.

You will need:
500g of sweet potato, peeled and cut into small chunks
300g of carrots, peeled and diced
Olive oil
2 small red onions, peeled and finely chopped
2 garlic cloves, peeled and grated
1 tablespoon of vegetable bouillon powder
100ml of fat-free crème fraîche, plus extra to serve
Salt and pepper
Boiling water

To make:
Heat oven to 220C/200C fan/ gas 7 then drizzle the carrots and sweet potatoes with olive oil plus salt and pepper and cook for around half an hour.
Heat two large tablespoons of olive oil in a saucepan and fry the onion until it is soft and translucent. Add the garlic and cook for several minutes then pour in the boiling water and vegetable bouillon powder and mix well and simmer for around ten minutes.
Take the roasted vegetables out of the oven and once cool, add to the pan mix and blend together until smooth and lump free.
Add the crème fraîche, reheat and enjoy.

Quick and easy BBQ ideas

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In an age when we are far more aware of what we eat and drink, the days of fatty burgers in cheap white rolls on the BBQ are fading fast.

But don’t worry because it is really easy to create healthy BBQ classics full of bold tastes, so you don’t feel cheated out of an amazing culinary experience.

Organic meats, fresh cuts, spices, sauces and marinades can all be used to make your BBQ food taste great.

Today, as promised, we have so healthy options that will impress your guests, and your taste buds.

Mushroom burgers

2 large mushrooms
2 cloves of garlic
2 sprigs of parsley
35g room temperature butter
Burger buns or pitta
Mustard
Pesto
A mixed salad

Peel and crush the garlic then mix with parsley leaves and the softened butter.
Clean the mushrooms and fill them with the butter mixture.
Wrap the parcels in tin foil and bake place on the BBQ until soft.
Place the cooked mushrooms in the bread and server with lemon juice, pesto and a mixed salad.

BBQ baby potatoes

750g of organic baby potatoes
A generous drizzle of olive oil
Mini corn on the cobs

Put the potatoes in a large saucepan of cold water and bring to the boil, then cook until tender (usually around five minutes). Drain and transfer to a large sheet of foil, then coat in oil and season well. Wrap the potatoes in the foil and create into parcels. Cook the parcels on the BBQ for 10 minutes and enjoy the potatoes with butter and corn on the cob.

Creamy coleslaw

You just can’t have a BBQ without coleslaw. This creamy delicious recipe is easy to make and goes with burgers, fish, kebabs and chicken. For this dish, you will need:

½ a white cabbage, trimmed and shredded
1 small onion, peeled and finely chopped
4 organic carrots, peeled and grated
A handful of raisins
A grated apple
4 tablespoons of mayonnaise
2 tablespoons lemon juice
1 teaspoon of mustard
Salt and black pepper

Put the mayonnaise, lemon juice and mustard in a mixing bowl, season and mix well. Add the cabbage, onion, apple, raisins and carrots, and stir well. Put in the fridge for two hours before serving and stir again to ensure all the mix is coated in the dressing.

BBQ bananas

The great thing about BBQs is that they aren’t just for creating savory dishes. To finish your BBQ on a high, how about smoky bananas with ice cream? For this you will need:

1 banana per person
Lemon juice
Dark brown soft sugar
Ground cinnamon
Vanilla ice cream to serve

Halve the bananas lengthwise, then widthwise and then sprinkle with lemon juice. Mix together the brown sugar and cinnamon then roll the banana in the mixture until completely coated. Wrap the bananas in foil, place in the coals and cook for around ten minutes. Serve with ice cream and watch the sun go down.

Have a very happy BBQ season and let us know your favourite recipes.

Team Pure-Beauty

The perfect BBQ

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apron, BBQ, beef tomatoes, butchers, chicken, Chops, chutney, cook, corn on the cob, courgettes, couscous, cucumber, Frech bread, green salad, grill, hydration, lemon wedges, lumps, nibbles, olives, organic, oven, pasta, pasts, pitta, recipe, recipes, sausages, sides, summer, supermarket, tomoatoes, tongs, twist, well-seasoned

Whilst the weather might not be playing ball, we are still certainly making the most of the summer days and longer, lighter nights.

Wearing an extra jumper, putting an umbrella in your bag and having a weather app on your phone are all ways you can be prepared for whatever the great British weather throws at you.

Another summer winning is being sure are ready for a BBQ at the drop of the hat – even if you end up wearing it.

First, things first, get your kit right. The real essentials are an apron, oven gloves (heavy duty), good quality (not plastic) fish slice, foil and of course a pair of tongs so you reduce the chance of losing those tasty burgers in the ashes.

It is essential to place your BBQ on a flat even level and keep it away from bushes and tress to reduce fire hazards. On a health and safety note, you might want to have a bucket of water close to hand – just in case.

Get the right charcoal. It is really easy to pick up a bag of bricks at the supermarket, but if you want your food to taste great, you need to choice your fuel carefully. Lumpwood charcoal is an excellent choice. If you want to go pro and really impress your guests, chicory wood chips add amazing flavour and a professional twist.

If you want to achieve the perfect BBQ, you have to be patient. The secret is waiting for the flames to die down and for the coals to be grey and glowing. Once you have got to this point, you then need to ensure you control the temperature to ensure your food is well cooked.

What to cook is next on the list.

Keep it fresh, healthy and where you can, organic. Yes you can go to the freezer section of the supermarket and go for those tempting BOGOF offers, but they don’t really make the perfect BBQ cut.

If you have the time, go for homemade burgers. These are super-easy to make and taste phenomenal. Get some fresh, organic minced beef, mix with a little salt and pepper, shape into patties and get them on the grill. Cook them all the way through, serve in focaccia or pitta and those natural flavours will really stand out.

Chops, chicken and sausages are other BBQ favourites as are jacket potatoes! Local butchers stock an outstanding selection of organic, well-seasoned BBQ options and will be happy to talk about how best to cook them and even what wine works well! You can also look at vegetable kebabs using peppers, courgettes and beef tomatoes with corn on the cob.

Put out nibbles of course but go for healthy sides if you can. Make up a crisp, fresh green salad with olives, tomatoes and spinach. Homemade potato salad and coleslaw are always winners. Couscous and pasta are popular choices as is chunky French bread and of course, classic burger buns. Ketchup, mayo and mustard, well they go without saying, and chutney is a pretty good addition too.

We know people love a pint or glass of wine at a BBQ but also offer jugs of iced water with lemon wedges and cucumber to maintain hydration levels.

Next week we will be looking at some great, easy to make BBQ recipes we know you are going to love.