Pack a lunch you will love

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With 10 March marking ‘National Pack Your Lunch Day’ we have been looking at some simple hacks that will make your midday meal tasty, nutritious and keep you going all afternoon.

Wash up
There’s nothing worse than opening a lunch box when you get up in the morning to find leftover food sticking to the sides. Get into the habit of cleaning out lunch boxes each evening, so that they are ready to roll the next day. The same goes for water bottles, flasks and spoons.

Be prepared
Not everyone likes to make sandwiches the night before, but you can put together pieces of fruit, cut carrot sticks and put them in pots, wrap up flapjacks and get cutlery ready in boxes, so you are organised.

Freeze it
Rolls, muffins and quiches make great lunch times you will really enjoy. If you make them in bulk and freeze in individual servings, you can take them out in the evening and they will be ready by lunchtime.

Fill up with fibre
A wholegrain sandwich, pitta bread, wrap or filled roll should not be disregarded. Packed with fibre, these are a great way to stay full for the afternoon and if you go for a good filling such as tuna, cheese or humous you have a serving of protein too. If you don’t want to eat a soggy sandwich, spread mayo between slices of cheese or ham rather than putting it straight onto the bread, and pat dry cucumber and tomato slices as well as lettuce leaves with a paper towel.

Think of five a day
Sliced fruit, veggie sticks and even green leaf leftovers are easy lunchbox fillers that go perfectly with a side serving of dip. Carrot, celery and cucumber with humous is a popular choice, or salsa if you are looking for something with more a kick. Create fruit salads with sliced grapes, berries, apple chunks and tangerine segments and you are on the way to five a day.

Be water wise
Juices, sports drinks and squashes are full of sugars, so instead why not add fresh fruit pieces into water bottles for a burst of flavour and to keep hydrated.

Use a flask
If you like soups and stews, why not get a flask and take that with you each day? Many modern-day models will keep things warm for up to six hours and this will also save you from having to use the work microwave – which can only be a good thing?

Team effort
Why not work together as a couple or family and plan lunches so that you are all are opening you lunchbox and finding something you really want to eat. If you do this, tummies will be full, brains will be ready to work and waste is kept to a minimum.

Team Pure Beauty

Five Super Soups for Autumn

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autumn, bacon, chicken, cold, comfort, decleor, dermalogica, ham, minerals, nutrition, pea, soup, tomato, vitamin A, Vitamin C, wild rice, winter

One of the best things about the changing seasons is the different produce which becomes available and now that the weather is starting to cool down, our thoughts are turning to comfort foods. Soups are excellent in so many ways; not only are they warming and comforting, they’re easy to make, use fresh ingredients and can help us to get several of our five-a-day in one meals. We’ve got five suggestions for seasonal super soups which contain huge amounts of nutrition for our skin and hair whilst making you feel like you’re getting a hug in your bowl!

Butternut Squash with Chilli and Crème Fraiche

Butternut squash is the perfect example of a tasty seasonal offering and epitomises autumn for us here at Pure Beauty. As well as offering an enormous amount of Vitamin A (over 200% of your RDA in just 100g!), the hint of chilli will give you a warming boost and the crème fraiche will give you a creamy touch and a calcium boost without adding millions of unwanted calories.

Tomato Soup with a Grilled Cheese Sandwich

This is probably one of the simplest yet most popular suggestions for soup and is packed with essential vitamins and minerals. The grilled cheese may not be the lowest-calorie option but it won’t hurt to indulge every now and again and the tomatoes contain lots of vitamin C, which is important for cell growth and skin healing.

Pea and Ham Soup

This retro-tastic soup may not be such a popular option these days but you can bring it up to modern day by using split peas and a whole load of bacon! The beauty of soup is that you can add pretty much anything you want to make it to your taste and the saltiness of the extra bacon combined with the freshness of the peas will combine to make a flavour explosion.

Sweet Potato Soup

Sweet potato is another amazing ingredient to use as the base of a soup as it contains a whole load of vitamins and minerals, and gives a sweetness which can be built upon to create an amazing flavour. Experiment with flavours and textures such as avocado and kidney beans for a truly different and tasty creation.

Chicken And Wild Rice Soup

No list of soups is complete without a chicken soup on it, but we’ve gone for something a little different to the usual plain old cream of chicken soup. Chicken and Wild Rice soup has a delicious flavour, a creaminess thanks to the starchy rice and is also super filling and packed with protein. It’s really simple to make and contains at least three of your five-a-day in just one bowl!

National Vegetarian Week

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Did you know 16th – 22nd May is National Vegetarian Week 2016?

Whilst we often hear the word ‘vegetarian’ being used, what does it really mean?

Well, a true vegetarian is someone who doesn’t eat meat, poultry, game, fish or shellfish and instead eat a diet based on grains, pulses, nuts, seeds, vegetables and fruits.

Some people follow a ‘semi-vegetarian’ diet, which is primarily plant-based diet but includes dairy, eggs and fish on occasion, or in small quantities.

There are various reasons why people choose to be a vegetarian from animal rights and environmental concerns to religious beliefs and health issues.

Vegetarian diets tend to be naturally lower in saturated fat and cholesterol, and higher in plant nutrients than most meat-based diets and include:

• At least five portions of fruit and vegetables every day, more if possible.
• Wholegrain bread, rice and pasta, organic options are always preferable.
• Beans, pulses and other proteins.
• Dairy alternative products such as almond soya and rice milks.
• Unsaturated oils and spreads.
• At least eight glasses of water a day.

By understanding what makes up a healthy, balanced vegetarian diet, it is possible for your to get all the nutrients the body needs without adding in supplements.

Vegetarians can be low in iron, which isn’t great as this can cause anaemia and a weak nervous system. To get enough iron you need to eat a variety of:

• beans, lentils and peas
• nuts
• dried fruits such as apricots and raisins
• dark-green vegetables, such as broccoli, kale and spring greens
• whole grains, such as brown rice and brown bread
• cereals fortified with iron

Vitamin B-12 is also needed to produce red blood cells and prevent anaemia but is almost exclusively found in fish, meat, poultry, eggs, milk, and milk products. Fortified breakfast cereals are a readily available source of vitamin B12 and this is where taking supplements might be considered a good idea.

Omega-3 fatty acids are vital for heart health, but are mainly found in eggs and fish so add vegetable oils, chia seeds, ground flax seeds, and walnuts into your diet mix mix.

Getting started can be daunting but we have some tips to help you:

• Each week cut the number of meat meals you eat so you slowly move over to being a vegetarian. You might find before long you don’t miss meat and it is an easy switch.
• Add greens, such as spinach, kale and Swiss chard into your diet by adding into soups, salads, stir-fries and smoothies.
• Try your favourite recipes without meat. Make a vegetarian chilli by swapping the mince for extra kidney beans. Make fajitas using tofu rather than chicken and go for pasta with a thick organic tomato sauce packed with peppers rather than beef.
• Scan the Internet and library for vegetarian cookbooks and recipes.
• Check out ethnic restaurants and look in your supermarket for new ideas on what to cook and eat.

Regardless of whether you choose to be vegetarian, it’s always good to eat a variety of foods so why not cut out meat this National Vegetarian Week and see how you get on?