Healthy lunch ideas for when you’re on the go

When you’re trying to be healthy but living life on the go, it can sometimes be difficult to eat healthily. That’s why, we’ve put together some of our quick, go-to lunches for when we’re either out and about, or just needing to grab something quickly at home or in the office.

Bean, feta, cucumber, tomato salad with homemade Apple Cider vinaigrette

1 cup of mixed canned beans

30g feta

½ Lebanese cucumber, diced

5 cherry tomatoes or 1 whole tomato, diced

Any other vegetables you’d like to add

Apple Cider Vinaigrette

1 tsp Dijon mustard

¼ cup Apple Cider Vinegar

4 tsp extra virgin olive oil

Mix the Dijon mustard and the Apple Cider Vinegar first as the acid from the vinegar helps dissolve the mustard

Add olive oil and mix

Place all the ingredients together in a bowl or Tupperware container. If you’re making ahead of time, we suggest carrying the vinaigrette separately and adding it when you’re ready to eat.

Boiled egg, salad, and olives

1-2 free-range eggs

1 tomato

½ Lebanese cucumber

5 olives

Fresh lemon juice

Prepare the boiled eggs to your liking, if you’re not sure how to do this we’ve found an easy guide

Chop up the salads and place in a bowl or container

Squeeze over the fresh lemon juice

Free-range chicken salad sandwich on a sourdough roll

1/2 cup of cooked, fresh chicken

¼ avocado

½ carrot, grated

2 baby cos lettuce leaves

2 slices beetroot

1 sourdough roll This is a great one to make if you’ve got leftover chicken in the fridge. Simply slice the roll in half, layer all the ingredients on one side and once that’s done, season with salt and pepper and put the other half of the roll on top.

Homemade pizza on Lebanese bread

1 wholemeal Lebanese wrap (preferable preservative-free)

2 tablespoons of tomato paste

¼ of a serving of fresh mozzarella, either grated or cubed – fresh is better than the pre-grated as they tend to add things to the grated packets to keep them fresh.

4 Mushrooms, sliced

¼ red onion

¼ capsicum (whichever colour you prefer)

5 cherry tomatoes halved

5 Kalamata olives, de-pipped and sliced in half

Pre-heat the over to 180 degrees

Spread the tomato paste over the Lebanese wrap first

Add the mozzarella and place evenly over the wrap

Place all your toppings on top

Bake in the oven for approx. 20 mins

This is delicious served straight from the oven or cold if you’re preparing it for a picnic.