Cured ham and egg salad
Salad (again)!
Vegetarian lunch
- 1 can of chickpeas (250 grams when drained)
- 1 white onion
- 2 cloves of garlic
- 2 carrots
- 2 eggs
- 3 tbsp flour
- some fresh coriander
- salt and pepper
Peel and grate the onion. Drain and rinse the chickpeas and mix all ingredients into a bowl, except for carrots. Mix together with a food processor, or a rod mixer and then stir in the carrots. Spoon the mixture into an oiled frying pan, sizing them to small burgers and fry them on each side for about 6-8 minutes. still will make about 6 burgers, so it will leave you with lunch for the day after too ;-)
Rolls:
- 2,5 dl whole grain wheat flour
- a pinch of salt
- 1 teaspoon baking powder
- 25 grams butter
- 1 tbsp turkish/greek yoghurt or quark
- 1 dl milk
Mix the dry ingredients together, add butter+yoghurt and mix until grainy. Add milk and mix until it's a smooth and slightly soft dough. Shape into 2 rolls and bake in the oven at 250 degrees C, for 10 minutes. Tip: these do really well as breakfast rolls too, freshly baked with butter and cheese ;)
Egg and prawn salad
Autumn wok with chicken and bean threads
- 2 skin free, bone free chicken breasts
- 2 carrots
- 1/3 white cabbage
- 1 white onion
- 1 yellow pepper
- 6 good sized fresh muhsrooms
- 1 tbsp grated ginger
- 2 cloves garlic
- 1 tbsp sesame oil
- 2 tbsp japanese soy
Chop all the vegetables and stir fry in half the sesame oil and soy. Fry until slightly cooked. Take the vegeteables off and fry the diced chicken in the rest of the oil and soy. Add salt and pepper as desired. I also sprinkled some sesame seeds on top. When chicken is cooked through, add in the vegetables and stir fry for a bit. Boil some water in a kettel or saucepan, and pour over the bean threads and let them soak for about 2-3 minutes. Pour off the water and serve with the stir fry. This made enough for 4 portions. Really good value for money!
Baked stuffed aubergine with taco mince
- 1 aubergine
- ½ zucchini
- ½ oninon
- 1/3 yellow pepper
- 200 grams minced meat
- a couple of thin slices of cheese
- mixed fresh vegetables for side salad
Cut the aubergine in 2 equal halves, and carve out the middle so it creates a bowl. Chop the carved out flesh from the aubergine, the zucchini, onion and pepper and fry with 1 tbsp olive oil. Add salt and pepper and fresh coriander if you wish. I had minced meat left over since Saturday taco night, but if you don't have any, fry some minced meat and add taco spiced (or any spices you desire). Stuff the aubergines, top off with cheese and put in an ovensafe tray and bake in oven for 30 minutes at 220 degrees Celsius.
Serve with a fresh side salad! It would work just as fine for lunch, I really recommend this! :-)
Refuel
- Whole grain pasta for 2
- 3 chorizo sausages with high meat content (mine contained 90% meat)
- 6 small tomatoes
- 2 deciliters frozen, chopped spinach
- 2 deciliters low fat creme fraiche (mine was 8%).
Chop the sausages up into little pieces, and same with tomatoes. Cook pasta according to package. Fry sausages, tomatoes and spinach in a frying pan, and just before the pasta is ready, add creme fraiche, salt and pepper.
Easy, tasty and healthy! I'm ready for some more work now!
Mussel soup with cabbage
- 1 small white cabbage
- 2 cloves of garlic
- 1 ½ liters of water
- 2 tbsp tomato purée
- 1 tin of mussels
- 1 tin of fishballs in stock (like meatballs, but fish ;))
- 1 stock cube (vegetable, high quality)
- dried basil
Pesto Chicken and tomato whole grain spaghetti
- 2 chicken breasts, skinless and boneless
- 2 tbsp pesto
- 4 thin slices of cheese
- pasta for two, count a little less than usual to keep carbs down
- 4 small tomatoes
- ½ white onion
- 1 tbsp tomato purée
- 1 tsp balsamic vinegar
- 1 tsp pesto
- salt and pepper
Put the oven to 200 degrees Celsius. Cover the chicken in pesto, put some cheese on top and place in an oven safe tray. Cook in the oven for about 20-25 minutes.
Make the tomato sauce. Just cut everything up into small pieces and add together in a saucepan. Cook on low heat for 20 minutes. Cook the pasta according to the packet, and mix with the tomato sauce when ready. Like I said, really, really yummy!
Warming root-vegetable soup!
- 1 small yellow turnip
- 4 carrots
- 2 big parsnips
- 1 yellow onion
- 2 cloves of garlic
- 200 grams of white cabbage
- 1½ tablespoon tomato purée
- 2 vegetable stock cubes
- 1 teaspoon dried thyme
- 1½ liter water
Most delicious indian style lunch
- 500 grams of protein of your choice (I chose cured ham this time, I'm sure it's lovely with chicken)
- 1 can of rinsed chickpeas
- 1 apple
- 1 white onion
- 2 carrots
- yellow curry
- cumin
- chilipepper
- 4 deciliters of water
- leaves of rocket and spinach
- turkish yoghurt
- wholegrain torilla wraps
Chop the onion and dice the apple. Fry the apple and onion with the meat in a little bit of sunseed oil. Add chickpeas and grated carrot. Add the spices and water and let it simmer for about 20 mins.
Spread a little yoghurt on each tortilla, add the mix and top it off with fresh leaves of rocket and spinach. Loooovely!