Food diary: my week in lunches

I thought I’d do a slightly different post this week and give you an insight in to what I eat on a daily basis. Hopefully this will inspire some of you to get creative with your lunches and will prove to you that salads – and lunches in general for that matter – never have to be boring!

My diet is usually pretty good, bar the odd chocolate/peanut butter binge, and I’m usually consistent with my lunches. As boring as it may sound (although if you think salads are boring you’re doing it wrong!), my lunch normally consists of a salad – you’ll see why they’re anything but boring throughout the post though!

I also adapt my lunch around my training. If I know I’m going to be training after work for example, I’ll add in a sweet potato, whereas if I’ve trained in the morning, I’ll have eaten my main carbs after breakfast and will probably fancy a lighter lunch.

Either way, I look forward to my lunch every day as I know that even if it’s slightly similar to the day before, it’s packed full of flavour and nutrients.

So…without further a do, here’s what my week in lunches looked like this week!

Monday:
Super salad (check out Dane’s blog for a more detailed post on the super salad)
These salads are legendary and Dane provided me with much amusement when he was making this one for me.salad 1
So Monday’s lunch was made up of:
* Leaves
* Left over fajita spiced chicken
* Pumpkin seeds
* Sundried tomatoes
* Cherry tomatoes
* Cucumber
* Raw asparagus
* Raw broccoli
* One Brazil nut (because Dane thinks he’s funny!)

 

 

 

Tuesday:
Left over fish and chips
Ok, so this doesn’t look the prettiest of lunches or even remotely Instagram worthy, but it was incredibly tasty! The night before I made my version of fish and chips and made enough for lunch the next day too. Salmon 1
It was made up of:
*1 sweet chilli salmon fillet
*Roasted parnsip chips
*Roasted kale
*Stir fried leaks and tenderstem broccoli

 

 

 

 

Wednesday:
Chicken salad
Wednesday’s lunch was another classic chicken salad. This might sound boring but as I mentioned earlier, it’s what in it that counts!salad 2
It contained:
* One chicken breast, cooked in coconut oil to add some extra taste
* Leaves, of course!
* Raw babycorn
* Raw tenderstem broccoli
* Raw asparagus
*Sundried tomatoes

 

 

 

Thursday:
Burgers and chips
Again, today’s lunch was my version of a traditional British dish, made with a healthy twist of course. It was the previous nights dinner, too! turkey burgers 1
It contained:
* Two turkey burgers (check back in my recipe section for the exact recipe)
* Roasted parsnip chips
*Kale, mushrooms, onion, asparagus and sweetcorn sauteed in coconut oil

 

 

 

Friday:
Chorizo and prawn skewers
I definitely got over excited when I pulled out this tupperware box on Friday and forgot to take a picture! Luckily I had one from the night before when I made them! skewers 1
Each skewer was made up of:
* Chorizo
*Prawns
* Courgette
*Red onion
*Pepper
*Kale on the side

 

 

 

Saturday:
Giraffe’s Huevos Rancheros Mexican Breakfast giraffe 1
Saturday’s lunch was a late one at about 3pm after a morning of dashing around the supermarket for Saturday nights Come Dine With Me dinner party (more on that in another blog post soon!)
This is similar to the recipe I’ve blogged previously but also has chorizo, cheese, avocado and sweetcorn on it and is made up on a crisp tortilla wrap.

 

 

 

 

Sunday:
Chorizo and vegetable egg scramble.
Woah, I’ve just realised I’ve eaten a lot of chorizo over the past few days!! This scrumptious meal was more of a post run brunch. I’d just done a tough interval session so this was well and truly needed!brunch 1
It was made up of:
* Two eggs
* Chorizo
* Tenderstem broccoli
* Green beans
* Two small slices of olive bread

 

 

 

 

There you have it – my week in lunches! Follow me on Instagram @HBryan91 to see more of my meal time creations or search #Hannahshappypace

 

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Weeping tiger steaks & spicy Thai salad

This dish will make you weep with joy it’s so tasty! 

tiger 1

Packed full of strong, punchy Thai flavours you will be amazed by how such simple ingredients can produce this flavoursome dish.

I served mine with lemongrass basmati rice or ditch the rice for a low carb option.

You will need:

For the steaks & marinade:
– 2 large sirloin steaks (adjust accordingly depending on how many people you’re feeding)
– juice from 2 freshly squeezed limes
– 2 tsp chopped coriander
– 1 tbsp soy sauce
– pinch of ground ginger

For the salad dressing:
– juice from 2 freshly squeezed limes
– 3 tsp brown sugar
– 1 tbsp fish sauce
– 1 or 2 (depending on how spicy you like it) green chillies, finely chopped
– 1 tbsp very finely chopped coriander

For the salad:
– 
1 large cucumber halved, deseeded and finely sliced lengthways
– Big handful of chopped cherry tomatoes
– Handful of basil leaves
– Handful of mint leaves
– Handful of coriander leaves
– 1/2 of a white cabbage finely sliced
– Green beans, finely sliced

The low carb option

The low carb option

To make:
– Start by making the marinade for the steak by adding all of the marinade mixture into a bowl and stirring well. Pour over the steaks and leave in the fridge to marinade for about 30/40 minutes. Or, if you’re really hungry, leave it to marinade whilst you’re making the rest of the dish!
– Next make the dressing for the salad by mixing it altogether in a bowl and then set to one side. Prepare the salad and pour half of the dressing over it and mix well. Leave the other half of the dressing in the bowl to use later.
– Heat up your pan with a bit of oil in the bottom so that the steaks don’t stick. When the pan is well heated add the steaks and cook for 3/4 minutes on each side. This will give you a medium rare steak so if you like your steak well done cook it for longer. It also depends on how thick your steak is.
– Once the steaks are cooked leave them to rest for a couple of minutes whilst you plate the salad up (and rice if you’re having it). Chop the steaks in to thin slices and arrange artistically next to the salad on the plate – I tried!
– Drizzle the remaining salad dressing over the entire dish and voilà – get ready to weep!

After ours we had a chocolatey treat which is actually full of goodness – I’ll post the recipe for that on Tuesday so make sure to come back and get it out!

Enjoy 🙂

Tag me in your creations on Twitter & Instagram using #hannahshappypace