Healthy Eating On-The-Go

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One of the questions people always ask me is how do you stay healthy when you’re busy or out at work all day. It might seem like an impossible task, but trust me it’s way easier than you think! Plus taking your own food almost always tastes better than any store brought sandwich or unexciting salad, it’s much less expensive and it makes you feel so much more energised. So how do you do it?

Every weekend I make big batches of the foods that will be the basis of my lunch. This starts with either quinoa, brown rice or buckwheat – I change my grain each week so I don’t get bored but I normally cook them in the same easy way. All three are boiled with a tablespoon of apple cider vinegar, a drizzling of tamari, dried herbs and pink salt and at the end I stir in a spoon or two of tahini to create a richer, creamier flavour. I then make lots of roasted vegetables, normally this is a mix of carrots, squash and sweet potatoes as I find these taste the most delicious cold – they seem to get more delicious stored in the fridge whereas other veggies can go a bit soggy. I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil. My third staple is hummus, either my classic hummus or my roasted red pepper and paprika hummus, both are super easy to make and last for a week or so in the fridge. I love adding them to my on-the-go rainbow bowls as they add a delicious smooth, creamy texture that really brings everything together. Plus they’re an amazing source of fibre and protein, both of which are really important for keeping your energy levels up.

So the grains, roasted veg and hummus I prepare in advance and keep in tupperwears in the fridge but of course eating the same three things everyday would get boring so I then buy a variety of other veg to add in each morning. For this I focus on things that won’t take more than a minute or two to prepare, so I love things like juicy cherry tomatoes, peppery rocket, soft avocado chunks, grated carrot, salty olives, marinated kale, pink pomegranate seeds, fresh spinach leaves, crunchy pumpkin and sunflower seeds, meaty mushrooms, sweet raisins, rich sun-dried tomatoes and toasted pine nuts. I add a different selection everyday to keep it interesting and then normally drizzle fresh lemon juice over the whole thing. I promise it really does only take five minutes to throw the whole thing and it will taste incredible! The weekend food prep only takes about an hour too so it really is so easy and so worth taking that time as it will really help you feel amazing all week!

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Serves 1 for 5-7 days:

For the grain:

- 1 and a 1/2 cups of quinoa, brown rice or buckwheat

- 2 tablespoons of tahini

- 1 tablespoon of tamari

- 1 tablespoon of apple cider vinegar

- dried herbs

- pink salt

For the roasted veg:

- 2 sweet potatoes

- 2 carrots

- 1 butternut squash

- 1 tablespoon of cinnamon

- 1 tablespoon of paprika

- dried herbs

- olive oil

- pink salt

For the hummus see my recipes:

- Here for the classic hummus

- Here for the roasted red pepper and paprika hummus (my favourite!)

Plus extras like:

Cherry tomatoes, rocket, avocado, grated carrot, olives, marinated kale, spinach leaves, pumpkin and sunflower seeds, mushrooms, raisins, sun-dried tomatoes, pomegranates and pine nuts

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  • ellawoodward

    Yes you can add it straight to the water and it lasts really well in the fridge.