Thursday, May 25, 2017

Lose 10 Pounds in 30 Days Diet - Healthy Lunch Ideas

Ensuring you get a healthy lunch can be a challenge, because we often rely on what other people have cooked for us, or on what we can buy. If you don’t have a proper canteen, your lunch needs planning, either with regard to buying lunch or taking the time to make lunch in advance. Bring a small army of raw vegetables, left over from your dinner, or a sandwich on healthy bread like rye bread. If you buy grab-and–go dishes, focus on salads, as soups are often very rich and contain too much salt. Check the label or ask about the ingredients. I know what you are thinking: ‘I don’t have time for that!’ But if you do not have time to take care of yourself and your health, you need to start to make changes.

Lose 10 Pounds in 30 Days Diet - Healthy Lunch Ideas

Baked fish and parsley pesto sandwich

This is just a simple but good sandwich for lunch. The shower bun dough is very suitable to make into big flat sandwich bread for this sandwich. Parsley is a rather overlooked healthy food, rich in lots of nutrients.

Baked fish and parsley pesto sandwich

400g skinless fish fillets
salt and freshly ground pepper
2 spelt or rye buns
100g fresh salad leaves
2 tomatoes, sliced

Parsley pesto
1 large bunch of parsley
30g almonds (with their skins)
1 small garlic clove, chopped
3 tbsp freshly grated Parmesan cheese
3 tbsp grapeseed oil
juice from 1 lemon
salt and freshly ground pepper

Preheat the oven to 200ºC/gas mark 6.

Start by making the pesto: put all the ingredients except the lemon juice, salt and pepper in a blender, and blend to a smooth paste. Season to taste with lemon juice, and some salt and pepper.

Place the fish fillets in an ovenproof dish, sprinkle with salt and pepper and bake in the oven for 10 minutes.

Cut the buns in half and spread some pesto on both halves of each, then place some salad on that, then the baked fish and then the tomatoes.
Serve with the fish either warm or cold.

TIP Save the rest of the pesto for a salad, or serve it with a piece of grilled fish or chicken breast.

Stinging nettle soup

Stinging nettle soup should be made in May, when the stinging nettle has a lot of top leaves. Pick only the 4 or 5 top shoots. Nettle leaves are also good in scrambled eggs and frittatas – just blanch the leaves before use.

Healthy Lunch Ideas - Stinging nettle soup recipe

1 yellow onion
1 tbsp olive oil
1.3 litres organic vegetable bouillon
¼ tsp ground nutmeg
200g stinging nettles (see recipe introduction)
salt and freshly ground pepper
a few sprigs of watercress, to serve
4 organic eggs, to serve

Garlic croutons
2 slices of rye or spelt bread, cut into cubes
1 tbsp olive oil
1 garlic clove, finely chopped
salt and freshly ground pepper

First make the croutons: preheat the oven to 180ºC/gas mark 4. Mix the bread cubes with the oil and garlic, salt and pepper, and bake in the oven for 10 minutes.
In a large pan, sauté the onion in the oil for 5 minutes without allowing it to burn or colour too much. Add the vegetable bouillon and nutmeg, bring to the boil and add the nettle leaves. Leave to simmer for 20 minutes.

Using a hand blender, blend the soup, then season with salt and pepper.

Bring some water to the boil in a small pan. When the water is boiling, place the eggs in the water, turn down the heat and let simmer for 7 minutes, remove from the heat and place under cold water for 30 seconds. Take out and shell right away.

Serve the soup with the boiled eggs cut across in half and the croutons and watercress scattered on top.


STINGING NETTLES are an old medicinal herb and their stems have been used for weaving textiles since at least the Bronze Age. It grows everywhere in the countryside where the soil contains a certain level of nitrogen. Cooking or drying completely neutralizes the plant’s toxic components. It must be picked in spring and early summer before flowering.

Cold cucumber soup

On a very hot summer’s day, when you don’t really have a big appetite, serve this clear, fresh, tasty soup.

Healthy Lunch Ideas - Cold cucumber soup recipe

600g cucumbers
1 Galia melon, about 400g
500ml yoghurt
2 tbsp chopped mint
juice of 2 limes
50g watercress
salt and freshly ground pepper
to serve

Spelt Bread (Spelt bread / Rhubarb and strawberry jam)
Peel the cucumbers and then halve, deseed and dice them; you should end up with about 500g. Peel the melon, deseed it and cut it into cubes. Put all the ingredients in a blender and blend until smooth. Season to taste with salt and pepper.

Serve cold, garnished with watercress and alongside some spelt bread.


Mussel soup with potatoes and leeks

New England clam chowder is a wonderful tasting soup. Here is my Nordic version, which has a great flavour and a lighter texture.

Healthy Lunch Ideas - Mussel soup with potatoes and leeks recipe

1kg mussels
1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, chopped
3 leeks, cut into slices
1 tbsp tarragon leaves
salt and freshly ground pepper
4 large potatoes, peeled and diced

Country Bread, to serve

Scrub the mussels thoroughly and tug out any beards that may be hanging from the shells. Discard broken or open mussels or those that refuse to close when tapped. Rinse the mussels in water a couple of times.

Heat the oil in a big saucepan. Add the onion, garlic and leeks, and cook for 3 minutes. Add the mussels with the tarragon, 1 litre of water, and salt and pepper. Bring to a simmer and let simmer for 15 minutes.

Take out the mussels with a slotted spoon. Remove the mussels from the shells and discard the shells. Take out 200ml of the soup and place in another saucepan. Add 2 of the diced potatoes to that and let it simmer for 15 minutes.

To the large pot with the soup add the shelled mussels with the juice and the leeks etc. that came out with mussels. Add the rest of the potatoes and let simmer for 15 minutes.

Blend the potato soup in the small pan with a hand blender until it is a smooth, heavy soup, then add it back to the main soup and heat it up. Season to taste with salt and pepper.

Serve the soup very hot with Trine’s Country Bread.


Leek soup with rye croutons

This nourishing soup is easy to make and very inexpensive. I believe that eating vegetable soup for the evening meal once a week is a good way to organize your diet, giving you a day without meat, a day where you save money and a day when your supper is healthy and fibre-intensive.

Healthy Lunch Ideas - Leek soup with rye croutons recipe

2 tbsp olive oil
2 shallots, diced
3 garlic cloves, chopped
2 tsp ground cardamom
1 tbsp ground coriander
500g leeks, well rinsed and cut into slices
3 bay leaves
1.5 litre organic vegetable bouillon
salt and freshly ground pepper

to serve
4 slices of rye or spelt bread, cut into cubes, to serve
20g butter

Add the oil to a large pot, then add the shallot, garlic, cardamom and coriander, and cook gently for 2–3 minutes. Stir in the leeks and bay leaves. Add the bouillon and bring to the boil. Turn down the heat and let simmer for 10 minutes. Season to taste with salt and freshly ground pepper.
Toast the bread cubes in a pan with the butter until golden brown, tossing them frequently and being careful not to let them burn.

Serve the soup very hot, scattered with the croutons.


TIP This is a very easy vegetable soup, and can be used with different vegetables; if you add potatoes and root vegetables, use 1kg peeled weight and then blend it when cooked and season to taste. 

Cauliflower soup spiced with green chilli and served with prawns

People either love cauliflower or can’t stand its funny, earthy taste. I love it and eat it raw, in a soup or in curries. My grandmother would boil it for a long time, then serve it whole with shrimps around it and a white sauce on the side. This is my modern version of that recipe.

Cauliflower soup spiced with green chilli and served with prawns recipe

1 large cauliflower
1 green chilli, deseeded and chopped
5 spring onions, chopped
2 baking potatoes, peeled and cut into cubes
2 tsp salt and freshly ground pepper

to serve
400g shelled, cooked, extra-large cold-water prawns
spelt bread

Cut the cauliflower with the stalk into large pieces. Place all the ingredients in a large saucepan with 1.5 litres of water. Cover with a lid and bring to the boil. Reduce the heat and let it simmer for 20 minutes.

With a hand blender, blend to a smooth soup and then reheat. Season to taste with salt and pepper.
Arrange the prawns on 4 wooden skewers and serve them on top of the soup. Garnish with watercress sprigs and serve with spelt bread.

TIP This soup can also be made with broccoli.

RELATED: Lose Up To 10 Pounds in 7 Days With The Cabbage Soup Diet Plan
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