Say ‘goodbye’ to boring work meals! These easy office-friendly meals are a must-try!
SCRAMBLED EGGS WITH GREENS
Serves 2
| Ingredients | ||
| 6 eggs | ||
| 5 tbsp milk | ||
| 1/4 cup spinach, ripped | ||
| To serve | ||
| 1/4 cup sugar snap peas. sliced | ||
| 1 lemon, zested and juiced | ||
| 2 tbsp olive oil | ||
METHOD
1. Whisk the eggs and milk until combined. Then fold in the spinach.
2. Place in a microwave-safe bowl for 5 minutes, removing from the microwave every 1 minute to mix.
To serve
1. Scatter over peas, and dress with lemon zest, juice and olive oil.
Per serving:
1 575 kJ, 22.2 g protein, 30.2 g fat, 4.5 g carbs (4.3 g sugar), 0.2 g fibre, 228.5 mg sodium
RICE NOODLE SALAD WITH ALMOND SAUCE
Serves 4
| Ingredients | ||
| For the sauce | For the noodles | |
| 5cm piece ginger, grated | 200 g rice noodles | |
| 3 tbsp soy sauce | ||
| 1 egg yolk | To serve | |
| 1/4 cup hot water | 4 small cucumbers, thinly sliced at an angle | |
| 1 tbsp honey | 4 radishes, quartered | |
| 1 lime, zested and juiced | 2 rainbow carrots, thinly sliced at an angle | |
| 1/2 cup almonds with the skins on, toasted and salted + extra |
2 spring onions, thinly sliced at an angle | |
| 1/2 clove garlic | Handful fresh coriander, ripped |
METHOD
1. Blend all the ingredients until smooth.
For the noodles
2. Cook the noodles as per package instructions. Allow to cool.
To serve
3. Smear sauce on the bottom of a plate, top with noodles and vegetables. Sprinkle with chopped almonds and coriander.
Tip: If you want to make this a hot dish, simply microwave the sauce and noodles before tossing with the vegetables.
Per serving:
1 520 kJ, 9.4 g protein, 10.3 g fat, 56.1 g carbs (4.9 g sugar), 5.8 g fibre, 791.5 mg sodium
PEANUT BUTTER MOUSSE
Serves 4
| Ingredients | ||
| 4 tbsp hot water | ||
| 1/4 cup peanut butter | ||
| 5 tbsp honey | ||
| 1 1/2 cup yoghurt | ||
| To serve | ||
| 1 Golden Delicious apple, cut into matchsticks | ||
| 1/4 cup peanuts, toasted | ||
METHOD
1. Pour the hot water into the peanut butter to loosen.
2. Gradually fold the yoghurt and honey into the peanut butter mixture.
To serve
1. Dollop mixture into a bowl and garnish with apple and peanuts.
Per serving:
696.8 kJ, 4.9 g protein, 8.1 g fat, 17.3 g carbs (14.7 g sugar), 1.4 g fibre, 59.2 mg sodium
GRANOLA TOAST
| Ingredients | ||
| 4 tbsp low-fat cream cheese | ||
| 1 tsp vanilla essence | ||
| 2 pieces sourdough rye bread, toasted | ||
| 4 black figs | ||
| 1/2 cup sugar-free granola | ||
| 1 orange, zested | ||
| 2 tbsp honey | ||
METHOD
For the apple
1. Mix the cream cheese with vanilla and spread onto toast.
2. Place figs on top of toast. Scatter over granola and zest, then drizzle with honey.
Per serving:
1 109 kJ, 7.4 g protein 8.8 g fat, 36.2 g carbs (15.9 g sugar), 5 g fibre, 208.4 mg sodium
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