Lunch & Dinner, Meal Ideas

A Nutritionist’s Lunch

One of the most common questions I get asked is what does a Nutritionist eat?

I think there is sometimes a perception that as a nutritionist, I hold the key to the secret dish or wonder food that will deliver you health and happiness! Well, I kind of do…it’s called knowledge. I think once you have been empowered with the correct information about foods and nutrition, you can then make the best choices for your diet.

One thing that I definitely practice and preach is to keep it simple. We have done a fabulous job of complicating food, through a million different versions of yoghurt, an aisle full of different cereals to choose from, it just should not be that hard.

I come from a family with country traditions and practices. My dad grew up pretty much in the middle of no-where (i.e. Australian outback), and we were always fed very simple meat and three vegge nearly 7 nights a week! Lunch was a simple sandwich or salad, again with meat and salad, and snacks were fresh fruit. At the time, I thought my food life was pretty boring but now I am really appreciative.

What do I eat for lunch?
Back to my roots; protein and vegetables. In cooler seasons this could be in the form of a chicken/vegge soup or a casserole. And in the warmer months, a salad is light and easy! I am also a massive fan of enjoying last nights dinner as tomorrow’s lunch.

In season vegetables with protein…
Fennel is absolutely gorgeous at the moment and it’s cheap! It is great raw or cooked (I like it baked!). With this’ week’s warmer weather,  I simply sliced some raw fennel, red cabbage, celery with English spinach and made a tahini dressing:
2 tablespoons unhulled tahini
1 tablespoon extra virgin olive oil
1 tablespoon of water
1 clove garlic, crushed
1/2 lemon squeezed
Season with salt & pepper
Whisk up in a bowl, for a healthy and delicious dressing!

Serve with your choice of lean protein:

  • 2 x boiled eggs
  • Small tin of tuna, salmon or sardines (springwater or olive oil)
  • Grilled chicken breast or salmon fillet
  • Smoked Salmon
  • 1/2 cup organic chickpeas, rinsed
  • Left over red meat/pork from last night’s dinner

Tabouli
The other day I was running late to work and hadn’t had time to whip up lunch, so I stopped at the local Thomas Dux. I went straight to the deli, they have a great range of fresh salads. I grabbed a medium container of the tabouli and fresh artichoke salad, and a small tin of tuna. There you have a healthy lunch with greens and protein! Tabouli is a Nutritionist’s dream with fresh seasonal herbs, you cannot go wrong!

Tips for a healthy and yummy lunch

  • Change things up by using different dressings like tahini, simply lemon juice & olive oil, fresh lime & chilli.
  • Always eat with the seasons; warm protein and vegetables in winter/cold protein and salads in summer.
  • Add fresh herbs to your lunch for extra nutrients!
  • Add random touches like…roast some raw buckwheat and sprinkle over salad for a healthy crunch!
  • Make your lunch the night before or make extras at dinner and re-jig for tomorrow’s lunch!
  • If you have to buy lunch, always look for the freshest option with lean protein, e.g.; salad bars, healthy wraps or soups.
    Have a question about healthy lunch options, go ahead and ask me below!

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