What you have for lunch can determine not only how you feel for the remainder of the day, from a mood and energy perspective, but it can also impact the food choices you make.
A hormone balancing lunch will support blood sugar levels, satiety, offer adequate nutrition and also should taste good!
The foundations to any balanced meal include a source of fibre (complex carbs), healthy fats, protein and then a decent amount of low starch veggies (aka vitamins and antioxidants!).
Here are 3 hormone balancing spring lunch ideas to have on repeat, which require little effort.
Chickpea, Carrot and Avocado Salad
Serves 1
Ingredients
½ cup chickpeas
1/3 cup edamame beans
¼ cup pomegranate seeds, optional
1 carrot, grated or shredded
½ cup cooked grains of choice (eg quinoa)
½ small avocado, pip and skin removed, diced
1 cup spinach or leafy greens of choice
Dressing
1 tbsp. extra virgin olive oil
1 tsp. honey
¼ tsp. curry powder
1 tbsp. lemon juice
Salt and pepper
Method
In a bowl mix together the salad ingredients.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and mix well.
Enjoy immediately or store in the fridge until needed.
“Sushi” Lettuce Cups
Serves 1
Ingredients
100g tinned salmon (or hot smoked) or tuna (use crumbled tofu for a vegan version)
½ small avocado, pip and skin removed
½ cup cooked brown rice (or other grains)
1 small cucumber diced
1 small carrot grated
1 tsp. soy sauce / tamari
1 tsp. sesame seeds
Iceberg lettuce cups or cos lettuce
Shredded nori, optional
Method
In a bowl mash together the salmon and avocado.
Stir in the brown rice, cucumber and carrot, mix well before seasoning with soy sauce.
Spoon the salmon mixture into lettuce cups, top with nori and sesame seeds and enjoy immediately or keep the mixture in the fridge until ready to consume.
Greek inspired Jacket Potato
Serves 1
Ingredients
1 medium potato, white or sweet, cut in half
100g cottage cheese (or ricotta)
1 small cucumber, diced
4 grape/cherry tomatoes, diced
Handful roasted capsicum, diced
1 tbsp. olives diced
Sprinkle oregano
Extra virgin olive oil
Method
In a small bowl mix together cucumber, tomato, capsicum, olives, oregano and extra virgin olive oil.
Top potato with cottage cheese and spoon the salad mixture over the top.
Serve immediately.
Tip: potato can be served cold or warm the potato before placing the toppings on top.
