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Packed lunch for Aimee!

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A handful of hundreds.

My lovely daughter asked for some tips for easy, tasty, fast and cheap packed lunches.

Tired of the, and by the, sandwiches, wraps, even more supposedly healthy options available within easy reach of where she works in Paris she needed to get back on top of this.

Everyone needs to enjoy a meal and function on all cylinders afterwards at lunch time no matter what we do. Lighter, brighter, cleaner food helps lift our mood rather than lower it (foods can do both), give us energy, keep us fresh and physically and mental bright and vibrant.

Even the best of us need motivation sometimes, she is a very healthy eater, amazing cook, experimental and enjoys the best of France too (think of those divine cheese stands at the market, the freshest fish, I won’t go on) so she came a-calling on Momma. Who, by the way, also goes to her and literally hundreds of recipe books both cooked and raw for inspiration.

First, of course I mentioned green smoothies, my go to lunch at least 4 out of 7 days a week but she wanted something ‘to eat!’ so I suggest making some wraps of sliced or even pulsed which is faster (unless you have a mandolin – which I have but dare not use, it looks lethal!) vegetables. Carrots, mushrooms, spring or red onion, radishes, avocado, whatever you have and like, even some cauliflower or broccoli.

Mix it all up with a few herbs if you have them, maybe a good sprinkle of ready to eat sea salad, a drop of olive oil or sesame oil would give a more oriental flavour and some balsamic or a drop of tamari or soy sauce some good combinations to mix in small quantities OR to put in a mini sealed pot to dip into:

  • olive oil – balsamic – basil – salt n pepper
  • sesame oil – soy sauce/tamari/ liquid amos (I use the coconut version with no soy) – splash of maple – pepper
  • Teriyaki sauce (I use the coconut version, because it has no soy)
  • a blended avocado, drop of cider vinegar, pinch salt, italian herbs or chopped chives
  • juice of one orange, splash of soy sauce/tamari/ liquid amos (I use the coconut version with no soy), dash of olive oil, sprinkle of sea salad. I think this is one of my favourite dressings for salad too, I put lots on and happily drink what is left out of my bowl, if we don’t have visitors of course.
  • blended plums (3 or 4), a sprinkle cider vinegar, chilli depending on taste and heat, tbsp olive oil, onion – match quantity to size of one plum, a small chunk of fresh ginger, a date or two and, depending on meetings, a clove of garlic.

You could make a raw wrapper, use a wholewheat pitta bread, corn tortilla or a great and light one is a rice wrapper that they sell for spring rolls.

As with all my recipes adjust to suit you. I am not a chef, I throw things together and make them work (and occasionally they don’t) and I have been doing this for many, many years so know what we like and work more on instinct – even when following a cooked recipe, it has to be said, much to Aimee’s  dismay. And Robins on occasion, as you can see here .

Nom nom.

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