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5 healhty lunch recipes

Lunch ideas for work or home

Published 2 years ago at 31 Oct 2019 by Alexandra Soare

If you are working or studying you probably don't have much time to prepare lunch. So you either eat something on the run (not very healthy) or you try to eat healthy (but it gets expensive).

Pick two out of three: health, cheap and tastes good

For this reason, I created a list of healthy and cheap lunch ideas for every day of the week. When prepared in advance, you will save a lot of time!

Monday  Red 

Stuffed paprika recipe

Spicy stuffed red peppers

2 red peppers
1 onion
250g minced meat (beef and/or pork)
250g passata (tomato sauce)
100ml soup (or red wine)

Take a stainless steel pot and heat it up to max temperature. Put in your minced meat with a tiny bit of salt and distribute it evenly. Let it cook for a couple of minutes until the meat starts caramelizing.

In the meantime chop an onion as fine as you can and add it to the meat. Let the onion and the meat have a few minutes together. To spice things up, add the tomato paste and the paprika and give everything a good mix. Finally, add about a cup of the passata. Reduce the temperature down to a minimum and let your meat simmer for about 20 minutes.

While your stuffing is cooking, heat up your oven to about 180°C. Cut off the top of your peppers and use a spoon to hollow out the bottom parts. Put them on a small tray and let them go in the oven for about 10 minutes.

Tuesday Orange

Pumpkin stuffed with bulgar

Roasted bulgar pumpkin

1 small pumpkin
200g Bulgar
Green asparagus
Salt, pepper, olive oil

Heat up your oven to about 180°C. Cut your pumpkin in half and remove the seeds with a spoon. Cover the surface with some salt and olive oil. Next, cut your carrots and asparagus in small pieces and put them in a tray. Again, season them with a little bit of salt and cover them with olive oil. Put both in the oven for about 20 minutes until your veggies starting caramelizing.

Put your bulgar with some water (1:1 ratio) in a small pot and heat it up to max temperature. As soon as it starts cooking, turn of the heat put a lit on top and let it steam for about 10 minutes until all the water is gone.

To finish everything up, mix your bulgar and the roasted veggies up, season them with some pepper and rosemary and fill up your pumpkin with it.

Wednesday Yellow

Potato curry and bulgar

Potato Curry

250g potatoes
1 onion
1 cup of vegetable broth
200g Bulgar
A teaspoon of tomato paste
Curry powder, cayenne, cumin powder
Salt, pepper, olive oil

Heat up your oven and saute your chopped onions. Peel and cube your potatoes and add them together with the curry spices and some tomato paste. Give it a good mix, cover everything with the soup and let it simmer until the potatoes are soft.

Heat up your bulgar with some water (1:1) and let it simmer for about 10 minutes until the water is gone. Before serving, add some pomegranate seeds.

White Thursday

Asparagus and beetroot recipe

Grilled asparagus with hollandaise

200g asparagus
100g beetroots
100g mushrooms
Hollandaise sauce

Peel and cut the asparagus and fry it in the pan with some drops of olive oil. Just before the asparagus is finished add the sliced mushrooms. Dry the beetroots properly and cut them into cubes. 
For the finish, the perfect ingredient for the asparagus will be the hollandaise sauce! Just make sure to not add too much! 

Friday Green

Broccoli and brussel sprouts in melted cheese

Cheesy roasted greens

250g broccoli
250g Brussels sprouts
1 onion
A slice of beacon
25g butter
50g cheddar cheese
50ml cream
2 spoons of flour
Salt, pepper, olive oil

Heat your oven up to about 200°C. Cut your broccoli to even sized bits, and your beacon to tiny slices. Put the broccoli, the brussels and the beacon in a tray, season them with a good pinch of salt and a little bit of olive oil. Give everything a good mix and let it go in the oven for about 20 minutes. Make sure to stir the veggies every couple of minutes.

In the meantime heat up a small pot to about 3/4 of the heat. Go in with the butter and the flower and keep constantly stirring until you get a dense mass. Now add the cream and the sliced cheddar. Let everything simmer until everything is melted together and you get the perfect sticky consistency for your sauce.


How about eating your lunch always hot? Let´s be honest! One of the reasons why we don´t like eating the food that we bring from home is because.. it is cold and looks a bit sad.

This is the solution that worked for me! I am sharing it with you because I thought that you also might be looking for something like this! Take a look:

I'm using this awesome device for my food:

Device that heats your food without microwave

Read more:

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