Notes about Recipes in this book

• Kidney beans, wild rice and avocado

  • Hannaha100 on January 04, 2018

    Great lunch. Make again with leftover rice.

• Chicken, quinoa, sun-dried tomatoes and avocado

  • chezlarios on September 15, 2022

    Substituted sliced turkey ham for the cooked chicken. Felt really healthy and came together quickly.

• Green beans, new potatoes and broccoli

  • Hannaha100 on May 06, 2020

    This was a tasty and filling salad. Bulked up the last of our broccoli with some broad beans, used dried thyme for fresh and pumpkin seeds for pine nuts. I had the dressing but M1 had some vegan feta instead. M1 ate two bowls! M2 had just the potatoes and broccoli but that's still a win at the moment. Don't be an idiot like me, make sure the olive oil and vinegar are well mixed before you add the cream or it will split! The dressing wasn't my favourite but made a nice change, definitely not something I would have done myself.

• Roasted vegetables, couscous and black olives

  • Hannaha100 on May 02, 2020

    I never seem to have exactly the right foods for these salads but made this with green olives and spinach instead of black olives and rocket. Used frozen med veg so had aubergine as well. Loved it, this would make a great packed lunch. Just realised I forgot the red onion as well, fair to say it was loosely inspired by this recipe! Would make again either as written or with changes.

• Roasted butternut squash, red onions, and chickpeas

  • Hannaha100 on January 03, 2018

    This was a lovely packed lunch, healthy, filling and not too difficult to prepare but not as low calorie as I had anticipated - roughly 287cal for salad plus any oil for roasting veg, and then 125cal for dressing.