What's in my lunchbox?

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I was lucky enough to write a guest post for my friend Jessica Kerr's blog, The Lawyers' Lunchbox this week. You can visit the blog here: http://thelawyerslunchbox.com/ 

Jess was interested in what a typical day of eating for me was. I have re-posted the blog below.

I live to eat and having healthy food accessible to me wherever I am is absolutely essential to me. I am one of those anxious types who gets very antsy at the lack of healthy food options so I always ensure I am prepared, food-wise, for any situation. I am also known to get very ‘hangry’ (angry when hungry!) so it is important for the well-being of those around me that I have healthy food at hand for when hunger strikes!

My go-to snacks when hungry are wholesome and simple. I avoid packaged and processed foods like the plague and like to eat real foods. It is handy to have a mix of both transportable and non-transportable snacks. By transportable, I mean something that is easy to pop in your handbag and carry with you. Non-transportable snacks can be anything that you can store in a fridge or cupboard but can’t necessarily carry around. For me, transportable snacks include sprouted sunflower seeds and pepitas (with or without salt), raw or roasted nuts, chopped carrots or celery, roasted chickpeas, kale chips or fresh fruit. Non-transportable snacks I like are fresh vegetables with guacamole, spoonfuls of tahini or nut butter straight from the jar or olives. If I’m on the go and don’t have anything available, I try to source a fresh green vegetable juice to pack in extra greens. Airports are generally great for this if you can find a juice bar as food options are ridiculously bad.

For lunch, I like to include a quality source of protein with tonnes of greens and a healthy fat. A typical lunch for me would include an organic or free range chicken breast, kale in some form, picked beets or cabbage (pickled and fermented foods are great for digestion), a range of other vegetables (such as mushrooms, tomatoes, cucumbers etc) and either avocado slices or a tahini based dressing. If I’m not eating meat, I will often include a serve of quinoa as it is high in protein and complex carbohydrates that tend to keep me full for hours.

Dinner is usually a replica of lunch (good quality protein + veggies + healthy fats) but with different ingredients. I try to eat grilled fish at least once a week paired with roasted veggies in winter or a salad in summer. I often feel like something sweet after dinner and will have one of my sugar-free chocolate truffles (recipe on my blog) or a couple of pieces of chocolate sweetened with stevia instead of sugar (not sure if this is available in Australia as yet). That, for me, is my ideal day on a plate!