Working from home takes self-discipline. Ask 10 people who work from home how they plan their days and you’ll probably get 10 different answers. Over the years I’ve found myself trying different things to make it work for me – and I think I’m finally there.
One of the things I find helpful is eating the same thing for my lunch every day. I don’t have to sit pondering trying to decide what I want to eat – I already know. It’s easy and it’s convenient. I either have a homemade lentil burger or a Quorn spicy vegan burger. They both have good sources of protein and I can stick them either in the oven or under the grill and forget about them. The other reason I like doing this is because for the 20 minutes my lunch is cooking, I can squeeze in some housework. I’m given the opportunity to put some washing away or do some tidying – and it doesn’t interfere with my work day!
Although both options are easy and pretty healthy (especially the lentil burger), I recently decided I should eat a more nutritious lunch a couple of days a week.
Enter my lunchtime stir-fry.
95g of organic white mushrooms
32g sweet baby corn
32g sugar snap peas
54g broccoli florets
30g green beans
4 cloves of garlic
42g soba noodles
½ sliced chilli pepper to garnish
10ml pure rapeseed oil
For the sauce:
24g smooth peanut butter
1tsp soy sauce
1tsp rice vinegar
1tsp agave nectar
1tbsp almond milk
Chilli flakes (quantity is down to personal preference!)
Boil a pan of water for the noodles.
Mix the ingredients for the sauce together.
Wait for the water to nearly boil and then heat up a pan for the vegetables. Once up to temperature I put in 10ml of rapeseed oil and wait for it to heat it.
Once heated, I throw the broccoli and green beans in and put the soba noodles into the pan of water (stir regularly to prevent sticking). I also set the timer on my phone for 5 minutes.
I add the baby corn and sugar snap peas, and then finally the mushrooms.
When there’s about a minute left on the timer, I add the sauce to the pan of veg and heat through for the time remaining. Make sure the pan isn’t too hot at this point, or the sauce could start to stick.
When the 5 minutes is up, drain the noodles and add them to the veg for a few seconds, stirring everything together.
Serve in a bowl and add the sliced chillies on top (The day I photographed this I got so sidetracked I forgot to add the chillies!)
507 k/cal, 55g carbohydrates, 20g protein, 22g fat, 3g saturated fat
Some days I make this after a run, other days I like to make it after I’ve had a good weights session. Either way, it’s a healthy balanced lunch that’s quick and easy to make.