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5 Lunch Recipes With Foods You Already Have in Your Kitchen

For most of us, our day to day routine has been completely turned upside down over the last few weeks. A lot of us are now working from home, balancing workload, homelife, homeschooling, increased handwashing while trying to stay healthy and eat as healthily as possible.

Being out of your normal routine while working in very close proximity to your fridge, you might find yourself consistantly grazing throughout the day. While others might find themselves skipping meals (especially lunch), as they no longer have a structure to their day and an increased demands.

To help out, I've compiled some simple lunch options, that won't keep you tied to the kitchen for long, will keep you feeling satiated for multiple hours and are packed with goodness.

1. Tuna Sliders

  • 1 medium carrot

  • 3 tbsp of corn

  • 1 tins of tuna (keep liquid aside for later)

  • 1 tin of tuna (keep liquid aside for later)

  • Paprika

  • Salt & pepper

  • 3-4 baby gem leaves


  1. Using a grater, grate the carrots and add to a bowl with the corn. Add the drained tuna, mayonnaise and 2 tbsp of the liquid and mix well. If you like to creamy, use more mayo. Add the seasoning.

  2. Spoon the mixture onto the individual leaves (you can layer two leaves for extra crunch!).

2. Pea & Lentil Fritters

Frozen peas and tinned lentils are a staple in most households, often used to bulk up dishes/soups. This combination is packed with protein and fibre, served with eggs will keep you feeling full till dinner.

Link to recipe here.

3. Spiced Chickpea Salad

This simple salad is easy to make, the vegetables in the salad can vary depending on what you have in your fridge and the dressing is light and zingy. It's the perfect salad for getting you into a summery mood now that the days are longer and the sun beginning to come out.

Check out @nourishforlife_ie on Instagram or our Facebook page for the recipe.

4. Lisa's Lean & Green Smoothie

  • Blueberries

  • 1⁄2 Lime

  • Spinach

  • Kale

  • 1⁄2 avocado

  • 1 tbsp chia seeds

  • 1 tbsp of ground flaxseed

  • Vanilla protein powder (pea or whey)

  • Unsweetened almond or coconut milk


  1. Place all of the ingredients into a NutriBullet and blend. Add more or less liquid to achieve desired consistency.

5. Everything in the Fridge Fritatta

90% of the time this is my go-to lunch. It's quick, healthy, requires very little imagination but ALWAYS tastes amazing.

When making a frittata, it's important to add 3+ vegetables. Why? Vegetables provide us with nutrients, fibre and are low in calories but high in bulk. This means you stay fuller for longer without adding tonnes of unnecessary calories.

Currently, my go-to frittata contains:

  • 4 organic large eggs

  • 40g goats cheese or feta

  • 2 handfuls Spinach

  • 1 Handful of kale

  • 1⁄2 Red onion

  • 5 tbsps Bacon pieces/pancetta (optional)

  • Salt & pepper


  1. Heat an oven proof skillet/frying pan and add the bacon bits. Cook for approx 4-5 minutes until they become crispy.

  2. Add the chopped onion and cook over a medium heat for 2 minutes. Next add in the kale and spinach. Cook until warm through - approx 2 minutes. Whisk the eggs together in a small bowl and add the salt & black pepper.

  3. Add the chopped onion and cook over medium heat for 2 minutes. Next, add in the kale and spinach. Cook until warm through - approx 2 minutes. Whisk the eggs together in a small bowl and add the salt & black pepper. the edges.

  4. Slice into 4 pieces if having it for lunch with a side salad or into 2 for a dinner portion. Once cooked it will stay fresh in the fridge for 2-3 days in an airtight container.

Enjoy, Lisa :)


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