Over the last couple of weeks I’ve become a statistic. The statistic is that three fifths (61%) of Brits admit to buying their lunch from a supermarket; me included. Eight in ten (82%) also admit to eating lunch ‘al-desko’. Hmmmm. Me again.
So SQUASH’D, the portable squash by Robinsons, has teamed up with author of ‘Love your
Lunch’ James Ramsden to create a series of lunchtime recipes. Inspired by the flavours of
SQUASH’D, the recipes will bring back the taste, enjoyment and nutrients needed to satisfy
hunger and avoid the afternoon snack attack. You can relate, right?!
The recipe I’m sharing with you today was specifically created for lunch time exercisers. All I had to do was add a glass of SQUASH’D for the
perfect, refreshing lunch break.
James was influenced by the exotic passion fruit and mango flavours of SQUASH’D Tropical when creating this lunch
to provide fitness fanatics with plenty of energy.
“This meal is full of everything you need to ensure your body is ready for a workout” says Jenny (Nutritionist). “Noodles will up
glycogen stores in the muscles, which will be used during the workout. Mango is one of the most iron-rich fruits, so it
supports the flow of oxygen to the muscles, and contains lots of B vitamins for energy. It’s also important to stay
hydrated as dehydration may cause muscle cramping and fatigue.”
1 large chicken breast
1 passion fruit
1 stick lemongrass
2 tsp sweet chilli sauce
1 tbsp chopped peanuts
Handful of beansprouts
1 nest whole wheat noodles
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
Handful of coriander leaves
500ml chicken stock
Add the stock, 2 tbsp soy sauce, lemongrass stick and chilli to a saucepan and
bring to a simmer. Add the chicken and poach for 15 minutes before removing
the chicken and setting the liquor aside.
Cook the noodles in a pan of boiling water according to instructions. Rinse with cold water
and toss with the remaining soy sauce and 1⁄2 tsp sesame oil.
Peel the mango and slice it into segments. Scoop out the flesh of the passion fruit
and mix it with the sweet chilli sauce, rice vinegar 1⁄2 tsp sesame oil and 2 tbsp of
the chicken liquor.
Slice the chicken and add the beansprouts and noodles. Pour over the dressing
and garnish with peanuts and coriander.
I threw together this recipe in under twenty minutes. Granted, I forgot to add the stock cube to the water (epic fail?), I didn’t bother to buy peanuts, the coriander was frozen and I’d never touched a whole passionfruit before! And it still turned out delicious! It was filling and kept me from snacking in the afternoon (although that may be down to the fact that I used extra noodles so prob inhaled around 1000kcal, I dare not check!).
Do you buy your lunch out? and eat at your desk? What’s your favourite meal to cook to take to work for lunch?!