Welcome back my lovely people, today I would like to talk about how people essentially get stuck in a rut with their eating… you find what you like & stick with it… (trust me I do the same, pizza & I get on well.) …and how to get out of this.
I really believe its not just about knowing the products you like, but its how you cook them and what you pair together. Just by adding one new vegetable a month is a start to ‘expanding your horizons’ on the food front, why not find a new love.
Recently, Off the Eaten Path have teamed up with renowned chef and food blogger Deborah Thompson to create 3 incredible lunch recipes, alongside her top 10 tips on how to create fun, tasty and adventurous meals for all the family! I’m a big fan of recipes, I will often google or very recently use Pinterest to find some great faves super easily.
Off The Eaten Path is a range of new and delicious snacks made with real vegetables. Ideal as a tasty snack in your bag at work, they can also compliment your lunch; especially with the recipes crafted in collaboration with Deborah.
We all know I’m a big fan of top tips for pretty much everything in life, so here are Deborah’s top 10 creative food tips:
- Get your adventure on by updating classics like the egg salad sandwich. Deconstruct it and add some exotic spices like dukkah to liven it up.
2. Swap out traditional ingredients like noodles and lettuce for courgette and kale.
- Pack snacks that you will actually want to eat. Off the Eaten Path is perfect for this. They’re delicious and great for popping in a lunch bag or a handbag for that snack craving.
- Blend sauces and infuse flavours to create new salad dressings and marinades, like the Thai peanut dipping sauce – but keep them on the side until you’re ready to eat.
- Pair fruit with savoury foods to create a whole new flavour profile and make the most of seasonal fruit.
- Pick foods that can withstand a few hours without refrigeration, like kale for salads and veggie noodles rather than pasta that can go soggy, so that you can get out there adventuring and still enjoy a stellar lunch.
- Add micro greens to your dishes. Usually reserved for fancy restaurants, these micro greens, widely available in supermarkets now, pack a flavour and jazz up your meal.
- Incorporate baby vegetables and multi-coloured veggies into your lunches such as candy beetroot and rainbow carrots. These all have different flavours than the regular varieties that are widely available.
- Use things like carrot tops or beetroot tops to make sauces like pesto. Eliminate waste and create a totally different and adventurous dip/sauce.
- Add sliced cucumber and mint to water, rather than lemon for a change.
Personally I can already see myself benefitting from these tips, I’m definitely going to try pairing fruits with savoury snacks, let me know if you try any! Some of my go to ‘healthier’ snacks are bananas or apple slices with peanut butter, carrots and humous and loads of water.
Now for 3 recipes to make your lunch a dream:
Six Minute Dukkah Egg Salad Box
An exciting (deconstructed) take on the boring old egg salad sandwich. Made with mixed baby greens, a boiled egg, and pistachio dukkah dressing with slices of rye bread.
- Cook an egg in boiling water for 6 minutes and cool in a bowl of cold water for 2-3 minutes.
- Whilst its cooling, pull together a pistachio dukkah dressing by mixing together
o 1 tbsp. sesame seeds
o 2 tbsp. coriander seeds
o 1 tbsp. cumin seeds
o 50g chopped pistachios
o 2 tbsp. extra virgin olive oil
o The juice and zest of half a lemon
- Set aside the dressing and toss some baby greens, cucumber, onion, baby radish and baby beetroot together.
- Slice the boiled egg in half, drizzle with the dukkah dressing and serve with fresh rye bread.
Pairs perfectly with Off The Eaten Path Sea Salt Rice and Pea Chips
Spicy Mango and Cranberry Courgetti Noodle Bowl
Noodle bowls satisfy hunger pangs without the carb coma at lunch time. This sweet, sour and spicy noodle bowl is fresh and flavoursome to get you through the rest of the day.
- Spiralise 1 courgette and heat the courgetti noodles in a pan for 2 minutes.
- Add 1 tsp of grated fresh ginger, ½ a red chilli pepper, 1 tsp of sesame oil and 1 tsp soy sauce to add flavour.
- Remove from the heat, and place in a bowl. Toss with ½ a mango, peeled and cubed, with 1 tsp of dried cranberries and 2 tbsp. of chopped coriander.
- Add some sesame seeds to finish the dish.
Pairs perfectly with Off The Eaten Path Sour Cream and Black Pepper
Rainbow Veggie Wraps with Thai Peanut Dipping Sauce
Vibrant, colourful and perfectly packable, this handheld lunch to take to work or for when you’re on the go.
- Prepare all your vegetables by slicing carrots, cucumber and red cabbage
- Blend together a sauce ingredients in the blender or in a bowl with a whisk with a combination of Thai peanut dipping sauce, 3 tbsp. smooth peanut butter ½ tbsp. red Thai curry paste, 1 tbsp. lime juice and a dash of fish sauce
- Set aside and lay some chard leaves flat ready to fill
- Layer 100g of pre-cooked brown rice, then the veggies and roll the leaves up. Into wraps
- Slice in half and dip into the peanut sauce
Pairs perfectly with Off The Eaten Path Sea Salt Pea and Pinto Beans
I think all of these look divine, and will definitely attempt to create some… check my insta for the results!
Finally, the new Off the Eaten Path snacks provide a source of fibre, contains no artificial colours or preservatives, and are made from ingredients such as rice, green peas, pinto beans and white beans. Every snack is then seasoned with either simple sea salt, sour cream and cracked black pepper, or caramelised onion and balsamic vinegar flavouring for a delicious snack.
- Sea Salt Crispy Rice & Pea Chips
- Sour Cream and Cracked Black Pepper Flavour Crispy Rice & Pea Chips
- Sea Salt Crunchy Pea & Pinto Bean Sticks
- Caramelised Onion and Balsamic Vinegar Flavour Crunchy Pea & Pinto Bean Sticks
Recommended retail prices are £1 for individual packs and £2.25 for sharing packs. Available now from leading retailers including Sainsbury’s, WHSmith and Ocado.
I hope this has given some of you inspo to branch out and how to make quick and easy changes for a healthier lifestyle.
Until next time,