Liven up your lunchtimes - Women's Running Magazine

Liven up your lunchtimes

Author: Women's Running Magazine

Read Time:   |  November 19, 2015

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When preparing your weekly lunch-box menu, finding inspiration can be difficult. Stuck in a rut with your same-old salads and go-to soups on rotation, lunches can quickly become a very monotonous routine.

That’s why we’ve teamed up with Lunch BXD chefs Naomi Twigden and Anna Pinder to bring you three delicious recipes to revamp your lunch boxes. Naomi and Anna created Lunch BXD, a lunch delivery service, last year with a view to re-inventing lunchtimes for busy city workers. The Leiths-trained chefs met while training as professional chefs, sharing the same passion for creating tasty, substantial and naturally healthy meals, based on the foods they love most.

Here are three recipes for their best-selling lunches. Created with Lunch BXD’s resident nutritionist, these lunches are created with well-balanced ingredients, focusing on boosting health and energy levels. Give them a try – you won’t be disappointed.

Autumnal Spiced Peach Cauli ‘Rice’

Available as a vegan portion or with chicken breast.

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Serves 1

  • 200g cauliflower (1/5 of a large cauliflower)
  • 1 carrot
  • 1 small beetroot
  • 1 parsnip
  • 1 small red onion
  • 1 tbsp maple syrup
  • 20g roast hazelnuts – crushed and pre-roasted
  • 1 tbsp fresh flat leaf parsley


  1. Preheat oven to 180c.
  2. Peel and cut the carrot, beetroot and parsnip on an angle into large even-sized irregular shapes. Cut the red onion into 1cm chunks. Massage the chopped veg a little with oil, salt, pepper and a squeeze of the dressing.
  3. Roast in the oven for 20 minutes, stirring occasionally until crunchy and caramelised.
  4. Take the outer leaves off the cauliflower and slice into quarters, cutting out the woody inner stalk. Now cut into smaller, more manageable trees, removing any overly-thick pieces of stalk. Pulse in a magi-mix or blender in batches. Don’t over do it. You should be able to see little individual pieces, similar in size to rice.
  5. Spread the cauliflower out across a large roasting tin and drizzle with oil and sea salt.
  6. Cook for 20-25 minutes, stirring it every 5 minutes to allow an even browning all over. It shouldn’t be mushy but have a nice textural bite to it, and may go a little golden and crispy on top.
  7. Remove from oven, fluff up a bit with a fork, but allow to cool in the tray – the air exposure will stop it from steaming up and going soggy.
  8. Meanwhile, chop the parsley; remove the stalks and finely chop. When the cauliflower is completely cool, stir through the chopped parsley and a little of the orange dressing. Taste and add a little salt or more dressing if you like.
  9. Slice the peach into thick slices (around 6 per peach). Place in a bowl and very gently massage with a light drizzle of oil and maple, and spread out in a single layer on a parchment-lined baking sheet. Sprinkle with a little pinch of sea salt.
  10. Put in the oven and roast for 5-10 minutes. Flip and repeat on the other side until slightly caramelised but not overly soft.
  11. Serve the cauli rice topped with the roast vegetables and the peach placed on top.


  1. Combine all the ingredients and zest and juice of an orange.
  2. Pour into a pan, bring to the boil, then turn the heat down to low and reduce to a thin-syrupy consistency. Allow to cool to one side. (You can multiply the recipe and make extra dressing – simply combine it with olive oil and a little water, before storing as a dressing in a sterile glass).

Paleo ‘Nachos’; Smoked paprika sweet potato chips, served with chunky guacamole and a cherry tomato rocket salad

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Serves 2

  • 1 red chilli
  • 1 red pepper
  • 1 garlic clove
  • Handful cherry tomatoes
  • Few sprigs coriander (1/4 of a bunch)
  • 2 bulbs spring onion
  • 2 medium sweet potatoes
  • 1 good pinch smoked paprika
  • 1 avocado
  • 2 limes
  • 50g rocket


  1. Preheat the oven to 200c.
  2. To make the sweet potato chips, scrub the potatoes well under cold water, pat dry and slice into thin strips with a sharp knife. Place in a bowl and toss with a splash of vegetable oil, salt, pepper and the paprika. Place the sweet potato on a baking tray. Spread out across a single layer and ensure the potatoes do not touch (or they won’t crisp up.)
  3. Bake in the oven for 20 minutes, turning halfway through, until golden and crispy.
  4. Meanwhile, prep the rest of the vegetables; deseed and finely slice the red chilli and red pepper.
  5. Finely slice the spring onion and garlic and cut cherry tomatoes into quarters.
  6. Combine these ingredients together in a bowl with a squeeze of 1 of the limes and season well.
  7. Now make the chunky guacamole; roughly chop a few coriander leaves, dice the avocado and mix through the rest of the lime. Season and crush together lightly.
  8. Serve the nachos stacked to one side, along with the rocket, guacamole and lime-marinated crunchy vegetables. Garnish with a few extra picked coriander leaves and additional wedge of lime.

Raw Slaw Mezze

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  • 4 x falafel balls
  • 50g bulgur wheat
  • ½ cucumber
  • Handful pomegranate seeds
  • 1 tbsp parsley
  • 1 tbsp mint
  • 1 tbsp pomegranate molasses
  • ½ teaspoon sumac
  • 2 tablespoon yogurt
  • ½ lemon
  • 1 small carrot
  • 1 small cooked beetroot
  • 2 teaspoon tahini


For the Falafel: Blitz 100g chickpeas with 1/2 teaspoon cumin, 2 sprigs picked fresh parsley, a drizzle of oil and salt and pepper

  1. Preheat oven to 190c.
  2. Shape the falafel mix into golf ball shapes and bake in the oven for 15 minutes.
  3. Put a pan of salted water on to boil and cook the bulgur wheat as per packet instructions (for around 8 minutes). Drain well and set aside.
  4. Finely chop the parsley and mint and add to the bulgur wheat. Season with salt and pepper and drizzle over the molasses to taste. Add the pomegranate seeds too.
  5. Peel and grate the carrot and beetroot. Combine with the tahini, yogurt and lemon juice. Season.
  6. Chop the cucumber in half, length ways and scoop out the seeds. Chop into half moons.
  7. Serve the bulgur wheat alongside the cucumber, raw slaw and falafel. Drizzle with extra molasses and a sprinkle of sumac.

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