It’s easy to get stuck in a rut when you’re prepping food to take to work, relying on the same standbys but not getting much variation. Our new healthy suggestions include portable overnight oats and high-fibre muesli, different dips for snacking, and homemade protein pots to satiate your hunger from the comfort of your desk. Time to top up your food storage container collection and start planning your weekly snack menu.
Nutty chicken satay strips
Pack these moreish chicken satay bites in a lunchbox with cucumber and other crunchy crudités and store in the fridge at work. The easy marinade mixes peanut butter with garlic, soy, curry and lime. You can make them up to two days in advance for a standby healthy choice when you’re short on time.
Tuna Niçoise protein pot
Perfect for packing in lunchboxes and getting out of the work fridge after a lunchtime workout, this tasty, colourful salad will replenish your flagging system with 30g of protein, plus all the goodness of fresh tomatoes and green beans. It’s gluten-free and ready in just 20 minutes, needing only 10 minutes to prep.
Indian chicken protein pot
Use a couple of shop-bought ingredients to help you prep this protein pot: a pouch of ready-cooked spiced lentils and some good-quality tzatziki. Lean chicken, fresh tomatoes and coriander make for a satisfying healthy lunchbox that’s low in fat. Make ahead and store for up to two days in a sealed container in the fridge.
Steak & broccoli protein pot
This homemade protein pot takes just 20 minutes to prepare, thanks to a few shop-bought tricks, including a pouch of wholegrain pre-cooked rice and chopped sushi ginger from a jar. It provides a hit of greens from the broccoli plus 30g of protein from the lean red meat. Store in a lunchbox in the fridge and make up to two days ahead.
Bean & feta spread with Greek salad salsa & oatcakes
Enjoy three of your 5-a-day in this punchy Greek salsa. Team it with filling oatcakes, spread with wholesome bean and feta dip for a brilliant and balanced, no-cook, ready-in-10-minutes lunch snack. The recipe makes enough leftover salsa to eat at home another day: pack the rest in a Kilner jar and store in the fridge at work with the dip.
Peanut hummus with fruit & veg sticks
Gluten-free, vegetarian and ready in 10 minutes, this no-cook nutty hummus is a hit in kids’ and adults’ lunchboxes. Peanuts and paprika ring the changes from plain hummus, and the recipe keeps some of the chickpeas whole for contrasting texture. Keep a pot of this in the fridge at work with crudités to stem off any 3 o’clock snack cravings.
Pepper & walnut hummus with veggie dippers
Pack in a rainbow of veggies with this portable dip made from roasted red peppers and served with courgette, carrot and celery. It’s gluten-free, dairy-free and vegetarian, and takes just 10 minutes to prepare. You can pack into pots and keep it in your workplace fridge for up to two days, although the crudités are best prepped fresh to preserve their vitamin content and crunch.
If you often eat breakfast cereal at your desk, try keeping a big jar of this at work for a better-than-shop-bought, wholesome start to your day. It takes moments to put together and packs in all the goodness of oats, bran, wheatgerm, raisins, apricots and golden linseeds. Keeps for up to two months in an airtight container.
Beetroot & mint dip
This bright and beautiful marbled dip tastes as good as it looks. No-cook and ready in 10 minutes, it’s full of nutritious earthy beets alongside flavoursome cumin, mint and lemon – delicious on top of crudités, oatcakes or toasted pitta. Keep in an airtight jar in the office fridge.
Apple & blueberry Bircher
This portable breakfast oat pot can be made the night before, ready to transport to the office in a sealed jar and enjoy. The soaked, spiced oats are gentle on the tummy to aid digestion, while apple juice, grated apple and berries provide a fruity, vitamin-packed hit.