Make life easy on yourself this week by checking out these 5 great, easy to make recipes that will give you a new lunch every day this working week. Plus, you can save money, reduce packaging and become healthier by avoiding store bought lunches. I’ve flitted around the web to find some tasty lunch time treats and here’s my pick of the best for this week. Smakelijk eten! (no, I’m not swearing at you. That’s actually ‘bon appetit’ in Dutch – at least I hope it is. Bon appetit is so 2008).

MONDAY- Nearly Raw Tahini Noodles

One look at the pictures of this noodle salad (the only cooked part is the noodles, so it’s pretty easy work) and I was immediately writing a grocery list and heading to the shops! It’s also meant to keep well, so lunch is covered for yourself or your family for several days. The peanut sauce is also made without peanuts!
See recipe at Vegan Yum Yum

roasted-tomatoesTUESDAY – Pearl Couscous with Olives and Roasted Tomatoes
I love couscous and this recipe sounds simple yet scrumptious. Vegetarians just need to substitute the stock to vegetable and voila, you have yourself a delectable salad!
See recipe at Smitten Kitchen

WEDNESDAY – Vegetarian Club
Stay seasonal by using lovely watercress, carrots and tomatoes in this perfect club sandwich which also includes hummus (see image above). See recipe at BBC Good Food

THURSDAY – Black Bean Burrito
This is a great healthy lunchtime option that only takes 5 minutes to whip together.
See recipe at Simple Vegetarian Recipes

FRIDAY – Pesto Pasta Salad with String Beans and Potatoes
This is a pasta I have been making for years. You can enjoy the pasta hot for dinner and then keep the leftovers for a very tasty and filling lunch.

  • Organic pasta
  • Jar of green pesto (I love Zest’s Vegan Pesto but their Vegetarian version is great too)
  • Baby New Potatoes
  • String Beans

To Make: Cook pasta in one pot and the potatoes and beans together in another pot until tender (boil whole potatoes and then cut in half). Drain each pot, then combine pasta, potato and beans, stir in the pesto. The measurements for this recipe are totally up to you and will work whichever way you prefer!


  1. I’m not a vegetarian. But I eat half of this list regularly and really enjoy it.
    Glad to have such a ‘food-sister’ as you 😉

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