As promised, here are the remaining 2 recipes of the packed lunch series from Ranette of Love Loretta’s kitchen. [Visit her blog here] These recipes look equally as tasty and will definitely give you that lunch time energy boost as opposed to that afternoon bloat and slump that fast food gives you.
It’s important to pack food that you enjoy eating; if you don’t like kale salad then don’t force yourself to eat it! You’ll just end up throwing it away and heading out to the local chicken and chip shop. Choose a recipe that will make you countdown the hours until lunchtime (as if you don’t already) and that will help you stay on track health wise. We’ve given you four to choose from so you have no excuse – happy cooking!
Spinach Tortillas and roast pepper hummus
1/4 cup tahini
¼ cup extra-virgin olive oil
1 can chickpeas, rinsed well and drained
1 roasted red peppers
2 clove garlic, minced
1 teaspoon salt
Pinch of cayenne pepper
3 tablespoons lemon juice
Minced parsley, to garnish
- Cut the red sweet pepper in two, drizzle with oil and place under the oven grill for 20 minutes or until the skin has begun to blacken, peel and soften. Once cool, there is no need to peel the skin, simply roughly chop and set aside.
- Take the remainder of the ingredients and transfer to a food processor. Blend to a smooth paste. Then add the red pepper and blend again. Season to taste.
- Store in fridge for up to 3-4 days.
The Spinach Tortillas:
Makes 10-12 wraps.
3 c. flour
1/2 tsp baking powder
1 tsp salt
4 TBS vegetable oil
1 tsp unsalted butter (optional)
1 good handful of fresh spinach leaves
1 c. milk, warmed in the microwave or on the stovetop
- In a large bowl, stir together the dry ingredients: flour, baking powder, and salt until evenly mixed.
- Add the vegetable oil and stir until crumbly dough is formed.
- Place the spinach and warm milk and butter in a blender and blend until smooth. Pour the spinach into the flour and stir to combine. If mixture is too wet, add a little bit more flour.
- Knead the dough with your hands for about 5 minutes, until smooth. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Lightly flour a work surface and a rolling pin. Break the chilled dough into 5-6 golf-ball sized balls. Roll each ball out into a very thin circle about 8 inches in diameter. The thinner the dough is, the more pliable the wrap will be.
- Heat a large frying pan over medium heat. Spray with oil then cook the wraps in the frying pan, for about 30 seconds on each side or until wrap has stiffened slightly and is golden brown in spots.
- Let cool, then wrap in plastic wrap and store in the fridge until ready to use.
Red Hummus Chicken with Veg Spaghetti
2-3 tbsp Roasted Sweet Pepper Hummus
2 chicken breasts (butterflied and marinated)
1/2 handful fresh spinach leaves
String or toothpicks (tie/ seal chicken)
1 cup plain flour
1/4 cup corn starch
1 egg – whisked
oil – frying
1 Carrot – finely sliced
1/2 Large Aubergine – finely sliced
1 Courgette – finely sliced
1/4 red and yellow sweet pepper – finely sliced
1/2 vegetable stock jelly
1/2 tsp tomato paste
- At least 4 hours before, clean and marinate the chicken breast: butterfly slice the chicken breast. Then take some cling film and a rolling pin or pan cover the chicken and gently pound the fillet to flatten it and create a larger surface area to fold.
- Marinate the chicken with fresh thyme, minced onion, garlic and lime juice.
- Take 3 pieces of string about 10cm each and line up horizontally on a chopping board. You want to then lay one of the fillets on top of the strings.
- Take a spoon or more of the hummus and place in centre of the fillet, cover with 2-3 spinach leaves. Then bring the sides of the fillet upwards and fold it in to form a parcel. Use the string to seal the chicken into place. Do this for the second fillet also:
- Once sealed, roll the chicken in the egg and then dip into the flour until fully covered.
- Pre-heat a pan of oil (1.5″ oil). Roll the chicken in flour once again and dust off any excess then place in the frying pan at a medium heat with the seal of the chicken facing upwards.
- Fry on each side for up to 6 minutes.
- Finish cooking the chicken in the oven if necessary.
- I prefer to use a julienne cutter to get the thin slices. Once cut heat up a little oil in a pan add the tomato paste and vegetable stock to dissolve.
- Then toss the vegetables in and stir for 3 minutes. Do not overcook. Turn the fire off and keep stirring.
Serve with chicken.