National Healthy Lunch Day!

Moldiv_1447331889061Earlier this week for National Healthy Lunch Day we made a special effort to make sure we watched what we ate for our lunchtime food. Many office lunches consist of fast food and snacks as people work through break and lunchtimes and eat simply to  get through the day, without thinking about what they are eating and how much it can affect them.

National Healthy Lunch Day raises awareness about the need to make healthy choices at lunchtime. Often the foods choices people make are full of calories & lack the nutritional value the body needs. The result is expanding low energy, and rising rates of type 2 diabetes and obesity-related illnesses.

The goal of National Healthy Lunch Day is to promote the importance of good nutrition as part of a healthy lifestyle, and help people make better food choices.

Here is our favourite recipe that we chose from head office that our lovely Events manager Adele made earlier this week. (tried & tested from Davina McCalls 5 weeks to Sugar free recipe book)

Roast Tomato Soup With Mozzarella Balls

This is definitely one that will  need preparing the night before but will keep for a couple of day & can be frozen.

Makes 4 helpings!

You need:
1kg ripe tomatoes, cut in half
1 head of garlic, cloves separated but unpeeled
3 tbsp olive oil
1 tsp dried oregano or mixed dried herbs
1 large onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely diced
600ml chicken or vegetable stock
salt and black pepper
150g small mozzarella balls (optional)
a handful of basil leaves
olive oil (optional)

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Put the tomatoes, cut-side up, on a large baking tray or roasting dish. Tuck the unpeeled cloves of garlic in among them, then season with salt and pepper. Drizzle with 2 tablespoons of the olive oil and sprinkle over the dried herbs. Put the tray in the oven and roast the tomatoes for 40 minutes until they have softened and started to brown.
  3. Meanwhile, heat the remaining olive oil in a saucepan. Add the onion, celery and carrot and cook over a very gentle heat for about 10 minutes until softened. Add the stock and simmer for about 5 minutes, then remove the pan from the heat and allow to cool.
  4. Remove the tomatoes and garlic from the oven. As soon as the garlic cloves are cool enough to handle, squeeze out the flesh into a bowl and discard the skins. Put the tomatoes and garlic, along with any cooking juices left in the tray, into a blender and add the stock and vegetables. Blitz until smooth. Push the soup through a sieve back into the pan to catch any unblended tomato seeds.
  5. Gently reheat the soup and serve with mozzarella ball floats, if using, and a few sprinkled basil leaves. You could also drizzle a little extra olive oil over the soup before serving.

Have a healthy lunch recipe to share? Please comment below & let us know what your favorite healthy lunchtime foods are!