Packed lunches for Veganuary


When it comes to healthy eating, preparation is one of the most important factors. Many people tend to dedicate time to Instagram but when it comes to food prep it is completely overlooked. It’s not surprising that a study in the American Journal of Preventative Medicine found, out of the 1,310 adults who were asked about food preparation, people who spent less than one hour a day preparing food at home were associated with eating more fast food.


Those who spent more time on food prep, had healthier eating habits consuming more daily fruits and vegetables. You don’t need to dedicate hours daily into food prep (unless you are a chef and love it!), but devoting a couple of hours once a week to food prep for the week ahead can save you an abundance of time in the long run, along with some pennies, keeping you on track with making thoughtful and nutritional food choices, as opposed to a grab and go second thought decision, which is nutritionally less appealing.

I personally love to food prep on a Sunday afternoon, its helps me with my busy week ahead. It allows me to have one less thing to worry about. Those few hours I invested allows for wholesome meals which will reduce cravings and snacking. Shop and cook like a BOSS, trust me it will pay off and you’ll feel better for it!


1 cup cookedbBrown rice 
1 cup organic cooked chickpeas 

1 courgette chopped into slices 
1 small aubergine sliced into cubes 
1 tsp olive oil 

Handful fresh Coriander 
Handful fresh Mint 
Juice 1/2 lemon
1/2 sea salt 
Twist black pepper 
2 tbsp Sunflower seeds toasted 

To make the tahini coriander dressing; 
Juice 1 lemon 
Big handful coriander 
1 tbsp tahini 
1 clove garlic 
3 - 4 tbsp water 
1/2 sea salt 
Twist black pepper 


  1. Cook the rice according to the packet instructions. Allow to cool 

  2. Pre heat your oven to 180c/gas mark 4. 

  3. Add the chopped courgette and aubergine to a baking tray with the oil. Roast for 20-30 minutes until cooked. Allow to cool. 

To make the dressing; 

  1. Add all the ingredients to a mini chopper and blitz until creamy. 

  2. In a large bowl mix the rice, chickpeas, roast veg, herbs and lemon juice. 

  3. Season well and dress with tahini dressing and toasted seeds. 

Divide into lunch boxes – and ENJOY!

Claire Thorburn