Last week was Australian Healthy Weight Week – an initiative of the Dietitians Association of Australia, focused on raising awareness of the importance of achieving and maintaining a healthy weight.
This years campaign was all about inspiring Australians to cook at home more often. As convenient (and delicious) as it can be, eating out isn’t usually the healthiest option, with meals tending to be high in overall energy, salt, fat and sugar.
My pledge this year was to make my lunch each day. As I’m on clinical placement for the next month, this was a bit of a challenge, but utilising leftovers from dinner made it much easier! Scroll down to take a look at my week’s worth of home-made lunches – snacks and all!
My cute little lunchbox
A salad (lettuce, tomato, carrot, cucumber) with flavoured tuna (oven dried capsicum & chilli – the best) plus ryvitas and cheese, and mixed nuts.
Leftover crumbed chicken, with a salad of tomato, corn, cucumber and coriander, plus salsa, sour cream and guacamole. Also a raspberry Chobani yoghurt (Squeezy means no need for a spoon, somehow I find them so much more convenient), plus a Carmans muesli bar.
A roast vegetable couscous salad, plus blueberries, cobs popcorn and mixed nuts
Quinoa sushi, with tofu, carrot, cucumber and capscium, plus peanut butter & tahini with celery sticks, and a 5:AM yoghurt
2 homemade lamb, sweet potato and rosemary pies, with a salad, plus another squeezy Chobani yoghurt, and a Carmans nut bar.
Tags: AHWW, Australian Healthy Weight Week, cooking, diet, dietitian, food, health, healthy, healthy weight, home cooking, left overs, leftovers, lunch, nutrition, nutritionist