For many of us working from home has become the new reality. For some, the daily commute has reduced from a bike ride or train journey to the office, to a short walk from the bed to the dining room table. Whilst others now juggle their jobs with the tricky task of home-schooling. So, it’s easy to see how that sense of daily structure we once had has been sent into disarray. That’s why we think it’s important to set aside time to make delicious meals, helping you to signal that lunchtime has arrived and come the evening, that the workday has finished. Not only could this be the added routine your day needs, it also gives you something tasty to look forward to. If you find yourself reaching for the same lunch most days, and too tired to cook a complicated dinner after a hard day’s work, we have you covered.
Our friends at Mindful Chef have come up with two simple and delicious recipes, perfect for lunch and dinner when you are working from home, to give you the energy to make it through your day, whatever work or life may throw at you.
Take the time whilst cooking these meals to mindfully take in the bold colours of the ingredients, the aromas whilst you’re cooking and the texture and taste when you come to eat your meal.
Feeling organised? Why not cook a bigger batch, so you have a few lunches and dinners for the week. You’ll thank yourself later!
Nutritious & Easy Lunch: Maple Tofu & Kimchi Buddha Bowl
Preparation: 10 minutes
Allergens: Sesame, Soya, Sulphites
- 300 g firm tofu
- 4 cm fresh ginger
- 1 tbsp rice wine vinegar
- 2 tbsp tamari
- 1 tbsp maple syrup
- 250 g brown basmati rice (steamed)
- 100 g carrot
- 1 baby cucumber
- 60 g radishes
- 50 g kimchi
- 10 g white sesame seeds
- Heat 1/2 tbsp of oil in a medium pan. Slice the tofu into 8 triangles, then cook for around 3 minutes on a medium heat, until they are a golden colour on both sides.
- To make the dressing, peel and grate the ginger in a small bowl, then mix well with the rice vinegar, tamari and maple syrup. On a low heat, add the dressing to the tofu, reduce by half and set aside.
- Meanwhile, heat another pan on a medium heat, with 1/2 tbsp of oil. Add the rice and cook for 1 minute. Then add a splash of water, cover with the lid and heat through for another 2 minutes.
- Whilst the rice cooks, peel and grate the carrot and thinly slice the radishes and cucumber.
- When ready to serve, place all the ingredients into a bowl, add the kimchi and sprinkle with the sesame seeds.
Heart-Warming Dinner: Glazed Chicken & Miso Noodle Broth
Preparation: 35 minutes
Allergens: Celery, Sesame, Soya
- 2 garlic cloves
- 2 stalks of lemongrass
- 3 cm fresh ginger
- 120 g shiitake mushrooms
- 160 g baby sweetcorn
- 100 g carrot
- 1 red chili
- 1 chicken stock cube
- 2 kaffir lime leaves
- 680 g free-range chicken breasts
- 180 g tenderstem broccoli
- 160 g buckwheat noodles
- 2 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp white miso paste
- 1 lime
- 1 tbsp furikake
- Preheat the oven to 200C / gas mark 6.
- Begin by preparing the vegetables. Peel and smash the garlic cloves and bash the lemongrass stalks with a rolling pin (to release the flavour). Peel and grate the ginger. Thinly slice the shiitake mushrooms and slice the baby corn in half lengthways. Peel the carrot, then use the peeler to slice the carrot into long thin strips. Finely chop the red chili (for less heat, remove the seeds).
- Boil the kettle. On a medium heat, warm a large saucepan with 1/2 tbsp of oil. Add the garlic and lemongrass and fry for 3 minutes to release the flavours, then add the ginger. Cook for another minute before adding the chicken stock cube and the kaffir lime leaves and 1.5 litres boiling water. Simmer for 10-15 minutes on a low heat.
- Whilst the broth simmers, season the chicken breast with a little sea salt and black pepper. On a medium-high heat, warm a large wok with 1 tbsp of oil. Fry the chicken for around 2 minutes on each side until golden, then place on a baking tray and cook in the oven for 15-20 minutes until fully cooked. Remove the chicken from the oven and cut into strips. Set the wok aside for later.
- Cook the tenderstem broccoli in a pan of boiling water, with a pinch of salt, on a high heat for 2 minutes. Once cooked, use a slotted spoon to remove the broccoli. To the boiling water, add the buckwheat noodles and simmer for 5 minutes stirring often to prevent sticking. Drain, briefly rinse in cold water and set aside.
- On a medium heat, add 1/2 tbsp of oil to the wok. Add the shiitake mushrooms and cook for 2-3 minutes. Then add the chicken, maple syrup and tamari and cook for another 2 minutes to reduce until syrupy. Pass the broth (from step 3) through a sieve into the wok, using a spoon to push through the garlic. Discard the rest and add in the baby corn, red chilli and sweet white miso. Heat through.
- Add the tenderstem broccoli, buckwheat noodles, and carrot ribbons. Warm through and season with lime juice (to taste).
- To serve, place the broth into warm bowls and scatter with furikake.