Cre­ative yet easy lunch recipes you’ll want to make and take to the of­fice.

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Make sweet potato “toast”

Toss a spud and some top­pings in your bag. And when you’re ready to eat, slice ½cm-thick slabs of the potato, pop them into a toaster oven for about 5 min­utes per side, and load them up with top­pings, says Kate Kordsmeier, founder of the nat­u­ral-liv­ing web­site Root + Revel. Her tasty combo ideas will get you started: 1 Mus­tard + Sliced hard-boiled eggs + Cor­ni­chon pick­les 2 Hum­mus + Bell pep­per + Cu­cum­ber + Edamame 3 Greek yo­gurt + Pome­gran­ate seeds + Sliced al­monds 4 Nut but­ter + Sliced pear + Co­conut flakes

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