On-the-go eat­ing

The Jewish Chronicle - - LIFE -

As a twenty-some­thing trainee-so­lic­i­tor, writes Victoria Prever, I sneered at col­leagues with packed lunches. Why would you, with so many great places to eat out at? Roll on twenty years, two chil­dren and a far smaller bud­get and I am that col­league.

If I’m work­ing at home I can heat up soup or cook up eggs. But for of­fice days, I very of­ten make a salad from last night’s left­overs. Fish or meat plus leaves, pasta and rice all make great meals with a few leaves, cu­cum­ber, to­mato, cooked veg­gies, nuts, seeds and olives. Make sure you have a range of colours and flavours to keep it in­ter­est­ing. For in­spi­ra­tion, I’ve been flick­ing newly pub­lished Packed by food writer Becky Alexan­der and nu­tri­tion­ist Michelle Lake. Their sim­ple recipes tick the economy box but also the healthy one — for those still on their new year health kick.

I’m still (broadly) try­ing to keep it healthy —in be­tween recipe test­ing Pesach puds — and am just a lit­tle ob­sessed with my “dot” wa­ter bot­tle (left) from Joseph Joseph (£10). The low tech lid clicks on one dot each time you fill up so you know when you’ve got to the magic two litres.

Not only am I now that col­league but I slosh on ap­proach.

is full of tips for eat­ing out — and this bot­tle rocks


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