For me, eating well means preparing most of my meals, that includes lunch. Taking home made lunches to work or school doesn't mean boring and tasteless. It doesn't mean you have to spend ages preparing your lunches either. Usually on Sunday I will prepare a few dishes that I know will last a few days that I can take as leftovers. I also buy items that can keep in the fridge (or cupboard) for up to a week such as smoked salmon, cheese, salad ingredients, nuts and crackers.I recently bought a bento box style of lunch box which I love as it has compartments that can be used for different foods. Here are some items I like to pack in my lunches:

• Frittata

• Boiled eggs

• Smoked salmon

• Flaked tuna

• Leftover roast or poached chicken

• Leftover slow cooked, shredded lamb

• Leftover lasagne (I make a paleo style, as pictured)

• Soup, depending on the recipe it can be a complete meal on it's own if it has sufficient protein, fat and carbohydrates

• Leftover stir-fry

• Rice paper rolls or home-made sushi rolls (wrap tightly though as any air makes the rice tough)

To serve with:

• Leftover roast veggies such as baked pumpkin (as pictured) or cauliflower

• Chopped fresh veggies such as celery, carrot or cucumber

• Roast vegetable salad

• Steamed/blanched green beans or broccoli

• Kaleslaw (shredded kale, cabbage, carrot, spring onions as pictured) with avocado, lemon and olive oil dressing (keep the dressing separate to avoid a soggy salad)

• Chopped garden salad or Greek style salad

• Zaalouk a delicious slow cooked vegetable dish that is almost a dip

• Olives

• Nuts or nut butter

• Rice crackers (jasmine rice crackers are best with no additives)

• A small amount of fruit such as melon or strawberries

• Homemade dips

• Organic goats cheese or yoghurt

• Protein balls

• Gummies

• A small amount of chopped fruit such as melon or strawberries