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All too often, we make do with a standard sandwich \u2013 when actually there are thousands of different and easy ways to enjoy lunch and be more adventurous with it. To help inspire people to try something new and spice up their lunchtimes, Off The Eaten Path has collaborated with renowned chef Deborah Thompson.<\/p>\n
Off The Eaten Path is a range of new and delicious snacks made with real vegetables. Ideal as a tasty snack in your bag at work, they can also compliment your lunch; especially with the below recipes crafted in collaboration with Deborah.
\nDeborah Thompson and Off The Eaten Path are on a mission to help people eat exciting meals that are simple, quick and easy to make. Inspired by the different flavours in the new snacks range, they\u2019ve created three unique recipes, which you can whip up in the week to take to work or have at home.<\/p>\n
The new snacks which Deborah has included within each of her adventurous lunch ideas provide a source of fibre, contain no artificial colours or preservatives, and are made from ingredients such as rice, green peas, pinto beans and white beans. Every snack is then seasoned with either simple sea salt, sour cream and cracked black pepper, or caramelised onion and balsamic vinegar flavouring for a delicious snack.<\/p>\n
Flavours include:
\n\u25cf Sea Salt Crispy Rice & Pea Chips<\/p>\n
\u25cf Sour Cream and Cracked Black Pepper Flavour Crispy Rice & Pea Chips<\/p>\n
\u25cf Sea Salt Crunchy Pea & Pinto Bean Sticks<\/p>\n
\u25cf Caramelised Onion and Balsamic Vinegar Flavour Crunchy Pea & Pinto Bean Sticks<\/p>\n
Each dish includes unusual ingredients that you might not have tried before, or thought were hard to incorporate into a meal – together they\u2019ve also constructed 10 simple hacks to make ensure your food is fresh, fast and exciting.<\/p>\n
Top tips for adventurous eating:<\/p>\n
1. Get your adventure on by updating classics like the egg salad sandwich. Deconstruct it and add some exotic spices like dukkah to liven it up.
\n2. Swap out traditional ingredients like noodles and lettuce for courgette and kale to
\nkeep things light and full of vitamins and minerals.
\n3. Pack snacks that you will actually want to eat. Off the Eaten Path is perfect for this. They\u2019re delicious and great for popping in a lunch bag or a handbag for that snack craving.
\n4. Blend sauces and infuse flavours to create new salad dressings and marinades, like the Thai peanut dipping sauce \u2013 but keep them on the side until you\u2019re ready to eat.
\n5. Pair fruit with savoury foods to create a whole new flavour profile and make the most of seasonal fruit.<\/p>\n
6. Pick foods that can withstand a few hours without refrigeration, like kale for salads and veggie noodles rather than pasta that can go soggy, so that you can get out there adventuring and still enjoy a stellar lunch.<\/p>\n
7. Add micro greens to your dishes. Usually reserved for fancy restaurants, these micro greens, widely available in supermarkets now, pack a flavour and jazz up your meal.
\n8. Incorporate baby vegetables and multi-coloured veggies into your lunches such as candy beetroot and rainbow carrots. These all have different flavours than the regular varieties that are widely available.
\n9. Use things like carrot tops or beetroot tops to make sauces like pesto. Eliminate waste and create a totally different and adventurous dip\/sauce.<\/p>\n
10. Add sliced cucumber and mint to water, rather than lemon for a change.<\/p>\n
Three recipes to make lunch time memorable<\/p>\n
Six Minute Dukkah Egg Salad Box<\/strong><\/p>\n An exciting (deconstructed) take on the boring old egg salad sandwich. Made with mixed baby greens, a boiled egg, and pistachio dukkah dressing with slices of rye bread.<\/p>\n Recipe:<\/p>\n \u25cf Cook an egg in boiling water for 6 minutes and cool in a bowl of cold water for 2-3 minutes.<\/p>\n \u25cf Whilst its cooling, pull together a pistachio dukkah dressing by mixing together<\/p>\n o 1 tbsp. sesame seeds<\/p>\n o 2 tbsp. coriander seeds<\/p>\n o 1 tbsp. cumin seeds<\/p>\n o 50g chopped pistachios<\/p>\n o 2 tbsp. extra virgin olive oil<\/p>\n o The juice and zest of half a lemon<\/p>\n \u25cf Set aside the dressing and toss some baby greens, cucumber, onion, baby radish and baby beetroot together.<\/p>\n \u25cf Slice the boiled egg in half, drizzle with the dukkah dressing and serve with fresh rye bread.<\/p>\n Pairs perfectly with Off The Eaten Path Sea Salt Rice and Pea Chips<\/p>\n <\/p>\n Noodle bowls satisfy hunger pangs without the carb coma at lunch time. This sweet, sour and spicy noodle bowl is fresh and flavoursome to get you through the rest of the day.<\/p>\n Recipe:<\/p>\n \u25cf Spiralise 1 courgette and heat the courgetti noodles in a pan for 2 minutes.<\/p>\n \u25cf Add 1 tsp of grated fresh ginger, \u00bd a red chilli pepper, 1 tsp of sesame oil and 1 tsp soy sauce to add flavour.<\/p>\n \u25cf Remove from the heat, and place in a bowl. Toss with \u00bd a mango, peeled and cubed, with 1 tsp of dried cranberries and 2 tbsp. of chopped coriander.<\/p>\n \u25cf Add some sesame seeds to finish the dish.<\/p>\n Pairs perfectly with Off The Eaten Path Sour Cream and Black Pepper<\/p>\n Rainbow Veggie Wraps with Thai Peanut Dipping Sauce<\/p>\n Vibrant, colourful and perfectly packable, this handheld lunch to take to work or for when you\u2019re on the go.<\/p>\n \u25cf Prepare all your vegetables by slicing carrots, cucumber and red cabbage<\/p>\n \u25cf Blend together a sauce ingredients in the blender or in a bowl with a whisk with a combination of Thai peanut dipping sauce, 3 tbsp. smooth peanut butter \u00bd tbsp. red Thai curry paste, 1 tbsp. lime juice and a dash of fish sauce<\/p>\n \u25cf Set aside and lay some chard leaves flat ready to fill<\/p>\n \u25cf Layer 100g of pre-cooked brown rice, then the veggies and roll the leaves up. Into wraps<\/p>\n \u25cf Slice in half and dip into the peanut sauce<\/p>\n Pairs perfectly with Off The Eaten Path Sea Salt Pea and Pinto Beans<\/p>\n About Off The Eaten Path:<\/strong><\/p>\n The new snacks provide a source of fibre, contains no artificial colours or preservatives, and are made from ingredients such as rice, green peas, pinto beans and white beans. Every snack is then seasoned with either simple sea salt, sour cream and cracked black pepper, or caramelised onion and balsamic vinegar flavouring for a delicious snack.<\/p>\n Flavours include: \u25cf Sour Cream and Cracked Black Pepper Flavour Crispy Rice & Pea Chips<\/p>\n \u25cf Sea Salt Crunchy Pea & Pinto Bean Sticks<\/p>\n \u25cf Caramelised Onion and Balsamic Vinegar Flavour Crunchy Pea & Pinto Bean Sticks<\/p>\n Recommended retail prices are \u00a31 for individual packs and \u00a32.25 for sharing packs. Available now from leading retailers including Sainsbury\u2019s, WHSmith and Ocado.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2017\/11\/Off-the-eaten-path-2-of-6.jpg\")
<\/p>\nSpicy Mango and Cranberry Courgetti Noodle Bowl<\/h3>\n
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\n\u25cf Sea Salt Crispy Rice & Pea Chips<\/p>\n
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