Quick, Tasty & Gut-Friendly Lunch Recipes Even a Rookie Can Make

We're well into 2023 and it's fair to say that some of the New Year, New Us energy has waned a little. Which is totally normal. Life is busy and as much as we have the best intentions of looking after ourselves, throw one curve ball in the mix (be it sickness, getting slammed at work, or a million other of life's variables) and it's easy for the wheels to fall off. 

If you're looking to give yourself some TLC and get back on track with your health from the inside out this year, SWIISH's 21-Day Gut and Skin Cleanse is an awesome place to start. Their comprehensive e-book makes it super simple to get on board... and the best bit? It's all about nourishment, not deprivation! Where do we sign up? To give you a taste of what to expect, the team at SWIISH has shared three super easy and delicious healthy lunch recipes you and your gut will love.

No-Cook Al-Desko Noodle Soup

Serves 2, gluten-free, dairy-free, nut-free, vegetarian, vegan

Ingredients:

• 100g mushrooms, thinly sliced
• 1 bunch bok choy, thinly sliced into strips 
• 100g vermicelli rice noodles 
• 4 spring onions, sliced 
• 2 stock cubes (chicken, vegetable or beef)
• 2 tbsp miso paste 
• 160ml water per bowl
• 2 tbsp soy sauce (use tamari if GF)
• 2 tbsp rice vinegar 
• 1 lime (optional)

Method:

1. Split the mushrooms, bok choy, rice noodles and spring onion into two separate bowls/containers. 
2. Add a stock cube and 1 tbsp of miso paste to each.
3. Store in the fridge until ready to eat. 
4. When ready, add 160 ml of boiling water. Add 1 tbsp of soy sauce and 1 tbsp rice vinegar into each. Microwave each bowl/container for 2 minutes. 
5. Stir and add a fresh squeeze of lime juice (optional).

10-Minute Mediterranean Chickpea Salad

Serves 2, gluten-free, nut-free, vegetarian

Ingredients:

• 400g canned chickpeas, drained and rinsed
• 2 cucumbers, diced
• 2 red capsicums, diced
• 1 punnet cherry tomatoes, halved
• 1 red onion, diced
• 250g Danish feta, crumbled
• ½ bunch mint, finely chopped 

Dressing:

• ¼ cup olive oil 
• 1 lemon, zested and juiced
• Salt and pepper, to taste 

Method:

1. Make the dressing by combining the ingredients. 
2. Add all the salad ingredients to a bowl. Drizzle salad dressing over the salad.

The Infamous Tunacado Toastie

Serves 2, dairy-free, nut-free

Ingredients:

• 2 x 95g canned tuna, drained
• ½ cup mayonnaise
• 1  tbsp lemon juice
• ½ red onion, finely diced
• 2 tbsp jalapeños, diced
• 1  tbsp American mustard
• Salt and pepper, to taste 
• 1 tbsp coriander, chopped (optional) 
• 4 sourdough slices
• ¼ cup pesto
• 1 avocado, sliced
• 1 tomato, sliced
• ½ cup chipotle aioli or chipotle mayonnaise 

Method:

1. Prepare the tuna filling. To a bowl, add the tuna and mash it well. Add the mayo, lemon juice, red onion, jalapeños, mustard, salt & pepper and coriander. Mix together well.
2. Toast sourdough slices. 
3. On one side of the bread, add a layer of pesto, then avocado, next tomato and then the tuna mixture. Add chipotle mayo on the other slice of bread and close the sandwich. 
4. Cut in half and serve.

After some more recipe inspo? Anjum Anand shares with us his best Indian street treats. Or if you're more of a seafood lover, take a squiz at our super easy seafood recipes.