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Recipes

One meal is cooked each evening as a double batch, so lunch is always yesterday's dinner, reheated. Monday to Friday are fast 10-minute dishes; Saturday and Sunday are slower, fancier cooks. Breakfast is always skyr with oats and frozen berries; the banana and nuts are eaten at work.

LunchFrom Sunday's dinner50 min · 700 kcal · 44g

Slow Mediterranean chickpea and salmon stew

Already cooked last night. Reheat the second portion - no cooking at lunch.

DinnerCook double10 min · 660 kcal · 42g

Salmon rice bowl

10 min

Ingredients(double batch)

  • 2 cups cooked rice (microwave pouch)
  • 2 hot-smoked salmon fillets, flaked
  • 2 boiled eggs (batch-cooked), halved
  • 1 avocado, sliced
  • 2 tbsp olive oil, soy, lemon

Method

  1. 1Heat the rice pouch for 90 seconds and split between two bowls.
  2. 2Flake the salmon over the top and add the halved eggs.
  3. 3Fan the avocado alongside and dress with olive oil, soy, and lemon.
  4. 4Eat one bowl now; lid the second for tomorrow's lunch.