Healthy Lunches on a Budget


Splashing out on healthy lunches everyday can work out pretty expensive and once you’ve exhausted all your sandwich options you can begin to resent shelling out for something that you could have made for half the price at home. What’s more, if you’re trying to look after your health, it’s always worth considering making your lunches at home as prepared food always contains more additives and is often much more unhealthy for you. Here we’ve put together some delicious recipes that are quick and easy to make and won’t break the bank.

Butternut Squash Soup

Soup is a fantastic and healthy option to take to work – so long as you have a microwave to heat it up. And once you start making soups you’ll soon realise that the possibilities are endless and you’ll be coming up with all sorts of creations. Here’s one to start you off.


• One large butternut squash

• One red pepper

• One medium onion

• One carrot

• One stick of celery

• Three cloves of garlic

• Three pints of chicken or vegetable stock

• A couple sprigs of thyme

• 125 ml of cream (single or double – depends on how decadent you want to be)

• ½ fresh red chilli (optional)

• Seasoning

• A sprinkle of sugar


Simply chop all of your vegetables into similar sized chunks and chuck into a hefty pot with your stock. Bring to the boil and then cover and simmer for 30 minutes. Once all your vegetables are soft, blend it up until silky smooth. Add your cream and then season to taste. 

Serves 4.

Goats Cheese Pasta Salad

This is an easy one that’ll take barely any time to put together and is delicious eaten hot or cold. Now, the ingredients in this recipe might set you back a bit, but once you’ve bought them they will last you a good while and can be used in all sorts of recipes. Again, the possibilities for variation are endless but here’s a delicious recipe to get you going.


• Pasta (preferably a short pasta)

• One tin of cannellini beans, drained and rinsed

• 85 grams of fresh goats cheese

• Three tablespoons of olive oil

• Two tablespoons red wine or balsamic vinegar

• Two teaspoons Dijon or Wholegrain mustard

• A handful of rocket

• ½ small red onion

• A few cherry tomatoes

• Seasoning


Cook you pasta until al dente and put in a bowl with the beans and goats cheese.

For the dressing, mix together the oil, vinegar, mustard and then season to taste. When you’re ready to serve mix the dressing, pasta, rocket, tomatoes and onion together, and enjoy.

Serves 1.

Three Bean Salad

This is a scrumptiously healthy and tasty lunch. Furthermore, it’ll fill you up good and proper, but because its main ingredients are beans, you can’t go overboard and it’ll keep you going for hours.


• One tin of chickpeas, drained and rinsed

• One tin of kidney beans, drained and rinsed

• One tin of cannellini beans, drained and rinsed

• One spring onion or ½ red onion

• Two tablespoons of red wine or balsamic vinegar

• Three tablespoons of olive oil

• One tablespoon of honey

• One clove of finely chopped/crushed garlic

• One teaspoon of Dijon or wholegrain mustard

• Seasoning


Firstly, mix all your beans and chopped spring onion together in a bowl.

In a separate bowl mix together the vinegar, oil, honey, garlic and mustard, and then gently stir it together with your bean salad. It is best served straight out of the fridge, so refrigerate for a couple of hours before serving.

Serves 1.

Spanish Tortilla

You can prepare this the night before and it’ll be delicious cold the next day - this might sound a bit strange to some, but you’ll be pleasantly surprised when you try it. To save yourself some time, whenever you’re boiling some potatoes for dinner chuck a few more in and then you’re halfway to having lunch prepared the next day.


• Oil

• One large potato or four to five smaller ones

• ½ onion

• Fours eggs

• Seasoning

• Optional extras are endless depending on taste


Firstly, boil up the potatoes for 10 – 15 minutes and once cooked, thinly slice them. Then add some oil to a non-stick frying pan over a medium heat. Add the sliced potatoes and onions and cook for about 15 minutes until the onions are translucent and soft, and then reduce the heat.

In a bowl whisk the eggs and add some seasoning. Add the eggs to the pan ensuring that all the potatoes are evenly covered. Place a lid on the pan and cook until the egg is nearly set.

Then comes the tricky bit – using a spatula, ensure that the tortilla isn’t stuck to the pan at all and then place a plate face down over the pan and flip the tortilla onto the plate. Place the pan back on the stove and slide the tortilla back into the pan with the other side down. Cook for a further two minutes and then slide onto a plate to rest for 10 minutes (or up to a day).

Once rested it is ready to eat, hot or cold.

Serves 2.

There we have a selection of lunches that can be easily modified according to taste, don’t cost a fortune and you won’t feel guilty for eating them. Tasty, cheap and good for you – you won’t want to buy prepared food again!

What are your favourite cheap lunches? Share them with us below. We’re always looking for new ideas!

sac3008 Oct 14 - 20:17Love the Spanish tortilla but you need to add chorizos or pepperoni and cheese or again after a roast dinner use left over vegetables for a veggie opition