FOOD
After the rich meals of Christmas, it feels a little wrong to be going back to work with soggy salads or sad sandwiches. We're so ready for the structure of our days again (and some vegetables if we're honest) but still keeping the bougieness and elevation of Christmas food. This is not about meal prep in rows of plastic containers or food that tastes like dieting. This is about portable luxury, if there is such a thing.
The luxurious lunchbox is not messy, it doesn’t need reheating and it most certainly does not smell up the office (we're staying on brand for this one). It feels like it's the perfect representation of the woman you want to be; put together, classic, in control. It's a small pleasure, precisely put together.
Start With a Formula
This is a formula you can copy and paste each day, giving you variety and vitamins without getting bored.
Protein + Structure + Freshness + Flavour + Fat
It removes too much thinking and decision fatigue and makes lunch something you assemble each time rather than a full reinvention.
Protein
Choose proteins that keep their texture and flavour without needing to be reheated.
Poached or roasted chicken
Soft-boiled eggs (hard boiled get a bit stinky)
Smoked salmon or trout
Roasted salmon served cold
Chickpeas or lentils
Quick tip - All of these hold well so you can prepare once and use across several lunches.
+ Structure
Lunch without a carb is a sad affair and these carbs helps it to be a satisfying meal without feeling heavy and inducing the dreaded afternoon dip.
Cooked grains like farro, barley or quinoa
Dense breads such as rye or sourdough
Roasted vegetables that hold their shape and don't leak water
Cold noodles egg, rice or soba
Avoid anything overly soft or absorbent, if you're bulk making and fear rice then go for something like the quinoa.
+ Freshness
A bit of crunch and lightness not only helps with feeling satisfied but also stops lunch feeling too stodgy from the carbs and protein.
Cucumber, fennel, radish, carrot, beetroot, celery, bell peppers, broccoli, cauliflower, and snap peas, (not onion unless you hate your coworkers)
Cherry tomatoes, rocket, italian leaves,
Fresh herbs, dill, basil, thyme, parsley, mint
Lemon wedges or light vinaigrettes on the side
Fresh elements should be plentiful, not decorative.
Perfect, let’s add a + Flavour section in the same TLJ tone—actionable, elegant, and grounded—so the lunchbox isn’t just functional but also tastes good.
+ Flavour
We're not into diet food or anything bland, but the flavour needs that portable requirement from ingredients that deliver impact without collapsing or leaking.
Acid and Brightness
Sundried tomatoes, olives, pickled vegetables. They keep their flavour intact and give the meal a satisfying saltiness.
Texture Boosters
Toasted nuts, seeds, crispy chickpeas, croutons. Add them just before eating or pack separately in a small container so they don't absorb any moisture.
Light Condiments
Dijon mustard, good quality olive oil, homemade vinaigrette. Small amounts but big flavour rewards.
Simple Spices
Flaky salt, black pepper, smoked paprika, mild chili flakes. These subtle touches elevate without overpowering.
The idea is to layer taste, nothing too much in one place, so the first bite is as enjoyable as the last.
+ Fat
Fats are essential, they make meals more satisfying, carry extra flavour, and improve texture. The key is quality over quantity, especially if you are undoing some Christmas damage.
Oils
Extra virgin olive oil, toasted sesame oil, avocado oil. A drizzle elevates vegetables, grains, or proteins.
Nut Butters
Almond, cashew, or tahini. Use sparingly on bread, in dressings, or as a dip for fresh vegetables.
Nuts and Seeds
Almonds, pistachios, walnuts, pumpkin seeds. Toasted or raw, they provide crunch and richness.
Cheese
Aged cheddar, Parmesan shards, fresh burrata or feta. Adds creaminess and umami without turning lunch heavy.
A Clean Finish
End the meal with something small and a treat.
Dark chocolate
Fruit, dried or fresh with a piece of hard cheese
A slice of olive oil or citrus loaf
Think a sweet treat, not a dessert.
Five Lunches to Keep on Rotation
These can be prepared with minimal effort and repeated weekly without fatigue.
Chicken and Green Bean Salad
Roasted shredded chicken, blanched green beans, italian salad leaves, cucumber, avocado, toasted almonds, Dijon vinaigrette.
Smoked Salmon Rye Sandwich
Rye bread, crème fraîche, smoked salmon, lemon zest, capers. Wrap it tightly so nothing falls out, slice in half before eating.
Roasted Vegetable Grain Bowl
Farro or quinoa, roasted squash and zucchini, fresh herbs, a vinaigrette dressing. Add burrata and some toasted pumpkin seeds.
Cold Sesame Noodle Salad
Soba noodles, shredded chicken cucumber, spring onion, sesame oil, soy. Add a halved egg for some extra protein.
Egg and Herb Box
Soft-boiled eggs, sliced radishes, buttered rye, salt.
How to Pack It Luxuriously
Luxury here is functional, sustainable and keeps your lunch in the same state you packed it in.
Glass or metal containers keep meals intact.
Dressings are packed separately to maintain crunch and freshness, add them before eating.
Use proper cutlery, it completely changes the experience.
Pack the night before if possible. Your mornings are for your to do list, routine and leaving calmly.
Forget the idea that lunch needs to be less than breakfast or dinner, grabbed on the go or ordered on Deliveroo. This is food designed for real life, meetings that run long, traffic that doesn’t cooperate, days that don’t follow the plan.