It’s January and a new year, and we all must be getting pretty bored of the “we should be healthier than we were last year” articles. However for the first time ever, I feel like I was pretty healthy last year and it wasn’t that hard. This year is all about continuation and balance.

Tuna, Kale and Quinoa Salad with a chopped pear

I have been following a new nutrition guide for 8 months, one from Tone It Up alongside their work out routines. I love lots about it, mainly that it doesn’t feel like a diet because I don’t actually eat less. I just switch what I eat, eat smaller portions but eat more often. However to eat 5 meals a day within healthy guidelines you need to be prepared.

Since April I have been making and bringing into work 3 (smaller) meals a day. I have breakfast at home, then at work: a mid-morning snack, lunch and a mid-afternoon snack. When I get home I have dinner and then usually something sweet around 8pm (this is my balance part).

Last week I had this Tuna, Kale and Quinoa Salad 3 times and it never got boring. It’s also so simple I can’t even say it counts as a recipe. Unless I am Nigella, avocado toast anyone 😉

Finely chop 1 handful of kale, add 1/2 tablespoon of apple cider vinegar, mix vigourously till throughly coated (you can massage it to help break down the kale more if you wish). Add one (small) tin of tuna, 1/3 cup of cooked quinoa, 5 cherry tomatoes, add some herbs (coriander/cilantro) or sriracha sauce. Mix up, pop in a box and take to work.


I make a batch of quinoa on a Sunday night and then use it for lunches during the week. If you make it ahead, you can get lunch ready in less than 5 minutes.