By the time lunchtime rolls around, fill a wholemeal sandwich – no matter the filling – with sliced cucumber, tomatoes, peppers and lettuce.
Aburrow advises a well-stocked fruit bowl to encourage healthy snacking, and if you have the time, you can make vegetable crisps.
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This involves slicing beetroot, sweet potato or parsnip, then placing it in the oven at 175°C for 20 minutes.
A healthy omelette is another option, which involves adding onions, tomatoes, peppers, mushroom, sweetcorn, peas or spinach – they “all work very well”.
Source: Daily Express
