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  • Grown-Up Packed Lunches

    Out with sad soggy sandwiches, uninspiring and unfulfilling salads, and the daily "what to eat for lunch?" dilemma!

    From filling fritters and frittata's to easy-to-make noodle pots, here's five of our favourite grown-up packed lunches to prep the night before or whip up on the day...

    Homemade Pot Noodle

    Serves 1

    I N G R E D I E N T S 

    1 handful of dried noodles
    1 handful of mixed Asian veg
    1 handful of left-over cooked chicken / cooked prawns / tofu
    Half handful of bean sprouts
    1 spring onion
    1tsp fresh or dried coriander
    1tsp hot sauce 
    1tsp miso paste
    1tsp bouillon/stock powder
    1tsp tom yum paste (optional)
    1tbsp soy sauce

    M E T H O D 

    Cook your noodles according to the package. When they’re done, pop them into the bottom of your pot. Flatten them in and make sure they’re nicely spread out then leave to cool.

    While the noodles cool, make your taste paste. In a small bowl mix together your miso, bouillon, soy, tom yum paste, as much hot sauce as you fancy. When your pots are nice and chilled, add your sauce.

    Pile in your chosen meat. Use whatever you fancy, but make sure it’s cooked. Pack in a handful of sliced veg and bean sprouts. Top with sliced spring onion. Sprinkle in your coriander, seal it up and store in the fridge.

    They keep for a few days, so you could always make a batch of them for the week ahead. When you’re ready to eat, boil the kettle and pop open your pot. Pour boiling water in, until the top veggies are swimming. Seal the pot and leave it for a couple of minutes.

    Recipe & photography by The Londoner

    Peanut Chicken Lettuce Wraps

    Serves 4

    I N G R E D I E N T S 

    For the Sauce:
    ¼ cup crunchy peanut butter
    3 tablespoons miso
    ½ cup broth or water
    1 tablespoon soy sauce
    1 clove garlic, minced
    3 green onions, minced
    1 jalapeno, ribs and seeds removed, minced (optional)

    For the Lettuce Wraps:
    1 lb boneless skinless chicken breasts
    1 tablespoon chilli powder
    Salt and pepper to taste
    3 cups red, green or black grapes
    Lettuce leaves for serving

    M E T H O D 

    Whisk all the sauce ingredients together until smooth and creamy.

    Heat a grill or skillet over medium high heat. Coat the chicken with the chilli powder and a generous sprinkling of salt and pepper. When the grill is hot, add a little bit of butter if necessary to prevent sticking, and add the chicken. Cook for a few minutes on each side until the chicken is cooked through. Set aside and let cool for at least five minutes. Cut or shred into small pieces.

    In a mixing bowl, combine about half of the sauce with the chicken and the grapes. Add more sauce as needed to get everything evenly coated.

    Stuff each lettuce leaf with the mixture. Add water or oil to the remaining sauce until it pours evenly off the end of a spoon - use it to drizzle over the top!

    Recipe & photography by Pinch of Yum 

    Cottage Cheese, Kale & Smoked Salmon Frittata

    I N G R E D I E N T S

    6 large eggs
    200g fat-free cottage cheese
    100g smoked salmon
    70g cavolo nero, stems removed, finely chopped
    2 leeks, finely chopped
    5 spring onions (scallions) finely sliced
    1 small bunch fresh dill, finely chopped (reserve some leaves to garnish)
    2 tbsp fresh flat leaf parsley, finely chopped
    2 tbsp oatbran (optional)
    2 garlic cloves, minced
    1 tsp onion granules (optional)
    Salt and freshly ground pepper
    Cooking spray or olive oil to cook

    M E T H O D

    Preheat the grill to medium hot (about 180C/350F). Spray a 23cm non-stick frying pan with cooking spray or add a little oil. Cook the leeks, spring onions and garlic over medium-low heat for 5 minutes. Stir in the cavolo nero, dill and parsley and cook for a further 5 minutes, or until softened. Transfer to a bowl and set aside.

    Beat the eggs with 150g (5.3oz) of the cottage cheese in a large bowl. Add the oatbran, onion granules and season generously with salt and pepper. Mix together.

    Clean the frying pan and spray or oil again. Scatter about half of the leek/kale mixture on the pan and then add a few strips of smoked salmon. Spoon some of the beaten egg over the top and shake the pan so the egg covers all the ingredients.

    Start cooking the frittata over low heat and then layer the remaining vegetables and salmon over the top. Add the rest of the egg and top with spoonfuls of the reserved cottage cheese. Season with pepper and scatter with some dill fronds.

    Cook for 8-10 minutes or until the the frittata is almost set with a wobble in the middle. Transfer under the grill and cook for 6-7 minutes or until the mixture is set and golden brown.

    Recipe & photography by Supergolden Bakes

    Avocado Club Sandwich with Marinated Portobello Mushrooms

    Serves 2

    I N G R E D I E N T S 

    4 portobello mushroom caps
    1/4 cup balsamic vinegar
    2 tablespoons olive oil
    2 tablespoons tamari
    1 tablespoon pure maple syrup
    2 cloves garlic, minced
    1 tablespoon chopped fresh thyme
    1 tablespoon chopped fresh rosemary
    Sea salt
    1 avocado
    2 slices of bread

    For the garnishes: 
    Sliced heirloom tomato
    Sliced radishes
    Butter leaf lettuce or arugula
    Dijon mustard
    Pea shoots or sprouts
    Freshly ground black pepper

    M E T H O D

    Using a knife, thinly slice (less than 1/4-inch) the portobello mushrooms. In a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. Whisk to combine.

    Gently arrange the mushroom sliced flat in the baking dish to absorb the marinade. Cover and store in the fridge for 2 hours. Remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. The mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.

    To serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. Top with desired garnishes. 

    Recipe & photography by Dolly and Oatmeal 

    Leek & Kohlrabi Fritters

    Serves 6

    I N G R E D I E N T S

    For the Sumac Yoghurt Sauce:
    70g sour cream
    70g yoghurt
    1 tablespoon lemon juice
    Zest from 1/2 lemon
    1 tablespoon olive oil
    1/2 tablespoon ground sumac
    1 small minced garlic
    1/4 teaspoon kosher salt
    1/8 teaspoon ground black pepper

    For the Fritters:
    290g thinly sliced leeks
    240g peeled and grated kohlrabi
    6 tablespoons chickpea flour
    38g shredded parmesan cheese
    1 1/2 teaspoons salt
    1 1/2 teaspoons ground black pepper
    Zest of 1 lemon
    2 large eggs
    4 to 5 tablespoons vegetable oil

    M E T H O D 

    Add all the yoghurt sauce ingredients in a small bowl. Cover the bowl and refrigerate it while you prepare the fritters.

    In a large bowl, mix the leeks, kohlrabi, flour, cheese, salt, black pepper and lemon zest. Beat the eggs in a small bowl and mix it in with the vegetables.

    Heat about 1 1/2 tablespoons of oil in a large pan over medium heat. Scoop 2 tablespoons of the vegetables and transfer it to the pan. Add 5 more fritters to the pan and cook for about 4 to 5 minutes, flipping halfway. Transfer cooked fritters to a plate lined with paper towels. Repeat for the remaining fritters. If the pan looks dry, add another tablespoon of olive oil to the pan.

    Serve fritters with sumac yoghurt sauce.

    Recipe & photography by Healthy Nibbles & Bits