Lunch Box Series 23: What Our Founder Eats In A Day

Ever wondered what someone who’s the founder and director of a business, a mum, and always on the go actually eats in a day? We asked Judi to share what keeps her fuelled from morning to night, and spoiler: it’s simple, satisfying and totally meal-prep friendly.

From a fresh yoghurt bowl to a hearty homemade soup, here’s a full day of real food that’s easy to throw together and perfect for packing. She’s also walking us through her everyday essentials - aka the Ela & Earth products she actually uses to bring it all into the office.

If you’re stuck in a food rut or just want a few ideas to make your week easier, you can take a leaf out of Judi’s (cook)book! 

Breakfast: Yoghurt & Muesli Bowl

I like to keep things pretty simple in the morning with a Greek yoghurt bowl layered with granola, fresh berries, and a drizzle of brown rice syrup. It’s quick, filling, and easy to prep ahead in one of our Nesting Containers - perfect for busy mornings and eating at home or at your desk (or in the car, let’s be honest!).

Ingredients:

• 2-3 heaped tbsp Greek yoghurt 

• 30g protein powder

• Handful of blueberries

• Handful of raspberries

• Handful of chopped strawberries

• 1 tsp brown rice syrup

• 1 tsp peanut butter 

• Granola

Method:

1. Add yoghurt to a bowl or container. For breakfast, Judi uses our large Nesting Container. 

2. Mix protein powder of choice into the yoghurt. 

3. Top with granola and fresh berries. To finish, drizzle with brown rice syrup. 

4. Enjoy! 

Lunch: Italian Chicken Salad

This is my go-to lunch when I want something fresh, filling, and ready to grab from the fridge. Packed with herby grilled chicken, rocket, kale, pear and creamy goat’s cheese, it’s the perfect mix of feel-good and flavourful.

I like to meal prep 4 serves at the start of the week using our 800ml Bento Snack Boxes (divider removed), and pack the dressing separately in our Small Containers set to keep everything crisp. No sad salads here - just a super satisfying desk lunch that tastes just as good on day four!

Ingredients: 

• 500g chicken thigh

• Small handful fresh oregano, chopped

• 1 tsp dried italian herbs

• Juice from 1/2 lemon

• Preserved lemons

• 1 tbsp olive oil

• 2 gloves minced garlic

• S&P

• 200g rocket

• 1 bunch of kale, roughly chopped

• Goats cheese

• 1 pear, sliced

• White wine vinegar 

• Honey

Method: 

1. Dice the chicken thigh and cut any unwanted fat. 

2. Combine the chopped herbs, garlic, salt & pepper, fresh lemon juice and preserved lemons in a large casserole dish. Add the chicken thigh and coat. 

3. Place frypan on medium-high heat with tbsp of olive oil. Add the chicken and cook until golden brown.

4. For the salad, place rocket, kale, pear and goat's cheese in a large bowl. Top with dried italian herbs and some more preserved lemons.  

5. In a jar, add the vinegar, olive oil, lemon juice and honey. Shake to combine and set aside. 

6. Over 4 airtight containers evenly divide the salad. Divide the salad dressing into 4 small containers. 

7. Top salads with the grilled chicken.

Dinner: Moroccan Chicken Soup

When the day winds down, I’m all about something nourishing, warming and hearty - and this Moroccan Chicken Soup ticks all the boxes. It’s packed with shredded chicken, lentils, roasted pumpkin, and loads of spices for that cosy, slow-cooked feel (minus the maximum effort).

I usually make a big batch and store the leftovers in our large Nesting Containers so dinner’s ready to go the next night too. Bonus: it freezes like a dream and tastes even better the next day!

Ingredients:

• X4 chicken breast

• 2 heaped tsp chicken stock

• Lentils 

• 2cm ginger

• 2 carrot

• 2 garlic

• 3 celery sticks 

• ¼ pumpkin

• 2 tsp cumin

• 1 tsp turmeric

• 2 tsp paprika

• 1 tsp cinnamon

• S&P

• 200g spinach

• Leek

• Handful of coriander

• ¼ lime

Method:

1. Poach chicken with chicken stock, let boil for 30 minutes until cooked. 

2. In the meantime, chop celery sticks, carrots, garlic and ginger.

3. Bring a large pot to medium-high heat, add the spices and tbsp of olive oil until aromatic and forms a bit of a paste. 

4. Add the chopped veg to the spice paste and toss to coat the veg. 

5. Add water and a tsp of chicken stock to the pot and let boil for 20 minutes. Add lentils and let simmer for a further 20 minutes. 

6. Roughly chop the pumpkin leaving the skin on and add to a roasting pan with olive oil and salt and pepper. Roast in the oven for 15-20 minutes. 

7. Add the roasted pumpkin and spinach to the soup. 

8. Once the chicken is cooked through, shred breasts and add to the soup.

9. To serve, top with a coriander and a squeeze of lime. 

Pack With Judi

When it comes to packing my day, I swear by pieces that keep up with my busy schedule and keep everything at just the right temperature. My insulated Biscuit Lunch Bucket Bag is the ultimate everyday companion, perfectly sized to hold both my breakfast and lunch while keeping everything fresh.

I also pack my trusty 1L Water Bottle in Chai to stay hydrated throughout the day. And for my daily caffeine fix, I take my morning coffee on the road in our sleek and stylish 350ml Blush Pink Coffee Tumbler (bonus, it fits in my car cup holder!).

Together, these essentials make meal prep and packing seamless, so I can focus on what matters most - running my business, managing mum life, and staying on top of my never-ending to-do list! 

Feeling inspired and ready to pack your day like Judi? Shop our lunchware collection here and make meal prep effortless and stylish! If you want to see how Judi prepped these meals for her day, you can watch the full video over on her Youtube channel.