Most of us are away from home at lunchtime and so what we’ve packed is key.
Lack of preparation in this area often leads to making less-than-ideal food choices, and worse still, regretting them later – both physically and emotionally.
Lunchtime offers us the opportunity to take five away from our busy day, perhaps breathe some fresh air and revive.
This is how I would encourage you to start viewing it and being excited about taking that time for you and your wellbeing.
Instead of experiencing the afternoon slump and dreading the hours ahead of you, imagine sailing through the rest of your day with ease, energy and focus?
Surprise, surprise – this is where the food decisions that we make can best support us.
Get smart here and think about what will work for you.
Adding more nutrition to your lunchbox can be this simple:
If you love leftovers, get in the habit of cooking double at night and hello lunch!
Think about add-ons that travel well and satisfy like hard-boiled eggs, cherry tomatoes (uncut), whole fruit and coconut water
Pack a salad jar and save on the sogginess (recipe below)
Throw together bits and pieces from your fridge and pantry – they don’t need to be a ‘meal,’ they just need to be simple, delicious + nutritious
Salads are a wonderful way to enjoy fresh, nutritious, simple foods.
Salads In a Jar are the perfect way to enjoy salads at work.
No more icky, soggy salads here.
There’s a great recipe for you to try below though you can use this same layering formula for other combos too – dressing first, followed by heavy ingredients and lighter, leafier ones on top.
You can also try mixing this up for flavour variety and more satisfaction with quinoa, soba noodles, cooked chicken, fetta cheese or fresh chilli – absolute yum!
- ½ medium carrot
- ½ cup red cabbage
- ½ small red onion
- 1-2 radishes
- ½ cup brown lentils (I used canned)
- 2 tablespoons mixed fresh herbs
- ¼ cup alfalfa sprouts
- 1 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1-2 hard-boiled eggs
- Salt and black pepper, to taste
- Wash vegetables
- Peel or spiralise carrot
- Finely shred cabbage
- Thinly slice onion and radishes
- Rinse lentils
- Pick leaves of herbs
- Pour olive oil and balsamic vinegar into a large jar with a tight-fitting lid
- Add carrot, followed by cabbage, lentils and sprouts
- Top with onion, radish, herbs and egg
- Season to taste with sea salt and freshly ground pepper
- Seal the jar
- When you’re ready to eat, simply tip the jar into a bowl to mix the dressing through the salad
By spending just a little time getting real about what’s going on in your life and preparing yourself – you can be enjoying delicious lunches and feeling fabulous for it.
This is how to thrive!