Lunch at Work v.1

17 07 2010

At work, not sure what to eat? I have said before that buying lunch while working is more of a treat then a necessity, at least that is how I approach it. I am not a fan of buying lunch every day especially if the choices are less than desirable and unhealthy. I do my best to pack food to work where ever I go. I eat a lot in the day and not so much at night, and this helps with sleep, digestion and getting up to practice.

I got a comment (thanks Heather) for ideas for packing lunch to work. For this I am going to start a blog series called Lunch at Work, with new versions as they come to mind. I eat a fairly ‘mono-diet’ so it might be awhile before the next one. The recipe i’ll share today can be changed so many ways so experiment! I started a new contract assignment two weeks ago and between friends in town, yoga workshops, Stampede and adjusting everything else I was doing and adding in an additional 8 hours of work a day, lunch preparations were tough, but I made it through. Here’s the low down on surviving a crazy two weeks and an idea for lunch.

Breakfast: This stayed consistent, green smoothie packed with me. 1 banana, 1 pear+1/2 cup of ice or 3/4 cup frozen berries, 2-3 cups of raw spinach or kale. Blend together until smooth, go.

Second breakfast (lately, sometimes eaten at lunch): 1/2 cup sprouted oat groats or kamut, cooked with a bit of cinnamon. 2 tbsp toasted nuts, drizzle of agave syrup. See previous post Kamut for Breakfast. I make two portions at a time, ready in the fridge, eaten cold, no need to stop and make oatmeal.

Lunch: The best thing I brought to lunch was a rice salad. I did buy lunch a couple of times. The deli/cafe at my client is really good. They have lots of healthy selections and soup options.

Rice Salad: Cook 1 cup of whole grain, brown or mixed rice. I love this one from Planet Organic bulk, it takes about 45 min to cook. You can keep the cooked rice in the fridge and make a fresh salad each night, or even add with some dinner left overs. It’s important to eat whole grains through the day, it is long-lasting energy and high in fibre = better metabolism.

To 1/2 cup of cooked rice I added 1/3 cup mixed beans (canned or pick up your favourite mixed bean salad from a deli, planet has a few good ones), diced veggies like carrots, red/yellow pepper, cucumber, halved cherry tomatoes, cilantro and sprouts. I had a few olives left over so I added those one day. Another day I added cubed goat gouda I had in the fridge. Toasted pine nuts left from a bean dish I made tasted yummy. For dressing, make it simple, olive oil and apple cider vinegar, fresh cracked pepper. Eat cold on the go.

Afternoon: Always, always, an apple. I love apples and I can’t wait to start buying delicious organic apples from BC this summer. As well I pack a ‘power cookie’. I make dozens at a time and keep in the freezer and in a jar on the counter. That recipe another time.

Eat well, be well,

Nat

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