Healthy Eating 101: Avoid Getting Stuck with a Crappy Lunch
Now that you have a better idea of how to start your day with a breakfast that will boost your metabolism and your energy-it’s time to talk about lunch.
Lunch can be a challenge, especially if you work in an office environment where any of the following apply:
a) people go out everyday (or order in), and your co-workers might not be the best influences when it comes to food choices
b) you’re too busy* for an actual lunch break
c) you don’t have time* to pack a healthy lunch
*make the time. I’m serious-this is an excuse, it’s not a condition-I’ll address this more in the video.
In today’s video, I’m giving you time saving planning/preparation tips so you CAN pack a lunch or make a healthy one at home depending on your lifestyle AND I’ll dive into how to “eat out” without throwing your good intentions away (or sabotaging your energy for the afternoon). I’ll also explain what’s up with the pic of veggies in ziplocs above…
Just like with the breakfast video, let’s get the chatter going in the comments-A TON of people gave their feedback and appreciation for all the learning, not just from my responses, but from your input too. So let me know what you usually do for lunch, and I’ll let you know how to improve it. If you pack your lunch-or usually have a pretty healthy one-share your tips and ideas too!
And because I love you mucho-there’s two of my favorite go-to recipes below the video…enjoy and feel free to share any of your favs in the comments too.
CLICK PLAY TO WATCH THE VIDEO.
Arugula Salad with Quinoa & Chick Peas
1/2 cup cooked quinoa
1/4 cup cooked chick peas
handful of cherry or grape tomatoes halved
1/2-1tbsp basil pesto
What to do:
Toss it all together in a bowl/tupperware and enjoy!
*This is my favorite salad at Le Pan Quotidien…much cheaper to make at home 🙂
Lean ground turkey (I prefer to choose the one that’s raised without hormones or antibiotics)
1 chopped red onion
1 can black beans*
1 can kidney beans*
1 can chickpeas*
1 can diced tomatoes *
1 can chicken broth (low sodium)
1/2 tsp cumin
1/4-1/2 tsp cinnamon (depending on your desired flavor)
pinch of salt and pepper
chili powder optional if you like a kick.
*on all canned items it’s obviously better to cook your own, but for time purposes I buy canned-no salt added, and if I feel like splurging too, organic. Always rinse the beans before adding to pot.
What to do:
Brown the meat in the bottom of a 3 qt sauce pan. Once it’s cooked, add all the other ingredients, bring to a boil, then turn heat to low and cover for 25 minutes.Healthy Eating 101: Avoid Getting Stuck with a Crappy Lunch