April 12, 2013
I’m not a fan of taking a “lunch break” when I’m at work. I much prefer to eat while I’m working and then go for a walk to clear my head, get some (somewhat) fresh air—I live in LA after all—and recharge my battery for the afternoon. Because of this, I almost always bring lunch from home. In this new “Lunchbox” series of posts, I’ll share with you all the recipes and tips I’ve compiled for creating healthful and easy lunches that hold up well and are packed with flavor.
I have very strict requirements for my work lunches that I almost always follow (rules are meant to be broken, of course!). First, the lunches can’t be messy. Try eating BBQ chicken while going through your emails: this is not conducive to productivity or cleanliness. Second, they have to be some combination of low-fat, low-carb, vegan or vegetarian. I’d rather save my indulgent meals for the weekend when I can enjoy them. Third, most of the prep work has to be done on Monday when I do my cooking for the week.
Lastly, and most importantly, my work lunches have to be full of fiber. This is a trick I’ve discovered after years of experimentation. Grain- and/or protein-centric meals do not keep me full for the day. If I eat a turkey sandwich, I’ll be hungry an hour later. So instead, I generally eat salads. That may sound counterintuitive, but the right kind of salad can fill you up without making you feel groggy or adding on extra calories. Continue reading