Details For Lunch

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Written by Mona Baker, Working Woman   

green saladI pay attention to details. Details at work, details at home and, for sure, details of my health, my nutrition and my wellness. And certainly details about lunch. For me, lunch can be the most important meal of the day. That is why, when I am able, I pack my lunch 5 days a week. And that is why the lunch is a salad. When I bring my salad to work I ensure that my highly-charged day has a 20 minute interlude of flavor and health.  This is no small thing if you work in the type of office like I do where a positive, relaxing interlude is very rare. A delicious, healthy salad 5 times a week (at least) means that about 25% of my food intake is good and good for me. And that is hard to do with my bumper-to-bumper schedule.

 

So, with that in mind, here is my basic lunch plan for a typical work week. With lots of details included!


Buy
•    1X 5 Oz. package of “Ready Fresh European Blend” (or equivalent)
•    1X 5 Oz. Package of “Ready Fresh Organic Baby Spinach” (or equivalent)
•    1X Large Cucumber
•    5X Roma Tomatoes
•    5 Variable ingredients (this means having a supply of pine nuts, sliced almonds, high-quality pepperoni slices, mandarin orange slices and so forth)
•    1X 16 Oz. Kraft FREE® Ranch Dressing (or equivalent)
•    1X Glad® 4 cup container with lid (or equivalent)
•    1X 8 Oz. bag of Sargento® Mild Cheddar Cheese (or equivalent)

 

 
 
Glad containers are great for this salad making tipRemember to place your chopped tomato and cucumber at the bottom of the container and then cover with salad dressing. Then, when you get to work you can just place a paper plate on top of the opened container, turn it over and Presto! Your dressing just flows over the crisp greens. If you do not have a plate, then keep the container closed, turn it over, shake, put right side up and remove the lid on your perfectly tossed salad! Enjoy!alt
 
 

Prepare

•    On Sunday evening, cut 1 tomato into pieces and slice a few pieces of cucumber, place in bottom of container, season to taste
•    Add Dressing until tomato pieces are completely covered (this is key to keeping lettuce crisp!)
•    Add 1/5 of salad blend
•    Add 1/5 of Spinach
•    Add 1 of the “Variables” above (or equivalent)
•    Add Cheese to taste
•    Seal container, store in refrigerator
•    Place in lunch bag and refrigerate at work until ready to enjoy
•    Repeat Monday through Thursday evenings

Think about this simple plan: it is healthy; it ensures that you have daily servings of fresh vegetables, and, if you do it regularly, it is a great eating habit. For me, an added benefit shows up most afternoons when my idiot boss starts in with another goofy project. Because I pay attention to the details of my lunch I do not have that late-day sugar crash. Instead, I have the energy to maintain my cool and deliver my usual outstanding and detailed results!

What about your lunch plan? Let me hear from you. Email me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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Comments (1)
Great Idea!
1 Thursday, 30 April 2009 07:21
Gina
Thanks Mona--the idea of building the salad upside down in the container is great!

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