Through the month of September the Food Network’s blog, Healthy Eats, has laid down a bring-your-lunch-to-work challenge. I’ve always brown bagged it, so for me it wasn’t much of a challenge. This month, though, I’ve discovered a different challenge.
Eating a healthy lunch at home. Twice a week I’m tasked with preparing something quick and healthy in my kitchen. I’ve learned you should still “brown bag it” when not at work.
Brown bagging means you avoid takeout or (gasp) fast food. Unfortunately those unhealthy options aren’t confined to a 9 to 5. I can quite easily grab a burrito and sink into the couch on Mondays and Thursdays.
Planning to eat healthy is the key here. To me, brown bagging means you’ve planned for your midday sustenance. Making awkward break room small talk with Jerry from accounts receivable is not a brown bagging requirement.
So during the weekly trip to the grocery store I make sure to grab healthy stuff for both my work and home brown bag lunches. What I had yesterday is pretty typical:
A tilapia filet and veggies sautéed and thrown over leftover brown rice then sprinkled with goat cheese. It cooks together in one pan in under 5 minutes. It’s healthy, delicious, and doesn’t come in a styrofoam clamshell. Or Jerry from accounts receivable.