Tuesday Tweak: Lunch at Work! - FabFitFun

Tuesday Tweak: Lunch at Work!

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Our Tuesday Tweak series is centered around identifying the obstacles we all encounter in daily life. Then, instead of outlawing or banishing the obstacles, we get crafty and tweak them — helping you sustain realistic success foreva and eva.

There’s one particular struggle that has haunted us since our move to the POUND HQ. The problem: a high concentration of the *best* restaurants in the country within casual strolling distance from the office. (That’s a problem? Well yes, it is.) And, there are taco trucks. And gourmet convenience markets (helllo, Gummy bears!) The battle to reach for healthy, light, budget-savvy food rages on each day, and as we get busier, the temptation to reach for a fast, quick, decadent bite climbs.

On the flip side, there are also mega-healthy culinary champs lined up on Rose Avenue, like Whole Foods and Cafe Gratitude. However, the cost of dining at such fine establishments quickly reminds us to tweak this eating-out habit and tweak it, fast, sister! What’s a POUND Girl on a budget to do??

So, we dug in and figured out solutions to solve both the convenience and cost issues of eating lunch at work. Oh yeah, and in our super-humble opinion, our lunches are way tastier than anything you can munch on off the streets. Are you ready for it? Let’s tweak your lunch: work edition!!

We’ve created two portable, tasty salads that are healthy, filling, and wallet-friendly! Both can be made in large mason jars for even easier assembly and convenience for you on-the-go POUND Posse people out there. We suggest making 3-5 salads at once to prep for the week, which sets you up for success and saves you a bunch of cash-o-la.

1. Rainbow Chicken Salad with Almond Honey Mustard Dressing
This makes 4 servings.

Ingredients:

The salad:
2 teaspoons olive oil
8 ounces boneless, skinless, free-range chicken breasts, cut into small strips
½ teaspoon sea salt
½ teaspoon ground pepper
1 teaspoon chili powder
2 cups organic grapes, halved
1 cup fresh organic blueberries
3 cups organic curly lettuce, chopped
½ cup low sodium, low fat feta cheese
½ cup raw organic almonds, chopped or crushed

The dressing:
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons freshly squeezed orange juice
3 tablespoons water
1 tablespoon stoneground mustard
½ tablespoon raw honey
¼ teaspoon sea salt
½ teaspoon finely chopped garlic
Juice of one whole organic lemon

Whip it up:
-Heat olive oil in a large pan on medium. Prep chicken by coating with salt, pepper, and chili and sautee until cooked thoroughly.
-While chicken is cooking, chop all veggies and fruits into bite-sized pieces.
-Layer veggies and fruits into a mason jar.
-Blend all dressing ingredients in a food processor. Or, you can vigorously stir to blend. Pour desired amount on top of salad in jar. Eat within one day of adding dressing — leave dressing on side to keep salad fresh longer.

And here’s salad #2!

2. Quinoa, Spinach and Beet Salad

This makes 4 servings.

Ingredients:

The salad:
5 ounces organic baby spinach
3/4 cup cooked, cooled quinoa
2 cooked organic beets, peeled and cut into quarters
3 ounces goat cheese
1/2 cup walnuts

The dressing:
2 teaspoon lemon zest
3 tablespoons extra virgin olive oil
3 tablespoons organic lemon juice
1 tablespoon Sherry vinegar
1 shallot, finely chopped
1 tablespoon Dijon mustard

Whip it up:
-Boil 1 1/2 cups water and add quinoa. Cook until water is absorbed and quinoa is fluffy.
-Boil beets until cooked thoroughly. Or, find handy pre-boiled beets at Trader Joe’s, like we occasionally do ;)
-Chop spinach and layer in mason jar in between beets and quinoa.
-Top with walnuts and goat cheese.
-Pour dressing over top and eat within one day of adding dressing. Leave the salad dry to preserve ingredients longer.

Don’t you feel ready to battle the lunchtime blues, POUND Posse!? Let us know which tweak you’ll be whippin’ up on Facebook, Instagram and Twitter!

With TWEAKS, tips, and tricks,
The POUND Girls


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2 comments
SuzannahKolbeck
SuzannahKolbeck

Another way to deal with the dressing is to put it in the bottom first then add veggies with lettuce spinach at the very top. When ready to eat, pour into another container. End of soggy lettuce. 

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