One of the biggest shifts in the last twelve months has been the number of people working from home.
It presents many challenges to people in terms of social contact and movement, but can be also advantageous in flexility and reduction in commuting time.
But how has it affected how you eat?
Do you find that you take time for a meal and are able to prepare something healthy, or is it a problem that the biscuit tin is never more than a few metres away?
Here are a few tips that can maybe help you.
1) Stop the rollercoaster
Simple carbs like white flour products, white rice or sugar will give you a quick high and then leave you depleted afterwards. 30 mins before you stop for lunch, put a wholegrain to cook - 1 cup of brown rice/quinoa/bulgur wheat (not technically a wholegrain but still good) to 2 cups of cold water - cook until all the water has gone. Make more than you need for one meal and put the rest in the fridge for another day. I often have two different grains I alternate in for the same week. You can also do half brown/green lentils and half brown rice in the same pan and you already have step two sorted.
2) Add a good protein source
Chickpeas (in a hummus or whole), lentils, beans, egg, or animal based if you eat it. This will also help keep your energy good for the afternoon
3) Add green leaves
Watercress, rocket, spinach leaves, cooked broccoli or cauliflower - these will boost your vitamin and mineral intake and your immunity to boot - all needed at the moment
4) Decorate with colour and taste
some chopped peppers, carrot, avocado, sundried tomatoes, olives - add in some seeds, nuts, a drizzle of olive oil …
You have in a few minutes a lunch that will sustain you for the afternoon.
A simple formula to an energising lunch
If your team needs a boost of energy and some inspiration on tips for staying healthy, then drop me a line.
I organise bespoke team zoom sessions (Friday lunchtimes usually) to give you some ideas and inspiration and answer any questions you may have.