Back to Work Meal Ideas
Three Delicious and Healthy Meals Requiring No Fridge or Heating
In some parts of the country, people are heading back to work, and that’s great; however, lots of these workplaces have severe restrictions on preparing and eating food in the office. Many businesses ban employees from using shared fridges, ovens, and microwaves while forcing workers to eat in short shifts. You don’t have to resort to school-style brown bag lunches or unhealthy fast-food takeaway. Try these three, healthier no-heat, no-fridge alternatives you can bring from home.
Marinated Cannellini Bean Lettuce Wraps
Healthy, quick, and tasty, these wraps have it all.
In a large mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of finely chopped flat-leaf parsley, 1 teaspoon of kosher salt, 1/2 teaspoon of cumin powder, and 1/4 teaspoon of cayenne powder. Add a drained 15.5 ounce can of cannellini beans. Mix gently to coat the beans and allow to marinate for at least two hours or overnight in the fridge. Meanwhile, remove 4 or 5 small inner leaves from a head of lettuce, wash, and dry thoroughly. Pack lettuce leaves and beans separately and roll the wraps at lunch.
Spinach and Sauteed Mushroom Onigirazu
The most complicated part of making these trending sushi- sandwiches is cooking the sushi rice, but using regular rice is almost as good.
Lay a nori sheet on the table with a corner pointing to you. Place 1/2 cup of sushi rice in the middle of the nori sheet and spread into a square. Place several layers of spinach leaves on top of the rice. Top with a 1/2 cup of room-temperature sauteed mushrooms. Cover the filling with 1/2 cup of sushi rice and spread out. Fold each corner over the rice to create a square package. Turn fold-side down and cut in half. Feel free to experiment by using different fillings.
Israeli Couscous Salad
Israeli couscous is larger than kinds of couscous and makes the perfect base for this light lunch.
Combine 2 cups cooked Israeli couscous, 1/2 cup drained chickpeas, 1/2 cup seeded and diced cucumbers, 1/4 cup julienned sundried tomatoes, 1 tablespoon lemon juice, 1 minced garlic clove (optional), a pinch of dried rosemary, salt and pepper. If you have access to a fridge, try adding 1/4 cup of crumbled feta. Cover and place in the refrigerator for at least an hour before serving.
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