When you’re at the office, it can be easy for your hectic workload to take priority over your health. But, sitting at a desk for eight hours five days a week can take a big toll on your body. Follow our simple tips for staying healthy at work, and try our delicious lunch recipes that will make all your co-workers envious.

Healthy eating for lunch to work. Food in the office

                                                                               Take a Drink          

Do you find yourself crashing around 2 o’clock? No, you don’t need that third cup of coffee. What you really need is to drink more water. Dehydration is the reason many experience that mid-day lull. Place a 16 oz. refillable water bottle on your desk and aim to finish three bottles by the end of the day. Not only will water keep you hydrated, but also it will lead to more trips to the bathroom, forcing you to get up and stretch your legs. If you struggle with drinking enough water, try our fruity spa water recipes.

Protect Your Eyes

Staring at a computer screen all day is bad for your vision, so remember to give your eyes a break. Follow the 20-20-20 rule. Every 20 minutes take your eyes off your screen and look at something 20 feet away for 20 seconds. Install the eyeCare Chrome extension for a reminder to rest your eyes.

Pack a Healthy Lunch

Is your office full of seemingly convenient yet unhealthy snacks? Though it can be difficult to resist the urge to eat the candy on Rebecca’s desk, bingeing on these things can lead to unwanted weight gain and sluggishness. Instead, pack a delicious wholesome lunch. Whip up these recipes the night before to enjoy an amazing lunch that will keep you healthy and productive.

Avocado Strawberry Salad with Walnuts and Feta Cheese

Image Source: Food.com

Image Source: Food.com

Recipe Courtesy of Food.com

Ingredients:

  • 4 large strawberries, sliced with stems removed
  • 1 medium avocado, sliced
  • 2 tablespoons walnuts, coarsely chopped and toasted
  • 2 tablespoons feta cheese, crumbled

Vinaigrette:

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • 1 teaspoon sugar
  • ½ teaspoon salt

Directions:

To make the dressing, whisk all of the vinaigrette ingredients together in small bowl. Then evenly divide the strawberries and avocado into two salad bowls. Drizzle one tablespoon of vinaigrette over each and with a tablespoon or walnuts and tablespoon of feta cheese.

Creamy Cherry Tomato and Summer Squash Pasta

Image Source: Cookie + Kate

Image Source: Cookie + Kate

Recipe Courtesy of Cookie + Kate

Ingredients:

  • ½ pound whole grain rotini, fusilli or penne pasta
  • 1 pint cherry tomatoes
  • 2 medium yellow squash, quartered vertically and sliced into ¼-inch wide wedges
  • 1 medium zucchini, quartered vertically and sliced into ¼-inch wide wedges
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 ounce goat cheese, crumbled
  • 1 small garlic clove
  • 1 to 2 tablespoons chopped fresh basil
  • Pinch of red pepper flakes
  • Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. On the baking sheet, toss the tomatoes, zucchini and squash in 2 tablespoons olive oil. Sprinkle with salt and pepper to taste. Arrange the vegetables in a single layer, and roast for 25 minutes, tossing halfway, until the tomatoes have burst and the squash is tender.

Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions, until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta. Once drained, return it to the pot.

In the pot, add the lemon juice, remaining olive oil, goat cheese, garlic and red pepper flakes while the pasta’s still hot. Add ¼ cup of reserved pasta cooking water and gently toss until the ingredients are evenly mixed and the pasta is coated in a light sauce.

When the tomatoes, zucchini and squash are done in the oven, add them and the tomato juices to the pot. Gently toss to combine and season with salt and pepper. Sprinkle the fresh basil over the pasta and serve.

 

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