Stumbled on this fascinating New York Times blog post about "Smart
Eating at Work". The passion and
vehemence of the commenters responding to a list of nuts and brand-name granola and fibre bars, yoghurt and crackers, are as riveting as the post itself.
It's a subject that's on my mind: am smug that I took my lunch to work four days out of five this week to avoid dire cafeteria offerings — and limited lunch options in my office's neighbourhood. A leftover cannellini bean, roasted field mushroom, silverbeet and goats cheese salad of my own invention (a little odd to start with, didn't travel terribly well, I won't be sharing the "recipe", but at least I knew who had prepared it and what was in it); leftover meatloaf (now that was a fine thing; wish I could remember what I put in it); a chicken, avocado and um, mayonnaise sandwich on grain bread (can't go wrong with that...). And, of course, fruit and, in my desk drawer, roasted salted cashews (I guess if I'm serious about eating well I need to make a shift to unsalted raw ones?).
I'm on the hunt for more packed-lunch suggestions — throw them at me — and eagerly waiting for Lucy's promised ideas. The first one she shared with me was brilliant. Apart from the afternoon emissions.
A chickpea salad: canned chickpeas, drained, rinsed, drained. Chopped tomato. Chopped herbs (parsley, mint, basil). Grated parmesan. A little chilli. Lemon juice. Olive oil. Sea salt. Ground black pepper. Excellent.
