What We’re Having for Lunch

10231931_sWe have been getting great feedback from our “What We’re Having for Lunch” posts, and we’re so glad you’re enjoying them.

Not only do we need ideas to make healthy eating possible, we also need strategies to fit it in to our busy lives. To make eating a healthy lunch even more possible, we’re going start including tips and tricks to make it happen.

Eating a healthy lunch tip #1: 

Dr. Shelby makes her healthy lunch happen by making it the night before at the same time she’s making dinner.  “I’m already chopping up veggies for the dinner salad so, I often just pull out my lunch container and fill it at the same time.”

Here’s a look inside the StoneTree lunchroom this week. Enjoy!

Kendra:

  • Brown rice pasta with goat cheese and pesto, combined with stir-fried onions peppers and broccoli.
  • Hard-boiled egg on the side.

Tara:

  • Crock-pot curry:  1 onion and 3 cloves garlic sautéed, ½ head of cauliflower diced, 1 can of chick peas, and one package diced tofu.  Blended together with 1 box organic veggie broth, ½ package grape tomatoes and 2 heaping tablespoons of Marsala curry paste. All dropped in the crock-pot and cooked on low overnight.
  • Added half a diced avocado, just before eating.

Shelby: 

  • Salad with romaine lettuce, red pepper, avocado, sunflower seeds, carrot, cilantro. Topped with homemade salad dressing.
 

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