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Gone are the days of taking your lunch to work. These days we are blessed or spoilt for choice with so many tasty and appealing ‘fast food’ eateries popping up left right and centre.  It’s the age of convenience and even supermarkets are jumping onto the trend.

 

The average cost of a decent lunch purchased at a food court these days will set you back ~ $14. In the heart of the CBD with trendy restaurants opening up smaller ‘pop up’ lunch spots, you can be looking at $18 and above. It’s time to save money, be prepared, get healthy and turn work lunches into easy, tasty creations that will see your colleagues wanting to take part in the action.

 

There are many online workplace delivery options you can use to have all your weekly supplied dropped and ready to go every monday.  You can even set-up a weekly shopping list as an automated service so you don’t have to think about it every week!  There really are no excuses…

 

So, in short, this is what you’ll need:

  1. Some basic equipment and storage to leave at work
  2. Ingredients for a week’s worth of lunches to have delivered or purchase yourself
  3. Dressing creations to make and bring to work pre-prepared

 

It’s as simple as 1,2, 3!

 

The first week will be the most expensive week to get the staple ingredients of dressing mixes and seed and nut toppers. After that it’s just a matter of getting your weekly veg, protein and grain components and voila!  

 

DietitianChong is hosting a Facebook Live Event on Monday, 13th Feb to show you quick lunch options and instructions on making some easy dressings that add flavour and taste for inspiring workplace lunches. So don’t forget to join us on live at 12pm (AEST)!

 

Don’t be stuck eating boring lunches ever again.  Make them simple, get outdoors when you’re done and enjoy in the company of others.  

 

Join the challenge for a week and see the difference it makes to your wellbeing.

 

Eat Well, Move More & Feel Good…for life!

 

Inspire through taking the first step. Be a leader, others will follow.

 

Written by

Jenn Madz

Senior Dietitian

 

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