The ultimate summer office lunch that won't go bad
In the summer, it might get trickier to come up with something that will not go bad while you’re commuting. Luckily, vegan food is typically more resistant to the challenges of current climate-change-prompted temperatures. So what is your best option?
Any meal prepping has to include a vegetable, a carb, a protein and healthy fats. Buddha bowls or nourish bowls are an excellent choice for a flexible, summery, crunchy lunch. Your best bet is to cook grains and&or beans in advance to mix and match them with (perhaps pre-cut) vegetables and protein sources.
For example, start with:
- quinoa
- rice
- buckwheat
- rice noodles
- pasta (lentils, chickpeas-based ones for extra protein)
- chickpeas
- sweet potatoes
- pumpkin
- beetroot
- carrot
Add healthy fats like:
- avocado
- seeds
- olives
- coconut yoghurt
- olive oil
Add vegetables:
- cucumber
- tomato
- broccoli
- zucchini
- bell pepper
- celery
- kohlrabi
- kimchi or sauerkraut
Add protein:
- tofu
- mushrooms
- edamame
- tempeh
- beans
- vegan meat alternatives
Add leafy greens:
- arugula
- spinach
- kale
- romaine
Add dressing:
- olive oil + lemon juice + black pepper
- greek yoghurt or greek-yoghurt-style vegan yoghurt + dill + garlic
- tahini + lemon juice + black pepper
...Almost.
Staying hydrated is as important as ever in the summer. You might think any liquid would work and devour iced coffee? Stop right there! Water consumption is really about drinking enough water, not drinks that naturally contain it. Aim for around 1,5 to 2l a day to help your body detoxify in a natural way and keep you energised.
That said, something more indulgent is just as fine as long as you don´t forget about the queen of the liquids. Especially in the summer, kombucha can give you an extra energy kick thanks to the tea base, helping with digestion along the way (ciao, bloating, hello, crop tops!). Another option could be iced chai latte with spices that have powerful anti-inflammatory properties, or green tea, full of antioxidants.
As for the snacks, we like to go for seasonal fruit, sometimes dipping it in coconut yoghurt and topping with various seeds. And of course, AHARAbars!!
