Our Cup of Tea is Annmarie Skin Care’s monthly series featuring the team members’ favorite things! From recipes to workouts to nights on the town, we’ll share the things we love with you. You’ll get to know our team a little better and who knows, you might just find a new favorite thing.
Our focus on sharing health with our community also transcends into our lives. Among other things, this means that our office kitchen is a high-traffic zone. With 15 people in the office, there always seems to be at least one person in the kitchen whipping up something delicious—and you can always tell when it’s lunchtime because the scent of the collective yum wafts throughout the whole work space.
That smell is what inspired this month’s Cup of Tea article. We shared our favorite go-to lunches that help keep us healthy and in full work-mode throughout the day. Check it out!
I’ve been on a salad craze for lunch lately. Here’s my usual:
1 cup chopped romaine lettuce
1 chopped tomato
1 chopped persian cucumber
1/2 cup chopped arugula
1/4 cup chopped cabbage
1 small sliced avocado
1 sliced hard boiled egg
Top with 3/4 cup black beans
Toss with 1.5 tbsp olive oil, 1 tsp apple cider vinegar, salt, pepper, and whatever other spices look good (usually garlic powder and cayenne).
If I’m feeling naughty, I’ll crumble some tortilla chips—Yummm!
My absolute go-to is:
1 cup chopped broccoli
1 chopped sweet potato
1 chopped zucchini
Coat with coconut oil and bake at 400 for 20 minutes
Top with avocado, Tapatio and coconut aminos. YES PLEASE.
If I’m feeling bananas I will throw some spinach and apple cider vinegar in there.
If I’m feeling light, I drink 20 oz. of bone broth from Osso Bone Broth (The Revive the Gut pouch is the best!)
Otherwise I make a salad with greens, radishes, cucumbers, carrots, tomatoes, chickpeas, hardboiled egg, avocado, chicken and some type of nut or seed.
I always top it with nutritional yeast, salt, pepper, coconut aminos and olive oil with lemon juice or vinegar for dressing.
My new favorite bowl to throw together for lunch consists of:
1 cup shredded purple cabbage
1 sliced cucumber
½ half an avocado
A couple of tablespoons of sauerkraut
1 cup of roasted broccoli smothered in coconut aminos!
Such a delicious mix of veggies and the aminos give it a sweet twist. This recipe also fits the bill if you’re gluten free, vegan, and/or paleo 🙂
My favorite quick lunch is a chia smoothie.
In the morning time I take a few tablespoons of chia seeds along with some herbs—usually marshmallow root, cinnamon, licorice root powder, and wheatgrass powder but if you have a protein powder you like, that’s great too—and put it in a cup mason jar.
I add water or almond milk and shake it up. By the time lunch rolls around, it’s ready to go! If you use more chia it’s more of a pudding, less chia and it’s a shake!
Spinach, kale, chard, banana, pineapple, mango, strawberry, basil, chia seeds, flax seeds, non-dairy milk smoothie. Blend and top with coconut flakes, granola or buckwheat groats, and orange slices.
One of my favorite lunches is this carrot soup with za’atar hazelnuts from Snacking in the Kitchen.
It is easy to make and satisfying!
I also love the classic “clean out the fridge salad.” My most recent concoction consisted of greens, curried cauliflower, potatoes, and peas topped with some chopped roast turkey.
Collard Wraps have been my go-to quick meal lately.
I just grab one from the crisper and spread on some mendo mustard or hummus as a base, pulled chicken or chopped up Dr Praegers veggie patty, sauerkraut, cherry tomatoes, feta, onion, cilantro and avocado – the possibilities are endless.
Throw on some salt, pepper, nutritional yeast and coco aminos, then wrap up and you have a nutritious and delicious on-the-go meal!