Lunch — Beyond the Sandwich

Ever wonder how certain foods came to be for specific meals — eggs for breakfast, sandwiches for lunch, etc? Clients often ask about different lunch options then a sandwich (or as our official survey, it’s pronounced “sanwich”) or salad with grilled chicken. Free yourself as you can pretty much eat anything you eat at any other time of day for lunch!

Stepping aside from what to eat in the ever important, most distracted and often busiest time of day, be sure you do not skip this meal! So many times the day gets behind us and we “forget” to eat lunch. This fuels both your body and your mind through the afternoon. If you plan to exercise after work, you want to eat lunch for an effective workout session.

Looking beyond the sandwich, a few ideas include last nights leftovers, a sweet potato and pork chop, oatmeal or a something you created over the weekend such as the following recipe–

Chicken, Millet and Mushroom One-Skillet Meal

Olive oil
8 skinless/boneless chicken thighs (use whatever cut of chicken you prefer)
1 large onion, chopped
½ lb mushrooms, sliced
1 cup UNCOOKED millet
3 cloves garlic, finely chopped
½ cup white wine
2 cups chicken broth
½ tsp dried thyme or 2 tsp fresh
½ tsp dried rosemary or 2 tsp fresh, chopped
3 cups swiss chard, spinach OR kale

Place 1 tbsp olive oil in large skillet and heat on medium high. Sprinkle chicken with salt and pepper, generously. Place in hot skillet and let brown on one side (about 5 min), flip and brown on other. Remove chicken from pan to a plate.

Add another tbsp of olive oil to the pan and the millet, onions and mushrooms. Let cook about 5 minutes. Add garlic and herbs and cook for another minute or so. Next add wine, broth, salt and pepper and bring to a boil. Reduce heat to medium low, add chicken, cover and cook for about 25 minutes. Stir in greens of your choice and cover. Cook until greens are done.

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