Four Great Recipes for Eating a Healthy Lunch at Work

Four healthy, easy-to-make options from people who do it for a living

Four Great Recipes for Eating a Healthy Lunch at Work
Executive chefs including Shaun Hergatt and Liz Neumark offer dishes that don???t take long to prepare, are good for you, and taste great (Photograph by Eva O'Leary and Harry Griffin for Bloomberg Businessweek)
Photograph by Eva O'Leary and Harry Griffin for Bloomberg Businessweek

Shaun Hergatt
Executive chef and principal, ESquared Hospitality
“I typically make a simple salad with lean fish—it’s healthy and keeps me feeling energetic throughout the afternoon. I always end with a ripe fruit to finish off with something sweet.”
 
Shaun’s Shrimp and Avocado Salad
6 large cooked shrimp
4 oz. young salad greens
½ diced avocado
8 cherry tomatoes, halved
6 endive leaves
½ diced apple

 
Dressing
¼ cup olive oil
2 tbsp. fresh lemon juice
1 tsp. grain mustard
1 tsp. chopped chives
½ tsp. sugar
Pinch of salt
Pepper to taste

 
Bring the dressing, salad, and shrimp to work in three separate containers. Toss together and enjoy.
 
Tripp Wiggins
Co-founder, Cooking Planit
“We’re a lean startup, so the entire team works remotely from home, where it can be really easy to slack off and either eat something terrible for you or skip lunch altogether. I have a recurring calendar notification to remind me to eat, usually a salad with some protein, such as nuts.”
 
Tripp’s Pistachio Salad
½ cup shelled unsalted pistachios
4 oz. baby spinach
½ cup crumbled blue cheese

 
Dressing
1 tbsp. finely chopped shallots
3 tbsp. balsamic vinegar
2 tsp. Dijon mustard
¼ cup extra-virgin olive oil
Pinch of black pepper and salt

 
Toast pistachios in a small sauté pan for 7–10 minutes. Mix dressing ingredients in the order listed. Toss with salad and cheese.
 
Liz Neumark
CEO, Great Performances Catering, author of Sylvia’s Table: Fresh, Seasonal Recipes From Our Farm to Your Family
“Farro has enough bite to maintain its integrity for three-plus days and travels well to work. Farro and eggplant together are satisfying without being too heavy for lunch. This 30-minute dish can be enjoyed either hot or at room temp.”
 
Liz’s Farro With Roasted Eggplant, Red Pepper, and Olives
Salt
1½ cups farro
1 eggplant, sliced
2 bell peppers, cored, seeded, and sliced
½ cup pitted and chopped kalamata olives

 
Dressing
¼ cup olive oil
2 tbsp. fresh lemon juice

 
Simmer farro in a pot of water for 30 minutes. Roast eggplant and peppers, sprinkled with oil and salt, on a baking sheet at 400F for 10–15 minutes until browned; toss with farro and olives. Whisk lemon juice and oil; drizzle on farro and vegetables.
 
Janie Hoffman
CEO and founder, Mamma Chia
“I am a huge fan of keeping my lunches on the lighter side, so I’ll often just sip a nutrient-dense green smoothie.”
 
Janie’s Lunch Smoothie
1 cup frozen mango cubes
1 cup peeled, seeded, and chopped cucumber
2 tbsp. chia seeds or flaxseeds with 1 cup water
½ cup apple or tangerine juice (not from concentrate)
1 handful kale or baby spinach
2 tbsp. mint leaves
2 tbsp. parsley leaves
1 tbsp. lemon juice or apple cider vinegar
Pinch of cayenne pepper

 
Puree all ingredients in a blender until smooth; double the recipe for two lunches.

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