Wednesday, December 13, 2017
Cooking

From the food editor: Up your lunch game with this recipe for Chicken, Orange and White Bean Salad

Are you part of the Sad Lunch Club?

Do you, like me, strive to get away from your desk for an hour to eat a meal but find yourself unable or unwilling to take your eyes off the computer?

This is a growing habit of American office workers, as more and more jobs require little more than sitting in front of a screen all day. According to a recent story in the New York Times, "Some 62 percent of professionals say they typically eat lunch at their desks, a phenomenon that social scientists have begun calling 'desktop dining.' "

Instead of giving meals priority, we use the solo time to multitask, to get things done.

This can be good for productivity, but bad for your relationship with food if you are consuming it mindlessly.

It doesn't have to be this way, fellow desk lunchers. You can embrace your routine by bringing homemade meals that nourish and satisfy. If you do it right, packing a lunch from home usually is healthier than dining out: Portions are likely smaller, the fat and calorie content is usually lower — and it's less expensive. That New York Times story also points out that when we eat with other people, we tend to eat more, which seems very true.

This week's recipe is one idea for an exciting work lunch. The recipe is long, but it's not complicated. There are a lot of parts to this meal, but they all require simple preparation methods. And, because you make everything separately, you can prep on the weekend and make enough servings to last you a couple of days.

Now, that's not so sad, is it?

Contact Michelle Stark at [email protected] or (727) 893-8829. Follow @mstark17.

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