There are plenty of resources out there that you can check out with a quick search (here and here and even here for example) that will tell you that a nourished body, leads to a nourished mind, but do you put it into practice? In a world where everything is due yesterday and you have to be on your toes to get your job done, are you keeping your brain at the height of it’s productivity & efficiency?
Making sure you’re well fed is always important. Just because you’re busy, doesn’t mean you’re too busy to be skipping meals and leaving your brain devoid of nutrients.
Keep snacks on hand for you and your team at the office. Fresh fruit is an easy fix since it can last on the counter for a week and is a fresh source of energy that’s easy to grab and a healthy alternative to other vending machine goodies. Having food on hand means that when a team member is hungry and losing concentration mid-morning or in the afternoon, they have quick means to take a minute and re-energize. Of course, we can all bring our own snacks and lunches to work, but having something extra in the office can really help.
Prepping meals is the easiest way to make sure you’re getting the nutrition your body needs since we all know we don’t make the best decisions when we’re very hungry and run out to grab a quick lunch! Making every lunch 365 days a year is impossible but if you work towards 3-4 days a week, it will improve your health and help your wallet!
As an avocado lover, I’m going to focus on them for one minute! They have the kind of healthy fat your body needs (here are a couple more health tid-bits if you need more convincing) and they can be incorporated into so many delicious easy recipes. Here’s one easy recipe to get you started from the blog Big Flavours from a Tiny Kitchen.
Sandwiches are always a great easy-to-pack-for-work lunch choice, so here’s a healthy plant-based option to get your brain fired up, ready to tackle the rest of the work day.
SMASHED CHICKPEA & AVOCADO SALAD SANDWICH
Prep Time: 10 minutes
Total Time: 10 minutes
1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.
Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
Spread salad on bread and top with your favorite sandwich toppings.