Time for Lunch [Fierce Foodie]

Lunch time.  Two words that can spell doom for diets and pocket books alike.  How many of us have sat in our cubicles, willing the minutes to tick by, the hunger growing by the second into a monstrous yearning for the amazing sushi roll, the juicy cheeseburger and fries, the crispy falafel next door?  Day after day of consuming over a thousand calories in the middle of the day and spending 15 to 20$ a pop will take a toll on your body and your wallet, leaving you asleep in your chair and dreaming about where all your money went.

Packing a healthy lunch is your salvation.  Balance protein and fiber with your carbohydrates to avoid the three o’clock sleepies.  Try a salad of arugula with avocado, almonds and balsamic vinaigrette.  Throw boiled eggs into the mix.  Sprinkle in nuts, seeds, or craisins.  Or try the following yummy recipe – make it for dinner the night before and pack the extra for lunch right off the bat to prevent eating it all at once.

Salsa Rice with Black Beans and Corn
(Courtesy of Food Network)

Ingredients

1 cup brown rice

1/2 (14-ounce) can black beans, drained

1/2 cup prepared or fresh salsa

1/2 cup frozen corn, thawed

2 tablespoons chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a medium saucepot, cook brown rice according to package instructions. When the rice is half way cooked, add black beans and salsa, and cook until rice is done. Remove the pot, and using a spoon, stir in chopped cilantro and season to taste with salt and black pepper.

Featured image credit: Pearlsa