Healthy Recipes for the Workplace

In order for your body to function optimally, it is vitally important that your body receive the right vitamins, minerals, and protein on a daily basis. In addition, when combined with a sound workout routine and the appropriate amount of rest and relaxation, good health, fitness, and mental well-being can be truly obtained.

When we go to work everyday, the last thing on our minds in the morning, is what we will eat for lunch. Sure we know what the kids are having, but we just have too much to worry about, like paperwork at the office, remembering to go the post office, etc.

Hence, the intent of this article is to list a few healthy and well-balanced recipes that can be prepared easily and quickly and are ideal for taking to the workplace.

In addition, for countless recipes that you can quickly prepare that are well-suited for the workplace environment please visit our recipe section of our website.

Healthy Workplace Recipes

Here are a few great quick and easy recipes that can be done the night before work, right before work or at work. A lot of these recipes are also a great way to bring in a little something to your coworkers that won't threaten those who are on a diet to fall off the wagon. The fun fruit kabobs are delightful, look good and taste good.

Fun Fruit Kabobs

• 5 large strawberries, halved
• 1/4 cantaloupe, cut into balls or cubes
• 2 bananas, peeled and cut into chunks
• 1 apple, cut into chunks
• 20 skewers

Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

Fruit Salsa with Cinnamon Tortilla Chips

Cook Time: 10 minutes

Ready in: 45 minutes

Yields: 10 servings

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Even More Recipes for your Workplace

Tuna wraps

• 1 teaspoon mayonnaise
• 1/2 wasabi paste
• 1 drop sesame oil
• 1 soft flour tortilla wrap
• 1/2 carrot, peeled cut in too matchsticks
• 1/4 cucumber cut the same way as carrot

Mix mayonnaise, wasabi, and sesame oil and spread on the tortilla wrap. Add the cucumber and carrot matchsticks. Top with tuna and wrap tightly

Hummus, Salad, and Meat Wrap

• Hummus (freshly made or store bought)
• Romaine lettuce
• Cucumbers
• Cherry tomatoes
• Baby carrots
• Sliced lamb, turkey, or chicken
• Whole wheat wrap
• ½ cup extra virgin olive oil and vinegar

Cut up veggies and prepare salad mix with oil and vinegar. Spread hummus on wrap and top with salad and meat. Roll it up and enjoy.

Tuna Noodle Soup

• 1 (8 ounce) package egg noodles
• 1 (6 ounce) can tuna, drained
• 1 (10.75 ounce) can reduced fat cream of mushroom
• ½ soup can of no fat milk
• 1 cup frozen or fresh green peas
• 1/2 cup chopped red bell pepper
• 1 onion, diced
• Salt and pepper to taste

Boil noodles; drain. Put pasta back in pan and add tuna, cream of mushroom soup, milk, peas, red bell pepper, onion, and salt and pepper to taste. Stir and simmer until hot. If needed, add more milk.

Beef n Broccoli Stir Fry

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fat-free Italian dressing
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 3/4 pound round steak, cut into strips
• 5 cubes beef bouillon
• 6 cups water
• 4 ounces linguine pasta
• 1/2 cup fat free beef broth
• 1 cup small fresh mushrooms
• 1/2 cup sliced green onion
• 1 pound broccoli, separated into florets

Mix together the soy sauce, Italian dressing, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil; add pasta for 8-10 minutes. Drain.

Warm up the saute skillet and place beef in the pan. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

Turkey Veggie Sandwich

• Leftover turkey breast, cut chunks (or low sodium lunch meat)
• Baby spinach
• Red pepper
• Red Onion
• Tomato slice
• Whole wheat bun
• Slice of low fat mozzarella cheese
• Oil and vinegar

Cut up veggies and meat; put in bowl. Mix veggies, meat, and oil and vinegar. Place on whole wheat bun; top with cheese.