I have worked a lot of jobs in my life (barista, waitress, tap dancing instructor, teacher, au pair, web designer, researcher, marketing consultant, etc.) but until this week I had never actually worked in a 9-5 office environment. But bright and early Monday morning I started a dreamy dream job working for an non-profit I really believe in doing work that I love. But the hours behind a desk, the office culture & my ears popping every time I take the elevator? All that will definitely take some adjusting…
This week I was far too busy getting mentally prepared for my new job to do much planning for things like food or fitness but I’ve been just barely getting by by cutting corners wherever possible.
I’m currently between gym memberships so it’s been all about the outdoor running lately. For cardio I have lovingly found my way back to this pyramid interval run because it is super quick and always leaves me panting. And while I’ve been pretty light on strength training due to my lack of gym access, circuit workouts like this one (jotted down on a random envelope?) are definitely doing the trick.
Repeat this circuit for 10-15 mins for a short and sweet (and by sweet I mean suprisingly hardcore) workout!
2) Dinner/Lunch Combo Prep
Seriously people, even if you don’t have time to do an epic weekly meal prep on Sunday afternoon, you can always prep your lunch while you make your dinner. Such a simple idea but one that has totally saved my dress-pant-wearing butt this week.
Tonight, for example, I whipped up a quick little dinner of one-pot curried cauliflower & pumpkin stew (topped with some pan fried haddock, basil & lime)
This isn’t a full on recipe but in case you’re interested…
Sauteed a handful of chopped carrots, a chopped celery stick and 2 cloves of garlic in sesame oil. Once fragrant add 2 cups cubed fresh pumpkin, 2 cups cauliflower & 2 cups of veggie broth then simmer until all the veggies are very soft and you can lightly mash them with a fork. Finally season to taste with curry powder, soy sauce, ginger and a little squeeze of agave…then top with basil, lime & siracha for the perfect one pot dinner!
And now on to lunch…
Since those ingredients were already out of the fridge and handy I decided I would whip up a second dish that I could use as the base for my lunch tomorrow…
You’re shocked, I know. It’s a kale salad. What can I say? I’m easy to please! This salad is dressed in sesame oil, soy sauce, ginger, lime juice, flax oil & agave then topped with sunflower seeds and chopped carrots. All the ingredients used in the previous recipe just repurposed with lunch in mind! A simple way to save time prepping lunch (or money buying it!)
Do you work in an office? How do you usually prep for the busy week?