How to make great healthy packed lunch for work

A lot of us are in the habit of buying lunch out each day at work. As well as the perceived “hassle” of packing a lunch, many people feel that it’ll quickly get boring. Don’t fall into the “ham sandwiches again?” trap because soon you are left truly and totally bored, running out of ideas at what to eat. And you end up with all those loads of unhealthy convenience food, take aways at the food courts or hawker  centers, soon you'll end up with a thicker waist band. Or starve yourself from the bland and unsatisfying crappy portions of salad.

Eating in in office should be healthy and wholesome so that you can eat more later at that dinner date or this weekend gathering party. You wouldn't worry about ordering that mouthwatering dessert at the end of dinner. I believe, you got to eat anyway, so make every meal enjoyable and worthwhile. It's already bad enough facing the computer screen for lunch. And if you go out, you'll melt with the heat, plus the hungry crowd stressing ritual you got to go through. Sure you know what I mean. Lunch at your desk should be gourmet + healthy too, all with little effort and a great way from a change from the boring food you have over and over again around your office. Changing in what you eat to lose the weight. Limit yourself to 500 calorie for office day lunch which is balanced to last through to 6pm. That doesn't mean compromising on flavor.
Packing your own lunch can be fun, easy and best of all it saves a lot! Impress your colleagues, be the 
perfect wife and wow your husband's workmates.
Link for the original Bolognese sauce recipe 

The Healthy Bolognese Sauce
For a smoother sauce, chop the ingredients as finely as possible.
1 large or 2 small onion, finely diced
10 garlic cloves, finely minced
2 large carrot, finely diced
5 rib celery, finely diced
600g weight watchers beef minced
300g minced chicken breast
3 slices low fat turkey bacon
1 to 1½ cup red wine 
4 tablespoon tomato paste
3 tin Italian tomatoes
3 bay leaves
3 tablespoon sugar or 2 packs splenda
2 tablespoon worcestershire sauce
3 tablespoon light soy sauce
1 tablespoon cumin powder
2 tablespoon dried bolognese herbs
1 teaspoon dried oregano
1 teaspoon chili flakes
1 liter fat free beef stock
1 cup low fat milk
Extra-virgin olive oil, for the pan

Wholewheat pasta, cook according to packet directions but cook a minute or 2 less.
Arugula leaves
chopped tomatoes
Salt and pepper to taste 

On a deep pan, coat with olive oil, add the and bacon. Stir it around for a few minutes till brown. Next, add the ground meat and season again generously with salt, pepper, worcestershire sauce, soy sauce, cumin powder and chili flakes. BROWN THE BEEF! Brown food tastes good and thats is flavor. Don't rush this step. Cook another 15 to 20 minutes. Remove from pan and set aside.

On the same pan, add more olive oil, sautéed the onions and garlic. When sweat and slightly browned, add in the carrots and celery, sweat it further for 5 mins then add the browned meat. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add the tin tomatoes one at a time, reducing each tin by half each time. Then add the bolognese herbs and oregano. Reduce till half, add in the beef stock and bay leaves. Simmer for 2 hours then add the milk. Simmer till reduced and sauce thickens. Season with salt and pepper.

Cook pasta and toss about in sauce. When cooled, add the arugula leaves and top with a handful of chopped tomatoes .
Sauce can be portioned and can be freeze for later use.

- till next post, ss.

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