Corporate wellness is a really fun part of my job. I love meeting different people and hearing what health and fitness goals they’re working on. When it comes to things like presentations, I always try to give them something useful they can actually put into action in their real life that day instead of just lecturing about what’s healthy.
The only time is that sometimes when I have an event that either lasts more than a few hours or takes place during lunch hours. If you follow me on Instagram, maybe you’ve seen some of my posts about how I make it work, so for today’s weekly food diary post, I thought I’d share a look at what the day might look like when I have an event that has me out of the house from 9-3 for a midday event.
A filling breakfast is essential. On this particular day, I enjoyed a frittata (variation on this recipe) with some roasted sweet potato and some added greens to give it more staying power.
Lunch was more a collection of snacks that, when cobbled together, was equivalent to a balanced meal. Today I brought two hard boiled eggs, sliced veggies with a single serving packet of guacamole to dip them in, and some leftover roasted purple sweet potato. This particular day I was doing 20-minute counseling sessions booked back to back so had to sneak bites between sessions. I’ve found that having a little more fat and a little less carbs keeps my blood sugar stable during these types of events.
In the afternoon I had a plain Icelandic yogurt with ground flax, cinnamon and maple syrup.
Dinner was late, and I was just not feeling up to cooking, but then I found some scallops in the freezer and within a half-hour, I had a simple beautiful salad with pan-seared scallops ready for me.
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