Most of us know much of this intuitively, yet we don’t always make smart decisions about our diet. In part, it’s because we’re at our lowest point in both energy and self-control when deciding what to eat. French fries and mozzarella sticks are a lot more appetizing when you’re mentally drained.
Unhealthy lunch options also tend to be cheaper and faster than healthy alternatives, making them all the more alluring in the middle of a busy workday. They feel efficient. Which is where our lunchtime decisions lead us astray. We save 10 minutes now and pay for it with weaker performance the rest of the day.
So what are we to do? One thing we most certainly shouldn’t do is assume that better information will motivate us to change. Most of us are well aware that scarfing down a processed mixture of chicken bones and leftover carcasses is not a good life decision. But that doesn’t make chicken nuggets any less delicious.
No, it’s not awareness we need—it’s an action plan that makes healthy eating easier to accomplish.
Salmon with capsicum and asparagus
(per single serve)
- Carbs: 7.5g
- Protein: 27.6g
- Fat: 9.4g
- 100g asparagus
- 100g red capsicum
- 100g yellow capsicum
- 50g green beans
- 100g grilled salmon fillet Fresh chili Sprinkle of sesame seeds
1. Season salmon steak with chopped chili, salt and pepper.
2. Grill salmon steak until golden brown on both sides then leave to cool
3. Trim asparagus spears and green beans, then lightly steam
4. Slice capsicum into strips
5. Serve all ingredients on a plate, sprinkle with sesame seeds, season with salt and pepper, and enjoy!