September 15, 2025

Lunch with the Wellness Concepts Team

In this month's newsletter, we talked about the benefits of brown-bagging it, whether that means packing a lunch to take into the office or having a readily available WFH lunch. Since our team works mostly remotely, we miss out on eating lunches together (and trading snacks!) so, to recreate the cafeteria vibes, we asked the team, “What’s your go-to workday lunch?”

Join us at the virtual lunch table to take a peek into the WC team’s lunchboxes! What’s your go-to workday lunch?

I always have vegan chickpea salad on hand - I eat it most every day! Whenever I can, I make it at home with chickpeas, red onion, celery, diced red peppers, parsley, olive oil and vinegar, salt & pepper. I like to keep it simple! Then I either eat it straight with whole grain crackers or I throw a big scoop on top of a simple salad/bed of greens. If I don’t make it, I can usually find a version pre-made at the grocery store (my favorite can be found at the Guido’s Deli!).

Being vegetarian means I eat a lot of eggs, so luckily I LOVE eggs. I like having them for lunch because they’re so versatile and cook so quickly. Recently I’ve been enjoying frying eggs in jarred chipotles and eating them with rice, beans, and roasted vegetables!

My go-to lunch is Banza Chickpea Pasta with grass-fed butter, parmesan and a dash of red pepper flakes!

My favorite lunch ever is a snack plate! I usually do some type of cheese (cottage, cheddar, etc) and cracker, something like radishes and carrots, fruit (apple, peach or kiwi and berries) and some sort of meat source whether that is turkey or a chomp stick! I usually have a piece of chocolate or dates with it too.

I cannot forget the most important part – a bevie! I am addicted to oli pop or electrolytes!

My favorite lunch is a huge bowl of greens with whatever veggies are on hand and some smoked tofu or pumfeh (made from pumpkin seeds and filtered water) on top for some protein!

It hits the spot without making me feel overfull or go into a food coma!

My favorite is a burrito bowl...this is great for using leftovers too! The base is rice, lettuce, avocado, tomatoes and the protein can be chicken or beef (whatever I have on hand), and lastly I can top it with any other veggies I may have on hand...top that with some salsa and it is a well-rounded and easy lunch. I love this because it is lends to having options and it is fun to put together!

I am a snack plate girl! I love to fill my plate with fruits, veggies, a dip like hummus, some pretzels, nuts, and a protein either some turkey or grilled chicken. I always try to switch it up, so it never gets old!

I love a specific salad from the bagel shop near our office and I have been trying to recreate it at home. It’s green leaf lettuce, chickpeas, roasted red peppers, kalamata olives, granny smith apples, jicama, kiwi, cheddar, feta, and parmesan, topped with balsamic vinaigrette. I know I may have lost you at the kiwi – kalamata olive combo, but I love the variety of flavors and textures this salad brings. It is a lot of ingredients, but I like to cut everything up ahead of time and create my own home salad bar for quick and easy lunches!

Not very interesting but my go-to lunch is normally soup (homemade chicken noodle, wonton, or tomato soup with cheese chunks) OR a turkey & Swiss sandwich on a hard roll.

As many of us know, the days can sometimes get away from me, with back-to-back meetings and a growing “to-do list” so my preferred lunchhas been leftovers. That way, not matter what happens in the day I can guarantee that with little or no thought I am hitting my personal nutrition goals even with little time. Today, it was veggies from the farmers market sautéed with grass-fed beef in a red sauce over rice. Simple, easy and delicious!

A lot of the time, especially in the summer, my lunches are entirely dependent on leftovers from culinary gigs from the weekend! I come home with as many quart containers as I can of leftovers from the event and pick out what will be lunch for the week and any extra is frozen for future times I don't have a gig! Common things are a soup/gazpacho (recently did a tomato/cantaloup one that slapped hard!), some sort of eggplant salad sitch, a grain salad sitch, a galette, a frittata, or just generally some sort of vegetarian something since we always cook veg!

If I am in a place to choose, I love a Large Salad Situation with kale, chickpeas, olives, cukes, artichokes, tomatoes (if in season) and maybe some squash? Maybe apple? Maybe there's fennel? Celery? And a tahini lemony dressing! And many herbs!

Or for a hot flash of time I only want tomato sandwiches with salted/pepped/MSGed garden tomatoes, corn butter, and whatever bread I made that week (especially a cornmeal, corn nib, cornbutter, and einkorn sourdough!)

My homemade chicken salad (white meat), mayo and seasoning on whole wheat wrap with baby green leaf lettuce, sliced English cucumbers and Vidalia onions.

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