Back to salad lunches. What I have prepared for tomorrow would be salmon with a lemon zest and lettuce, carrots and capsicums with a honey mustard salad sauce.
What is the trick to making simple salad lunches that you can prepare easily and then bring to work? Based on my personal experience with preparing salad lunches (since January this year, and as and when possible), I have the following tips to share:
"Some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. But because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated.
As far as vegetables go, cooking them in water robs them of some of their nutritional value because the nutrients leach out into the cooking water. For example, boiled broccoli loses glucosinolate, the sulfur-containing compound that may give the vegetable its cancer-fighting properties (as well as the taste that many find distinctive and some find disgusting). Is steaming vegetables better? In some respects, yes. For example, steamed broccoli holds on to more glucosinolate than boiled or fried broccoli.
The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than almost any other cooking method." (http://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition: Microwave cooking and nutrition by Harvard Medical School)
Hence, if you are looking to start preparing your healthy salad lunches, I urge you to try! It's really not as difficult as it seems!
My name is Willie, and I like to muse about things. Things related to me are Wellaholic.