Working from home, while wonderful in many ways, has its perils. On some days, for instance, it’s tempting to answer “Leonard Lopate” or “Terry Gross” when your daughter asks you who your best friend is. If I’m not actively fighting the urge, it’s also incredibly easy to get sucked into what I’ve been calling the Double F Vortex, i.e. the condition where you find your house default position to be in front of the Fridge or Facebook. Even worse, I’ll get locked into some work project in my upstairs office, look at the clock, realize that I haven’t eaten in six hours and that the girls have to be picked up from school in mere minutes, which means I rush to the kitchen to start inhaling whatever is grabbable: a piece of string cheese, a handful of grapes, the last few roasted pepitas in the plastic pouch which I throw back like a funneling fratboy. A few buttery crackers, a sea salt potato chip or two or eight. Oh, and look at those Easter baskets just begging to be raided! Two bright purple Peeps later I’m hating myself. And by the time I pick up the girls, all I want to do is take a nap.
So lately, I’ve been making a real effort to control the Fridge part of the Vortex and have come up with a few rules for myself:
1. Eliminate All Triggers
I haven’t read Mindless Eating: Why We Eat More Than We Think, but I’ve read enough interviews with Brian Wansink to know that if I’m working on my laptop at the kitchen table, a mere four feet away from the foil-covered cherry pie, it’s going to be a lot harder to get that perfect balance of tart and sweet and buttery pate brisee out of my mind than it would be if I were upstairs or at the local library. (It’s like my kids, who, upon seeing a commercial for potato chips during Sponge Bob instantly shout from the couch “Mom! I’m hungry!”)
2. Snack Once Mid-Morning
If I have a glass of Pomegranate kefir, a crisp Bosc pear, or a Finn Crisp schmeared with a thin layer of peanut butter at 11:00, I am much less likely to transform into a wild animal come lunch time.
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This is hard, because I’m always on the clock — rushing to get something done before the school bell rings — but I’m using my Culinary Intelligence and following Peter Kaminsky’s lead to make this meal as satisfying as possible. Kaminsky’s theory makes a lot of sense to me: If you load up on healthy foods that are high in flavor, you won’t be tempted to polish off that meal with, say, a Cadbury Cream Egg. This one above fits the bill — two Finn Crisps topped with smoked trout (look for the blue tins near the tuna and anchovies at Trader Joe’s) and pickled cabbage. If you are not lucky enough to have a batch of Andy’s Mind. Blowing. Pickled Cabbage lying around, cornichons or regular old pickles will do just fine.
Other Lunch Ideas
Ever since getting an advance copy of Mark Bittman’s Vegan Before 6:00 (I feel certain you’ll be hearing more about this one) I’ve become quite fond of a leftover grain salad that’s been loaded with vegetables. This one was barley, chopped peppers, red onion, pomegranates, grape tomatoes, cukes, olive oil, lemon, salt & pepper. (Now you know why you made that big batch of feel-good barley over the weekend.)
Or simply, a smashed avocado and sea salt on sprout bread or whole wheat toast. (I usually only need about 3/4 of the avocado for this; I tightly wrap what’s leftover in plastic wrap and hand guacamole-mad Phoebe a spoon when she comes home from school.)
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Vegetable-Loaded Fried Rice
1 tablespoon neutral oil like canola or vegetable
1 teaspoon sesame oil
3 heaping tablespoons onions, chopped
1 teaspoon fresh ginger, minced (optional if you just can’t justify getting this fussy about lunch…but so good)
2 cups cooked brown rice
2 eggs, whisked
1-2 tablespoons soy sauce (or to taste)
1 to 2 cups vegetables (such as: shredded red cabbage, chopped bell peppers, peas, pre-cooked broccoli, shelled edamame, chopped snap peas)
Add oil to a large skillet set over heat to medium heat. Add onions and ginger and cook until onions are slightly softened, about one minute. Turn heat to medium-high and add rice in one layer so as many of the grains are crisping on the hot pan as possible. Cook about a minute stirring once half way. Push rice to edges of pan and add egg to the center, scrambling with your spoon and gradually pulling in rice as it cooks. Stir in soy sauce and cook another minute until everything is integrated.
Add vegetables and cook until everything is heated through, another minute.
Drizzle with Sriracha if desired.
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.