Thinking about what's for lunch is my first world problem. Eating in a university canteen have many privileges, one of those is having a decent meal from a variety of stalls priced below the market rate. However, the university that I'm working, offers merely 5 stalls, of which I patronise just that one stall which serves hot and quality assured Yong Tau Foo. You can't go wrong with Yong Tau Fu, but I can't be eating that every day. What about walking out for lunch? Yes, that's the alternative, but a luxury. I noticed that food prices are escalating, especially for healthier food choices such as salads, superfoods bowls, smoothies, and sandwiches. Burning a huge hole in my pocket for nutritious meals should not share any correlation😣 Imagine that I were to spend on a well-balanced and clean lunch for about $10 everyday, that will add up to $50 a week. For an executive myself, I can already feel the financial struggle, let alone saving up for other priorities, pfft.
Well, there's still hope to loosen up my pocket while striving to lead a nourishing and sustainable lifestyle (not diet).
PACK MY OWN LUNCH!
Yes, I decided to give it a shot and went full on thrifty mode. Yesterday I spent $30 in the supermarket for the items below:
- 150g fresh salmon belly
- 3 avocados
- 1 packet radishes
- Furikake (Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice)
- Purple cabbage
- 3 zucchini
- 1 packet of frozen edamame
With the ingredients above, I can make around 5 poke bowls for myself in a week. Of course, there is always room for crea by swapping avocados with a sunny side up to keep homemade lunchbox interesting and appetising.
So preparing lunchbox for a week will cost...
*calculating* $6 per meal! That allows me to save $4 a day and this can be contributed to either a great cuppa latte or my savings account 😎 Cultivating this habit is as tough as hitting back to the gym after taking a long break. Why not engage a lunch buddy, he/she may share the same healthy goals and mindset to kickstart a "I feel good eating well" lifestyle! When there's companionship, it sustains our motivation and perseverance to work towards a better version of ourselves💪🏻
Ingredients (serves 2)
To marinate salmon belly
- 150g salmon belly, cubed
- 1 tbsp sesame oil
- ½ tsp black bean ma la sauce
- 1 tsp soy sauce
- Juice of 1 lemon wedge
- 1 tbsp white sesame
To assemble poke bowl
- 1 cup brown rice (cooked with 1 tbsp coconut oil)
- 1 cup purple cabbage, shredded
- ½ zucchini, sliced
- 3 radishes, sliced
- 2 tbsps edamame
- 1 packet or 2 tbsp furikake
- Cook 1 cup brown rice with 3- 4 cups of water. It should cover slightly above brown rice. If the brown rice is still hard, add½ cup of water and let it cook longer to soften. Once rice has soften, add 1 tbsp coconut oil and mix into rice.
- Combine all ingredients with salmon belly cubes, mix it thoroughly.
- Scoop½ portion cooked brown rice , followed by ½ portion of the toppings to the rice bowl. Sprinkle 1 tbsp furikake on the rice bowl.
Note: Although salmon belly is marinated, do finish it within the day of purchase. If it is purchased the day before, keep the marinated salmon belly in an air tight container and store in the fridge up to a day. Also, if you can smell the fishiness after a day, I will strongly advise you not to eat it.