These days of uncertainty bring new meaning to the word power. We all wonder but nobody knows how and when restrictions will be eased. That’s not in any one person’s control or power. But there’s a lot that is. We have access to good quality fresh produce and the ability to throw together what I think of as the new Power Lunch. Nope – it doesn’t happen in an impossible to reserve resto atop a tower at Bay and Wellington, and business attire is not required. In fact, sweats are welcome. But it can fuel your workouts and energy needs for the day, contribute to your overall nutritional requirements and provide pleasure to your senses of sight, smell, taste and even sound: CRUNCH!

In an odd way, my lunch is a throwback to the 50’s in content but not construct.
My lunch is typically tossed in and eaten out of the same bowl. I try to limit my shopping excursions now, and make my fresh produce last the week. So the specific ingredients will depend on what’s left in the fridge and what strikes my fancy. The base is almost always green, be it dark and leafy (kale, arugula, spinach,) or chunky (cucumbers, celery, peppers).I top it with protein which may be left over from the previous night’s dinner, or simple and on hand (eggs, tuna, beans, hemp seeds).
But whereas June Cleaver constructed lunch with sliced white bread, processed cold cuts, an anemic iceberg leaf, salt, pepper and a dollop of mayo, my lunch is basically a deconstructed version. So here’s where things can get interesting.

Mayo is replaced by healthy fats like olive oil, pesto or avocado. Salt and pepper may be present but are complemented by a variety of mustards and spices like cayenne or turmeric and fresh herbs like cilantro, basil or dill. I love bread and always have a couple of slices with my midday meal. When dining out pre-Covid, I indulged in the specialty of the destination, be it a bagel or baguette. At home, I keep a loaf of Ezekiel sprouted grain bread in the freezer and enjoy its texture toasted with nut butter and maybe a splash of maple syrup alongside my coffee for dessert. I account for the protein in both the bread and the nut butter for the meal.
Sometimes I have to check the clock to know if it’s lunch hour. Like many experts recommend, I’m instinctively trying to build a new routine similar to my old one, but the “normal” cues to the time of day are conspicuously absent.
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Whether I need to power a workout, fuel my stress reduction, or simply give all my senses a treat, I’m embracing the new Power Lunch. The bottom photo features the treasures I found at the farmers’ market held weekly last summer in the parking lot right behind embody. Until such time as we can once again meander through the bounty in farmers’ stalls hunting for radishes and garlic scapes, we still have the power of a proper lunch.