Stop eating at your desk!

Lunchtime! You know scarfing down a burger and fries isn’t your healthiest choice. So you wait till you starving because your busy schedule made going to lunch tough, but avoid heading to lunch when you’re starving. Not only will you inhale your lunch quickly and reach for more food because your body hasn’t had time to register that it’s full, but also, it can also throw off your natural hunger and fullness cues for the rest of the afternoon, which can lead to eating more later in the day.

So you decide to order a soup and salad from the cafe down the road but do you know how many calories are in that soup and salad you ordered from the cafe? It seems like a healthy lunch, but hidden high-calorie ingredients could make your lunch well over 600 calories. Pack lunch from home so you know exactly how much you’re eating.

And you mindlessly gobble down your lunch while doing something else like working or watching TV, and your mind is too distracted to be able to fully register each bite, so you eat more because your body is craving more calories. Get away from your desk, get outside, or eat lunch with a friend.

So here is a recipe to try next time you know you are going to have a busy time at work:


You can make 4 servings and it only takes 20 minutes to make


  • 8 large eggs
  • 1/4 cup Greek yogurt
  • 3 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • 2 cups arugula, for serving
  • 2 Roma tomatoes, thinly sliced, for serving


  • 1 1/2 cups kale leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons pine nuts
  • 1/4 cup grated Parmesan
  • 1/3 cup STAR Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  3. In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
  4. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

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