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What Health Editors Eat for Lunch (One Ingredient Keeps Popping Up!)

By Kristin Granero When you’re scrambling between edit meetings or staying late to close an issue, it can be tempting to reach for anything edible you can get your hands on, if you manage to get anything in your system at all (Diet Coke doesn’t count).

To keep you from running on empty or reaching for those cupcakes — magazine floors tend to have these in abundance — we asked health editors to share some of their go-to foods for staying satisfied and energized at the office. Read on for inspiration (and prepare to make salads your new best friend).


I see lunch as my daily opportunity to load up on veggies. I tend to buy lunch rather than pack it since it forces me to leave my desk — a good thing, since I’ve found that giving my brain a break and a bit of fresh air makes me much more productive. I typically buy a chopped salad with romaine, grilled chicken, roasted veggies, tomatoes, broccoli, celery, salt, pepper and lemon juice, with avocado or sunflower seeds if I’m super hungry. It’s served with 7-grain bread that I never pass up because what’s a meal without carbs?! While some people get bored eating the same thing every day, I can’t say I do. I rarely switch it up because I make horrible decisions when I’m hungry!” — Elizabeth Narins, Senior Fitness and Health Editor at

Hummus and Pretzels

“I like having a bunch of small snacks that I can munch on throughout the day, rather than one large meal. The usual suspects are: apples, almonds, a bar from Nutshell, sliced bell peppers, or hummus and pretzels. It makes it easier to fit in since I’m usually running around to appointments, meetings and desksides.” — Alexandra Engler, Associate Beauty and Health Editor at Marie Claire

Power Bowls

“As much as I try to pack lunches, that’s not always possible — so my go-to meal is usually something I can pick up near the Bustle offices quickly that’s still healthy and satisfying. Lately, I’ve been obsessed with Mulberry and Vine, because you can build a bowl with a few super-nutritious, filling options. Right now I love their kale black bean avocado salad paired with sweet potato, and sesame tofu on a bed of root vegetable mash with spinach — it’s the perfect mix of healthy fats, protein and complex carbs to get me through the day until dinner, and it doesn’t hurt that it doesn’t taste like it’s healthy at all.” — Tanya Ghahremani, Associate Lifestyle Editor at


My healthy go-to lunch is the Time Inc. cafe salad bar. I usually make a bowl of greens (arugula or kale), red pepper, red cabbage, cucumber, kalamata olives, Feta cheese, chickpeas or quinoa, and a lean protein (either a hardboiled egg, tuna, or chicken breast).” — Christine Mattheis, Deputy Editor at

Peanut Butter and Banana Sandwich

“If I’m running low on salad ingredients, I’ll make a classic PB&B (peanut butter and banana sandwich on whole wheat bread), and have some carrot sticks to go along with it. It’s basic, but still nutritious! “ — Leslie Barrie, Health Editor at Woman’s Day

Rice Cakes with Peanut Butter

“I’ve been eating two rice cakes with peanut butter every morning since high school. If I’m extra hungry and have a banana at the ready, I’ll slice half of one on top of each cake. Over the years, I’ve upgraded from the airy, lightly salted Quaker rice cakes to the more filling Lundberg kind. The peanut butter gives me that protein boost I so need in the morning, and pairs well with my grande dark roast from Starbucks. I can’t believe I haven’t gotten sick of this breakfast yet, but there’s something extremely satisfying about it. Added bonus: it’s super cheap and doesn’t need to be refrigerated! I keep all of the ingredients at my cubicle.” — Aleksandra Mencel, Associate Health Editor at Parents and Fit Pregnancy and Baby

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