Volume 21

Servings: 2 persons | Skill: Easy | Preparation Time: 10 minutes | Cooking Time: 15 minutes

“What should we eat today?” Florence Ong no longer bothers about this often-heard question before lunchtime and even in elevators. For she’s discovered how to pack her own yummylicious lunches to work.

Eating out during lunch has become a routine to the point many of us don’t know what and where to eat. This can result in unsound decisions for our body. Cooking that isn’t handled ourselves may contain more calories, sodium, saturated fat and cholesterol than what we ourselves would prepare. What’s more, the cleanliness factor is often unknown.

Careers can be demanding. Tight schedules and deadlines make us settle for quick meals without much thought about their quality. What’s more concerning is that we ask colleagues to grab us a takeout that’s convenient to them because we don’t want to trouble them too much. I too was in this boat several years ago.

Then one day, I decided to prepare my own nutritiously-packed lunch from home. I can tell you that it felt very good taking matters in my own hand and knowing what goes into my meal with the guarantee of hygiene.

If the above scenario sound all-too-familiar, all the more you need to spare some time to honor yourself with a self-made clean and nutritious meal to optimize your energy.

It may take a bit of time in establishing this healthy habit, but sometimes, we need to feel a little uncomfortable before we start to feel comfortable. If there’s a will, there’s a way. After all, our body is our temple… so why not?

want to try out more yummy lunch recipes? Purchase volume 21, here to finish reading Yummylicious  Work Lunches For Your Tummy !


160 gm / 4 handfuls spiral pasta

240 gm cherry tomatoes

200 gm fresh brown button mushrooms

10 gm / 3 sprigs parsley

1 medium red onion

2 medium-sized bulbs of garlic

2 tbsp parmesan cheese

1 1/2 tbsp butter

3 sprigs of thyme (optional)

1 tbsp olive oil

Pinch of salt and black pepper


  1. Boil spiral pasta in a pot with some salt. Do not throw the water away, for it will be used later.
  2. Meanwhile, prepare the base flavoring. Mince the garlic and mix with the butter and parmesan cheese.
  3. Slice the cherry tomatoes into half and oven roast it at 170˚C for 20 minutes with some thyme, salt and pepper.
  4. Slice the fresh brown mushrooms into wedges, shred the red onion and chop the parsley finely.
  5. Add olive to a heated pan and fry the red onion till it is semi-golden. Then add in the garlic butter paste until it is almost golden brown.
  6. Add in mushroom, parsley and some of the water from the pasta. Next, add in the spiral pasta.
  7. Throw in the oven-roasted tomatoes together with a pinch of salt and pepper.

Florence Ong has always been health-conscious and is mindful about her eating habits since she started living on her own over a decade ago. Being one who appreciates clean eating, she enjoys cooking clean and nutritious meals that are simple and fast. Recently, she managed to break through her years of challenge in changing to a meat-free lifestyle. It affirms the motto she that lives by, “Impossible is just an opinion”, inspired by the wise words of one of her favorite authors, Paulo Coelho. Connect with her at florenceong7@gmail.com