Lunch for Indie Marsh used to be a hurried afterglow between back-to-back meetings and deadline-driven afternoons. She frequently grabbed whatever was handy, generally café below prepackled meals or takeaway. She knew something had to change though, when she started feeling exhausted and fuzzy midway through the day.
She then switched to the Mediterranean diet, not as a trend but rather as a sustainable approach to eat well—without spending her whole lunch break in the kitchen.
Indie pulled in more from the freedom than from the framework. She felt like a free set of guidelines and enjoyed that the Mediterranean approach gave fresh, tasty foods first priority. She started creating basic, colourful lunches she could make in the morning or the evening before— meals heavy in lean meats, complete grains, fresh vegetables, and healthy fats.
She came to see that the secret was to remain reasonable. She says, “I have no hour to get lunch ready.” “But in ten minutes I can create something that makes me feel incredible all through the day.”
She began arriving with meals that looked and tasted like something from a coastal café, lively flavours, olive oil drizzles, fresh herbs, instead of depressing desk salads. Her colleagues too observed the shift. She smiles and says, “People started asking what I was eating—and whether they might get the recipe.
Indie thinks the change honoured her noon break rather than only improved her diet. Lunch started to become a small gesture of self-care. Not hurried work but a reset instead.
