Bringing a lunch to work can save time, money, and calories. Having food readily available usually means we’re less likely to skip the meal, which is good news for energy levels and afternoon productivity. To stay efficient with time, consider packing a lunch the night before during dinner prep or clean-up. The following lunch options are quick to prepare, nourishing, and delicious:
Mixed Bean Salads: Toss several types of beans with quinoa or whole wheat couscous, chopped raw or roasted veggies and a homemade vinaigrette. Enjoy this on it’s own or, if you’re feeling fancy, stuff into roasted bell peppers.
Homemade Soups: Hot soup in a thermos makes a perfect lunch for chilly days. Try making a new soup each week such as butternut squash, black bean, lentil or turkey soup.
Sandwiches: Use leftover meat from dinner to make a sandwich or go vegetarian by dicing a variety of crunchy vegetables (carrots, peppers, zucchini, tomatoes and cucumber), toss with ½ teaspoon of oil and vinegar and stuff in a whole grain pita with hummus or goat cheese for protein.
Whole Grain Wraps: Make a big batch of spicy black bean or curried chickpea filling and spoon into whole grain wraps. Place the wraps in sandwich bags and freeze them for days you are short on time.
Mixed Vegetable Salads: To make salad prep a breeze, try grilling several chicken breasts in advance. Chop and freeze in individual portions for later use. These can be taken out of the freezer in the morning and tossed into a salad at a lunch meal. Tinned tuna also makes a great addition to salads.