It can be difficult to resist the temptation of grabbing lunch on the go, especially when there’s already so much to remember before you leave the house in the morning!
The trick is to prepare some healthy lunches ahead of time for your week. It’s also important to create a mid-day meal that is full of nutrients, but also delicious (so that you don’t abandon it for a burrito instead).
Last month we set you up in the morning with some fantastically easy breakfast ideas. Here are some of our favorite healthy lunches to line up and take with you this week!
- Chicken Taco Mason Jar Salad.
This is a great way to pack up healthy salads throughout your week. Putting the dressing at the bottom of the jar and lettuce at the top means nothing gets soggy – and there’s no need for multiple containers! Mason jars can be packed full of any type of salad you like, just fill each jar with the dressing first, then tough vegetables or proteins (such as carrots, beets, chicken), then water-heavy vegetables and lettuces last (tomatoes, cucumbers, greens). Invert the jar over a plate to have all the ingredients come out in the right order. It’s so easy, you’ll wish you thought of it years ago!
- Lovely Leftover Lunches.
Get a good set of compartmented lunch containers, and when putting away dinner from the night before, portion out the leftovers for lunch the next day. This is good for separating vegetables or starches from meats or other proteins.
Make a larger batch of brown rice the night before for this stir-fry recipe at dinnertime, then portion out the rice and leftovers in containers for lunches the rest of the week. This is also a great way to repurpose food from a Build-Your-Own True Tray Dinner.
- Homemade Cup O’ Noodles.
Nothing says “processed” or “high-sodium” like pre-packaged ramen noodles. This is super simple to make healthier, that is still inexpensive and enjoyable!
Unpackage some ramen noodles, and throw out the seasoning packet (it’s way too full of sodium anyway). Place the dry noodles into a heat-safe glass tupperware dish, and sprinkle with True Orange Ginger. Add some fresh or frozen vegetables, such as broccoli, peas, onion, and/or mushrooms. Cover tightly with the lid – there’s no need to refrigerate that morning if you’re using frozen veggies.
When ready to eat, add boiling water then re-cover with lid and let sit for about 5-10 minutes, until noodles are tender.
- Mini Brie Wraps.
Take two small (6”) whole-wheat tortillas, and layer each with sliced brie cheese, butter lettuce, mustard, and apple slices – then sprinkle with True Lemon (in that order). Roll each up, and place seam-side down in a tupperware dish. These taste like a gourmet lunch, and they’ll keep you full through the end of the day!
- Egg Salad Stuffed Avocados.
Make a big batch of this delicious egg salad recipe, and bring to work with a full avocado. When ready to eat, slice the avocado in half lengthwise and toss the pit. Scoop a portion of the egg salad into the empty divot, and eat with a spoon. This recipe is great for getting in your healthy fats for the day!
- True You Body Bowl.
This takes some planning ahead, but the prep time is a breeze! Just pre-cook your base and proteins, and pre-chop the vegetables. Arrange in sections in a tupperware bowl, then mix together before eating. This can also be done in a mason jar, just like the first salad item on this list!
Spicing up what you bring to eat for lunch every day will ensure that you’ll reach for the healthy option, rather than something from a vending machine.