Working 40 hours a week it’s often hard to find good lunch options. Many times people head to vending machines, delis and restaurants only to spend and eat much more than they had planned to… My office is off the beaten track so even a trip to the vending machine involves leaving the building so I have taken to planning and bringing lunches from home.

Leftovers are easy – if you make supper at home cook a bit extra and bring it to work. Invest in a wide-mouth vacuum container, preferably lined with stainless steel, and pack your lunch as you clean up after dinner. If you find yourself eating out more often, bring your container with you to the restaurant. When the food comes, divide it in half (portions are usually twice as big as they need to be) and place the other half in your container for lunch the next day. Do it before you start eating – that way that extra little bit is out of site and out of mind.

Here are a few other options for lunches:

  • canned salmon (a cost effective way to get your Omega-3 fatty acids). Prepare it with a little lemon juice and a few herbs and spread it on a piece of whole grain bread, a rice cake or a few crackers.
  • Hummus and veggies – this is easy to prepare and pack – often times grocery stores sell vegetables already prepped for dipping. But in a few minutes after your evening meal you can cut up some carrots, celery, broccoli, cucumber and peppers and drop them in your container with a few cherry tomatoes for the the next day. The chickpeas in the hummus provide protein and fiber, while the vegetables offer up antioxidants.
  • Tabouleh salad is another great option served with pita bread or atop lettuce, it provides lots of antioxidants. The main ingredient, parsley, contains three times the vitamin C as oranges, twice the iron of spinach as well as folic acid, vitamins K and A.
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