Hope your having a relaxing Sunday! This hasn’t been much of a weekend for me, so I don’t have any fun, exciting things to share – this will change in a week when my class is OVER and I have a few days off of work!
I should be here…
But instead, I’m off to work at the hospital this morning; before I go I want to share with you my way of “eating right on the job.”
I spend a little time the night before prepping my lunch and snacks for the next day. Depending on what we had for dinner, I will pack leftovers, some sort of sandwich, or a salad. Once I have my lunch figured out, I get together a few snacks depending on the shift I’m working (i.e. If I’ll be home around 4, I usually just pack my mid-morning snack and lunch; If I won’t be home until 5:30 or so, I also pack a mid-afternoon snack).
Depending on the shift I’m working, I may pack a few extra cut-up veggies or fruit. I’m usually on my feet all day, sometimes more one day than the other; but, when I workout in the morning and then remain on my feet the entire day, I tend to need little pick me ups along the way so that I’m not ravenous once I get home fore dinner. It’s just another way I listen to my body to see what works for me. I always like to be ready just incase that random hunger hits.
Last night, I decided I wanted a salad for lunch today. I had some left over sauteed chicken in the fridge and arugula that desperately needed to be eaten. I have a “salad container,” but it won’t fit in my lunch box, so I pack the components separately and use a paper bowl at work to mix them up (the joys of working near the kitchen ). I made a mixture of olive oil and vinegar for the dressing and packed some hummus from Trader Joes with carrots and blue corn chips.
I also packed a little of a broccoli salad I picked up from Kings. It’s a mixture or broccoli slaw, broccoli, cauliflower, raisins, sunflower seeds, red onion, and a dijon dressing – SO GOOD!
FOB Yogurt: Black Apricot and blueberries with non fat greek yogurt and a bit of homemade granola
Packed each up…
Threw some (unpicture) left over grilled veggies in the mix just in case (better to be safe than sorry!) and piled placed it nicely into my handy-dandy Rachel Ray lunch bag
The whole process took me about 7 minutes (literally..) - I’ve found that I pack my lunch the quickest when I have go-to meals and an idea in my head of what I want. Don’t get me wrong, I have days when I just can’t decide what I want to pack, but I make an effort to make it quick. When I’m menu planning for the week, I make it a point to think about lunch during the week. Sometimes I’ll cook up a bunch of chicken or grains on a Sunday, or I’ll plan to make a little extra dinner some nights for leftovers. I do what I can to make my life a little easier (and healthier) during my busy weeks.
I personall like to make myself breakfast in the morning, so I’ve learned that I’d much rather have my lunch packed beforehand so I can focus on enjoying breakfast (it’s my favorite meal after all!)
This is my way of “eating right on the job,” what’s yours?
What are some of your go-to quick meals/snacks? I’d love some ideas