and not get bored with them.
This “How To” post is something I think about every day when I’m eating what I packed the night before, and every night when I look in my refrigerator and ask myself what’s for lunch the next day.
Since starting the blog, I pay more attention to what I bring with me to feed me after a workout (breakfast), tame my hunger (lunch and snack), and keep me away from sweets or packaged foods (noshes).
So here are some tips for packing foods that are good for you, and that you’ll want to eat.
1. Plan your breakfast, lunch, and snack to include protein and carbs. This was a big “aha” moment for me when I realized I need that combination everytime I eat, with some fats during the day but not all day!
2. I also like my meals to take time to eat, and I eat at a table, not in the car on the run. A smoothie for a meal, or just one dense sandwich doesn’t work for me. I like to draw it out.
3. Plan your weekend grocery list to add a new food each week. It makes your meals more fun. Try a new dip, a different bread or cracker variety, or a seasonal fruit or vegetable.
4. Plan your dinner to have leftovers. An extra piece of chicken or cold pasta will make a salad more enjoyable.
5. Keep some foods at work for emergencies (yogurt was moldy, lunch didn’t do the trick, hungry at 11 a.m., etc) like crackers, granola bars, peanut butter packs, or nuts. If you can keep things in a refrigerator all week, pack yogurts, cheese wedges, hummus, or a container of fruit.
6. Don’t keep foods at work that you know you will eat even when you aren’t hungry, like candy, granola bars if you can’t say no, or nuts if you can’t just have a handful. (this is why I do not keep trail mix or dried fruit at work–I can’t just eat a little! )
7. Make your food choices easy to transport. No saucy dishes, salad dressings that may leak, or smelly meals. Use tupperware, and make your dishes ready to eat without at-work prep. i.e. Don’t smell up the kitchen heating up your leftovers.
What are your tips?
and not get bored with them.
This “How To” post is something I think about every day when I’m eating what I packed the night before, and every night when I look in my refrigerator and ask myself what’s for lunch the next day.
Since starting the blog, I pay more attention to what I bring with me to feed me after a workout (breakfast), tame my hunger (lunch and snack), and keep me away from sweets or packaged foods (noshes).
So here are some tips for packing foods that are good for you, and that you’ll want to eat.
1. Plan your breakfast, lunch, and snack to include protein and carbs. This was a big “aha” moment for me when I realized I need that combination everytime I eat, with some fats during the day but not all day!
2. I also like my meals to take time to eat, and I eat at a table, not in the car on the run. A smoothie for a meal, or just one dense sandwich doesn’t work for me. I like to draw it out.
3. Plan your weekend grocery list to add a new food each week. It makes your meals more fun. Try a new dip, a different bread or cracker variety, or a seasonal fruit or vegetable.
4. Plan your dinner to have leftovers. An extra piece of chicken or cold pasta will make a salad more enjoyable.
5. Keep some foods at work for emergencies (yogurt was moldy, lunch didn’t do the trick, hungry at 11 a.m., etc) like crackers, granola bars, peanut butter packs, or nuts. If you can keep things in a refrigerator all week, pack yogurts, cheese wedges, hummus, or a container of fruit.
6. Don’t keep foods at work that you know you will eat even when you aren’t hungry, like candy, granola bars if you can’t say no, or nuts if you can’t just have a handful. (this is why I do not keep trail mix or dried fruit at work–I can’t just eat a little! )
7. Make your food choices easy to transport. No saucy dishes, salad dressings that may leak, or smelly meals. Use tupperware, and make your dishes ready to eat without at-work prep. i.e. Don’t smell up the kitchen heating up your leftovers.