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6 tips for packing a healthy work lunch

One simple (and affordable) step to better health is to bring a good-for-you lunch from home. Here’s how:

1. On the weekend, decide what you will eat for lunch for the week and add it to your grocery list. That way, it’s quick and easy to grab healthy choices when you pack your lunch.

2. Consider batch cooking on the weekend. Make a big pot of chilli, soup, or a big bowl of whole-grain and veggie salad. These will keep for a few days in the fridge and can be eaten throughout the week for lunch.

3. Take five minutes every night (or morning) to pack something healthy for the day.

4. Use portable containers such as a lunchbox, thermos, and various containers with tightfitting lids to pack and take your healthy lunch. Extra-small containers come in handy for single servings of peanut butter or salad dressings.

5. Remember food safety if you don’t have access to a refrigerator to store your lunch, insert a cold pack into the lunch box and be sure to choose foods that will stay fresh and yummy from the time you pack them until it’s time to eat lunch.

6. For days you don’t have time to pack a lunch, keep some non-perishable healthy options at your desk, such as like light tuna in water, whole wheat crackers, no-sugar-added canned fruit, popcorn, and nuts.

Quick and healthy lunch ideas

Here’s how to put together good-for-you foods to make a satisfying and healthy lunch:

1. Put a healthy spin on the traditional sandwich. Use two pieces of thin whole grain bread and include two ounces reduced-sodium lean meat, hummus, spinach, bell pepper slices, and mustard. Add some carrot sticks and light ranch dressing on the side.

2. Mix together some cooked quinoa, rinsed and drained canned white beans, chopped bell pepper, carrots and broccoli to make a whole grain and veggie salad. Toss with some olive oil, lemon juice, salt, and pepper. Add a nectarine or some grapes on the side and a small handful of dry roasted almonds, if desired.

3. Make a tuna salad with canned light tuna packed in water, light mayo, diced celery, lemon juice, and freshly ground pepper. Serve it over greens with an apple and peanut butter on the side.

4. Pack a cup of leftover chilli or vegetable soup. Top it with some fresh tomatoes and nonfat plain yoghurt instead of sour cream.

5. Fill a whole wheat tortilla wrap with rotisserie or boiled chicken, hummus, and greens. For more veggie goodness, add roasted or fresh pepper strips.

6. Pack a hard-boiled egg, a piece of fruit, a string cheese stick, and five whole wheat crackers. And bring as many carrot or celery sticks as you like!

7. Throw together a salad with romaine lettuce or spinach and any other non-starchy vegetables that you like. Top with some cottage cheese, a sprinkle of chopped nuts, and a tablespoon of light salad dressing.


Must try recipe

Asian Style Pasta by Prerana Shah

“This Asian style vegan one pot pasta with coconut milk and red curry paste is my new favorite meal. It’s packed with flavor and nutrients and saves you a lot of time (and also dirty dishes).”

WHAT YOU NEED FOR THIS VEGAN ONE POT PASTA?

  • Gluten free pasta
  • 1 small clove garlic, minced
  • 1 medium onion, chopped
  • 1 zucchini, chopped
  • 1 small red bell pepper, chopped
  • 4 1/2 cups uncooked gluten free pasta ( I prefer fusili)
  • 1 1/2 teaspoon of red curry paste
  • 3 cups diced tomatoes (canned)
  • 1 cup coconut milk (whole fat)
  • 1/2 cup peas
  • 1/2 cup cherry tomatoes, cut into halves
  • Pinch of salt
  • Pinch of  black pepper,
  • 1 teaspoon fresh lemon juice

PROCESS

Heat some oil in a large pot and sauté the onion for about two to three minutes. Add garlic, zucchini, and red bell pepper, cook for two more minutes. Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes, then add the cherry tomatoes and cook for two more minutes. Season it with salt and black pepper.