Meal prepping is a great way to stay on target with healthy eating goals. I have bought sets of five glass containers for myself on Amazon and even for each of my kids, to help them with budgeting and eating nutritious, rather than empty calorie meals. Sunday I find is a good time to meal plan for the week.
I prep my lunches for three days for my husband and myself and then on Wednesday do the next three days. They are at least 75% plant-based if not vegan and whole food - nothing processed. We like either salads with lots of greens and shredded veggies with some sort of protein (chick peas, black beans, roasted tofu or leftover grilled salmon) or a quinoa/sweet potato bowl like pictured above. I use 1/2c quinoa or roasted sweet potato, then either raw or roasted veggies and a 1/2c of protein. I find these containers are the perfect size. My son will cook up chicken, rice and broccoli on Sunday (huge amounts!), and then puts it in ten containers for the work week of lunches and dinners. He is very concerned with eating nutritiously, making it easy AND saving his money so this is the way it works for him so he doesn't hit the takeouts. He doesn't like to fuss over cooking - I can't believe he's my son! For a little variety I told him he should add a little Rao's tomato sauce one day, teriyaki mix (sherry, gluten free soy sauce and small amount of maple syrup - ghost maple syrup if he can find it!) another, some peanut sauce for a Thai flavor, and his favorite BBQ on another so each day he has different flavors. My other son simply cooks twice what he needs and packs up a container for lunch the next day.
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Educator, coach, Yin Yoga instructor and advocate for healthy, toxin-free living. Organic gardener, whole-food, plant-based cook. Service-minded Rotarian. Photographer. Storyteller.