Weekday workday lunches are a no-brainer now that Steve and I take a little time out of our Sunday afternoons and pre-make salads. When Monday rolls around it’s grab and go.
We prep the same veggies pretty consistently with the protein being the variable. Beans are always an easy go-to addition. We like firm, meaty kidney beans, pintos and cannellinis. Sometimes we add chopped up chickpea patties, grilled tofu, tempeh or burgers from the night before. That’s the wild card that keeps it interesting for me.
- Romaine lettuce, washed, chopped and dried (I use a salad spinner)
- Fresh spinach leaves (optional)
- Cucumbers or zucchini, chopped or sliced
- Red cabbage, thinly sliced or shredded
- Carrots, shredded or diced
- Celery, sliced or chopped
- Red onion, diced or sliced
You’ll notice that most of the veggies on the list are affordable and easy to find year-round. That’s the idea. No excuses.
Often I will make homemade VINAIGRETTE which is simple, fresh and also cheap!
I found a great deal on these RE-USABLE MEAL CONTAINERS through amazon.com. They stack easily in the fridge and slip neatly into your bag for work.
Knowing we are both getting a healthy dose of fresh vitamins, fiber, water and antioxidants is one less thing to be concerned about during a busy period of days. And there is never a week that goes by that we are not so glad we took that bit of time to set ourselves up for success!