It’s that time of year again.
The weather gets cooler.
The kiddos go back to school.
Work gets more structured.
It’s a great time to start thinking about small changes you can make to your routine to get you closer to your health goals.
One of the best small changes you can make is striving to pack your lunch.
Eating more homemade food gives you more control over the foods that you’re eating.
I don’t mean “control” as in restricting your food intake or putting yourself on a diet.
I mean control as in– you can CHOOSE the kind of oil you use, and the kind of sweetener you use.
You can CHOOSE to have grain-free options, and higher quality protein.
When you buy a lot of your food at restaurants, you have less control over how it’s cooked, what kind of oil they use, and what kind of meats you’re eating.
The more food you make, the better you can feel about eating out when you do– it becomes a special treat where you don’t have to worry so much about oil, protein and sugars.
Here are 5 tips for packing a better lunch this fall:
Learn to Love Leftovers.
I cook for two people and when I make dinner, I usually make enough to feed six. This way, we can have a delicious dinner, and lunches for the next two days.
Start with greens.
I keep telling you about how I keep a tub of Olivia’s salad greens in my fridge at all times– every single lunch I pack isn’t complete without a big bowl full of salad greens. I try to make all of my dinner leftovers into salad toppings–even if it’s something like curry or pot roast.
Don’t forget your starchy veggies.
Adding sweet potato, white potato or another denser veggie to your lunch may help keep you fuller longer and carry you through your 2pm slump. Dense, starchy veggies are full of complex carbohydrates and fiber which give you a more sustained energy and can add that “filling” quality to your lunch. I find that I often eat these veggies at dinner, but forget about them at lunchtime. Cold sweet potato cubes taste great on a salad!
Don’t forget your healthy fats.
Fat is one of the most important components of your lunch. It turns up the satisfaction factor. I always include some nuts or avocado on my salad, or a little bit of olive oil with vinegar as a salad dressing. Sometimes I’ll pack a banana with nut butter, or some trail mix as a side. Fat is what keeps your meal filling and helps you get through a long afternoon in the office.
Fruit is a naturally portable dessert.
No lunch of mine is complete without a piece of fruit. I usually go for bananas because they’re so portable, and sweet enough to be a dessert, but I try to pick fruits that are in season. Apples and pears in the fall, peaches and berries in the summer. Fruit is the perfect way to add some natural sweetness to your midday meal.
Here are some of my favorite recipes to make and pack for lunch:
What kinds of food do you pack for lunch? Any tips and tricks to share? Feel free to tell me in the comments below!