Yes, we know it seems like there’s a day for everything, but while we may not stop to call your attention to escargot day or junk food day (only a few of the many holidays listed on food.com), pack your lunch day is something we can get behind. Not only do we recommend it in Happy Kitchen classes as a way to save money and eat better, but a peek inside the SFC staff fridge will show you that it’s a way of life around here.
Here are some of our tips for packing a healthy lunch, and you can look for more tips coming after spring break to get you back into the swing of things with healthy lunches!
- Pack a lunch that’s good for you, and for the environment. Make a waste-free lunch by using reusable containers, utensils, and napkins, and be sure to compost or recycle anything that’s left.
- Consider what you have available and how much time you have. If you don’t have a fridge or microwave at work, can you invest in a thermos or ice pack to keep things at the right temperature?
- · Be aware of how consistency and texture might change in make-ahead meals. If you’re packing a salad, put the dressing on the bottom so you can mix it in later, and wait to add anything crunchy (nuts, seeds, croutons) just before you’re ready to eat.
- If you pack your lunch regularly, keep a few pantry staples at your desk, like olive oil, vinegar, salt, or pepper.
- If possible, set aside time to focus on your lunch and enjoy it.
- Make sure your lunch will be satisfying and delicious so you’re not tempted to supplement (or replace!) your homemade lunch with snacks from the vending machine.
What are your best tips for packing a healthy lunch?