Eating well away from the home can be a real challenge and I will rarely leave the house in the morning without preparing lunch the night before as I find it prevents me from getting ravenous and making poorer food choices.
Mason-style jars are a great investment for food on the go. I frequently put overnight oats, chia pots, and smoothies in mine for grab-and-go breakfasts for the all the family.
These are a great alternative to an uninspiring & expensive shop-bought sandwich. Take-to-work salads don’t have to be a boring mix of lettuce tomato and cucumber!
Batch cooking is your friend here – for example roast extra vegetables on Sunday, or save some roast chicken for the week ahead.
Mix it up and be as creative as you like and go with the seasons. Just remember to always include some protein (animal or plant-based) in your creations to help with keeping you full.
To avoid sogginess, I suggest layering leaves at the top with dressings at the bottom.
Layer 1 dressing
olive oil & lemon juice,
honey and lemon dressing
Roast sweet potato
Cucumbers, red onion, asparagus, celery
Layer 3 protein
Shredded cooked chicken
Nuts (eg almonds, walnuts, cashews, pecans)
Seeds (eg pumpkin, sunflower, hemp)
Chopped boiled egg
Layer 4 green leaves
Chopped herbs (e.g. parsley, chives, mint, basil)
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