Happy Wednesday! Time for another What I Ate Wednesday. This was a day I was headed to work. I get up pretty early on those days and usually drink my smoothie during my commute.
Here’s what I packed for my snacks and lunch. Yes, packing this much food takes a lot of time but it is so worth it. I don’t work well if I’m hungry and that’s a fact.
The overnight oats were my morning snack. The oats were mixed with yogurt, sweet cherries, and cinnamon. The salad and soup were for lunch. The soup looks a little weird because it was partly frozen. It was a sweet potato lentil soup that I had made a while back. (Tip: freeze a few single servings of soup every time you make a some.) The salad featured something special – black raspberries that we discovered growing in our yard this weekend! It also had a bunch of other random veggies – cucumbers, roasted broccoli, beets, chickpeas plus sunflower seeds and a little goat cheese.
I also packed a hard boiled egg and some trail mix for my afternoon snack. But tragedy happened, I somehow forgot my trail mix. I ate it right when I got home along with some more black raspberries.
Dinner was grilled shish kabobs with shrimp, bell pepper, red onion, and pineapple. I ate mine with lettuce and quinoa and a side of avocado. I also made a fresh herb mixture of herbs, olive oil, and salt to add a little more flavor. The grilled pineapple bites were my favorite, is there anything sweeter than grilled fruit??
So that’s all for that day. Pretty balanced but nothing too out of the ordinary. I try to eat balanced when at work but I know that it isn’t easy. The best tip I can give is to prepare foods in bulk for the week. For instance I made a jar of oats for everyday that I had to work. I also prechopped salad veggies that will last the week. It didn’t take long but makes it a lot easier to throw together a relatively healthy lunch.
What are your tips for packing a healthy lunch??
Be Happy, Be Healthy!
