Coming up with healthy and quick lunch ideas can sometimes be a pain in the butt. After my new pledge to incorporate more raw foods into my meals, I decided that the best option for lunches is an obvious one: salads!
However, I am almost always on the go around lunch time, and salads aren’t exactly the simplest thing to whip up when you’re in a hurry. There’s way too much chopping involved! Not to mention, how am I supposed to know what to put in it?
Problem solved, friends!
Most people do their grocery shopping on Sunday. If you do, then this will work out perfectly for ya! If you don’t, try to make a trip before the busy week begins, just to pick up essential produce items.
Step 1: Choose a base.
-This could be Romaine, Spring Mix, Butter Lettuce, or shredded cabbage…it’s up to you!
Step 2: Choose your veggies.
-I like carrots, green pepper, tomatoes, and celery
Step 3: Choose a protein.
-Sometimes I don’t want meat on my salads, so I like to add garbanzo beans or hardboiled eggwhites. If you’re a meat-lover, grilled chicken, shredded pork, or deli turkey are all great options. If you wanna get really fancy, add some grilled or baked salmon on top!
Step 4: Choose a healthy fat.
-A dressing made with olive oil is a great choice, but avocado slices add great texture and flavor! Cheese doesn’t really count as a “healthy fat”, but a little feta cheese can make a world of difference in a salad.
-Don’t forget that your dressing also counts as a fat (unless you use pure vinegar), so don’t go overboard with this step!
Step 5: Choose a dressing.
-You could choose a homemade mix of Extra Virgin Olive Oil and Red Wine Vinegar, or go the store-bought route. Remember to check the ingredients (the fewer, the better) and the fat and calories per serving. I like to choose one that has less than 90 calories per 2 tablespoons.
-Try organic! When I think “organic” I think “expensive”- but I was pleasantly surprised to discover that organic salad dressings at my store were only 40 cents more than the normal kind that I would usually buy. It’s worth the switch to get rid of all of the processed and “foreign” things they throw in there. Yuck!
Step 6: Chop, chop, chop!
-After you shop, immediately wash your lettuce and veggies, and get to choppin’! Prepare enough to fill at least 5 sandwich baggies (or tupperware) per produce item.
Step 7: Grab and go!
-Before you leave for work or class, just grab a clean tupperware with a lid, and fill with a handful or two of your base, and a handful of each of your other items from their baggies. Pour a little dressing in a smaller container, and your lunch is ready to go!
I’ve been using this lunch idea for the last week, and it is such a time saver. Not to mention, it takes out the guess work of “how am I going to eat healthy for lunch today?”, which can sometimes frustrate people and force them to make an unhealthy decision. With pre-made salad fixin’s at your disposal, there’s nothing to think about- just grab and go!