7 quick + healthy make-ahead lunches for your work week

It’s Monday morning and you’re running around like a crazy person trying to get ready and out the door (or is that just me?).  Then you realize you don’t have anything to take for lunch (dammit!), and you know what that means . . . you’ll go out with co-workers for a lunch that is probably gonna be low in nutrients and high in all the bad stuff, or you’ll end up at the snack machine or the nearest fast-food joint.  Ugh.

I hate it when this happens.  Monday mornings are hard enough as it is without this added stress.  Plus, I think how things go on Monday really sets the tone for the rest of your week (at least that’s my experience), and I want your week to get off to a positive and healthy start!

 

So . . . I’ve got you covered with 7 quick, easy, and healthy recipes that you can make ahead.  Just grab it in the morning and go.

 

 

Avocado Bowl

You might think this won’t fill you up, but you’ll be surprised how filling it is!  Avocados are loaded with healthy fats, fiber, and even some protein (plus you get added protein from the hemp seeds).  I eat this regularly for lunch and it always tides me over till dinner.  You could also add a side of salad greens with oil and vinegar to get in some extra green goodness.

1 avocado

½ cup chopped celery

Juice of 1 lime

Salt to taste (preferably Himalayan pink salt)

1 teaspoon chopped parsley

1 tablespoon hemp seeds

 

Halve the avocado.  Scoop out the avocado, leaving the skin intact.  In a bowl, mash the avocado and add the celery, lime, and salt.  Place mixture back in the avocado skins and top with parsley and hemp seeds.

This is best made right when you’re ready to eat, but if you need to make it ahead, you can do it the morning of.  Package the parsley and hemp seeds separately, squeeze a little extra lime juice over each filled avocado half, and wrap tightly with plastic wrap.  If the top turns brown, just take a knife and scrape off the very top – the filling underneath will still be fresh.  Then top with parsley and hemp seeds.  Makes 1 serving.

 

To make this even simpler and quicker, don’t mash the avocado.  Just halve it, remove the seed, sprinkle with hemp seeds and salt, and dig in with a spoon.  I always have avocados in the fridge and hemp seeds in the pantry, so this is one of my go-to lunches when I’m short on time.

 

Below are six other recipes from around the web that are quick and easy to make in advance. I’ve tried them all and really like them . . . hope you enjoy them, too!

 

Hard Boiled Egg and Brussels Sprout Bowl

If you’re lucky, you can find Brussels sprouts already shredded at your grocery store.  If you live near a Trader Joe’s, I know they carry them.

 

Vegetable Chickpea Curry

This is a slow-cooker recipe, so it’s very hands-off (my favorite kind of recipe!). You could put it in the slow-cooker on Sunday, set it and forget it for 6 hours.  Let it cool, pack it up in individual servings, and stock your fridge for the week.  Or, have it for dinner and eat the leftovers for lunch.

 

Anything Goes Kale Salad with Green Tahini Dressing

This one’s great for using kale that’s getting a little wilty, or leftover veggies in the fridge.

 

Chopped Taco Mason Jar Salad

I think these mason jar salads are so clever, and this one is like a taco in a jar — who wouldn’t love that?!

 

Quick and Easy White Bean Salad

This is one of the easiest lunch recipes ever, and the beans are a great source of fiber, protein, and iron.

 

Salmon Salad

You could use canned salmon and save yourself some time, but honestly the flavor is so much better if you use fresh.  It’s really quick and easy to cook.  If you’re having salmon for dinner one night, cook some extra and make this salad with it.  I like to have it on top of greens and drizzle with olive oil and lemon juice, or wrap it in lettuce leaves.

 

There you go . . . seven new healthy lunch ideas to make your week a breeze and keep you on track with your wedding fitness goals.  

 

But . . . what if you forget to make your lunch?  Here’s my contingency plan . . . I keep some hummus and sliced veggies on hand in case of emergency.  

 

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