How to keep lunch interesting and filling

What time are you eating lunch?

I try to pack lunch, but generally end up grabbing a healthy choice steamer and an apple while I'm running out the door. If you are hungry after lunch try to add some more protein to your lunch and maybe some fiber. That is a lot of carbs you are eating which you probably use up before your next meal.

Maybe add some greek yogurt and an apple in addition to your salad? If you have a access to a microwave and fridge you can always crack some eggs in a tupperware and throw in some spinach, cheese, and any leftover meat for a microwave omelet. I will say, you will not be the most popular person in your break room since microwave eggs stink.

Definitely add some protein & fiber to your salad; tuna, chicken, beans, nuts, seeds, avocado, sweet potato. Have a cheese stick and an apple or banana with your salad, too.

Other options to keep it interested are to make your salad into a wrap, that way you won't get bored with a salad everyday. Make up some veggies, carbs and meat and bring that in a tupperware container.

Add chicken, and possibly some diced apples, berries, or nuts, also. And crumbled feta or blue cheese. It tastes amazing.

Make a soup, stew, or chili and freeze it in portions.

I also make homemade freezer burritos, portioned veggie/meatball nuggets in sauce, or even stuffed peppers to freeze.

Grab and go in the morning and it's filling and quick!

I find the combination of fibre and protein to be filling. Simple carbs (like bread) just don't do it for me because they cause my blood glucose to spike up then down as a result of an insulin spike, and when I have low blood sugar 3 hours later I am ravenous. My packed lunch is typically 200g of frozen veg, and 100g of protein (left over steak or chicken, boiled eggs, thai fish cakes, smoked salmon). Sometimes a little sauce to make things interesting (pesto, salsa verde, guacamole, chilli paste, dijon mustard, salsa)

Lunch does not have to be lunch foods, today I had a cup of greek yogurt, half cup Kashi go lean, banana, tablespoon peanut butter verry filling.

skinnyby31 wrote: »

Queenmunchy wrote: »

Make a soup, stew, or chili and freeze it in portions.

I also make homemade freezer burritos, portioned veggie/meatball nuggets in sauce, or even stuffed peppers to freeze.

Grab and go in the morning and it's filling and quick!

Never thought of freezing burritos- do you freeze the chicken/veg etc all in the wrap?

I sure do. I've made burritos that have pretty much any flavor combination from any cuisine. It's the perfect way to repurpose leftovers. Below are my more common burritos.

Breakfast burrito:
Sauté onion, pepper, mushroom, spinach. Chop 8 slices of bacon or sausage of choice and crisp/cook. Cook 8 scrambled eggs, and mix all cooled ingredients together. Lay out 8 large high fiber/low carb burritos (like La Tortilla Factory smart and delicious line or Ole Wellness High Fiber) – for gluten free, Aldi sells a 90 calorie GF tortilla. Divide mixture amongst 8 burritos, top each with 1oz cheese of choice, and roll into burritos, folding in the sides. Lay seam side down on cookie sheet, and freeze. Once frozen, transfer to labeled freezer bag. To serve, microwave wrapped in damp paper towel for 2-3 minutes until thawed or microwave until thawed and crisp in a pan or under the broiler. Options: add in cooked potatoes, vegetables to taste, sun dried tomatoes, jalapenos, hot sauce, or any other preferred fillings. Can substitute 2 egg whites for each whole egg.

Non-breakfast burrito:
Mix 2 cups of cooked rice, sautéed vegetables of choice, one can rinsed black beans, salsa (optional jalapeno, hot sauce, sofrito, corn, etc). Lay out 8 large high fiber/low carb burritos, divide, top each with 1oz cheese, roll, and freeze on cookie sheet. To serve, microwave wrapped in paper towel for 2-3 minutes until thawed or microwave until thawed and crisp in a pan or under a broiler. Options: replace some or all of the rice and beans with shredded cooked chicken/beef/pork or cooked ground meat.