Plan Ahead for Better Lunches
When your focus is on weight loss, one of the biggest temptations is the lunch break. You're hungry, you may be short on time and often you don’t have access to a proper kitchen. Thus, the lure of fast food beckons. Moreover, we all know about those restaurant lunches – you can blow your entire calorie allotment for the day in one sitting. Avoid the pitfalls with a little planning and prepping.
Cook Enough for Two Meals
Making a meal do double duty is one of the easiest ways to do lunch ahead of time. Having grilled chicken breast and veggies with rice for dinner? Cook enough for two and put half in a food container to grab on your way out the door the next morning -or- turn the chicken breast into chicken salad, pack all the additions like lettuce or tomatoes (building the sandwich ahead of time is a recipe for soggy bread) and put it together when you're ready to eat.
Weekends are often a time for some leisurely cooking. Make a big pot of soup or a casserole, then portion it out in food containers to take for lunch during the week. Prep veggies ahead and store them in portion-sized servings in plastic bags. Then you can just add to your entree. Fresh fruit is probably the ultimate prepackaged lunch item. Drop an apple, orange or banana in your lunch bag for a snack or dessert.
Use Food Containers for Right-Size Portions
If you really want to get organized, you can even pack a week's worth of entrees in your food containers. That makes it very easy to have the right-size portions. Freeze or refrigerate. In the summer, your thawing frozen entree will keep the rest of your food cold to prevent spoilage. Always think ahead and remember to stick with your menu plan. Eating real food is the best way to lose weight and keep it off. You can also check the Metabolic Research Center website for some recipes specifically designed to help you grab and go.
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