A few weeks ago, I asked the Youtrition community what time of day is the most difficult for creating balanced, nourishing meals. I got a lot of great replies, and the majority of people said lunch is the hardest. While breakfast and dinner can both have their challenges as well, lunch seems to be the sticking point for most people. It’s hard to find time to pack a lunch every day, and many people feel at a loss as to what to bring to work that would actually taste good and be balanced. Plus, it’s just too easy to get fast food or pizza instead of planning a great lunch.
But lunch is important. A healthy, balanced lunch can prevent the 3 pm slump that leads people to munch on snacks and candy bars. A healthy, balanced lunch can keep your mind sharp and your body fueled for a more productive, energetic second half of the day.
For many people, a key factor in getting a balanced lunch is preparing it ahead of time. Many of my premium coaching clients have found this strategy useful, and it is something I do too. On the weekends, I plan one meal to cook for lunches for the week, and cook a four serving batch (knowing one day I will likely eat something else) this helps me get through my busy work and mom-ing week with a good, balanced meal in the middle of the day.
Today I want to share with you one of my favorite make-ahead lunches. This vegetarian recipe is packed with 20 grams of protein per serving and will leave you feeling satisfied and energized until dinner time. Personally, I tend to need a little more food than this bowl alone, so I pair it with Greek yogurt and fruit.