Recently I polled you guys on the gram to see what meal you struggle with the most: breakfast, lunches, dinner or snacks….truth be told you said all of them so over the next few blogs I will be answering questions and sharing some info to simplify healthy eating. I am going to share 5 Tips for Healthy Lunches on the Go with one recipe that will keep you filled to crush your day. But before we jump into that I want to share why most people struggle with lunches on the go – the main reason time and time again is they fail to plan and prep their meals ahead of time. I totally get it, we all have full schedules and in no way am I saying it’s always “easy”, I just want to share tips that have worked for me so that I can stay nourished even on those busy days.
“By failing to prepare, you are preparing to fail” – Benjamin Franklin
5 Tips For Lunches On The Go
- Invest in good containers with lids that seal and don’t leak. I like to use glass containers and I have small dressing containers that I can add into my container so my lunch isn’t soggy by the time I am ready to eat it. I would also invest in a mini cooler and ice packs so you can pack and carry if you don’t have a fridge near by and you plan on being out for the day.
2. Plan 1-3 lunch recipes you want to make during the week.
Get inspired and excited about what you get to have for lunch. Think of lots of veggies, a lean protein source and a thumb size amount of healthy fats.
3. Schedule time for lunch prep into your day.
For example tonight while making dinner I prepped lunches for tomorrow for the hubby and I and I also made leftover for dinner so the kids have lunches prepped too. Leftovers are a huge time saver for lunches the next day, I often make double or more than we need so we have extras for effortless lunches.
4. Don’t forget you can repurpose your leftovers for a new but easy lunch.
For example: chickpea tacos can turn into a chickpea salad for lunch the next day. Get creative: I love to do bowl because I just toss whatever veggies I have in the fridge, add leftover protein source (burgers, cashew chickpeas etc) and top with a fun dressing.
5. If you are in a pinch find some healthy places that can have your back on those days when you just really didn’t pack a lunch or forgot it at home.
If you are in the Barrie area I love: Fresh Affair, Copper Branch, Bohemia and Ripe – sometimes I even pick up a pre-made salad from the grocery store….shhhhhhh.
The Recipe
PrintChickpea Power Bowl
Makes: 2-4 servings (depending on how you serve it)
Prep Time: 10 minutes
Ingredients
1 cans chickpeas, drained and rinsed
½ red pepper, finely chopped
½ orange pepper, finely chopped
1 celery stalk, finely chopped
1-2 cloves of garlic, minced
1-2 green onions, finely chopped
1 beet, shredded
1/4 cup pumpkin seeds or hemp hearts
¼ sesame seeds
1-3 tablespoons vegan mayo
½ tablespoon Dijon mustard
Option – use lemon tahini dressing, balsamic, roasted red pepper or any favourite dressing instead of vegan mayo and mustard.
Directions
1. Place chickpeas in a large bowl and pat dry to remove all water. Add in all of the remaining ingredients except the pumpkin seeds and sesame seeds.
2. Stir to combine. Add seeds to the top just before serving.
Serve on lettuce boats, in wraps, or make a bowl by adding spinach, and chickpea mixture
If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,
