It’s easy to get bogged down in work (and training) and find yourself running to the vending machine or grabbing whatever the cafeteria’s hot lunch special is. I didn’t want to fall into that trap during my dietetic internship (especially because I was teaching my patients to eat well) while I was also training for Grandma’s Marathon in Minnesota.
I had the interest and appetite to create lunches that weren’t boring and would keep me full throughout the day. My favorite is this balanced lunch salad—easy to customize and delicious. Two years later, this is still my lunch of choice, and I’m still putting together new combinations.
The basic elements are a green, grain, protein, and what I call “accessories” (or toppings). I prep all of my elements Sunday and then combine everything else the night before I bring the salad for lunch.
RELATED: Prep great meals (in less time!) with Health & Injuries.
Ingredients
2 cups greens: baby kale, baby spinach, cabbage, romaine
3/4 cup proteins: Roasted chickpeas, tofu, hard boiled eggs, shredded chicken breast
3/4 cup grain/starch: Published: Apr 11, 2016 11:59 AM EDT
Handful (or two!) toppings: Shoes & Gear
Dressings: balsamic vinaigrette, honey mustard, tahini-based
One of my favorite combos is kale, hard-boiled eggs, farro, roasted vegetables, sliced avocado, topped with a honey mustard vinaigrette. Get ready to be the envy of your lunch table.
