Tomorrow morning marks the beginning of my new job which means so long takeout, hello brown bags! And to be honest, I don’t mind one bit. I tend to get pretty creative with my lunches when I’m workin a 9 to 5, cuz there’s nothin I like more than having a truly spectacular lunch to look forward to after a morning of hard work.
Of course a wholesome healthy lunchbox isn’t always easy to throw together at 6 in the morning while you’re still in a pre-coffee stupor, so in order to make your life (and my own) a little easier I am including some tips for how to get your Monday-Friday eats sorted out well in advance!
Food Prep Plan of Attack (July 4-8th):
Step 1) Protein: Marinated Tofu (4 servings).
Place all ingredients in a ziploc bag and SHAKE!
- 1 block of tofu, diced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hummus
- 2-3 cloves minced garlic
- 1 small piece of fresh ginger, minced
- 1/2 a very large bunch of kale (or 1 normal sized bunch)
- 4 large carrots
- 1/4 red onion
- 1 sweet apple
Step 3) Whole Grains: Quinoa
Cook 3/4 cup of dry quinoa according to package instructions. Store in a tupperware.
Step 4) Starchy Veggie: Roasted Buttercup Squash
Dice 1 whole squash into pieces and place in a roasting pan along with 1/2 cup of water. Bake at 400 degrees for 1 hour or until soft and slightly browned.
Step 4) Fruit: Banana (optional)
Slice 3 bananas into large chunks and freeze. Great for morning smoothies!