Fitness Minutes: (64,745)
748 4/4/13 1:29 P
Pb&J sandwich (whole wheat bread, creamy peanut butter, and grape jelly), a granny smith apple and/or Anjou pear, and water. This is during the week when I go into the field or to campus.
Edit: The type of job I'm looking for when I finish grad school is one where it would be too difficult to have things that need to be frozen or refrigerated.
Edited by: FIELDWORKING at: 4/4/2013 (13:32)
4/4/13 12:30 P
Mix and match:
Home-cut veggie 'tray' (celery, carrots, broccoli, snap peas, baby corn, cherry tomatoes, cucumber, whatever you love!) Veggie summer rolls Baked tofu Sliced roasted chicken or sliced beef steak Wild or brown rice Stir-fry Cold pasta or bean threads Egg salad/Tuna salad/Chicken salad and pita bread Whole fruit Fruit bowl Taco salad: greens (lettuce, arugula, kale, spinach, etc), veggie toppings (onion, tomato, jalapeno, avocado, salsa) ground beef or shredded chicken, and pita chips. Pack ingredients, assemble and shake when ready to eat.
I don't use microwaves so I eat all the above cold, and they taste just fine :)
4/4/13 12:20 P
yogurt with fruit and oatmeal
hearty salads (i.e. containing beans, grains, rice, pasta, cheese, fish... not just salad greens!)
leftovers (often re-purposed as a "salad" or "wrap filling")
4/4/13 11:57 A
low calorie soup, romaine lettuce salad, with fat free dressing, tuna salad, using greek yogurt and fat free miracle whip, wheat bread, pepper jack cheese and or sliced turkey, using greek yogurt and fat free miracle whip, and romaine lettuce, salads with low fat dressing, low sodium olives, grated cheese, garlic toast points.
Fitness Minutes: (5,938)
200 4/4/13 11:26 A
Good topic to start a thread on. Some of my favorites include rices cakes and sliced cheese with veggies and fruit, Greek salad (just romaine, feta and olives thrown in a container), and avocado either with bread or rice cakes and fruit and veggies on the side. I also love to bring a quarter cup of mixed nuts to work. The protein really helps me through the day.
Fitness Minutes: (34,007)
4/4/13 10:08 A
Bag salad with grilled chicken
Fitness Minutes: (35,554)
4/4/13 9:57 A
I usually have a bowl of soup and a salad for lunch. Pretty much every day. I do make different soups though. Lentil soup, bean soup, chicken tortilla soup etc. I make a big pot over the weekend and have it for lunch during the week. for the salad, I switch up the greens and toppings to whatever is on sale.
Fitness Minutes: (6,555)
4/4/13 9:37 A
I'm on a kick of making tuna or chicken salad and replacing the mayo with mashed avocado. Not much of a calorie difference but so many more vitamins and nutrients. I eat it with whole grain crackers or ezekiel bread. Can't wait for farmers markets to start up again so I can do salads!
4/4/13 8:03 A
prepared portions (divided out from larger ones like chili, casseroles, Shepherd's pie, for instance) (I usually freeze them for use later)
veggie sticks and accessories (hummus, for instance)
I don't do sandwiches or wraps, so can't help you there. I will do the filling and serve it on a lettuce leaf, though.
Lots of things you can add to your (plain) yogurt include chia seeds, flax seeds, nuts, cinnamon, other fruits, etc.
Fitness Minutes: (330)
9 4/3/13 10:27 P
Beans with oil, vinegar, chopped up veggies like carrots and bell peppers and hot pepper sauce. With some rye crackers and an apple.
4/3/13 10:10 P
Mine are tuna salad, I make it with onion & chopped pickle for zest & crunch PB&J with an apple, also hummus on Kashi crackers w/yogurt. I'd like to switch it up ,though
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