I like to cook a couple of chicken breasts, some brown rice and a veggie, usually broccoli and put them in individual containers for lunches during the week. It saves me money by always having something prepared and ready to go.
I can do all things thru Christ Jesus who strengthens me.
I eat lean cuisines and a piece of fruit most days. I stock up when they're on sale. When I do have lunch out I either order off the kids menue or only eat half the food. (Still working on getting comfortable with throwing food away -- I am not a garbage disposal, what I pay for tossed food I make up in saved health care costs, and other mantra's to see me through...) No fries - no exceptions.
I always have a couple of different 100 calorie snacks in my desk drawer in case I get the urge to munch (stress) so at least I keep it under control. I also havea bottle of water on my desk (chug what's not gone before lunch) and a fresh bottle of water for the afternoon (chug what's not gone by the end of the day.) I started out having to chug a lot at noon and at the end of the day but now I'm used to drinking some water every 15 minutes or so and its usually about gone when its supposed to be. I know the water cuts down on the snacking...
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Some of my favorites have been baked potato with salsa and lowfat sour cream, a can of tuna over a big salad made with lettuce, green peppers, and tomatoes(the miracle whip is creamy enough that I don't even add any salad dressing), taco salad(but instead of beef, try a cup of black beans. it really boosts the fiber and cuts the fat), a healthy choice meal with a can of green beans on the side, and a mix of yogurt with granola(or grape nuts) and a piece of fruit on the side. Hopefully one of those appeals to your tastebuds!
"For I know the plans I have for you, declares the Lord, plans for a future of hope and good, not evil." Jeremiah 29:11
current weight: 192.0
Fitness Minutes: (4,773) Posts: 1,909 1/1/08 1:39 P
One of the things I do is take enough salad fixings for the whole week on Monday and leave them in a bag in the work fridge. I take romaine lettuce heads, hard boiled eggs, apples, dried cranberries, etc and can make a slightly different salad every day. I've got 2 or 3 Salad spritzer dressings there as well. Then I either have a large salad or I bring a leftover dish from home and have a side salad.
We are what we repeatedly do. Excellence then is not an act but a habit. - Aristotle
I find that having a variety of veggies, cut up and packaged in containers makes for one part of a healthy lunch. I grab a container and go. If you can keep it at work, the spray salad dressings can be used to jazz up the veggies without all the calories of a dip.
Along with that I take 1-2 pieces of fruit with me each day, and some nuts, cheese, etc. for snacks in a premeasured package so I don't over eat.
I also take a small dish of some left overs from dinners. Pasta travels great and I rarely tire of it, so when I do a pasta dish, I make enough extra to get at least 2 lunches for the week. Homemade soup from the weekend along with a whole wheat roll is another simple and tasty lunch option if you have a microwave at work to reheat it.
You could also experiment with chopping up left over meat and adding it to the veggies and steaming them in the microwave with a bit of low sodium soy sauce (or other sauce of your choice) and noodles or rice for a quick left over meal.
Live by what you love and not by what you fear - author unknown
I find smaller and more frequent meals seem to be working for me. Sometimes I do packaged cup-a-soups, left overs from home and home made soups in microvable containers, rye crackers with crunch almond butter instead of cheese. small bags of crunchy vegetables. Variety is the trick for me.
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