This is one of my best healthy eating and cooking tips. Every time I cook dinner, I want the time and effort put into it to last. So I double my recipes in order to have enough for dinner that night and leftovers for at least the next day's lunches.
When done cooking, portion out your meal into dinner dishes and into lunch containers right away and then you won't have to take the time to dish it up for lunch in the morning. This means you're more likely to eat the healthy homemade meal you cooked even when you are short on time.
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Have started preparing brown-bag lunches for the next day right after dinner the night before...so its set in stone what I will eat. At breakfast the next morning, I log what I am eating and I "Pre-log" my lunch...it helps me stick to it.
After dinner (and preparing tomorrow's lunch), I log dinner and "Pre-log" an evening snack.
I do not know whether it is just the benefit of pre-planning or the guilt of cheating on myself....this works for me.
I eat a salad every day for lunch. When it's time to get it ready, I prepare twice as much and put half in the refrigerator for later. That way, I know I'll get those vegetables in at dinner time and I won't have to make any more food decisions as my day begins to slow down. And if I find something better for dinner, I have a salad all ready for tomorrow!!
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