Want to cut calories and save cash? It's in the bag! The brown bag, that is. By channeling your school years (minus the Bee Gees lunch box) and packing your midday meal, you can shave calories and pocket the dollars you'd typically drop at the sandwich shop. Aim for a mix of protein, veggies and complex carbs, and you'll also keep your energy up for the busy afternoon ahead. Power lunch, indeed!
I love a salad packed with antioxidants--I tell myself, if it's produce and purple (beets, beans, lettuce), red (sun-dried tomatoes, red peppers) or green (baby spinach), you can eat unlimited quantities and fill up, not out. I add a little protein (chicken or tofu) to keep my blood sugar steady. It's a perfect lunch that won't lead me to troll for sugar at 3:30 P.M.
To love your lunches all week, post these options, each about 400 calories and chock full of nutritional all-stars on your fridge. They're so tasty, you wouldn't dare trade 'em!
B.A.L.T.
Layer 3 strips bacon, 3 slices avocado, 4 lettuce leaves, 2 slices tomato and 2 tbsp olive oil mayonnaise (such as Hellmann's) between 2 slices whole-wheat bread. Eat with 1 cup strawberries drizzled with 1 tbsp balsamic vinegar.
Steak salad
Toss 1 1/4 cups greens, 1/4 cup each sliced carrot and red onion, 1/2 cup grape tomatoes, 2 oz grilled lean flank steak, 1 tbsp blue cheese, 3/4 cup corn and 2 tbsp vinaigrette.
Beef and swiss roll-ups
Toss 2 cups spinach, 1/2 cup grape tomatoes, 1/4 cup sliced red onion tossed with 1 tbsp balsamic vinaigrette. Eat with 3 slices roast beef individually rolled with 3 slices lowfat Swiss and a small whole-grain roll. Check out these 24 creative and healthy snack ideas!
Chicken and pasta salad
Toss 3 oz chopped precooked chicken breast, 1/2 cup each diced tomato and cucumber, 1/4 cup reduced-fat feta, 1 cup cooked whole-wheat pasta and 1 1/2 tbsp balsamic vinaigrette.
Mango-chicken wrap
Fill a whole-wheat wrap with 2 oz sliced cooked chicken breast, 2 tbsp olive oil mayo, 1 tsp fresh tarragon, 1/4 cup spinach, 1/4 cup sliced mango. Serve with 15 small pretzels.
Greek salad
Toss 1 cup lettuce; 1/2 cup each chopped cucumbers and grape tomatoes; 1/2 cup canned chickpeas, rinsed and drained; 2 olives; 1/8 cup sliced red onion; 1 tbsp feta; 1/2 tsp chili powder; 1 tbsp olive oil; 2 tbsp white wine vinegar. Eat with 1/2 whole-wheat pita. Learn 20 ways to eat healthier right now!
Taco toss
Top 2 cups lettuce with 12 baked tortilla chips, crushed; 1/4 cup shredded 2 percent cheddar; 1/2 cup warm canned chili; 2 tbsp salsa; and 1 tbsp nonfat plain yogurt.
Shrimp salad
10 cooked shrimp; 1/3 avocado, sliced; 1 tbsp slivered almonds; 2 tbsp each diced red onion and carrot; 1 tbsp prepared sesame dressing, tossed with 2 cups greens; 3 whole-green crispbreads.
Loaded lentil soup
Heat 1 cup canned low-sodium lentil soup and, as it's cooking, stir in 1/4 cup diced carrot, 1 handful chopped fresh kale and 1/4 cup canned black beans, rinsed and drained. Enjoy with 3 whole-grain crackers topped with 1 oz shredded cheddar.
Global feast
Toss 1/2 cup cooked quinoa with 1/4 cup cannellini beans, rinsed and drained; 1/8 cup chopped red onion; 1/4 cup halved grape tomatoes; 1/4 cup artichoke hearts; 3 tbsp fresh lemon juice; 1 tsp olive oil; 2 tbsp chopped fresh basil; and 2 tbsp feta. Serve with 1/2 cup seltzer mixed with 1/2 cup pomegranate juice.
To find a complete healthy eating plan you'll love sticking with, visit Self.com.
