The Simple, Healthy, Packable Lunch – Chalk Full Greek Salad with Bread and an Apple – Recipe
I need to eat lunch. I’m not one of those people who can just skip meals. If I skip a meal I get mean and surly. And if tired happens to be thrown in the mix then you might want to avoid me. This means I need to pack a lunch to take to work at Taltree. Recently I've been taking leftovers or making large vats of soup. However, the weather is warming up and soup isn’t as delightful. It’s time for a new plan. I need a filling yet healthy lunch. This is what I’m thinking:
Serving of bread/rice/noodles
I don’t mind eating the same thing all week so I’m going to put together five days worth of lunches at once. This week I’m making myself big organic lettuce salads with carrots, mushrooms, cucumber and peas. To add some heft to these salads I’m adding a slice of feta, a couple olives, a couple teaspoons of balsamic vinegar and one teaspoon of olive oil. Add an Arnold’s Multigrain Sandwich Thin and an apple and I think I should be set. This gives me a lunch I don’t have to refrigerate or reheat and it has lots of veggies, fiber and flavor. I am hoping it’s enough to keep me from turning into a ravenous fiend at the end of the day.
I calculated the nutrition of this lunch and it comes out to the list at left, which is about 7 Weight Watchers points. (I'm aiming for something around 22 points a day which is what I would need, as a female under 150 pounds, to be eating to maintain my ideal weight. That means I should very slowly be losing weight.) This lunch pared with a decent breakfast should be enough to keep me going until dinner.
I still plan on having a small snack after work, I just need to figure out what that will be. Stay tuned for the next post where I find delicious after work snacks that won’t ruin my healthy eating and hold me over until dinner.