Carrying lunch at work is not as difficult to deal with as it seems at first glance. In this article, I will share five tips from several years of nutrition experience at work. This experience has been positive at times, sometimes not at all, I made a lot of mistakes, I had to use the delivery service many times at the last minute or just stay hungry, but maybe this thorny path to get to this article and even become a source of inspiration for one!
1. Planning it beforehand
The first and foremost tip for those who want to develop a habit of carrying lunch to work is to plan: arm yourself with a pen and paper or even a phone over the weekend and write down what you ate throughout the next work week. Also on the weekends supply the necessary products all week and determine when you will have enough time to cook the rice: Tuesday? If not, Tuesday is the baby’s birthday. Then on Wednesday! So Thursdays and Fridays with vegetable rice days will be at work! Everything that can be prepared on Sunday and not spoiled for the next few days, it is desirable to organize during the week of great preparations: cooking cereals, cooking vegetables, etc.
2. Good Containers
No matter how motivated a person is, on the very first day when the soup is poured into a bag or a salad dressing is spilled on a laptop, all motivation to carry food out of the house disappears and years go by. That’s why it’s important to stock up on good containers! Some people like plastic, some people like glass. Glass is relatively heavy to carry, though much healthier, although there are plastics that are specifically designed for food storage and have undergone special testing. No matter how you choose the container, the main thing is to be of good quality and close tightly. Even things that at first glance do not have liquid can soak all day after being jammed, so I would not put even a dry, simple sandwich in the vicinity of important documents or equipment without extra protection. By the way, the function of a cheap and good container is often performed by jars with screw caps: in it, the salad fits well and the soup.
3. Packing it the night before
Everything that can be packed for the next day the night before – must be planned. This does not only apply to food: the more you take care of yourself in the evening the next morning, the happier you will be the next morning. The previous evening’s packed lunch is stored in the refrigerator in its container, or it can also be in the lunch bag. In the morning you just have to remember to take it out of the fridge and take it with you.
4. Having favorite food in stock
The biggest mistake you can make when planning work-out lunches is to plan the dishes you think you want to eat, not the ones you want to eat. In my imagination, too, every ideal morning starts with freshly squeezed juice, continues with three sheets of salad, and ends with a few greens at dinner. And my imagination goes far beyond my real desires: I hate squeezing the juice and throwing away leftovers, lettuce leaves never crumble, and in the evening I do not want anything at all that is cold and sour.
It is important to plan meals at work throughout the week that we love.
We spend 7, 8, 9 and sometimes more hours at work. If you do not have any superpowers, or you are not an intermediate (interval) hunger guru, it is impossible to endure such a long period of time at the expense of just one lunch. If you have a tray, be sure to keep nuts, cherries, raisins, raisins, chocolate, salty sticks – in short, everything you love and that will help you to overcome hunger pangs. Also, if the lunch time coincides with the meeting and you can not enjoy the delicacies brought from home for the next hour, and you are very hungry, the snacks will help you, at least delay the hunger for a while and quietly attend the meeting.