The brown-bag lunch is a great way to stick to your nutritional goals, with the added benefit of being economical. But I frequently fall into the same old salad-granola-fruit rut!
Packing a lunch on autopilot: a Kashi bar, whatever fresh fruit threatens to go bad first, whatever raw veggies lurk in the crisper. Ultimately boring as hell, which leads me to quit packing my lunch for a few days….or weeks. And then I discovered that my favorite Kashi bars were part of the tainted peanut butter recall. Blech!
So I decided to make more of an effort this week, and avoid the same-old, ho-hum.
Today’s lunch bag contains leftover seared tuna & sliced avocado on spring mix, with ginger dressing, and for dessert, fresh local strawberries & greek vanilla yogurt.