For lunch, we buy prewashed, precut lettuce (it’s convenient and quick). I’ll grill up some marinated chicken breasts and dice them up. In the mornings before work, I’ll dump some of the lettuce, some chicken, some form of bean (garbanzo, black, or kidney), some dried cranberries, some chicken, some walnuts, and some feta cheese. I’ll make a quick dressing with some olive oil and vinegar and take that in a separate container. Lunch time rolls around and I power down my salad.

For a quick dinner we slice up some bell peppers, onions, broccoli, carrots, garlic, ginger, and some tofu (or chicken) to make a quick stir-fry. We experiment with various sauces, but one of the tastiest is some peanut butter with soy sauce, and maybe some red chili flakes. No need for rice or noodles; its tasty the way it is.

I like keeping a lot of hard boiled eggs ready to eat or throwing a tritip in an oven and slicing it up for strips of meat to snack on over a few days. I also just drink a tall glass of milk for snack around the house or pick up a quart if I’m wandering about.

I make a huge salad (lettuce, broccoli slaw, carrots, cucumbers, celery, olives, etc) on a Sunday eve and then bag up all leftovers in 1-Quart ziplock bags, squeezing all air out when I zip them. Now I’ve got a salad a day for quick grab lunch.

I also grille/roast extra meat when it’s my turn to cook. Same as salad. I portion out 5oz of whatever meat into tin foil (after it cools) and refrigerate it for quick grab lunches all week.

It makes eating healthy and keeping proportions correct while at work easier.