If you’ve been reading this blog for long, then you may have picked up on the fact that I’m a bit of a planner.
It’s true. I love a good list. I love checking things off. I love organization. I like to know what’s coming up next. And honestly, the planner in me makes being gluten free TONS easier.
We all know it’s true. Spontaneity is fun, but when it comes to what we’re going to eat, surprises don’t always work. For me, there’s not much worse than being hungry and not knowing what I’m going to eat.
Meal planning works for me. It helps my hunger not turn in to anger, (which is good for my marriage!!) and it helps me keep my meals healthy.
With the busy season of my job ramping up, I realized that I really needed to start planning my lunches as well. It works perfectly for supper, so why not lunch too? I mean, when I’m busy I’ll just eat a protein bar or drink a smoothie, which works in a pinch, but isn’t great for my overall health.
Plus, I realized that most of my lunches can be made easily if I just plan to make larger supper portions. But I will have to change it up to keep it interesting.
This week we started out with a YUMMY Sunday night meal: Grilled Steak with Grilled Balsamic Glazed Onions and broccoli.
How does that translate into lunches?
Enough steak for lunch on Monday, and we also threw some chicken on the grill to use for Tuesday supper and Wednesday lunch and some peppers for Tuesday lunch.
Steak for lunch:
In the form of a Steak Fajita Salad. DELICIOUS!
Parrish and I agreed, this lunch felt like a real treat – even though it was crazy easy to throw together.
And last night’s supper? SUPER FAST with our pre-grilled chicken from Sunday! View the recipe in this video:
I’m excited to try planning lunches, and I hope that this will help with the Holiday Hustle and Bustle at work!
What about you? Do you plan your meals?