Lose Weight by Bringing These 10 Homemade Lunches to Work

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Save money and calories while making your co-workers jealous
Artichoke and Mushroom Frittata

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Frittatas are the ideal lunch option: They can be made ahead of time, they last a few days in the refrigerator, and they can be eaten at room temperature.

Lunch propels you through the second half of the workday, but grabbing an Italian sub with a bag of potato chips or a burger and fries will take a toll on your energy level, waistline, and wallet. According to data from Visa, Americans spend on average a $1,000 annually — about $10 per meal — dining out for lunch about twice a week. In order to save money (and calories), start bringing your lunch to work instead.

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Prepping lunches at home the night before, on top of making dinner, may seem like a daunting chore, but it doesn’t have to be. Use quick-cooking ingredients such as shrimp, tofu, canned salmon, or even a store-bought rotisserie chicken to expedite the process. Use these basic proteins on top of a salad or as the foundation of a sandwich. Other factors to consider when making a homemade lunch are: is it easy to assemble; is it easy to eat; is it transportable; and does it taste good at cold or at room temperature? Also, if you want to avoid passive-aggressive glances from your co-workers, try to refrain from bringing any severely odorous foods. Save that steamed broccoli with tuna fish for dinner.

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Eating a proper, nutritious lunch sets the rest of your day up for a success. Leaving work full and satisfied rather than ravenously hungry leads to controlled dinner portions and fewer late-night trips to the snack cabinet.