Making lunches doesn’t have to be hard! I have some easy tips that help me get it done.

1. Keep the Basics Handy

It’s super helpful to have a well-stocked pantry. Here are the things I always have:

• Grains: Rice, quinoa, pasta, and wraps can be used in many meals.
• Canned Foods: Beans, tomatoes, and tuna are easy to add to meals and provide protein.
• Nuts & Seeds: These are great for snacks or to sprinkle on salads and grain bowls.
• Condiments: Olive oil, vinegar, soy sauce, and spices make plain foods taste amazing.

2. Choose Fresh Foods in Season

I like to fill my fridge with fresh fruits and vegetables that are in season. They often cost less and taste better! Here are my go-to items:

• Leafy Greens: Spinach, kale, or mixed greens are great for salads or wraps.
• Root Veggies: Carrots, sweet potatoes, and beets roast well and last a long time.
• Seasonal Vegetables: Bell peppers, zucchini, and tomatoes add flavor and crunch.
• Fruits: Apples, oranges, and berries are easy snacks or salad add-ins.

3. Make a Meal Prep Plan

Here’s how I get it all done:

1. Cook Grains in Batches: At the start of the week, I make a big batch of quinoa or brown rice.
2. Chop Veggies Ahead of Time: I wash, peel, and chop vegetables so they are ready to go.
3. Mix & Match: On my meal prep day, I combine pantry staples with fresh foods. For example, I might stir-fry some veggies with chickpeas and put them over quinoa.

4. Be Flexible

I stay open to different lunch ideas. This lets me use what I have on hand. If my spinach starts to wilt, I can make a salad or toss it in an omelet. The important part is not to stress about sticking to a strict menu!

By balancing pantry staples with fresh produce, I make lunch prep easier and still keep it tasty. Happy prepping!