When I was in High School, I got up too late to make breakfast and was too lazy to pack lunch for myself.
This resulted in school days living off of Pirate’s Booty popcorn from the vending machines and binging out after school on toaster strudels and homemade nachos before dinner.
Slowly but surely as I changed my life and health for the better, I became much more of a breakfast person. Now I look forward to making a huge bowl of oatmeal or a veg scramble before work to make sure I’m fueled up and focused.
Although I’ve conquered my disdain for breakfast, I must admit, I still struggle with liking lunch.
I’ve always been a dinner girl; it’s where I have the most time to be creative and really explore in the kitchen. When it comes to breakfast, I enjoy the versatility of both sweet and savory dishes and have gotten more and more excited about making new creations in the AM.
But lunch bores me. Always has, always will.
I’ve never been much of a sandwich person, I get sick of salads really easily, and while leftovers are amazing, they just aren’t quite the same as the night before.
Lately, though, I’ve really been pushing myself to like lunch more, and to put more effort into making colorful, satisfying lunches I can look forward to and get creative with.
I’m a sucker for both mediterannean food and sauces and dips, so I’ve been making lots of rice, veg, and sauce combos, and quite a bit of hummus-based wraps. Since I just devoured the wrap below, I can officially say I am on the road to lack-of-lunch-love recovery and this wrap is my savior.
- 1 Lavash flat bread wrap
- 1 cup frozen grilled veggies (Found mine in the freezer section at Wegman’s)
- 2 tbsp. hummus
- 1 cup fresh baby spinach
- 2 tbsp. sun dried tomatoes, in a package, not oil-soaked
- 2 torn leaves red or green lettuce
- 4 leaves torn basil
- dash of salt and pepper
Thaw frozen grilled veggies in the microwave for about a minute. Lay out wrap and evenly spread hummus. Lay veggies, sun dried tomatoes, spinach, lettuce and basil at the end of the wrap closest to you. Top with salt and pepper, and gently roll wrap up, tucking the sides in as you go.
I brought mine to work with a simple salad as a side, and always make sure I’m fully stocked with snacks to last through the day, as I tend to run better on smaller meals and lots of snacks while at work.
Since I try to consume a vast majority of my food from whole food sources, snacking poses a bit of a challenge for me. Some snacks I’ve been counting on to keep me full are:
- Sweet potato topped with salsa and/or tahini
- Handful of almonds and a handful of raisins
- Carrots, cukes, and radishes with hummus
- Carrot apple muffins by the Minimalist Baker with strawberry jam (SO GOOD OMG)
- 1/4 cup oatmeal mixed with cinnamon, microwaved with a mashed banana
- brown rice crackers topped with hummus, tomato, and spinach
- Beet, orange, carrot, apple, lemon, ginger juice (recipe to come)
I know that it’s a tried and true statement that breakfast is the most important meal of the day, but I’m quickly beginning to realize that lunch may be just as, if not more, important.
Most of us are either full time workers or students, and without a good lunch and sustainable snacks, I know my work, energy, and general enthusiasm for life suffers and I become an unfocused and grumpy BETCH.
Embark on the journey towards lunch lovin’ with me, and enjoy this BOMB ASS WRAP and some satisfying snacks to keep you feeling yo’ best.