You Have It Made
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If you've resolved to stop spending tons of money on snooze-worthy lunches, chef and dietician Ellie Krieger has the secret to actually getting it done: Be prepared. "People—and that includes me—find it really challenging to eat well during the week, when life is so busy," she says. "Making things ahead is one of the best tools to take that stress out of your life." That's why her newest cookbook, You Have It Made is all about cooking in advance. When you've prepped food ahead of time and know its there in your refrigerator or freezer to nourish and energize you, eating well becomes a whole lot easier (and tastier, and cheaper).
The simplest thing you can do is maximize your other meals. So if you're going to cook salmon for dinner, double the recipe so you've got extra to put in your lunch the next day, says Krieger. "It's the same amount of effort, but twice the bang for your buck." (Check out more No-Sweat Meal Prep Tricks from Pros.)
All of her lunch recipes will taste fresh and hold up throughout the week, so you can cook on Sunday and eat well for days. Plus, they're based on lean proteins, vegetables, and whole grains, so you stay energized throughout the afternoon. Try one of these three go-tos.