1. Set Up A Lunch-Packing Station
2. Pre-Portion Non-Perishable Snacks
3. Do Lunch Prep On The Weekends
Use Saturday and Sunday to get your lunches prepped for the week. Keep it simple. No need to make a dozen different foods. Just pick your favorites and stick to those. If it helps, set a time limit. Two hours should be plenty of time to prep a week’s worth of healthy foods and get you back to your weekend fun.
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4. Prep Fruits and Veggies Ahead of Time
Peeling and chopping fruits and veggies can be one of the most time-consuming parts of healthy lunch packing. Tackling it all at one time can save precious minutes on weekday mornings. Some easy tips to help your produce stay fresh all week long:
- Store cut veggies like carrots and celery in water to keep them crisp and fresh (change out the water every few days).
- Pre-slice an apple and reassemble it with a rubber band to keep it from turning brown. Store in a Ziploc® Twist ‘N Loc® Small container.
- Wrap pre-washed and chopped greens in a paper towel, then place them in a Ziploc® brand bag to keep fresh for quick and easy salads.
- Make single serving veggie and fruit “trays” with dip for tasty snacking.