I got you by the title, didn’t I? It is true that there’s no “wrong” way to eat your lunch, but the way you’re approaching your meals could be causing you to lose your money, time and most importantly — your health. When it comes to eating lunch, I like to abide by the following rule: I need to personally make it myself at least five times a week. That means no takeout, no instant frozen meals and nothing that comes in a processed form.

This might be an extreme stance, but bear with me. When it comes to consuming food products, we human beings in the 21st century are at an all-time low: it seems like every item lining the supermarket has unnecessary additives and preservatives, and not to mention a ton of added sugar!

My argument is the following: commit to making and packing your own lunch at least five times a week. This will provide your body a much-needed respite from the processed foods most people consume, save you money and allow you to eat whatever you want for breakfast and dinner. Of course, it would be best if you made each and every meal yourself, but we’re talking baby steps here! Go at your own pace and do what’s right for you. 

I approach this goal of mine by taking a few hours each Sunday to meal prep my lunches — think of it as an addition to your usual self-care Sunday routine. Do your laundry, clean your room, do some yoga and bake some veggies! I find it easiest to make a bunch of different sides and two proteins, and then mix and match them throughout the week to ensure my meals aren’t boring and repetitive. Using a slow cooker or oven to make the bulk of your meals is also a great time-saver: you can pull out some books and study while they cook!

Here are some examples of what a week of meals could look like:

What’s on the menu:

• Baked salmon (seasoned with pesto, lemon, Cajun seasoning or curry powder!)
• Baked tofu (you can bake this on the same tray as the salmon)
• Quinoa cooked with ghee, garlic and vegetable broth 
• Steamed greens (think kale, chard or collard greens)
• Baked veggies (broccoli, cauliflower, cabbage and sweet potatoes are delicious!)
• Homemade garlic tahini sauce (mix equal parts tahini and coconut aminos, then add spices like turmeric, garlic and ginger!)

These items will take less than two hours total to prepare and allow for endless combinations! On Monday you can throw the salmon, quinoa and sweet potato on a salad. Tuesday, make a vegan quinoa grain bowl with the baked tofu, veggies and homemade garlic tahini sauce. Wednesday is a salmon stir fry: cook the salmon with the quinoa and veggies, then throw in some scrambled eggs. You get the picture!

I hope these tips will help you take a step toward improving your health and wellness! For more inspiration, a great resource for meal prepping is @shuangys_kitchensink on Instagram — she does weekly Sunday meal preps and is always super informative about what she makes.