Sometimes it seems like such an effort to eat a healthy meal.
Take work lunches for example – you need to have all the groceries in the fridge, either get up super early or get organised before you go to bed to make it, then find a spot in the fridge at work to store it, crossing your fingers that a colleague won't swipe it by accident.
Isn't it so much easier to grab something from a café nearby? Sure, it might be a toasted sandwich that's overloaded with cheese, or a salad packed with vegetables that are so oil-soaked that you're not even sure they count as vegies anymore, but at least you didn't have to waste time making it yourself, right?
Oh how my attitude has changed. I've gone from the sad-sanga girl with lunch envy, to the ever-so-organised (and, yes, just a little bit smug) master of work lunches.
My secret? The humble glass jar.
It's not an original idea, I'll admit, and perhaps I'm very, very late in getting on this bandwagon, but if you're spending enough on work lunches each year to cover a trip to the Maldives, then believe me, it's time to embrace the jar.
I'm currently working through a rotating roster of summer salad recipes. I make five servings on Sunday afternoons and store each jar in the fridge to grab on my way out the door each morning. In the past few weeks my favourites have included delicious spicy soba noodle salads with crunchy veggies, chicken, pumpkin and spinach salads, corn chips and guacamole and snack-size peach crumble!
Here's a few tips to help you make a jar your new lunch buddy:
Why not give jars a try for preparing your lunch for work this week?
Find loads of tasty recipes you can jar at Live Lighter.