I’m not afraid to say it, sometimes when life gets busy, it feels next to impossible to eat healthy. There are, at least for me personally, two cold hard facts. If I don’t grocery shop & prep on Sunday, I almost always fall short of my healthy eating goals.
Here are 4 of my healthy hacks to lunchtime success.
SALAD SUCCESS:
Salads are easy to make, but not easy to eat when they’re not filled with delicious, balanced flavors. This is what I do to make sure I am prepped, not only for a healthy lunch, but a tasty one too!
- Sunday night, stock up on your favorite veggies ( I love sweet potato, cauliflower and carrots), roast them (with olive oil and s+p) on 400f for 20 minutes. Put them in a tupperware container and save them for the week.
- Buy a “salad kit” and a bag or box of mixed greens. I love the Taylor Farms organic salad kits to mix with arugula or other leafy greens.
- When lunch time rolls around, fill half of your bowl with mixed greens and the other with some of the salad bag greens (I usually use half of the salad kit). Split the toppings and the dressing and then top with your roasted veggies. VOILA! BOMB ASS SALAD.
PREP YOUR EVERYTHING YOU NEED MORNING SMOOTHIE:
When I really need a boost of nutrients, I pack everything good into one smoothie, so I can soak in all the goodness before I start my day.
To make it easy, in a large ziplock bag, pack:
- 2 cups of spinach, ½ of a green apple, 2 mint leaves, some frozen pineapple and a piece of ginger.
Make as many as you want for the week and put them all in the freezer. When you wake up in the morning, all you have to do is throw everything from the bag into the blender, add coconut water, collagen powder, BLEND AND GO!
USE A GROCERY SHOPPING SERVICE:
Want a real time saver? I started using a delivery service called Instacart a year ago and it’s not only increased my prep success, but it’s actually saved me a ton of money too! I get the exact same thing every week and a few extras – and because I’m not roaming through the aisles hungry or curious, I end up saving at least $20 – $40 and wasting less!
ALL IN ONE RECIPE
I love to make a delicious one pan meal on a Sunday and save the leftovers to reheat throughout the week. One of my favorites is an adobe chicken recipe (full recipe below) – it hits the spot every time! (Tip: You can also sub out the chicken for salmon or mushrooms if you don’t eat meat.)
What’s your fave lunch hack? @lornajaneus
Kirsten Potenza, CEO + Founder POUND®- Rockout. Workout. With the words, ‘Be Good. Do Good.’ inked along her right foot, Kirsten Potenza, CEO and Founder of POUND® believes strongly that a workout should feel as powerful and moving as playing or listening to music. Potenza aspires to change minds before bodies and create a space and environment where everyone feels welcome and accepted. As a self-proclaimed fitness rebel, Potenza seeks to shift the fitness conversation and be a catalyst for change.Find a POUND class near you.
TRY KIRSTEN’S ADOBO CHICKEN RECIPE!
Best Lunch Hacks from Celebrity Trainer Kirsten Potenza
ADOBO CHICKEN RECIPE:
Ingredients
- 5 tbsp olive oil, divided
- 2 tbsp adobo seasoning
- 1 large cauliflower, cut into florets
- 8 heirloom carrots, halved lengthwise
- 2 lbs bone-in chicken thighs, skin on
- 1 lemon, thinly sliced
- 1 small red onion or 2 small shallots, cut into 3⁄4-inch wedges
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
Method
- Preheat oven to 425°F
- Combine 3 Tbsp oil with 2 Tbsp adobo seasoning, in a medium bowl
- Place cauliflower and carrots on a foil-lined baking sheet. Add half of the oil mixture to the cauliflower and carrots; toss to coat
- Add the chicken thighs and lemon slices to the pan. Rub remaining oil mixture over the chicken. Bake at 425°F for 20 minutes
- Remove from the oven and stir the vegetables. Sprinkle onion wedges over pan. Bake at 425°F for 20 more minutes or until the chicken is done. (165–175°F)
- Combine remaining 2 Tbsp oil, parsley, cilantro, lemon juice and garlic in a small bowl. Spoon the parsley mixture evenly over chicken and vegetables
- Serve with cooked quinoa, brown rice or whole wheat couscous