Making yourself a tasty, healthy and portable midday meal isn’t difficult, necessarily, but it does require advance planning
Every Sunday, Lori Hacker buys a bunch of salad ingredients, and every Monday, she stocks three days’ worth of veggies, protein and extras in her office fridge. On workday afternoons, the Toronto PR professional makes herself a big, fresh lunch, ending up with something that looks beautiful and would cost double digits if bought ready-made.
Perhaps this sounds obsessive, but for Hacker, this forward planning is less depressing than the thought of an unappetizing midday meal."Lunch is very important to me. It should be fresh and good with lots of texture," she says. She stores bottled dressing in the fridge at work, and always assembles on site."Sometimes I even chop my vegetables at the office. It tastes so much better that way.
Canadians are budget-conscious when it comes to our midday meal: A 2016 study by Ipsos Canada found that three-quarters of us bring lunch from home to work or school. But the classic midday meal on the go – the sandwich – is falling out of favour, especially among young people, says Kathy Perrotta, Ipsos Canada's vice-president of marketing .This drive for portability that pleases the palate has driven the rise of grab-and-go options that people can put together at the office.
Family doctor Yoni Freedhoff rarely goes out for lunch. Instead, he advocates good leftover management. Freedhoff, who specializes in nutrition and weight management, always cooks more than what his family will eat for dinner so that everyone can pack a lunch the next day.
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