Here's Exactly How To Meal Prep For Lunch This Week
Awesome lunches, plus a complete guide to shopping, meal prep, and packing!

Packing your own lunch is great for two important reasons: It's HEALTHY, and it SAVES MONEY.
But sometimes, it's hard to know where to start. People are always like, "It's easy! Just plan ahead!"
Like, duh. But HOW?
Here's an easy, detailed plan for making five simple, healthy lunches that'll leave you feeling great.
Grocery shop and cook for a couple of hours on a Sunday and you'll have a full week's worth of meals ready to go. The meals are in a certain order because cooked grains might get a little iffy after three days, but it's really up to you when you want to eat what.
Once everything is ready, all you have to do during the week is assemble and eat!
MONDAY you'll eat:

Mondays are rough, but yours will be a little brighter with this citrusy chicken and bean salad.
TUESDAY you'll eat:

This supercharged kale salad is a great way to make it through the day, with protein and healthy carbs to keep you satisfied.
WEDNESDAY you'll eat:

Get down with a grain bowl.
THURSDAY you'll eat:

Start the race toward the weekend with a stuffed sweet potato.
FRIDAY you'll eat:

Another kale salad! This one is warm and filled with fennel and white beans.
Watch the full video here:
SOUND GOOD? Here's exactly what you need to do.
STEP 1: Buy your groceries.

PRODUCE
Fennel - 1 large or 2 small bulbs
Garlic - 1 head
Kale - 2 bunches
Orange - 1
Parsley - 1 bunch
Red bell pepper, large - 1
Sweet potato, medium - 2
MEAT, EGGS & DAIRY
Chicken breasts (bone-in, skin-on) - 2
Eggs - 4
Feta cheese - 2 ounces
PANTRY
Apple cider vinegar, 3 tablespoons
Extra-virgin olive oil
Farro, dry - ½ cup
Low-sodium chicken stock - 2 cups
Salt and pepper
Tahini - 2 tablespoons
Walnuts (or any nut you prefer) - ⅓ cup
White beans - 1 (15-ounce) can
STEP 2: Roast the chicken and sweet potatoes.



STEP 2: Make the roasted red pepper.



Step 4: Cook the farro.

STEP 5: Make the tahini dressing



STEP 6: Sauté the white beans.



STEP 7: Boil the eggs.



STEP 8: Prepare the kale.



Cut the stems off of two bunches of lacinato kale, then thinly slice the leaves into strips about ½-inch thick.
Store ⅓ of the sliced kale in an airtight container in the fridge, and saute the remaining ⅔ of the kale.



You're going to end up with this, which will feed you lunch EVERY DAY THIS WEEK!!! Look how rich you are.

Let everything cool, then store it all in airtight containers in the fridge.
Now, all you have to do is assemble the lunches the night or morning before!
