The first two days of the challenge were petty easy. I was able to plan ahead and make some extra dinner a few nights so that we could have leftovers. On Thursday I had leftover spaghetti with my homemade marinara sauce and Justin had tacos filled with some mahi mahi that had been dinner the night before. Thursday night we had red peppers stuffed with risotto, and I made a few extra to have for lunch the next day.
In general, I find lunch to be a bit of a drag, so I generally try to plan on leftovers from dinner the night before at least a few times a week. Both spaghetti and stuffed peppers are good leftover options because they fit nicely into tupperware and microwave well. Just supplement with a salad, piece of fruit, or veggies and you’ve got a nice lunch for home or on-the-go.
We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.