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[quote=Anonymous]I've been making a weekly lunch bowl every Sunday, keeping it in the fridge at work, and eating it for lunch every day. It's not the only reason I've lost 10 lbs this spring, but it's part of it.

I vary the exact ingredients and flavors each week so that I don't get too bored, but they all include:
- Whole grains (brown rice, farro, or quinoa)
- Beans or lentils (homemade or canned - usually 2 cans)
- Greens, like kale, chard, or spinach
- Other veggies like celery, carrots, bell peppers, shredded brussel sprouts.  I tried cucumber but it gets soggy by Wednesday, so I'm sticking to hardier veggies now.  Sometimes I use roasted vegetables.
- Flavorings. One of my favorites includes chopped olives, feta, fresh herbs, olive oil and vinegar. Another option is roasted sweet potatoes, black beans, corn, and an avocado dressing. Or curry-roasted cauliflower, lentils, and a yogurt tahini dressing with lemon juice.

It takes 20 or 30 minutes on Sunday to chop everything and mix it all in a large Tupperware, but then it's ready to go every day. I don't even have to remember to pack up a lunchbox in the morning. [/quote]

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