What's for lunch? 3 ways to mix it up

We’ve all been there - you’re back at the same deli you go to every day, staring at the same options thinking today you will change up your order. Maybe you’ll go wild and get a sandwich instead of a salad. Ugh but what about the carbs? I guess its the same old salad again, uninspiring and unfulfilling. So how do we break out of our lunch time rut? Here are 3 ways to mix it up:

1) Learn how to make a salad YOUR way. Salads don’t have to be lettuce, tomatoes and cucumbers. Think outside the box. Pick a green base (I love arugula because it has taste AND nutrients), pick a protein to fill you up (chicken, meat, eggs, fish, tofu or beans), pick some colorful veggies for fiber, vitamins and antioxidants (red and yellow peppers, broccoli, beets or tomatoes), pick a healthy fat (avocado, olive oil, nuts or seeds), pick an add on with some flavor (olives, red onions, feta cheese, cranberries or jalapenos) and option to add a starch (sweet potato, brown rice, quinoa or farro). Keep the dressing light with some lemon juice or balsamic vinegar to avoid extra sugars and additives.

2) Go for the sandwich. Anti-carb vibes are still strong, but have no fear! If you chose whole grain bread and fill your sandwich with protein, veggies and healthy fats, all you’re adding is a few grams of healthy carbohydrates and fiber. Listen to your body - carbs are what fuels our bodies and sometimes we need that extra boost.

3) Leftovers! If you made a big meal the night before, put some extra aside to enjoy for lunch the next day. Eating home-cooked meals is always better than eating out - both on the wallet and in your body. You know where the ingredients came from and you know what the food was cooked in.