This week on Healthy on-the-go, we are talking about how to be prepared.
It's helpful to know what the healthy options are when you have to grab food on the fly, but it's always better to eat snacks and meals that have been prepared at home, ahead of time.
And it's not as annoying or time-consuming as you think.
For example, when you make soup (which is once a week in our weekly, seasonal food meal plans), make a double batch and freeze the extra in individual sized mason jars. Grab a jar in the morning to eat for lunch - let it sit out on your desk to thaw.
Salad jars can be made in bulk at the beginning of the week. The dressing sits at the bottom and the hearty veggies and grains are layered on top, so it can sit like that for a few days. Make 5 of these on Sunday for an easy grab and go lunch all week long.
The snacks listed take 30 minutes or less to prepare. Pick 1 or 2 to make over the weekend and have on hand for the week.
Check out the list below, and sign up at the bottom if you want the full printable guide next week!