Despite how fancy and elaborate this lunch looks, it literally only took me ten minutes tops to whip up! Lunch can be the easiest meal to compromise on. If you’re busy at work and can’t leave your desk, you’re forced to order greasy delivery, or if you’re just simply pressed for time, eating healthy seems impossible. Well, if you adopt the motto, “cook once and eat twice”, you will no longer have this lunch-time dilemma!

For dinner last night I cooked one of my one-pot-wonders, which took a total of 20 minutes. Sautéed onions, eggplant, mushies, kale, white beans, and stirred in a can of Rao’s tomato basil sauce at the end. This dish is even MORE flavorful the next day, and was perfect on top some lightly sautéed ZOODLES (My latest obsession)! I bought these zucchini noodles from my local grocery store and they were already in spirals! I have yet to purchase my very own spiralizer, but it’s on my to-do list.

Some of my other favorite dinner-to-lunch transformation dishes are stir-fries, curries, and simple brown rice & veggie dishes. I simply add avocado, canned wild tuna, organic chicken breast, or even raw veggies on top to add a fresh touch.

SO, start making twice the amount for dinner, so that you can grab & go for lunch, and not compromise on taste or quality. It’s important that your noshing stay nutritious 😉