6. Ellie Krieger, R.D.
Host of Food Network's Healthy Appetite and author of Weeknight Wonders
My favorite packed lunch is a take on the classic ni?oise salad. Whenever I make salmon for dinner, I'll cook up one extra 5-ounce fillet to pack for lunch the next day. Salmon is so good when chilled. I just place it on top of some pre-washed mixed greens, and toss in olives, cherry tomatoes, and whatever vegetable I have left over in my fridge (cooked green beans, asparagus, new potatoes... ). I always pack a little container of extra-virgin olive oil seasoned with salt and pepper and a big wedge of lemon so I can dress it right before eating.
7. John Berardi, Ph.D.
Founder of Precision Nutrition
If I'm packing a lunch, I like to eat tapas style. I'll fill several small containers with things like a handful of all-natural beef jerky, a few slices of goat's milk cheese, a couple hard-boiled eggs, a handful of green and black olives, a scoop of mixed nuts, a cup of veggies, and hummus. If it's a workout day, I might include a slice or two of olive bread for additional carbohydrates. If not, I might include a small piece of fruit like an apricot, peach, or plum.
More: 5 Energy Boosting Power Lunches
8. Mark Sisson
Author of The Primal Blueprint and founder of Mark's Daily Apple
Lunch is typically my first real meal of the day, since I usually practice a compressed eating window. I like to throw together some tuna salad: I mix together a can of pole-caught tuna, a quarter cup of mayo (with avocado oil), a chopped organic celery stalk, half a diced red onion, sea salt, and pepper. It has everything I need: hunger-satisfying fat from avocado oil, protein and omega-3s from the tuna, and a killer flavor that makes eating healthy enjoyable.
9. Yoni Freedhoff, M.D.
Author of The Diet Fix and assistant professor of family medicine at University of Ottawa
Most mornings, my brown bag has leftover dinner from the night before. But every once in a while leftovers aren't available, and I rely on my go-to "crappy" lunch: two slices of quality whole-grain bread, 60 grams of whatever cheese we've got on hand in the fridge, a tomato if available, and one or two pieces of fruit. I call it crappy, but in actuality it's pretty tasty for less than a minute of prep time in the morning.
More: 8 Ways to Add Protein to Your Post Workout Lunch
10. Joel Fuhrman, M.D.
Family physician and author of Eat to Live
I generally pack an apple, raw walnuts or pistachios, and a sandwich made from coarsely ground and toasted whole-grain bread, roasted mushrooms, slivered red onion, avocado, sliced tomato, and a garlicky pesto sauce made from raw cashews, roasted garlic, nutritional yeast, soy milk, and fresh basil.
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