You can be time poor and yet still eat well. It’s a question of choice, of decision making and of timing.
Timing is essential. We pretty much all have time available somewhere in the week, but often it’s not at a time that suits us for going shopping or preparing food.
Having said that, food can be prepared at almost any time and if we can break free of conventional thinking and instead get part-meals ready in advance it can have a huge impact on how we live our lives.
If you already have the protein component of the meal ready, putting together a salad is the work of only minutes and even cooking a few vegetables doesn’t take that long, especially if you don’t mind using a microwave.
Lunching on leftovers is a grand standard for anybody. Some meals can be kept in a cooler and eaten cold and if you have the wherewithal at the office to heat food, you can eat almost anything you bring from home. A nourishing soup with a slice of the very best bread you can afford. Something with a bit of Mexican flair that segues easily from dinner to lunch.
If your idea of a good lunch is sandwiches and you’re not a morning person, there’s no reason you can’t make them when you’re in the kitchen cleaning up after dinner and refrigerating them overnight. Some people even do once-a-week preparation for lunchtime sandwiches using fillings like cheese and relish/meat and pickles/chicken and mayo. It just means popping in a ziplock baggie of salad makings when you’re packing your lunchbox.
Decide when you’re most time poor and look at your schedule for when you have time to spare. You can do anything if you’re organised enough to use your available time well.