Eating on the go does not have to mean fast food or vending machines. There are plenty of snack, beverage and meal ideas that are both quick and easy, as well as healthy. Instead of heading to the vending machine for your mid-morning or mid-afternoon snack or to a fast food restaurant for a quick lunch, make a quick trip to the grocery store on the weekend to pick up healthy options to keep on-hand at the office throughout your work week.
A few healthy beverage, snack and meal ideas for a busy schedule include:
- 100 calorie nut (almonds, cashews, etc.) packages – This is a much healthier option than a bag of trail mix which often contains chocolate and other sugary ingredients.
- Pre-cut vegetables and hummus – This snack packs a lot of nutrients, as well as protein to keep hunger at bay until your next meal.
- Package of tuna and microwaveable frozen vegetables – This meal can be prepared in just minutes and serves as a much healthier alternative to fast food and frozen prepared meals, which often contain high amounts of sodium.
- Seltzer water or sugar-free flavor packages for water – For soda or juice lovers, these options offer a similar “fizz” and/or taste without the high sugar and calorie content.
Trying to maintain a healthy diet with a busy schedule isn’t always easy, but enlisting a support network can certainly help. Find co-workers, fellow moms, family members or friends who also want to lead a healthy lifestyle to share nutritious meal ideas or recipes with, and most importantly, hold each other accountable.
Enlisting the help of a dietitian is another great way to create a healthy meal plan that fits into your schedule. Cone Health has an exceptional network of registered dietitians dedicated to educating people about proper nutrition and tailoring healthy diets to fit in with their daily routines.
Jenifer Williams is a registered dietician at Cone Health’s Annie Penn Hospital in Reidsville, N.C. Williams graduated with a Bachelor of Science in nutritional sciences from the University of Connecticut in 2008 and completed a dietetic internship at East Carolina University in 2009.