The hardest thing about working from home is deciding on lunch.
That’s why I’m so happy when I remember to do a little prep work the night before! I don’t have to worry about making a decision and it makes getting lunch ready so much easier.
While I was roasting the veggies for dinner last night, I went ahead a roasted another sheet pan full of mushrooms and brussel sprouts.
Since Nick’s not a fan of the sprouts, I knew I would have them all to myself :)
Since all my veggies were already roasted, all I had to do today was heat them up, toast my Naan, and get the hummus out of the fridge.
I had half of my roasted mushrooms and brussel sprouts, plus the last of the roasted asparagus and onions from last night. This is one HUGE bowl of veggies!
These whole wheat Naan from Trader Joe’s are so good and filling! I love how puffy they are, and they’re especially delicious slathered with hummus.
You know the deal for the rest of my lunch break:
Time for our walk!
I also keep forgetting that we’re leaving tomorrow for the weekend! I need to get a load of laundry going at lunch so we can pack tonight.
PS: I have so much exciting news ;) Coming soon, I promise!
What are your best prep / planning tips? Do you cook in batches and freeze? Cut all your veggies on the weekend?