How many of us truly have the time to pack a decent enough lunch for ourselves every morning? Nutrition is the one thing that suffers the most—especially when we’re caught up in the daily grind of crazy work schedules, shoestring budgets and tight deadlines.

In this fantastic article, Mark Bittman, the noted food afficinado, is determined on bringing back the brown bag lunch. Apparently, he says, workers no longer think it’s hip to bring lunch to work.

We live in a day and age where vending machines, fast-food joints and restaurants make ‘bad’ food choices more convenient and easily accessible. Bittman states that when you pack your own lunch, you see it as a primary source, and the restaurants and fast-food joints and company cafeterias as backups, rather than the other way around.

Bittman suggests that we should all make it a habit, in fact a non-negotiable ritual, to put together a simple sandwich every morning before you leave for work morning. Throw in some fruit and nuts, and you have a lunch that’s not only cheaper but also of higher nutritional quality. Keep a well-stocked pantry that makes lunch packing effortless, flavorful and nutritious.

Bittman has humorously noted that those who bring their lunches, include those who:

  • Grab a few healthy snacks—carrots, celery sticks, apples, a tomato, or a banana—to eat without guilt.
  • Bring leftovers, which is not only practical but can also be heated up in a microwave at the office.
  • The third option is the one where a lunch can quickly be put together and heated up at work.

Bittman recommends that you do what works best for you. The important thing is that you should be eating healthy and living well. This fantastic article is chock-full of tips on how to create a healthy and tasty lunch every morning, as well as easy-to-follow recipes.

Source:   Mark Bittman | Bring Your Lunch to Work  | August 26, 2013 | New York Times

Mark Bittman is a bestselling cookbook author, journalist and television personality. His weekly New York Times food column, The Minimalist, meshes accessible and inexpensive ingredients with “anyone-can” cooking techniques to produce exceedingly delicious dishes. He has also emerged as a respected spokesperson on all things edible. Bittman is concerned about the ecological and health impacts of our modern diet, which he characterizes as overwhelmingly meat-centered and hooked on fast food. His newest book, Food Matters, explores the link between our eating habits and the environment, offering an accessible plan for a planet-friendly diet. Watch his memorable talk at the 2007 EG Conference where he delivers a stinging condemnation of the way we eat now.

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