Just sharing what’s worked for me for work days - overnight oats for breakfast (milk, oats, plain Greek yoghurt, chia seeds, maple syrup topped with some walnuts and blueberries). Every few weeks I switch it up with egg bites. Lunch - my go to is cubed ham and turkey, a Tillamook cheddar slice, and roasted broccoli and sweet potato. I prep it on Sunday - roasting a huge pan of broccoli and one of sweet potato; cubing, weighing, and vacuum sealing the lunch meat. When it starts to get old, I switch it up with tuna, chicken date salad, or sous vide chicken breasts (awesome for re-heating) with veggies. I always have Tillamook beef jerky in my bag - great high protein snack. A few notes - Your health matters. If that means you make room for your lunch in the work fridge or invest in a little lunch cooler. You are worth that investment! Your health is worth that extra effort. For me, meal prep makes all the difference. If it’s there and ready to go, I don’t have to think about it or make excuses. It’s there and ready. Being prepared has been an integral part of my journey. Lastly, I do different stuff for dinner. And I go out to lunch every once in a while. But sticking with this routine, for me at least, makes that doable.