Eating Healthy on the Go

Over 50% of the meals we eat in the U.S. are eaten away from home, so we need to plan for them just like we plan for meals at home.

 Top 3 Things to Remember:

  1. Plan ahead  – at the grocery store and before you leave the house
  2. Bring food with you – set it out in the morning on your way to the car
  3. Equip yourself, your car and your workplace (office & break room)

Goal:  Planning & pre-prep to avoid making poor choices when hungry – like foods to high in fat, sugar salt and too low in fiber.

Portable foods that do not require refrigeration:

  • Fruit – already wrapped in all-natural, nutrient dense packaging!
  • Nuts
  • Dried Fruit – raisins, cranberries, cherries, apricots; Mix together &/or with nuts too.
  • Sunflower Seeds, Pumpkin Seeds (pepitas)
  • Low fat & low sugar Granola – “Not So Sweet” Granola by Galaxy Granola
  • High Fiber cereals with sugar < 8gms per serving
  • Gorp – any of the above thrown together in a sealed container
  • Whole Wheat Pretzels
  • Whole Grain Crackers – watch portion size b/c can be high in fat
  • Low sodium Soups and Oatmeal – just add hot water
  • Herbal Tea
  • UHT Organic low-fat Milk
  • Water bottle – BPA & PVC free

Easy to Prep Foods that need ice pack or refrigeration

  • Cut up Veggies & Hummus
  • Low-fat Cottage Cheese
  • Fruit Salad
  • Plain Yogurt ( add to your granola already at the office)
  • Hard-boiled Eggs
  • Last-nights dinner leftovers

*VN&W advocates mindful eating while not engaging in other activities.  These Eating-On-The Go suggestions are for when you are unable to eat at home and are not eating in a restaurant.

**Choose organic when possible.


Green Tip:

Pack your portable meals and snacks in reusable containers rather than ziplock bags to reduce pollution to our environment. You may use a ziplock for 4-6 hours, but it will stay in our growing landfills polluting the water supply for an eternity.  You have the power to reduce this burden that will improve the quality of the soil and water used to grow the food for generations to come.




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