These staples can include carbohydrates such as rice, quinoa, nuts, and dried fruits.
Canned goods such as beans, chopped vegetables and chickpeas are also a good option for a protein-filled salad.
Waste-not, want-not
Experts noted that if time slips away on an allotted meal prepping day, leftovers are a good trick to repurpose.
“Rather than chucking out what’s left, consider boxing it up, adding some greens and using it again for tomorrow’s lunch! Time-efficient and sustainable,” they said.
