The way I see it, the best way to juggle your packed lunches efficiently is to try to prepare (at least in part) in two day batches. For example, if you’re making something for dinner which would easily double up as lunchbox content, make an extra portion (and put it aside before you start eating!).

The basis of this idea contains ingredients that will keep in the fridge for 2 days:

On one day add:
  • tuna fish
  • asparagus (here shown wrapped in bacon and cooked for a few minutes)
On the next day:
  • boiled egg quarters

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