Packed lunches just got easier! If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.By the end of this episode, you’ll:Learn the 5 elements for building nutritious and customizable "adult Lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!***Links:Easy adult lunchable ideas from Nourished by NicCrispy chickpeas from Minimalist BakerLittle Sesame Hummus, Sonya’s favorite store-bought varietyQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesHerby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good FoodItalian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” hereKenji Lopez-Alt’s Kale Caesar salad for Serious EatsMassaged kale salad with tahini dressing from Big Delicious LifeFennel and lentil salad by Yasmin Fahr for NYT CookingShaved brussels sprouts salad with walnut and pecorino from NYT Cooking Homemade bean and cheese burritos and how to freeze them from Two Peas and their PodYewande Komolafe’s

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“What did the council decide on item 42?” — answered with the speaker and the moment.