#lunch-packing

#lunch-packing

While some instant ramen can last up to two years, as a general rule of thumb, ramen products are dated six to 12 months out for best quality. Expiration dates are often generated through shelf-life studies conducted by food companies to determine how long dry goods retain their quality. This means sensory attributes, such as texture, taste, and smell.

According to the United States Department of Agriculture (USDA), all ground meat, as well as poultry (even those with longer expiration dates) should be used or frozen within the first 48 hours of coming home from the store. Raw steaks, pork chops, and roasts can go a bit longer, at three to five days.

You can't do it all. And early on as a parent, I found that out by burning out completely while trying to be the perfect mother. One of the first things I abandoned to reestablish my sanity? Not trying to cook three from-scratch meals for my family every day while also trying to parent, work, and clean. Let's face it: if you're in the parenting business, you better have a few incredibly easy go-to meals up your sleeve

Between getting breakfast on the table, coaxing kids out of bed, and shuffling everyone out the door for early morning sports practices, carpools, and work commitments, I rely on systems to keep our mornings moving. Coffee is always in hand, but smooth routines are what make the difference. Over the years, I've learned that small organizational "hacks" can make or break a morning, things like hooks for backpacks, a designated shoe zone, or preplanned breakfasts.

I don't want to eat bagged salad for lunch just because it's easy. In my household, when I don't have last night's dinner leftovers to turn to, my go-to lunch has always been a rice bowl. I usually fry up some tofu and/or chickpeas and toss those with greens and a quick little sauce. It takes about 10 minutes and is wildly satisfying.

If you want to eat more plants in 2026, these vegan meal prep ideas are for you! They include our best grab-and-go breakfasts, packable lunches, and make-ahead dinners-all healthy, delicious, and entirely plant-based. After weeks of holiday treats, I always start January in the mood for fresh, feel-good food. The easiest way to ensure I actually eat the nourishing meals I'm craving is by meal prepping.

Back in the summer, on a particularly sunny day, I boarded a ferry to visit a friend on Nantucket Island. Upon arrival, while sifting through the many vacationers to find my friend, I crossed paths with a bluefin tuna. It was perched on the nearest dock and weighed 750 pounds. A crowd of local fishermen circled the fish, taking photos, slicing into the belly, and even sneaking small bites.

Rachel Swanson, a registered dietitian at LifeSpan Medicine and author of "Trying!: A Science-Backed Plan to Optimize Your Fertility," splits her time between New York City and Miami, spending about half the year in each. She also takes small-group workout classes three times a week, focusing on strength training. She says eating enough nutrients, especially protein for muscle-building, is crucial for her. She generally aims for around 0.7 grams of protein per pound of body weight, the protein intake usually recommended for physically active people.

We are in the midst of a high protein craze. Every week I get dozens of protein-packed pitches to my inbox, and I'm sure you've seen the protein bars plastered all over subway cars, protein-ified menu items at fast-casual chains like Starbucks and Sweetgreen, and protein versions of classic products (protein pasta, protein crackers, protein...yogurt?) lining practically every aisle at the grocery store.

Barley, the grain that is featured in this dish, is one of our most nutritious grains; it contributes protein, thiamine and niacin. Barley also is a rich source of dietary fiber. For a vegan rendition, use vegan yogurt and maple syrup instead of honey in the dressing and use olive oil instead of butter when sauteing the mushrooms. The dish is a main course salad and should be served at room temperature.

Lentils are an inexpensive source of protein, and they can take on many flavor profiles easily and without much effort. The tiny legumes are great in salads, but they really come alive when simmered with alliums, vegetables, spices, and a flavorful broth. Lentil soups and stews can be simple or extravagant, depending on how you garnish the soup, but they always make for a hearty, satisfying meal.