Thank you for all the feedback on the weekly menu and calendar. Many of you had great questions around time management, especially when it comes to preparing breakfast and lunch. I thought I’d share a few practical tips that have worked well for us.

Most of these recipes are quick enough to assemble in the morning, but a little planning the night before can make a big difference.

For smoothies, you can prep everything in advance. Add all the ingredients directly into the blender container and store it in the refrigerator. The next morning, simply attach the container to the base and blend.

For grilled sandwiches, assemble all the ingredients the night before. Butter the bread (or add your preferred spread), layer in the filling, then cover with a greaseproof sheet and refrigerate. In the morning, all you need to do is heat up the sandwich maker or grill and cook until golden brown.

For burritos or burgers, prepare all the components ahead of time and assemble them in the morning. Always place lettuce on the bread or wrap first before adding the filling. This helps prevent sogginess and keeps everything fresher until lunchtime, especially when wrapped in foil or parchment paper. Burger patties can also be made in advance and frozen. Simply thaw and assemble in the morning.

Pancakes can be prepared in large batches and frozen as well. Reheat them in the microwave or toaster oven for a quick breakfast.

With a bit of advance planning, most of these meals can be prepared ahead of time once you know what you’ll be packing for the week. I hope these tips are helpful, and please keep sharing your own ideas and strategies that have worked for you.

Weekly Menu for the Week of September 23

Day 1 – Monday

Breakfast: Cereal with chopped bananas or apples
Green Smoothie: Spinach, mango, cilantro detox smoothie
Juice: Beet, pomegranate, spinach, cucumber
Lunchbox: Sprouts and potato sandwich
Snack: Grapes and a cereal bar

Day 2 – Tuesday

Breakfast: Muesli
Smoothie: Spinach, avocado, banana, passion fruit
Lunchbox: Bollywood Burrito (recipe to follow), an Indian-inspired version of the Chipotle burrito
Snack: Apple slices with almond butter

Day 3 – Wednesday

Breakfast: Toast with smoothie
Smoothie: Blueberry, banana, spinach, chia seeds
Lunchbox: Vegetarian black bean burger
Snack: Orange segments and trail mix

Day 4 – Thursday

Breakfast: Eggless pancakes
Green Smoothie or Juice
Lunchbox: Green chili and cheese sandwich
Snack: Pomegranate seeds

Day 5 – Friday

Breakfast: Oatmeal with bananas and walnuts
Green Smoothie or Juice
Lunchbox: Sprouts and salsa in chapathi rolls
Snack: Celery sticks with almond butter and raisins