3 Packable Lunches That Will Change Your ENTIRE Day

Midday meals can be so snooze-worthy, so we created three exciting options that are delicious, nutritious, and a snap to pack. Theyr'e the best thing to happen to desk dwellers since sticky notes.

Good-bye, lunch "hour"—in a recent survey, employees said their midday break lasts only about 30 minutes or less, and 29 percent admitted to working through it. But dining al desko doesn't mean you should skimp on yummy food. Pack one of these creative, healthy, and satisfying meals—courtesy of Food52.com's "Not Sad Desk Lunch" column—and you'll be pumped up for the rest of the day.

Collard Green Wraps

Think of collards as carb-free tortillas. Remove their stiff backbones and they become pliable, while still holding up to travel (no tearing or sogginess) better than flimsier greens. Add flavor by filling them with crumbly cheeses mixed with crisp vegetables and bright herbs.

With a paring knife, shave the thick spine from 2 collard leaves, being careful not to cut into the leaves. Flip them over and spread 2 tablespoons hummus on each wrap. Top each with 1 sliced hard-boiled egg, 1 tablespoon grated carrots, 1 sliced radish, and 1 1/2 tablespoons chopped roasted red peppers. Sprinkle each with 1/2 tablespoon chopped parsley and 1/2 tablespoon crumbled feta, then fold them like burritos.

MAKES 1 SERVING

Per serving: 320 cal, 19 g fat (6 g sat), 19 g carbs, 520 mg sodium, 8 g fiber, 21 g protein

Rice Noodle Bowl

If you'd rather eat takeout than brave the mystery splatters inside the shared office microwave, this hearty, best-served-cold bowl is your answer. Toss with dressing the night before, and the flavors should achieve perfection just in time for your afternoon meal.

Top 1 cup cooked rice noodles with 3 ounces cooked chicken, plus 1 cup shredded Napa cabbage sauteed in 1 teaspoon olive oil over medium heat. Finish everything with 2 teaspoons low-sodium soy sauce, a pinch each of chili flakes and toasted sesame seeds, a squeeze of lime, and a tablespoon of chopped scallions.

MAKES 1 SERVING

Per serving: 420 cal, 8 g fat (1.5 g sat), 54 g carbs, 510 mg sodium, 1 g fiber, 30 g protein

Salad in a Jar

Why bother with a plate when you can make, carry, and eat your lunch from a single vessel? The dressing-on-the-bottom approach keeps your veggies crunchy and lettuce crisp until the moment you're ready to enjoy. Then a few flips of the jar will coat everything nicely—genius.

In the bottom of a large jar, combine 1 tablespoon olive oil, 1 teaspoon each of red wine vinegar and Dijon mustard, and 1/2 teaspoon honey. Seal the jar and shake vigorously until the oil and vinegar combine. Layer in 1/3 cup cooked cranberry beans, 1/3 cup sliced radishes, 1/2 cup cooked freekah (or another chewy whole grain), a pinch of minced tarragon, and 2 tablespoons chopped black olives. Top with 2 tablespoons soft goat cheese. Fill the rest of the jar with 1/2 cup lightly packed arugula.

MAKES 1 SERVING

Per serving: 350 calories, 22 g fat (6 g sat), 26 g carbs, 370 mg sodium, 8 g fiber, 13 g protein