Photos:: Reusables: Chicobag, Black+blum bento box Glass: Strawesome  Healthy fats:  Oloves, curried cashews Proteins: Lentils, Tonnino

As part of the In my lunch bag series, I am thrilled to introduce today’s guest; Lauren Slayton from Foodtrainers.

Lauren is a registered dietitian with a practice based in NYC and is the author behind the fabulous Foodtrainers blog. Her content always delivers with great topics that really get my wheels turning. So, I highly recommend adding it to your blog list, if it isn’t there already.

And folks, today is a good day. We’ve actually double-teamed to offer you back-to-back lunch box action. After this post, head on over to Foodtrainers for another lunch-inspired post plus a chance at a great giveaway.

Now, let’s get to it. An in-depth look into Lauren’s lunch bag:

The Foodtrainers lunch-packing philosophy: We do our best to get clients excited about bringing their lunch. She does warn about the dangers of under-packing: Two slices of turkey and some measly amount of raw veggies isn’t going to leave you satisfied. Better to have a nice solid lunch than snack the afternoon away. 

The hardware :  I use a cloth eco bag or one of my market bags. Favorites include Chicobags, NYMouth or Organic Avenue market bags.

Favorite accessories:  Reusables, like the Black + Blum bento boxes or lunch pails. Glass also features prominently in the Foodtrainers lunch bag: Takeya water bottles,  Strawesome glass straws and mason jars are common accessories.  When I use glass containers, I always rubberband them. Ladies, be careful putting lunch in your purse. After a quinoa post, a friend emailed: Quinoa and Prada – not a good combination.  

Practical protein choices: Leftovers such as poached wild salmon, lime or lemon chicken, grassfed beef meatloaf or  lentils. I love tuna in a jar, it’s such a go-to item for our clients. No BPAs and much better taste.