Plan ahead … When preparing dinner the night before, cut up a few extra vegetables and set them aside for the next day’s lunch. Invest in a few, well-sealed food containers for any evening meal leftovers, which you can enjoy for lunch over the next couple of days.

Another investment is a small, good quality thermos. If you’ve made a big batch of soup for dinner the previous night, heat it up in the morning, pop it in your thermos, and there’s nothing nicer (or quicker) on a cold winter’s day.

Just a little planning takes the worry out of preparing lunches in the mornings when time is often already tight. It’s also much cheaper and healthier than buying your lunch each day.

Try these great Low GI Lunchtime suggestions:
•    Homemade soups-vegetable, lentil, split pea, minestrone, or barley, with rye toast or a wholegrain roll.
•    Open sandwiches made with lean meats and fresh vegetables on whole-grain wheat, rye, pumpernickel, or pita bread
•    Veggie burger with lettuce, tomato, onion, and pesto on a wholegrain bun
•    Mixed green salad with grilled chicken and vinaigrette dressing
•    Vegetable quiche, sliced tomatoes and fruit
•    Wholegrain muffin with nut butter and natural yoghurt with fruit
•    Tuna and salad filled wholemeal pita pockets and fresh fruit
•    Boiled egg, mixed vegetable sticks with hommous
•    Baked beans with wholegrain toast and avocado
•    Sushi
•    Falafel in pita bread with salad vegetables
•    Salads made with beans and nuts
•    Warm chicken salad with lots of salad vegetables

Foods to Avoid:
•    White bread or wholemeal sandwiches and rolls
•    Fat laden, pies, pasties, sausage rolls
•    Hot chips
•    Sugary snacks
•    Sugar laden pastries, buns, donuts, cakes
•    Mayonnaise and high-fat dressings
•    Full-fat yoghurts and desserts

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