November 6

How to Prep LUNCH for the entire week (because we’re all still stuck at home)

Cooking, Recipes


As we head into month 6 (or is it 7?) of lockdown with most people working from home, LUNCH should not be something that takes up much of your precious energy and brain power. 

For me:  I’m just feeding myself each day, but I want it to be

  • Healthy
  • Quick
  • HOT
  • Not a lot of cleanup.

The tips below apply even if you’re feeding a family of four.  The key?  Prep accordingly.  Here’s my lunchtime breakdown so I’ve got TWO different dishes so that I don’t get bored (and I get that way…easily)

First:  I make two proteins:  The easiest ones?

  • Falafel (link to recipe) (blog)
  • Chicken

Then I serve it two ways:

  • Pita Sandwich
  • Salad with Croutons

Advanced Move:

  • Have two sauces ready to go like tzatziki or a salad vinaigrette (link – healthy salad

Monday:  It’s 1:00pm and I need food!  I’ve probably finished a marketing project and so I head to the kitchen.  My 12” frying pan is on the stove, pretty much always, as I never put it away.  I put 3 falafels on it on low heat and 1 pita bread.  As it gently reheats, I pull out containers with chopped tomato, onion and lettuce and my premade tzatziki.  In about 5 minutes, the falafels are warm (be sure to flip them) and I cut the pita in half and fill each half with tzatziki, falafels and sliced veggies.  Serve that with a glass of water, and maybe some cut up fruit and I am good to go!

Tuesday:  This is my “content creation” day and I’ve spent the morning going on a 6 mile jog and writing newsletters/blog posts like this one.  For today?  It’s salad time.

I cut up some bread and put it in a pan over medium heat with olive oil to make some croutons.  As they crisp up, my fridge has chopped lettuce and other veggies from the falafel.  I make a quick vinaigrette by putting balsamic vinegar, olive oil, salt, pepper and honey and a bit of Dijon in a jar and shake it up.  In about 6 minutes, the croutons are done and I make a salad with some pre cooked chicken, croutons and dressing

Wednesday:  See Monday

Thursday:  See Tuesday

Friday:   Use up my leftovers and eat it again…I’m definitely going to treat myself over the weekend because I cooked healthy foods the rest of the week!

I hope these tips helped and you use them!

If you’d like your kids to improve their culinary skills with me and my team of Chef Teachers, join our monthly culinary coaching program called the Kids Can Cook Inner Circle which features weekly LIVE virtual lessons, a monthly gourmet lesson, dozens of recipes kids love, swag, exclusive newsletter and more.  Go to and save $20 per month (expires in a month).

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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