How to Avoid Becoming “Hangry”: 5 Simple and Delicious Meals to Pack On-the-Go

If you’re anything like me, then “hangry” has become a frequently used word in your vocabulary. What does hangry mean, you ask? Hangry, pronounced hahng-gree, is an amalgam of the words hungry and angry, used to describe the state of a person who, when hungry, becomes noticeably irritable and angry. In other words, me. When my blood sugar drops and I can feel my stomach rumbling – can hear it rumbling – there is no telling what might happen. And so, to avoid becoming hangry in the midst of a busy, non-stop day, I am always equip with either a snack or to-go lunch to satiate the disgruntled roars that would otherwise be howling from within me. Here are five of my favorite to-go lunches, all of which are easy, healthy and affordable. 

 

 

In a large bowl mix together cooked quinoa, dried cranberries, slivered almonds, peas and chopped carrots. Layer your to-go container of choice with the following ingredients (in this order): baby arugula, quinoa salad, chickpeas and slices of avocado. 

 

Prepare a large pot of quinoa (or brown rice or pasta for recipes below) at the beginning of the week so that you can store it in the refrigerator and use it for various meals. 

 

Layer a to-go container of your choice with the following ingredients (in this order): Brown rice, black beans, corn, tofu or chicken, chunks of avocado, halved cherry tomatoes and a little bit of diced mango if you prefer your food to be sweet. 

 

Though I always prefer fresh to canned foods, for this one cans are you friend. Feel free to use cans of black beans and corn – it will make your life much simpler. 

 

Combine chopped kale, raisins, chopped avocado, shredded carrots, and pumpkin seeds (or any seed of your choice) in your to-go container. Whisk together lemon juice, olive oil, honey, salt and pepper and pour over your salad. 

 

No need to deal with the hassle of packing a second to-go container for your dressing with this one. Unlike other leafy greens, kale does not wilt or get soggy when sitting in dressing – the longer it has to absorb the moisture and flavor of the dressing, the better it tastes. 

 

Combine any pasta of your choice with fresh or sautéed cherry tomatoes, fresh or sautéed baby arugula, sautéed mushrooms, olive oil and salt. Top with shredded Parmesan cheese to taste. 

 

Whether you decide to use fresh or sautéed tomatoes, make sure to slice them in half. The juice of the tomatoes will coat the pasta like a sauce, adding an additional layer of flavor. 

 

In your to-go container mix together oats, almond milk (or any nut milk of your choice), almond butter (or any nut butter of your choice), and a half to a whole mashed banana. Let this sit in the refrigerator over night, and top with sliced banana and chopped almonds (or any nut of your choice) the next morning.

 

Forgot to eat your bananas before they became brown and mushy? No big deal! For this recipe, the riper the banana the better!