As a marketing manager in a fast-paced agency, Alina Morse spent most lunch breaks at her desk—usually with a sad sandwich or forgettable takeout. “By 3 p.m., I’d be starving and sluggish,” she recalls.
After yet another afternoon spent fighting brain fog, Alina did a little research and discovered what her lunches were missing: fiber. “I was eating plenty of calories,” she says, “but not enough substance.”
So she made a promise to herself: no more empty meals.
Her new approach? Quick-prep, fiber-forward lunches that kept her full and focused. Think lentil bowls with roasted veggies, quinoa salads with black beans and avocado, or hearty wraps made with whole grains and crunchy greens.
Alina quickly noticed the benefits. “My energy lasted longer, I didn’t crave snacks all day, and my digestion improved,” she says.
To keep things realistic, she batch-prepped ingredients on Sundays—grains, beans, chopped vegetables—and mixed and matched them through the week. No rules, just easy assembly. “If it took more than 10 minutes to make, it wasn’t happening,” she laughs.
One surprise? Her coworkers started asking what she was eating. “It smelled better than takeout, and honestly looked more colorful,” she says. “Now they bring their own lunch too.”
For Alina, fiber-rich meals aren’t just a health move—they’re a lifestyle upgrade. “I finally feel like I’m feeding my brain, not just my stomach,” she says. “And I don’t miss the sandwich slump at all.”
