Packed lunches just got easier!  If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes. By the end of this episode, you’ll: Learn the 5 elements for building nutritious and customizable "adult Lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly. If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level! *** Links: Easy adult lunchable ideas from Nourished by Nic Crispy chickpeas from Minimalist Baker Little Sesame Hummus, Sonya’s favorite store-bought variety Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times Herby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good Food Italian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life  Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” here Kenji Lopez-Alt’s Kale Caesar salad for Serious Eats Massaged kale salad with tahini dressing from Big Delicious Life Fennel and lentil salad by Yasmin Fahr for NYT Cooking Shaved brussels sprouts salad with walnut and pecorino from NYT Cooking  Homemade bean and cheese burritos and how to freeze them from Two Peas and their Pod Yewande Komolafe’s a href="https://cooking.nytimes.com/recipes/1022540-breakfast-burritos?algo=identity&fellback=true&imp_id=7525482978345933&req_id=897484638386140&surface=cooking-search-web&variant=0_relevance_reranking" rel="noopener noreferrer"...