Quenby Wells didn’t plan on becoming the lunch-prep type. But halfway through her first Whole30, she realized that lunch was where her motivation always wavered.
“Mornings were easy—eggs, fruit, maybe some avocado,” she says. “But lunchtime? That’s when the cravings hit hard.”
At work, surrounded by quick options and tempting deliveries, staying on track felt nearly impossible. So Quenby decided to take control of her midday meals by planning ahead—and changing the way she thought about lunch altogether.
Rather than treat it as something rushed or boring, she saw it as a reset in the middle of her day. She cooked in batches: roasted vegetables, grilled proteins, herb-packed sauces she could drizzle on anything. Leftovers became her secret weapon.
“It stopped being a diet and started being a way to take care of myself,” she shares.
Now, lunch isn’t just part of her routine—it’s one of her favorite parts of Whole30. “It’s the moment I hit pause,” Quenby says. “It’s a reminder that I’m showing up for my health, even on the busiest days.”
