When I lived in a big city, I used to love treating myself to lunches at trendy salad spots. Tasty as these take-out meals were, they were terrible for my wallet, and I didn't have full visibility into or control over the ingredients that went into them. I've since turned into an avid meal-prepper and make my own lunch — almost always a fiber- and protein-packed grain bowl — for a fraction of the price. It's a recipe that aligns with the 80/20 nutrition principle I follow, meaning I eat