Easy way to make a week's worth of lunches all at once: Grilled Chicken Veggie Bowls. Use 4 cups cooked quinoa to serve 8 for Phase 3 (add 1/4 sliced avocado per serving for a healthy fat) or D-Burn; use 8 cups cooked quinoa and/or brown rice to serve 8 for Phase 1 (no oil; swap the optional green beans for the cauliflower and asparagus).
As hard as you tried to avoid it, you were put on the list for veggie tray. Well bring your veggie tray with a bang, and put the vegetables in their own cups with ranch. Not only is the portion size great, but keeping the dressing separate keeps it from getting on other food.