visualspace via Getty Images Every Sunday, my husband shops for a specific set of organic ingredients, then cooks himself a big-batch, one-skillet meal. The recipe he uses, always gluten-free, includes a protein, a starch, a vegetable and anti-inflammatory spices. He eats it for dinner. Then, after it cools, he packs it away in environmentally friendly glass containers, one for each weekday lunch. He grabs one of these “leftovers” every morning on his way out the door. The following Sunday, he does the same thing all over again, only changing up the recipe. Sure, it’s kind of a boring way to consume the midday meal. But as a busy physician with very little time between patients, he doesn’t want to rely on takeout for lunch, choosing from a menu that offers an array of temptations. Nor does he like to worry about ingesting processed foods from the hospital cafeteria. With this method, he has his trusty leftovers at hand, ready to heat, eat and provide predictable benefits.