RedwoodAge.com

Thinking about brown bagging it at work to save money? Many boomers do.

Adults aged 35 to 54 are more likely to bring food to work, giving them more control over what comes out of their wallet and what goes into their stomach, according to a study from The NPD Group.

Thinking outside the lunch box is key when choosing a noon feast, too. Lunchmeat sandwiches with chips and fruit are being replaced by yogurt and frozen entrees as the food de jour in the billions of brown bags brought to work each year.

Leftovers are increasingly a big part of brown-bagged lunches, said Arnie Schwartz, who heads up the food and beverage unit at NPD. But old favorites like peanut butter and jelly sandwiches continue to appeal to all ages, while carbonated soft drinks typically find their way into most bags.

If none of those options whet your appetite, GlobalGourmet.com has some suggestions for jazzing up lunches. They suggest finding fun ways to eat veggies, including grilling corn and peppers, or adding hummus for dipping.

Exploring new condiments such as sun-dried tomato spread or Caesar salad dressing brings new flavor to an ordinary sandwich, too. And don't overlook presentation or packaging. Colorful nylon bags with ice packs or a thermos can sustain a variety of foods from home.