Recipes

cessi0909

I am always on the hunt on for new healthy recipes, especially ones that I can pack for lunch. I work in an office and have access to a lot of food but prefer to pack -- to help my waistline and my wallet! I find myself often packing too little trying to be lower calories and then seeking out snacks OR I will find myself snacking from boredom.

So, anyone have recipes to share? Lunch ideas? Doesn't need to only be lunch

crimsongrey

I struggle with this as well, not because I'm in an office, but because I'm either driving or at the barn. This morning, I measured out some almonds and cut up some crunchy vegetables to take with me. Sometimes I'll make a smoothie (add protein since I don't get enough), take a banana, hard boiled eggs, a small pb&j, celery with PB, yogurt, etc. I keep it simple so I can eat it on the go. Sorry, no help with recipes...I'm a big snacker
Now off I go to the barn! Have a good day

snookb276

cessi0909 wrote: »

I am always on the hunt on for new healthy recipes, especially ones that I can pack for lunch. I work in an office and have access to a lot of food but prefer to pack -- to help my waistline and my wallet! I find myself often packing too little trying to be lower calories and then seeking out snacks OR I will find myself snacking from boredom.

So, anyone have recipes to share? Lunch ideas? Doesn't need to only be lunch

Check out the recipes on hello healthy on my fitness pal. They are easy and good. I like the one pan roasted chicken and vegetables. Quick and delicious. I pack my lunch. I always keep extra stuff in my bag like granola bars and nuts so I'm not tempted by junk food people bring in.

French_Peasant

I have taken to carrying my own salad dressing to work every day: 1/2 really good olive oil, 1/2 really REALLY good balsamic (the dark, thick, aged kind...especially if you can get it in flavors like currant, pomegranate, etc.), a squirt of Dijon mustard to emulsify, and then I either chop or buy a big pile of lettuce and get a grilled chicken breast from the cafeteria. It's great for kicking up bland cooked carrots, low-cal frozen dinners, etc. as well. I put it in a squeeze bottle like candy makers use for drizzling lines of chocolate, and that makes it easy to add to foods with a very light and precise touch. As long as you're not adding anything else to it, like garlic, onions, or other potential botulism-growing entities, you don't have to refrigerate it.

I forgot it today. I was very sad!

OMGeeeHorses

I follow a Keto lifestyle, I eat a good amount of protein and fats and keep my carbs at a moderate low amount. So my breakfast will normally consist of 2 eggs with lox (normally hard boiled or scrambled* then snack is a little greek yogurt with cut up strawberries then lunch is something with a lot of protein, today is shredded chicken with veganaisse and a little Dijon mustard and 2oz of sliced mozzarella cheese to go on top of my lettuce leaves "bread" and then my last break snack is a 1/4 cup of Almonds or peanuts. I will make big crock pot meals to have leftovers and if not I will then make my lunches with whatever will work