Any work lunch ideas?
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mini seven layer dip with a few chips..easy and filling...make a few at a time, to have lunch or a snack.0
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I will sometimes make a nice healthy dinner and then take the leftovers for lunch the next day. However, if I am unable to do that. I will purchase healthy choice steamers from Wal-mart. Or if you have access to Aldi you can purchase their vegan burgers. They are really good. They also have some organic quinoa mediterranean bowls now too! Sometimes, I don't have time to cook and that's ok. I also like to buy salsa, it is pretty low calorie, like 25 calories a tbs and dipping sweet peppers or broccoli in the salsa. Super easy, just have to chop or buy it pre-chopped.0
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I make a super easy sloppy joe mix with organic ingredients and use a small whole wheat bun. Just 1 lb of organic hamburger sloppy joe makes a week's worth of delicious sandwiches. I bring the bun and mix separately and heat up the mix in the lunchroom microwave. The neat thing is that the mix gets better tasting each day! Add a piece of fruit, and a small handful of nuts and you are set for the rest of the day.2
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I made some awesome black bean burgers last week, and I just put it on half a whole-wheat english muffin (open-faced burger style). They were delicious.
1 can black beans rinsed, drained, and mashed
3/4 cup bread crumbs
1 egg
1/2 green pepper and 1/2 onion, chopped very small (squeeze out as much moisture as possible with paper towels)
3 cloves minced garlic
1 tbsp chili powder
1 tbsp cumin
2 tsp thai chili sauce
Form into 4 or 5 burgers depending on your serving size preference. Freeze for an hour or so before baking at 375 for 12 minutes on each side approx.
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Meatballs have become my go-to because they're so easy! For 4 lunches, you need a pound of ground turkey or ground beef, 1 egg, 1/4 cup breadcrumbs, 1 grated onion with liquid squeezed out, and then whatever spices and flavorings suit your fancy. I especially love curry-spiced meatballs and Italian herb meatballs. I usually just pack them with a vegetable side, a little bit of good bread (like a deconstructed meatball sub), or a little salad.1
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I love all of the great ideas in this sub, however... when I tried to do it all the night before, I have failed many times. I discovered meal prepping this year, and it has changed my way of thinking. Consider prepping on the weekend lunches for the whole week. Try not to be redundant. I try to vary mine just a little every. Like maybe Mon-wed-fri is one thing, and tues-thurs is another.
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Sometimes I do a meal prep on a Sunday and do 5 portions of chicken with smoked paprika, brown rice and veggies.
Other times I switch it up. I had a Jacket potato with beans and a side salad yesterday and today I have tuna pasta bake.
I'm lucky we have great kitchen facilities at my work place, I could cook from scratch every day!
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Chicken sausage (Gilberts has them individually packaged), string cheese, veggies & hummus. Had this yesterday and I was very satisfied!1
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I do all of my cooking for the week on Sunday. I make my menu and grocery list on Thursdays and I do the shopping on Friday afternoons after work. I take my lunch and am a low carber and seperate all my meals out after they are cooked according to my menu. I buy large packs of chicken breast, fresh salmon, shrimp, and sirloin steak and portion those out so that there is always a protein available if I am in a crunch. (I make those as needed and keep them in the basket of my freezer). I make sure to buy plenty of fresh veggies because those are a staple in my diet and I find all kinds of new ways to flavor them. This seems like a lot of work, but if you keep your past menus (and refer to them) and know what you have on hand when you go to make your list - its a snap! It saves a ton of time and it saves money. I haven't eaten takeout since I started doing this because I am always prepared. I love some of the food suggestions on here and can not wait to read more.1
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I recently started controlling my food intake and I use a basic kitchen scale and enter all the details(weight from the scale and food) in MyFitnessPal to count the calorie intake. I was just googling for a second scale as my first basic one stopped working and I was amazed to look at this. The scale connects smartly with my app VeSync on my phone via bluetooth. Weigh the food on scale and you can see the weight on the app, enter the food type and you can see the nutritional values in app and on scale. We can maintain the food diary in the app. App is easy to use, but it crashed on me couple of times(android).
My only concern is it would be very helpful if I can sync the data with MyFitnessPal or any other fitness app where I can track my weight, body fat percentage and bmi.
https://amzn.to/2ULwu5B
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Get yourself some 32 oz meal prep containers from Amazon, Walmart or wherever. What ever you cook for dinner make a little extra and you can create lunches for yourself. Be sure to add veggies if you didn't have any with dinner and shame on you if you didn't. Most prepped meals can be frozen so you don't have worry about them spoiling. Pick one of your frozen lunches and set it the fridge the night before so it can start to thaw (less time in the microwave). I especially love packing up Sunday dinners which usually consist of salmon, steak or Indian cuisine. This has really helped me with my work lunches. On a free evening I'll cook up a batch of Chinese orange chicken with rice, broccoli and sugar peas (or other stuff) solely for meal prep.
I spend a lot less money and it helps me control how much I eat, plus I get my veggies. Most of my lunches are around 600 - 700 calories instead of 1500 at burger joint.0 -
Typically, I go for homecooked Indian meals, in an attempt to keep homesickness at bay. A huge advantage of this is the amount of nutrition you get per serving. Examples:
- Roti and veg sabzi with salad
- Rice and Rajma Masala
- Biriyani0 -
Soup. Ever since I have started my diet soup is what I digest well. Meal prep my lunch for five days.
1. Two pieces of chicken breast, three pieces of skinless thigh
2. Two carrots diced in tiny pieces
3. Four strips of celery diced in small pieces
4. 1/4 cup brown rice or barley
Boil 10 cups of water- add1, 2, 3 and 4 for about half hour
5. two garlic cloves chopped
6. 1/4 green pepper, 1/4 red pepper, 1/4 orange pepper
7. 4 strips of cilantro
8. black, pepper to taste, 1/2 of pack low sodium sazon
9. low sodium chicken stock liquid or paste
Enjoy!1
