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Post by freecharlie on Aug 17, 2019 17:00:13 GMT
I was thinking maybe we could share what we were taking or eating for lunch but on a weekly instead of daily basis.
I'm going to struggle since when I didn't feel like packing a lunch I just are school lunch, but lots of it has gluten, so now I have to be more proactive
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janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,631
Jun 26, 2014 14:35:07 GMT
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Post by janeliz on Aug 17, 2019 17:01:31 GMT
Count me in.
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Deleted
Posts: 0
Mar 28, 2024 9:17:30 GMT
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Post by Deleted on Aug 17, 2019 17:10:46 GMT
I'd love it!
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peaname
Pearl Clutcher
Posts: 3,389
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Aug 17, 2019 17:32:31 GMT
Sure! I’m imagining tomato salad with avocado and red onion, large iced tea, mixed berries but I know reality will be four saltines and two candy bars from the vending machine.
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Post by freecharlie on Aug 17, 2019 19:59:30 GMT
Sure! I’m imagining tomato salad with avocado and red onion, large iced tea, mixed berries but I know reality will be four saltines and two candy bars from the vending machine. that made me laugh. I don't have vending machines, but if I did that would probably be my lunch some days (it definitely was during college)
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brandy327
Drama Llama
Posts: 6,353
Jun 26, 2014 16:09:34 GMT
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Post by brandy327 on Aug 18, 2019 2:15:42 GMT
Yes!!!! I'm fairly good with breakfasts and dinners but sucky with lunches!
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Post by Merge on Aug 18, 2019 2:29:01 GMT
I’ll try to participate, but most days I’m taking leftovers from dinner. I plan at least two meals per week, usually Sunday and Monday, that make decent leftovers, and I tend to eat them all week. Sometimes I plan for the leftovers to be re-purposed - put on a salad, for example, or stuffed into a pita.
But for me, weekly lunch plans begin with weekly dinner plans. I’m not perfect at it, but it does save me from eating school cafeteria food most of the time.
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Post by NicL on Aug 18, 2019 3:06:09 GMT
I'm interested.
I just came across a great book called 5 minute salad lunchbox by Alexander Hart. I'm not super fancy with my salads but there are a lot in this I will make.
I got a copy of the book from my library - it's the way I check out cookbooks now. If there are only a few recipes in the book that I would make I photocopy them and return the book. If there are about 6 or more I buy the book. This is a book I will be buying. I'm so much better at lunches when I plan and this book will help with that.
Edited to add: they will take more than 5 minutes to prepare but I think I can make them in about 10
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paget
Drama Llama
Posts: 6,725
Jun 25, 2014 21:16:39 GMT
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Post by paget on Aug 18, 2019 3:19:47 GMT
I’m in but I Mostly eat the same couple of things.
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mlana
Pearl Clutcher
Posts: 2,522
Jun 27, 2014 19:58:15 GMT
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Post by mlana on Aug 18, 2019 4:43:49 GMT
This would be awesome!
DH just started a new job and I’ll be making breakfast, lunch and a snack for him to take.
Marcy
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cycworker
Pearl Clutcher
Posts: 4,374
Jun 26, 2014 0:42:38 GMT
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Post by cycworker on Aug 18, 2019 13:11:53 GMT
Yes please!
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Post by iamkristinl16 on Aug 18, 2019 13:34:41 GMT
Sounds good! Lunch is my downfall in regards to healthy eating. Too often I forgot to pack something until I am needing to walk out the door, and then I end up with fast food or something from a gas station. I drive a lot for work and am not usually in my office or at home for lunch (but sometimes I am). Most days I need to eat while in my car.
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Post by cindyupnorth on Aug 18, 2019 15:11:29 GMT
Yes!! I've started to pack my lunch now. Mainly to save on money. At work we have a really good cafeteria with a great salad bar and soups, but it was getting spendy. I tend to do store bought stuff and a sandwich though, so I'm not very creative with it.
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Post by ShesaRenegade on Aug 18, 2019 16:18:05 GMT
Today I prepped the meatballs in the recipe I've linked. If you're not doing Keto you can substitute in bread crumbs for the almond flour. I divided them up into 8 servings - 1 for lunch today, 2 for the freezer, and 5 for the week. I also prepped 5 small salads to go with the meatballs. TADA! Lunch done for the week.
I also prepped waffles (from the Southern Keto cookbook) and bacon for breakfasts so that I don't have to worry about those, too.
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Post by SockMonkey on Aug 18, 2019 16:29:47 GMT
Meal prep today is gonna be Mediterranean inspired chicken quinoa bows for the week.
Quinoa Tzatziki Chickpeas Diced red peppers Diced radish (just cause I like it) Diced mini (aka Persian) cucumbers Diced olives (kalamata & black) Diced grilled chicken (marinated in olive oil, lemon juice, seasoning)
I throw it in glass containers (plastic works, too, because this is a cold dish), ingredients kinda separated. I drizzle a little olive oil on the quinoa so it doesn't get too dry, throw 2 TBS of tzatziki on there, and then I just mix everything up when it's time to eat.
I'll bring these with yogurt. Also packing cheese and apple snacks.
I also bought some back up Lean Cuisines to have on hand in case of emergency. Not the best option, but better than school lunch.
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Post by Merge on Aug 18, 2019 17:12:50 GMT
As I mentioned upthread, I plan dinners a couple of nights a week that make good leftovers, and take that for lunch.
Tonight we’re having marinated grilled tofu (chicken for the meat eaters), roasted potatoes with hatch chiles, grilled corn on the cob, and okra stewed with smoky tomatoes, onions and peppers. All of that except the corn on the cob will be my lunch tomorrow and probably Wednesday.
Tomorrow night I’m making taco salads with romaine, spicy black beans, roasted corn, homemade pico de gallo, avocado, and vegan ranch. That will be lunch for me Tuesday and Thursday most likely.
Friday will be leftovers from something else during the week - probably the Thai basil eggplant and rice I’m making Tuesday night.
I portion leftovers into lunch containers each night after dinner and put them in the fridge. For salads I put dressing in a small reusable container and stick it inside the larger salad container. I have some divided containers for things that don’t mix together, like tonight’s dinner. I don’t mind eating the same thing a few times during the week as long as it’s good. If you need something new at every meal, this probably wouldn’t work for you.
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Post by padresfan619 on Aug 18, 2019 17:20:16 GMT
I bring a lunch four days a week and it has to be something that is fine being in a lunch bag as I don’t have access to a fridge or microwave at work. I usually take lunch meat, crackers, some kind of veggie like carrot sticks, celery or sliced cucumber whatever fruit is in season and a granola bar for the morning. I also carry a insulated water bottle every day that I refill at least once per day.
This week I’m taking tuna salad with romaine lettuce as the bread, snap peas, white cheddar popcorn and sparkling water. On Fridays I do treat myself to lunch out and that’s usually a sandwich or something from a taco shop or poke, depends on what everyone else in my little lunch hang wants that day. My boss and several other people in the office go out to lunch every day and that’s not realistic for my waist line or my wallet.
My husband usually takes leftovers from the night before or he buys soup and a roll from the grocery store by his office. I’m happy to make extra of whatever we are having for dinner for him to take for lunch but he has to let me know he wants leftovers and he’s responsible for packing it all up for the next day. He’s not really a sandwich type of guy so I’ve given up buying sliced bread as it usually goes moldy before I get a chance to go through it.
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Nanner
Drama Llama
Posts: 5,942
Jun 25, 2014 23:13:23 GMT
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Post by Nanner on Aug 18, 2019 19:06:14 GMT
I often pack the same thing.
Turkey chili and fruit for lunch. 1 oz cheese for snack. Sometimes another piece of fruit as well.
I make the chili in double batches and freeze it in portions. I get about 3 or 4 weeks worth each time.
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Post by monklady123 on Aug 18, 2019 19:29:30 GMT
I'd be interested to get new ideas from everyone. My lunches are boring so I don't think I'd be helping anyone else. Since I never know if I'll have a microwave in my classroom or not (substitute teacher) I don't often take leftovers that need to be reheated. So i just do what my kids used to call a "little bits lunch" -- cheese, deli meat, crackers, hummus, vegetables, applesauce, fruit...whatever I can hunt up. I'd really like to start taking more actual salads, and use things such as quinoa.
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Post by jillonthehill on Aug 18, 2019 19:35:09 GMT
Great idea! I'm always looking for ideas for lunch. I hate the freezer meals, I don't like lunch meat, and leftover usually aren't an option.
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Post by jubejubes on Aug 18, 2019 19:51:49 GMT
Someone posted a recipe for breakfast burritos awhile ago, and I lost the recipe. Help please!
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Post by dewryce on Aug 19, 2019 20:40:50 GMT
Yes, love to hear lunch suggestions! How hot is spicy? I have a very sensitive tongue. Okay, I’m a wuss DH is pretty resistant, but I’ve been trying to reduce the meat in our diet. The issue I keep running into is that beans and carbs in general are terrible for my blood sugar levels AND inflammation. And I have very high levels of inflammation in body which is horrible for me. But aren’t anilmal products inflammatory too? I really need a few sessions with a nutritionist who can teach me about these type of things. And how cooking and storing food affects their nutrition. Are there specialist nutritionists? We’ve worked with a couple in the past but they really just wanted to give us calorie information and some recipes. I want to learn what I need to know to be able to make meal plans myself.
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Post by dewryce on Aug 19, 2019 20:52:56 GMT
DFor anyone interested in salads and meal prep I can tell you that you can make them on Sunday and have them for the whole week without any issues. The biggest thing to keep in mind is the cucumber, if you don’t get a super fresh one they can be squishy by then. I bought 4 cup Pyrex glass containers with a lid, they are a decent size if you don’t mind zero spare room. I think the next size up is 6 cups. I line each one with a half sheet of paper towel and then put my veggies in, fill the remaining space with spinach/lettuce and add cooked cubes/shredded chicken on top. What I like about this is that I can remove the towel, add the dressing and shake it up to really coat the entire meal using less dressing than I usually would. The containers stack neatly in the fridge and in storage which is great. A con is that with the plastic lids it is a pain to get the oil off of them, just regular handwashing doesn’t always do it and I don’t like plastic in the dishwasher as it warps it and breaks it down. I like a pretty basic salad with spinach, cucumbers, celery carrots, toasted almonds, chicken, parm and this crack salad dressing. It is so good when my store stopped carrying it I started ordering it bulk on Amazon for a ridiculous price. What else can y’all recommend? I am trying to add more non-starch veggies to my diet! Sometimes we add radishes, but I don’t like them u less they are super thinly sliced. And cabbage, but same issue. I can handle the taste in small quantities. So it seems a waste of money to buy a huge head of cabbage and use just a little of it. These are the Pyrex containers I use, though not at that price!
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Post by tracyarts on Aug 19, 2019 21:00:49 GMT
I don't really care about lunch, so I usually eat the same thing every day. Every weekday at least.
1/4 cup rolled oats, 1/4 cup chopped walnuts, several shakes of cinnamon. Dry... I'm weird, I like the texture of dry oats. And a small avocado, with some salt, occasionally lime juice. And a big tumbler of unsweetened iced tea.
I had a nutritionist recommended walnuts, avocados, and oats as things that would be beneficial for me to eat on a regular basis, so since I don't care about lunch, I use that meal to get them into my diet.
I really only care about supper now, and going out to eat on the weekend. Breakfast and lunch on weekdays are obligation meals. I have to take medicine with a meal 3 times a day, so I might as well use those "meh" meals to eat something beneficial.
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ddly
Pearl Clutcher
Posts: 3,943
Jul 10, 2014 19:36:28 GMT
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Post by ddly on Aug 19, 2019 21:02:42 GMT
Sure! I’m imagining tomato salad with avocado and red onion, large iced tea, mixed berries but I know reality will be four saltines and two candy bars from the vending machine. LOL! I often eat a package (individual size) of saltines and a spoon of peanut butter for lunch at school. Maybe I should switch from peanut butter to candy bars. Mmmm . . .
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Post by meridon on Aug 19, 2019 22:51:07 GMT
Yes! I'm especially interested in things that don't need to be refrigerated or reheated/microwaved. I'm starting a new job and I'm not sure that I'll have access to a fridge or microwave.
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StephDRebel
Drama Llama
Posts: 6,658
Location: Ohio
Jul 5, 2014 1:53:49 GMT
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Post by StephDRebel on Aug 19, 2019 23:35:21 GMT
I'm in. I've been trying hard to get creative with leftovers instead of the same thing every day.
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Post by hop2 on Aug 19, 2019 23:42:19 GMT
Sure! I’m imagining tomato salad with avocado and red onion, large iced tea, mixed berries but I know reality will be four saltines and two candy bars from the vending machine. I'm imagining something healthy but the reality is whatever takeout is the deal that day/week Perhaps I can do better when it’s not 1000 degrees in my black work car so anything from home spoils.
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Post by Merge on Aug 19, 2019 23:54:25 GMT
Yes, love to hear lunch suggestions! How hot is spicy? I have a very sensitive tongue. Okay, I’m a wuss DH is pretty resistant, but I’ve been trying to reduce the meat in our diet. The issue I keep running into is that beans and carbs in general are terrible for my blood sugar levels AND inflammation. And I have very high levels of inflammation in body which is horrible for me. But aren’t anilmal products inflammatory too? I really need a few sessions with a nutritionist who can teach me about these type of things. And how cooking and storing food affects their nutrition. Are there specialist nutritionists? We’ve worked with a couple in the past but they really just wanted to give us calorie information and some recipes. I want to learn what I need to know to be able to make meal plans myself. As spicy (or not) as you want. I just tossed a can of black beans, drained, with cumin, chili powder, garlic powder and a little cayenne. You can leave out the cayenne and any of the other spices if you want. I'm not about to give anyone medical advice on the internet, so I have no idea about what eating a plant-based diet would do for your particular situation. And TBH, I haven't yet had my bloodwork done since I started it. My inflammation number was also very high before, and that was on a variety of eating plans including weight watchers and low-carb/keto eating, so I'm hoping cutting out almost all animal products will help. One doctor told me that the inflammation number really doesn't mean anything as long as your cholesterol and tricglycerides are good (mine were), but it still bothers me and I don't know if I believe him.
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J u l e e
Drama Llama
Posts: 6,531
Location: Cincinnati
Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Aug 19, 2019 23:54:36 GMT
If I had to plan lunch as a whole additional meal I would lose my mind! I am lucky to feed people who don't care much for variety as long as what we do have is good. I make sure our dinners are decently varied as far as nutrition and types of meal, but I'll repeat often and no one cares. No one cares if they eat the same thing for lunch the next day as was dinner the night before either, so most of our lunches are leftovers. If we don't have leftovers, we have a ton of little divided containers that we'll pack cheese cubes, cut up veggies, nuts, fruit, crackers, etc. in and call that lunch.
I truly just can't think about food past meal planning five dinners a week. Our breakfasts are the same three or four things rotated too. If I never had to plan meals and think about eating healthy I'd be ecstatic!
I feel bad for those of you without access to refrigerators or microwaves. That has to make it so hard!
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