One of the most common requests we hear from our clients is that they want to depend less on dining out at lunchtime. The pros of bringing your own lunch include: having a more veggie-packed, nutritious meal; having lunch ready right when you need it; and saving major cash. The major barriers we hear are simply not having enough time to prep lunch and/or not knowing what to bring/being bored with typical sandwich options.
We’ve got you covered on all fronts, with these simple, delicious take-to-work lunches that take 10 minutes or less to make. Whip them up the night before for a grab-and-go lunch in the morning. That’s less time than it takes to wait in line for a to-go lunch! Take each of these lunches to work in a reusable lunch bag packed with a couple of ice packs.
- Quinoa, Kale, Salmon Bowl: Toss one cup of cooked quinoa (use leftover quinoa from dinner or the pre-cooked frozen quinoa offered at stores like Trader Joe’s and Whole Foods) with 1 teaspoon olive oil, 1 tablespoon slivered almonds, 1 tablespoon dried cranberries, and a pinch of salt and pepper. Pour into a travel container. Sauté 2 cups of chopped kale in 1 teaspoon olive oil until wilted, about 4 minutes. Place kale on top of quinoa mixture and top with the contents of one 5-ounce can (drained and flaked) of Bumble Bee® Wild Salmon. Place the lid on the container and it’s ready to go.
- Black Bean, Mushroom, Cheese, & Salsa Burrito: Sauté 1 cup of sliced cremini mushrooms in 1 teaspoon olive oil until golden, about 8 minutes. Sprinkle with salt and pepper. Spread 2/3 cup black beans (refried or whole) onto an 8-inch whole grain tortilla. Sprinkle with 2 tablespoons shredded cheddar cheese. Top with the cooked mushrooms and 1/4 cup salsa. Roll the burrito up and wrap tightly in foil.
- Purple Cabbage, Carrot, Tofu, Chopped Salad with Vinaigrette: Toss 1 cup chopped purple cabbage, 1/3 cup chopped carrot, and 1/2 cup chopped pre-baked tofu (pre-bake over the weekend or purchase an already baked option like this one) together. Whisk together 2 teaspoons olive oil, 2 teaspoons apple cider vinegar, a pinch of salt and pepper, and a pinch of dried thyme. Pour dressing over the veggie-tofu mixture and toss again. Place the salad into a portable container.
What’s your favorite take-to-work lunch?