What do you bring to lunch to eat at your desk?
I just started interning at an office in a neighborhood with nothing worthwhile in the way of takeout--it's all expensive and doesn't even taste good. On top of that, I want to save money, but I don't know what exactly I should bring in to eat.
I'm sure you guys have a lot of good tips and tricks. What are your favorite recipes to make and bring to work for lunch?
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28 Comments:
Leftovers. If you want to turn let's say meat on the bone into what I call "fork friendly," cut the meat off the bones and combine it with whatever else you have leftover, i.e. rice or potatoes. Another tactic is to take leftover food and put it between bread for a sandwich or rolled up in tortillas. You can also use crackers to enjoy a tuna or chix salad.
This of course, assumes you have a nuker at the office.
For chilled food, you could do cold noodles or cold cut sandwiches. (I prefer hot food and only crave cold food if it's 102 in the shade.) I also love hummus which can be made so many ways and enjoyed with pitas. Tabbouleh is a great salad and don't forget baba ganoush. (You can augment with some boiled shrimp for protein.)
If you want to take leafy salads for work, wash and spin the lettuce as dry as you can, keep other goodies like tomatoes or cooked meat separately and dress just prior to eating for maximum freshness. Pack the lettuce in a large bowl with a lid and you can eat right out of the bowl.
It's so worthwhile to take your own food to work - you're probably a lot better cook than the take-out joints where you'll be working!
chiff0nade at 12:07PM on 05/10/08
PS - Have you seen this thread?
chiff0nade at 12:08PM on 05/10/08
I always eat in my office alone, unless I go out to eat with coworkers (really rare), mainly because I enjoy the down time by reading SE and other sites/forums and I don't want to smell other people's food nor do I want people asking me what I am eating.
Most of what I eat is in the thread Chiff linked above.
Once, I made a Thai Kitchen noodle soup thing at work. I think it was hot and sour soup with lemongrass and rice noodles. Someone walked by after I was finished with lunch and opened my door, and thought electronics were frying in my office. I guess it was the lemongrass?? :O
Oh well, it tasted good.
Working where I do, I'm fortunate to a degree. The company invests in health, so in our cafeteria we have Canyon Ranch resort section serving hot and cold dishes, sushi, vegetarian section, large salad bar, fresh made sandwiches of your choice, made to order fruit smoothies, fresh teas. You just pay a premium price for healthy food. Lunch is easily $10.
I'm better off saving that $10 and applying it to the yoga classes offered 3 times a week for $20/session. :)
Cassaendra at 1:24PM on 05/10/08
Shrimp tempura and miso soup from Bento Tokyo....it is in the concourse of the Suburban Station in Philly....
BITTER at 11:04PM on 05/10/08
For lunch, I pack salads supplemented with chickpeas, cottage cheese, turkey, or eggs. I bring veggies and hummus or an apple and a laughing cow wedge to keep from hitting the vending machine for junk.
I also keep packages of Jay Robb protein shakes in my desk for quick fixes. I keep a carton of soy milk in the fridge and sometimes have oatmeal with raisins as a quick breakfast or snack. (I eat my oats raw, so I don't even need the nuker.)
GumbeauxGal at 12:25AM on 05/11/08
What with the cost and the lousy nutrition associated with eating out, I've never been able to understand how people can eat lunch out every day. I usually come home for lunch, but I think I'm going to start taking my lunch again to save on gas. I find a cold sandwich really depressing, so I usually bring leftovers to zap--pasta, homemade fried rice, stir fry, whatever. A salad is good, too, with some sort of protein in it (romaine or iceberg travel well). If you have access to a microwave, you can bake a potato in it and put whatever on it for a quick lunch. I have several tiny plastic containers that I store things like cheese in to sprinkle on my pasta or salad. You might want to stick with creamy salad dressings, since I've found that very few containers are really leak-proof when full of a vinaigrette! I also try to avoid particularly smelly lunches (spaghetti with garlic and olive oil, for example) because co-workers tend to whine about them. :) I don't recommend the overpriced junk that they sell in the grocery store for bringing in your lunch box (noodle soup, etc.) because it has almost zero nutritional value and you'll get hungry mid-afternoon. I've found that one of the biggest obstacles to bringing lunch is finding the time in the morning to get it ready, so I usually do it the night before--if it's leftovers, I just put my lunch portion in a separate container when I'm putting everything away after dinner.
I wasn't sure if you wanted actual recipes, fozziebayer, but I have a killer hummus recipe and a good tuna salad recipe if you're interested.
stillSTH at 1:55AM on 05/11/08
I make a lot of bean salads - black beans, chick peas, niblets, cucumber, red peppers, etc. with s&p, olive oil, balsamic, parsley, red onion, feta, whatever I have in the fridge. They're great because you can make a lot at once and it gets better in the fridge, and lasts a long time.
embolini9 at 10:17AM on 05/11/08
Hit me with the hummus and tuna salad recipes, stillSTH!
fozziebayer at 12:47PM on 05/11/08
I recently lost about 42 pounds by exercising and portion control especially at lunch time. I used to eat lunch with all my co-workers at the table. Alway accompanied by dessert. So, I took control and stopped eating at the table and started eating at my desk. My lunch favorites are non-fat yogurt with frozen berries or other frozen fruits that I thaw in the refrigerator overnight. A couple slices of whole wheat bread with light Laughing Cow cheese. Organic low-fat soups in a can. Veggie and bean salads. Fruits and nuts. For snack attack, I keep almonds, peanuts and dried fruits handy.
almondjoy at 8:03PM on 05/11/08
I have a big problem with always eating leftovers. Because I usually skip breakfast (I know, naughty-naughty) I can't stand to eat the same thing 2 meals in a row.
Right now I'm working off of the idea that justbento is running with. I have time in the morning to actually cook a few simple items and load them into a bento box. I spend sundays doing some minor prep. It does take time, planning, and effort, but I love to cook and eat so it's worth it. Check out justbento for the idea.
8ptstars at 10:12PM on 05/11/08
Nothing on this planet smells as bad as tuna salad, so I'd avoid taking that in the office if at all possible.
RedSquirrel at 8:45AM on 05/12/08
My "desk" is often the dashboard of my ambulance.Sometimes I manage to make it to the back bumper and on a really good day I can sometimes catch a few minutes to sit at an actual table in the hospital break room or one of the Fire Stations we run out of. Many of my co-workers live on fast food (and it shows) but there are days even the time to grab that is non-existent. I personally have gotten to the point where I can't stand fast food and view it as something to eat out of desperation. I started packing my lunch (actually all 3 meals as we work 12 hr shifts) when I vowed to shed some pounds but quickly realized that It also made it much easier to actually FIND time to eat because I could grab something out of my lunchbox between calls. For this reason I pack lots of grab and go things like fruits,veggies, cheese, crackers,and yogurt. I ususally have one "meal" item that is often left overs or big salad with protien on it. When I work night shift I sometimes cook a real meal before work and bring it in for my partner and I to share. It's a bit of work but its a nice break if we get a chance to eat it.
Sindy at 9:30AM on 05/12/08
I bring my lunch every day, so I'm always trying to come up with something that's healthy, filling and easy to make. I make a LOT of lentils because they fill the criteria above. I also make a lot of bean and grain salads. Both make huge quantities and keep well. Some examples:
Dijon Potato and Green Bean salad
Green Rice and Beans (Thai-flavored brown rice and limas)
Beer braised brats with apples and onions
Sausage and lentil soup with brown rice
double curry lentils
bitchincamero at 11:06AM on 05/12/08
I think pretty much anything goes for lunch. There are so many types of carriers/containers available, you can even purchase good containers in discount and dollar stores.
I find that as long as I have a healthy breakfast, oatmeal, cereal, or whole grain waffles with honey, I dont stress so much about what I'm eating for lunch. As long as I'm full from my morning meal even if my lunch isn't exciting it doen't bother me.
As important as breakfast and lunch are you also have to have some good snacks on hand. I find that on the rare days that my meals have left me unsatisfied I end up spending $3-4 on snacks at the local deli.
You have to know the foods you crave and try to keep them around, I think that is most important. I have always brought something from home for lunch, not really due to penny pinching, but because I know the food that I cook is likely healthier than most things I can buy outside. Do treat yourself every once in awhile though, or at least take your lunch outside when the weather is nice, I do that often, grab my lunch and something to read and find a spot outside.
Oh, and I agree with the other posters about being careful about pungent foods. We had this problem in my office and my boss had no choice but to threaten to remove the microwave if people kept bringing stinky food to work.We live in NY and it is a cultural melting pot, but no one should force their culture down everyones nostrils.
allakarasik at 11:25AM on 05/12/08
Lately I've been enjoying cheese and crackers. I'll pack a few hunks of nice cheese, assorted crackers and a little combo of olives/pickles/pickled peppers. And a little square of chocolate for dessert.
Kerosena at 11:26AM on 05/12/08
I generally eat in my room by myself at lunch. I don't have easy access to a microwave or fridge, so I pack my lunches in a container that has an ice pack built in. I tend to make things that are ok to eat cold or at room temperature (although, I can eat most leftovers without needing to nuke them). My lunch box has two smallish containers. I fill one with yogurt and raw oats for breakfast (I bring along a seperate container of fruit) and one with a snack (fruit and cheese or edamame, sometimes dumplings). The larger bottom container gets brown rice, a protein and steamed veggies most days (although I did bring a sandwich today).
Amandarama at 11:50AM on 05/12/08
Leftovers for sure. I'm single and cook only for me, so I generally plan my dinner according to how long it will feed me for lunch that week. For instance, yesterday I made a pot of spicy pinto beans which I ate for dinner. Today I'll have the leftovers with tortillas and homemade salsa, tomorrow I'll finish them off as nachos by bringing in chips and some shredded cheese.
Also, even though it means bringing (and later washing) a lot of containers, I like the lunch that Molly described on Orangette - cheese A with bread B, soup or salad C, and fruit D. It's enough of a variety that it isn't depressing and it feels special to pull out a wedge of brie and baguette when your coworkers are eating ramen.
LizNYC at 11:52AM on 05/12/08
I work from home so lunch isn't a problem for me, but I do make lunch for my husband every day. (Plus, I'm about to finish grad school, so it's box lunches for me soon!)
I do my own odd little version of bento boxes. I have a Mr. Bento and some other compartmentalized containers. Today he'll have leftover rigatoni and meatballs in one box, fruit in a second. Tomorrow is deviled eggs, a tortilla smeared with peanut butter and honey with trail mix sprinkled on then rolled up, and some veggie slices. Wednesday I'm making a persian rice salad with "planned-over" rice from Tuesday's dinner and putting some Morningstar Farms buffalo nuggets in with it.
The general idea I go with is to have a variety of things, but not too much of each. Lots of flavors makes him feel fuller, and I can sneak in more veggies and grains when there's little bits of many things. If I just made him a sandwich all he'd want is a pile of lunch meat and chips on the side.
I get ideas from the photos on Flikr (just search on bento)
AliceBlue at 11:59AM on 05/12/08
I usually go to the grocery store on Monday during lunch and get food for the week. I usually buy a package of whole wheat tortillas, deli meat (usually turkey or ham), light cheese and some fresh fruits and veggies. I make wraps at work and it takes no time at all. Once in a while I buy the Amy's Organic frozen burritos which I like. I agree with the NO tuna rule! It stinks up the office.
natalie2040 at 1:42PM on 05/12/08
Awesome question; some of these responses gave me some new ideas. My top picks for desk-munching are:
plain walnuts
cucumber
bell peppers
dried prunes (I know no one likes them but I love'em)
dried apricots
"Frut to Go" bars
those Cheeros and chex mixes
peanuts (if I need the calories)
cherry tomatoes
I think as long as I'm sitting at a desk all day; I feel like crap if I eat heavy things--so these seem to work best and digest well for me.
hungrychristel at 3:41PM on 05/12/08
Leftovers! Making a big pot of soup on the weekend is always a good idea. I also keep dried fruit/nuts in my desk at work for snacks.
dettling05 at 8:14PM on 05/12/08
I've been able to come home for lunch most of the time, where I'll usually cook a quick tilapia fillet in the skillet and steam up some veggies or just destroy any leftovers. Favorite desk munchies include the good old standby granola bar or some munchies: cashews and dried cranberries, yogurt, apple or banana with peanut butter, string cheese, triscuits & laughing cow cheese, or a new favorite, toasted pepitas and raisins.
I'll be biking to work soon since the weather is so nice, but that will mean not coming home for lunch. I'm psyched to keep up the healthy munchies and try out more salads (like the stetson chop salad I'm trying my butt off to recreate: pearl couscous (the fat kind), chopped baby greens, corn, diced tomato, pepitas, raisins, and probably a red wine vinegarette). I'm also a hug leftover fan, so I've already started planning out stuff I like that I can make in mass quantities like casseroles (so very few that I like) and other filling dishes that are great cold.
joyyy at 8:55PM on 05/12/08
I've just gone back to work after almost 2 years of consulting (mostly from my home office), and I'm immediately back in "pack my lunch" mode after spending $8/day for less than mediocre sandwiches the first couple of days. I toast a bunch of slivered almonds and have a bag of 'em set for salads for the week. Each night I cut up romaine, add almonds, Craisins, and then cut up whatever protein is in the house (today it was pork chop, tomorrow it'll be tuna), esp b/c sometimes I want to heat up the chicken/turkey/whatever. I usually pack the protein separately from the salad, and put a small piece of paper towel on top of the salad before putting the lid on the container to keep it from getting overly soggy. Definitely don't dress it until you're ready to eat!
Curlz at 9:15PM on 05/12/08
My pleasure, fozziebayer!
For the hummus, soak 3/4 c. dried garbanzos overnight, then drain and rinse. Saute 1 chopped onion and 2 chopped garlic cloves in a little olive oil until onion is soft. Transfer onion and garlic to the pot with the beans, cover with water, and simmer until the beans are tender and most of the liquid is gone. Mash beans in food processor with 1 1/2 T. tahini, 2 1/2 T. lemon juice (bottled is okay), and 1 t. garlic powder (yeah, yeah, I know, but it works!) You might need a little salt if the tahini is unsalted. To pack this for lunch, put some in a shallow plastic container and drizzle a little olive oil over it. Put chopped cuke, tomato, and green onion in a little separate container. Add some quartered pitas in a baggie and you're set.
This is the best, most flavorful hummus I've ever had, but some folks might find it a little too garlicky. I've never had any complaints, though--even people who hate beans like this recipe, especially with the vegetables on top.
stillSTH at 12:15AM on 05/13/08
Here's the other one: Tuna and White Bean Spread. This recipe came from Prevention magazine. The combination is unusual (at least in this country--the reason I tried it was because I had read that tuna and beans is a common combination in Italy), but it really works. I don't usually care for tuna, but I like this.
Roughly mash I can solid white tuna (drained) and 1 c. cooked white beans together with a fork. Stir in 1 minced clove of garlic, 1 heaping t. dried basil, 1/4 heaping t. dried oregano, 1 t. olive oil, 4 t. cider vinegar, 1/8 t. salt, and 1 small can sliced black olives, drained. Serve on crackers or in a pita. (The original recipe called for Kalamata olives, but they're a little strong-tasting for me.) Important: this recipe needs to be chilled for at least a couple of hours before you eat it.
stillSTH at 12:23AM on 05/13/08
My coworker laughed at me, but one day I brought cold cooked, shelled, shrimp with cocktail sauce. Tasty. I also look forward to lunch when I have a fruit salad made with fresh cantaloupe, strawberries, watermelon, seedless grapes, and sometimes, in season, fresh blueberries.
tweetypez at 4:05PM on 05/17/08
Everyone's talking about quinoa and I still hadn't tried it, so I made some last night and brought for lunch today. It turned out really really well. It's kind of a sweet salad that's good hot, warm, cold...whatever. So works well for lunch. Just boiled some quinoa, added cinnamon to taste a tsp or so of brown sugar and a pinch of salt and then chopped up two pears drizzled with lemon juice to keep them from browning and stirred it up. It's like a dessert--so tasty.
rsmouse at 11:36AM on 05/19/08
Salad
bessfour at 8:51AM on 05/20/08