Lunch at work?

iVillage Member
Registered: 08-09-2008
Lunch at work?
7
Fri, 09-19-2008 - 9:48am
Once again a question - for those of you who work - what lunch do you usually bring to work?
iVillage Member
Registered: 07-15-2008
In reply to: bagira2008
Fri, 09-19-2008 - 10:00am

Leftovers are good!!


I usually bring a salad from home and toss in any leftover meat, leftover veggies.


Veggies are hard for me to get in so a large salad usually meets the 4.5 cups


iVillage Member
Registered: 10-04-2006
In reply to: bagira2008
Fri, 09-19-2008 - 10:19am

Dh took lunch to work for almost 2 years, I did the packing. He usually didn't have access to a microwave, he usually had to eat in his car. If you do have a microwave at work, then left-overs would be a great/easy option. We'd pack in an insulated lunch bag w/reusable ice packs, so the possibilities are almost endless.

For snacks he brought things like: yogurt, apples, oranges, bananas, grapes, Triscuits, carrots/celery sticks, splet pretzels, hummus and veggies, string cheese, nuts, cereal bars, deviled or hard boiled eggs, popcorn, homemade muffins, cold pasta salads

He mainly brought sandwiches/wraps for his "main course". Tuna, turkey, chicken salad, etc. with all the fixings. Some times we did salads, I would pack the lettuce in a big Tupperware, then in a ziploc bag the other veggies so he could dump them on, then the salad dressing in a 3rd container. But sandwiches were easier to eat while driving!

















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iVillage Member
Registered: 08-07-2007
In reply to: bagira2008
Fri, 09-19-2008 - 12:53pm

I also often bring salads with lots of veggies, turkey or chicken and some marinated chickpeas.

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iVillage Member
Registered: 01-06-2005
In reply to: bagira2008
Fri, 09-19-2008 - 1:22pm

I also do the leftovers thing. I usually plan to make enough dinner to last through lunch the next day. A Gladware 25oz square container make the perfect reheatable lunch. Just enough room for a protien and a veggie!


I also have this little trick:


For a quick salad I buy a rotisserie chicken when I'm grocery shopping for the week and shred the breast meat and keep it in a container in the fridge. When it comes time to make a salad in the morning, I just throw that on top of some pre-cut lettuce with a little salsa and low fat shredded cheese for a REALLY yummy taco salad.


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iVillage Member
Registered: 04-01-2004
In reply to: bagira2008
Fri, 09-19-2008 - 9:47pm
Chili or soup in a thermos works well, too.

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iVillage Member
Registered: 03-02-2008
In reply to: bagira2008
Fri, 09-19-2008 - 10:07pm

I pretty much have a salad every day. I'm boring, but it's the only way I'll get in the 4 1/2 cups.

Generally, this is my salad:
-3 cups of spinach (either baby, or "regular") riped up
-1/2 - 2/3 cups of baby bello mushrooms
-Fat Free Feta
-plain chicken breasts
-some sort of legal dressing (I recently found a legal blackberry/walnut dressing, but I usually use an organic blue cheese)

The other day I nixed the chicken, dressing, and (by accident) feta and added fresh strawberries.

Even when I buy lunch, I almost always buy a salad; although lately I've been "treating" myself once a week and getting a naked burrito. It's funny how I feel that a treat is a meal WITHOUT vegetables.

I also will occasionally take leftovers, but not often because I tend to use my lunch as my "big" meal and get most of my vegetables in.










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iVillage Member
Registered: 12-19-2002
In reply to: bagira2008
Sat, 09-20-2008 - 8:51am

Packing lunch